Classic Ice Box Bran Muffins
These delightful Classic Ice Box Bran Muffins are a cherished recipe passed down through generations, originating from a generous co-worker over 40 years ago. With their rich, wholesome flavor and hearty texture, these muffins have become a favorite among friends and family alike. Perfect for breakfast or a quick snack, these muffins are easy to prepare in bulk and can be refrigerated for up to six weeks, making them perfect for meal prep. Not only do they freeze exceptionally well, but they also improve in flavor over time, offering a convenient and delicious option for health-conscious individuals. Enjoy the satisfaction of sharing this beloved recipe with others, as everyone who tries them inevitably asks for the secret to their delightful taste!
72
Servings
N/A
Calories
10
Ingredients
Ingredients
boiling water
2 cups (boiling)
all-bran cereal or bran buds
2 cups (soaked in boiling water)
white sugar
3 cups (none)
Crisco (or vegetable shortening)
1 cup (softened)
eggs
4 (beaten)
buttermilk
1 quart (none)
all-purpose flour
5 cups (sifted)
salt
1 teaspoon (none)
baking soda
5 teaspoons (none)
extra all-bran cereal
4 cups (folded into batter)
Instructions
1
Begin by pouring 2 cups of boiling water over 2 cups of all-bran cereal or bran buds in a mixing bowl. Allow this mixture to soak until it cools to room temperature.
2
In a separate large bowl, cream together 1 cup of softened Crisco and 3 cups of white sugar until light and fluffy.
3
Add the 4 beaten eggs and 1 quart of buttermilk to the creamed mixture and mix until combined.
4
Once the bran mixture has cooled, stir it into the egg and buttermilk mixture until fully incorporated.
5
Gradually add 5 cups of sifted all-purpose flour, 1 teaspoon of salt, and 5 teaspoons of baking soda to the wet ingredients, mixing gently until just combined.
6
Fold in the remaining 4 cups of all-bran cereal, being careful not to overmix.
7
Transfer the batter to a covered container and refrigerate for up to six weeks. For best results, allow the batter to age for a day before using.
8
When you're ready to bake, preheat your oven to 375°F (190°C) and line your muffin tins with paper liners. Do not stir the refrigerated batter; instead, scoop it directly into the prepared muffin tins.
9
Bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
10
If you have leftovers, simply microwave for about 20 seconds before enjoying. These muffins taste even better with a little age!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Classic Ice Box Bran Muffins?
They are a cherished, hearty, and wholesome muffin recipe that features all-bran cereal and can be stored in the refrigerator for extended periods.
What is the origin of this muffin recipe?
This recipe was passed down through generations, originating from a generous co-worker over 40 years ago.
How long can the batter be refrigerated?
The batter can be safely refrigerated in a covered container for up to six weeks.
Can these muffins be frozen?
Yes, these muffins freeze exceptionally well, making them a great option for long-term storage.
Does the flavor of the batter change over time?
Yes, the muffins actually improve in flavor over time as the batter ages in the refrigerator.
How many muffins does this recipe produce?
This bulk recipe yields approximately 72 servings.
What temperature should the oven be for baking?
Preheat your oven to 375°F (190°C) before baking.
How long do the muffins need to bake?
Bake the muffins for approximately 20 minutes.
Should I stir the batter before baking after it has been refrigerated?
No, do not stir the refrigerated batter. Simply scoop it directly from the container into the muffin tins.
How do I prepare the initial bran mixture?
Pour 2 cups of boiling water over 2 cups of all-bran cereal or bran buds and let it soak until it reaches room temperature.
What type of bran cereal is recommended?
The recipe calls for all-bran cereal or bran buds.
Can I substitute Crisco?
Yes, vegetable shortening can be used as a substitute for Crisco.
How much sugar is required for this recipe?
The recipe requires 3 cups of white sugar.
How many eggs are needed?
You will need 4 eggs, which should be beaten before being added to the mixture.
How much buttermilk is used in the batter?
The recipe uses 1 quart of buttermilk.
When should the dry ingredients be added?
Gradually add the sifted flour, salt, and baking soda after the bran mixture has been incorporated into the egg and buttermilk mixture.
How much baking soda is included in the recipe?
The recipe calls for 5 teaspoons of baking soda.
Is there a specific way to handle the extra bran cereal?
The remaining 4 cups of all-bran cereal should be folded into the batter gently at the end to avoid overmixing.
Is there a recommended waiting period before baking the first batch?
For the best results, it is recommended to allow the batter to age in the refrigerator for at least one day before using.
How can I tell if the muffins are fully cooked?
The muffins are done when a toothpick inserted into the center of a muffin comes out clean.
How should I reheat leftover muffins?
Leftover muffins can be microwaved for about 20 seconds for a fresh-baked taste.
Why are these called 'Ice Box' muffins?
The name comes from the traditional practice of storing the batter in the 'ice box' (refrigerator) so fresh muffins can be baked as needed over several weeks.
What is the texture of these muffins like?
These muffins have a hearty and wholesome texture thanks to the high fiber content of the bran cereal.
Is this recipe suitable for meal prep?
Yes, because the batter stays fresh for six weeks, it is an ideal choice for convenient meal planning and quick breakfasts.
Should the flour be prepared in any specific way?
The 5 cups of all-purpose flour should be sifted before being added to the recipe.
What categories do these muffins fall into?
They are categorized as Breads and are suitable for breakfast, brunch, or snacks.
Are these muffins considered a healthy option?
Yes, they are tagged as healthy and high fiber, offering a wholesome alternative to many processed breakfast items.
How many ingredients are in this recipe?
There are 10 total ingredients in the recipe.
Can I use paper liners in the muffin tins?
Yes, lining the muffin tins with paper liners is recommended for easy removal and cleanup.
What are the key tags for this recipe?
Key tags include muffins, brunch, breakfast, snack, healthy, meal prep, freezer friendly, wholesome, classic recipe, and high fiber.