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.
Ingredients
- 4 cups All Bran or Fiber One
- 2 cups 40% Bran Flakes or Raisin Bran
- 5 teaspoons 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).