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Pumpkin Bran Refrigerator Muffins Recipe

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This recipe for Pumpkin Bran Refrigerator Muffins is from Elizabeth and Collier's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups whole ban cereal shreds (I use Kellogg's All-Bran Bran Buds)
1 1/2 cups buttermilk
1 cup canned pumpkin
1/2 cup oil
2 tsp grated orange peel
2 eggs
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp cloves
1/4 tsp allspice
1/2 cup chopped nuts, if desired
3 tablespoons sugar
Directions:
Directions:
1. In a large bowl, combine cereal and buttermilk; mix well and let stand 5 minutes to soften.

2. To cereal mixture, add pumpkin, oil, orange peel and eggs; blend well. Add flour, 1 1/2 cups sugar, baking powder, baking soda, cinnamon, salt, cloves, allspice and nuts; mix well. Batter can be baked immediately or refrigerated in a tightly covered container for up to 2 weeks.

3. When ready to bake, pre-heat oven to 400º. Grease desired number of muffin cups or line with baking papers. Stir batter; fill cups 3/4 full. Sprinkle about 1/4 tsp sugar over batter in each cup.

4. Bake for 18-22 minutes or until toothpick inserted in center comes out clean. Remove from pan; serve warm.

Makes 30 muffins.

Substitution: In place of buttermilk, use 1 tablespoon plus 1 1/2 teaspoon vinegar or lemon juice and enough milk to measure 1 1/2 cups.

Variation: Use 1 1/2 cups orange juice for the buttermilk; reduce grated orange peel to 1 tsp.
Personal Notes:
Personal Notes:
Nice to have on hand for company...make a few or make them all. The batter will thicken when stored, but that doesn't affect baking.

 

 

 

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