Total Calories: 3,853
Yield: 36 muffins
Prep time:
Cook time:
Total time:
In a large mixing bowl, combine cereal, buttermilk, and oil. Allow to stand for 5 minutes, or until cereal has softened. Beat in brown sugar, eggs, and vanilla. Stir in flour, baking soda, and salt. Keep batter in an airtight container in the refrigerator until ready to use. Store for up to 2 weeks.
When ready to bake, preheat oven to 375°F. Line muffin pan with paper or silicone liners. Fill muffin cups ? full. Bake approximately 25 minutes or until a toothpick inserted comes out clean.
This Refrigerator Bran Muffins recipe is from the 101 Things To Do With A Casserole Cookbook. Download this Cookbook today.
