No Stir Make Ahead Bran Muffins

By srumbel

Bran Muffins are one of my favorite breakfasts ever! Make the batter up ahead of time and refrigerate until ready to bake. No need to ever stir the batter once you’ve refrigerated! These muffins are incredibly light, fluffy, flavorful and absolutely delicious! A family-favorite! (Thanks to Truvía® for sponsoring this post.)
from yummyhealthyeasy.com

Ingredients

• 1 cup boiling water
• 2 1/2 tsp. baking soda
• 3 cups bran cereal
• 1/2 cup oil (canola, coconut, etc)
• 1/2 cup Truvia Baking Blend (or 1 cup sugar)
• 2 eggs
• 2 cups low-fat buttermilk*
• 2 1/2 cups white whole wheat flour
• 1/2 tsp. salt

Details

Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

In a medium bowl, stir baking soda into boiling water and set aside.
In a large bowl, stir together Truvia and oil. Add eggs and mix in well.
Stir in buttermilk, flour and salt. Pour the soda water in and mix well.
Stir in the bran cereal and mix well. Store this mixture in an air-tight container in the refrigerator and use as needed.
This will keep for up to six weeks in the fridge and you will never have to stir again! When you're ready to bake up a batch, line muffin tin with paper liners or grease generously and fill each cup ⅔ full with mixture. Bake at 375ºF for 20 minutes. This recipe is easily doubled, tripled, etc!

Notes
*instead of buying buttermilk, you can sour some milk by adding 2 Tbsp. vinegar or lemon juice to 2 cups of milk. Use this instead of buttermilk if desired.
*personally, I enjoy making the batter a day or so ahead of time before making the first batch. I make this batter the night before and cook in the morning for a quick breakfast!
Nutrition Information
Serving size: per muffin Calories: 99 Fat: 4.4 g Saturated fat: 0.6 g Carbohydrates: 15 g Sugar: 2 g Sodium: 180 mg Fiber: 3 g Protein: 3 g Cholesterol: 12 mg

Serves: about 2½ dozen muffins