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These Cinnamon Raisin Oat Bran Muffins are my newest concoction, born from the fact that Mr Magpie went to the store looking for wheat bran ( I also want to make some dark, delicious plain bran refrigerator muffins soon) and came back with oat bran. So I shrugged and figured it was time to step up my refrigerator muffin game and try these.
How to Make Oat Bran Muffins
This new variation of refrigerator muffins is loaded with oat bran, oatmeal, raisins and cinnamon flavour. A lot of cinnamon. I LOVE a good oat bran muffin but I wanted to spice these up as oat bran can be a little plain when you don’t have anything else in the muffin. They are a little nuttier than the bran muffins and I added in some large flaked oatmeal to give them a more toothy texture.The result?
Really, really good refrigerator muffins. I loved that these were basically a cinnamon muffin, with bran. I made sure that they had a ton of cinnamon flavor because as I said, the next 6-week refrigerator muffins are going to be dark, molasses-y bran and I want to mix up the flavors so that the kids (and Mike and I) don’t get bored of muffins. The kids are taking these for school lunch, Mike and I are enjoying them with a coffee for breakfast and I don’t want anyone to get tired of them. It’s been SO nice having that red Tupperware bowl of mine in the fridge all the time full of batter. It’s a lifesaver!
A confession? These 6 week refrigerator muffins have NEVER lasted us 6 weeks. Not even four weeks. Heck, these last us two or three weeks, I’m not even ashamed to admit it. That’s also why I am making sure to mix up the type of muffins so that we don’t get tired of them and I’m actually pretty excited to whip up the dark bran ones next. What a treat it has been to have a fresh, hot muffin every morning! The best part? It’s not always me making them. The kids and Mike are fully capable and can and DO make these in the mornings.
So if you’re looking for a seriously good cinnamon raisin oat bran muffin, these are the ticket!
Happy baking everyone!
Love,
Karlynn
Cinnamon Raisin Oat Bran Refrigerator Muffins
- Prep Time
- 10 minutes
- Cook Time
- 18 minutes
- Total Time
- 28 minutes
- Course
- Breakfast
- Cuisine
- American
- Servings
- 36
- Calories
- 202
- Author
- Karlynn Johnston
Ingredients
- 2 cups boiling water
- 2 cups oat bran
- 1 cup vegetable oil
- 5 cups all purpose flour
- 5 teaspoons baking soda
- 2 teaspoons salt
- 3 cups raisins
- 4 large eggs
- 1 quart 4 cups buttermilk
- 3 tablespoons vanilla extract
- 2 tablespoons cinnamon
- 1 cup white sugar
- 1 cup brown sugar
- 2 cups large flake oatmeal
Instructions
- In the bottom of a very large lidded bowl, combine the oat bran with the boiling water. Let sit for 5 minutes then stir.
- Add in the rest of the ingredients and stir until combined.
- Refrigerate at least 6 hours before using.
- When you are ready to bake, pre-heat your oven to 400 °F.
- Use a large cookie scoop to fill greased or paper-lined muffin cups two-thirds full with batter (see photo)
- Bake for 15-20 minutes or until a toothpick inserted near the center comes out clean.
- Store the batter covered, in the refrigerator for up to 6 weeks.
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Kim Brown says
You say 1 quart 4 cups buttermilk. Do you mean 1 quart (or 4 cups) or 1 quart plus 4 cups buttermilk?
Doug says
That’s a lot of buttermilk, and it’s a bit hard to get in the UK. Can I use powdered buttermilk instead?
Thanks.
Lindsay says
Doug,
I’d check a powdered buttermilk container. Here is the US, mine comes in a container that tells how to reconstitute into liquid buttermilk for recipes. I reconstitute mine for baking, plus dip and salad dressing. I am guessing yours could differ a little–like maybe in % butterfat–but would otherwise be the same.
Buttermilk isn’t usually hard to get here, but the powder is much more economical for infrequent buttermilk users.