Name: Six-Week Refrigerator Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 60
Cuisine: American
Ingredients: 1 (15-ounce) box bran flakes cereal (about 11 cups); 5 cups buttermilk, plus more as needed4 large eggs1 to 1 1/2 cups (213 to 320g) brown sugar, honey, or maple syrup; 4 large eggs; 1 to 1 1/2 cups (213 to 320g) brown sugar, honey, or maple syrup; 1 cup oil (canola, avocado, or even extra-virgin olive oil works), or 2 sticks butter, melted and cooled; 5 cups (625g) all-purpose flour (use half whole-wheat flour for a wheatier muffin)5 teaspoons baking soda2 teaspoons salt1 to 2 teaspoons cinnamon and/or vanilla extract, optional; 5 teaspoons baking soda; 2 teaspoons salt; 1 to 2 teaspoons cinnamon and/or vanilla extract, optional

Ingredients

60 serv.

1 (15-ounce) box bran flakes cereal (about 11 cups)
5 cups buttermilk, plus more as needed4 large eggs1 to 1 1/2 cups (213 to 320g) brown sugar, honey, or maple syrup
4 large eggs
1 to 1 1/2 cups (213 to 320g) brown sugar, honey, or maple syrup
1 cup oil (canola, avocado, or even extra-virgin olive oil works), or 2 sticks butter, melted and cooled
5 cups (625g) all-purpose flour (use half whole-wheat flour for a wheatier muffin)5 teaspoons baking soda2 teaspoons salt1 to 2 teaspoons cinnamon and/or vanilla extract, optional
5 teaspoons baking soda
2 teaspoons salt
1 to 2 teaspoons cinnamon and/or vanilla extract, optional

Instructions

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1 Put the bran flakes in a large bowl and pour the buttermilk over them, as if you were about to eat a giant bowl of cereal. Set aside to soak.
2 In a medium bowl, beat the eggs until homogenous in color. Add the sugar and oil and beat until combined. Fold into the big bowl with the soaked bran flakes. If using vanilla, add it now. In a third bowl, whisk together the flour, baking soda, salt, and cinnamon, if using. Add the dry ingredients to the wet ingredients and fold with a spatula until all of the flour is moistened. The batter will be a bit thick, with the consistency of oatmeal, but if it’s dense and heavy, add a little more buttermilk as needed to loosen it up.
3 You can either bake a batch of muffins right away or refrigerate the batter and bake as needed. (Muffins that you bake right after making the batter will have a bumpier surface and a nubbier texture.) Cover the bowl or transfer the batter to one or two large lidded containers and refrigerate for up to 6 weeks. It may darken on the surface after a week, which is okay. Note: if you’re concerned about food safely, bake all of the batter within 3 to 5 days.
4 Preheat the oven to 400°F.
5 If the batter has been in the fridge for more than a few hours, stir it well. (If it’s gotten thick as it sat in the fridge, you can mix in a little water or milk to make it less stiff.) If you’d like to include add-ins, separate out 3 cups of batter for every dozen muffins and add no more than 1 1/2 cups add-ins. Grease your muffin tin(s) well and fill 2/3 full (I like using an ice cream scoop for this). Bake until the tops are lightly browned and spring back when you press them gently with your fingertip, about 20 minutes. Let the muffins cool in their tins for about 5 minutes before turning them out onto a wire rack to cool. Baked muffins will keep at room temperature in a plastic bag or loosely covered container for about 3 to 4 days. You can freeze the baked muffins for up to 1 week. Love the recipe? Leave us stars and a comment below!