Refrigerator Bran Muffin Batter Recipe
Even upscale resorts love this time-honored method of always having muffin batter at the ready. These Refrigerator Bran Muffins are a guest favorite on the breakfast buffet at Hyatt Regency Kauai. The batter is made in bulk, and the resort says it keeps the refrigerator for up to 6-7 weeks, stirring periodically. For our home kitchens, we found 4-6 weeks better, given the use of buttermilk and our non-industrial fridge. Portion out batter to bake muffins on demand.
Servings: 4 dozen
Calories: 150kcal
We adapted this recipe by swapping out refined sugar (partly anyway) with Splenda Blends. You could also use raw sugar, but adjust the numbers accordingly.
Ingredients
- 4 cups All Bran or Fiber One
- 2 cups 40% Bran Flakes or Raisin Bran
- 5 teasppoons baking soda
- 1-1/2 cups Splenda Sugar Blend (or granulated sugar)
- 1 cup Splenda Brown Sugar Blend (or Brown Sugar)
- 5 cups flour
- 4 servings liquid egg substitute (reduced calorie) - e.g., Eggbeaters. A serving may be a "solo cup for one" package or as indicated on a container. You may also use four (4) whole farm eggs if you wish. The egg substitute is pasteurized and helps with longevity of the batter.
- 1 cup oleo - margarine
- 1 quart buttermilk (reduced calorie)
- 1 cup raisins - if not using Raisin Bran or dried cranberries
- 1 cup dates - chopped
- 1 teaspoon Fine Pink Salt
- 1 cup walnuts
- 2 cups boiling water
Instructions
- Add baking soda to hot water and let cool.
- Whip oleo (margarine) and sugars until creamed.
- Add eggs slowly. Mix well.
- Add flour, buttermilk, and salt. Mix Well.
- Add cooled soda water slowly.
- Fold the two bran cereals, raisins, dates and nuts together into mix.
- When ready to bake, portion out batter and bake at 350 for 18 to 22 minutes.
- Let cool 5 minutes.
- Refrigerate unused batter for 6-7 weeks. (Spa Index testers preferred 4-6 weeks).
Spa Index Kitchen Notes
NOTE: This is a great recipe for adding the odds and ends of cereal and granola, in place of the nuts and fruits in this recipe.
Tried this recipe?Mention or tag @SpaIndex so we can share!
Nutrition
Serving: 1 Small Muffin | Calories: 150 kcal (8%) | Carbohydrates: 22 g (7%) | Protein: 5 g (10%) | Fat: 5 g (8%) | Saturated Fat: 0.5 g (3%) | Cholesterol: 20 mg (7%) | Sodium: 230 mg (10%) | Fiber: 3 g (13%) | Sugar: 6 g (7%)