The first thing you should know is that as the recipe title implies, this amazing batter can be stored in your refrigerator for up to six weeks. The second thing you should know is that the recipe below is for half an original batch. So, feel free to double this recipe, because we already know it will double beautifully. But, at this time in our lives, unless I am planning to feed 60 people, half the original recipe is still a lot for 2 senior citizens to consume, even if it is over a six-week period! (My story and I’m sticking to it!)

But the most important thing you should know is that this recipe has been around for decades because it produces absolutely delicious muffins. And bran is good for most of us because it is a rich source of fiber, vitamins, and minerals. 

But no, this is not the healthiest bran muffin recipe out there. But I challenge you to find a better tasting bran muffin recipe.

So, if you want to ramp up your breakfast enjoyment, I suggest you add muffins to your list of breakfast favorites. And this muffin recipe is a good one to start with. Easy to build, and even easier to eat.

Well, that’s it for today. Andy’s sister and her husband are coming for breakfast tomorrow morning. And since I have been hungry for maple bars for weeks now, I finally have the excuse to bake up a batch. That’s right. My recipe – Quick and Easy Baked Maple Bars, are baked rather than deep fat fried. And believe it or not, they are even yummier than the ones you get from a bakery.  

So, I will build the dough today and let it sit in my fridge overnight and bake it off just before they arrive. Then slather the bars with maple frosting a few minutes before they are to be served. Yum.

For how to build yeast dough one day, and bake it off the next, read my simple technique below.

So, farewell for now. Keep smiling. Be strong. And as always, peace and love from our home to yours.

3 c. bran cereal (I use Kellog All-Bran Buds)

1 c. boiling water

½ c. vegetable oil

1½ c. granulated sugar

2 lg. eggs

2 c. buttermilk 

2½ c. unbleached all-purpose flour, fluffed

2½ tsp. baking soda

1 tsp. kosher salt

In a large mixing bowl, pour the boiling water over the bran buds and let the mixture sit for 5 minutes or more.

In a separate bowl, whisk the vegetable oil, granulated sugar, eggs, and buttermilk together.

In yet another bowl, whisk the flour, baking soda, and salt together.

Using a large wooden or metal spoon, stir the liquid mixture (veggie oil etc.) into the moistened bran until well combined.

Then add the flour mixture, stirring just until combined, being careful not to overmix.

Cover the batter and refrigerate. The batter is best if chilled for at least six hours before the first batch is baked.

To bake, pre-heat your oven to 400-degrees. Grease a muffin tin or line it with paper liners. (I use parchment paper liners. See my recipe for Streusel Topped Blueberry Breakfast Muffins for why.)

Fill the muffin cups about two-thirds full. (Batter should still be cold when you fill the paper liners.) (For filling the paper liners, I use a large ice-cream scoop).

Then bake in the pre-heated oven for 15–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Remove from oven and allow the muffins to cool before serving. 

This recipe yields about 2½ dozen regular sized muffins.

For 2-day yeast bread:

1. After building the dough, cover the mixing bowl with plastic wrap, and allow the dough to rise for about 20 to 30 minutes on the counter before sticking it in the fridge. Make sure your mixing bowl gives plenty of room for the dough to expand.
2. The next day, before shaping the dough, allow your dough to regain some warmth on the counter for 40 to 60 minutes and become slightly puffy before shaping it.
3. Then follow the original recipe for the second rise.