Six-week Refrigerator Bran Muffins is a traditional American recipe for a classic muffin batter recipe containing bran that can be stored in the refrigerator for up to 6 weeks. The full recipe is presented here and I hope you enjoy this classic American version of: Six-week Refrigerator Bran Muffins.
Combine the flour, bran flakes, baking soda and salt in a bowl, pour over the boiling water, stir to combine then set aside to cool.
Cream together the margarine and sugar in a bowl until light and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition.
Add the flour mix into the liquid ingredients, alternating with the buttermilk. If stored in an air-tight container the batter can be stored in the refrigerator for up to six weeks.
To bake, spoon the batter into greased 8cm (3 in) muffin cups, filling them no more than 2/3 full. Transfer to an oven pre-heated to 180°C (350°F, Gas Mark 4) and bake for about 20 minutes, or until golden brown.
Serve hot, accompanied by butter and jam or marmalade.
For oatmeal muffins replace the bran with oatmeal. For molasses bran substitute 300g (1 1/2 cps) of the sugar with 120ml (1/2 cup) black treacle (molasses).
