Refrigerator Raisin-Bran Muffins
Makes 32 muffins
This batter can be refrigerated for up to 2 weeks. It’s an updated healthy version of the old standard recipe made with shortening.
This large batch is great for family or friends that are visiting, or you can take the batter along in a cooler to bake at a family reunion. The batter might darken a bit in the fridge, and it will expand, so put it in a big enough bowl with an airtight lid.
Stir refrigerated batter before using and bake as directed.
2 C wheat bran
1 ½ C wholewheat pastry flour (soft-white wholewheat)
1 ½ C all-purpouse unbleached flour
½ C sugar
1 TBL baking soda
2 tsp taking powder
1 ¼ tsp salt
1 tsp ground cinnamon
1 1/3 C raisins
4 large eggs
½ C coconut oil OR unsalted butter, melted and cooled (1 stick)
2 C buttermilk, well shaken
1 ½ C applesauce, unsweetened
½ C honey
1 tsp vanilla extract
- Place oven rack in upper two-thirds of oven. Preheat oven to 400ºF. Grease muffin tins or line with muffin papers.
- Toast wheat bran by spreading on large rimmed baking sheet. Bake until golden brown, about 5 minutes. Remove and set aside to cool completely.
- In a large bowl, stir together bran, flours, sugar, baking soda, baking powder, salt, cinnamon and raisins.
- In another large mixing bowl, whisk eggs well. Add butter, bit by bit, whisking until mixture is creamy. Stir in buttermilk, applesauce, honey and vanilla. Fold in flour mixture until well combined.
- Into each muffin cup, spoon ¼-cup batter. Bake for 18-20 minutes, or until puffed and golden, and a wooden toothpick comes out clean. If you are using the tall muffin papers, fill with 1/3-cup batter.
- Cool in pan on wire rack for 5 minutes, then remove muffins to finish cooling on rack.