Refrigerator Muffins

Posted by in Recipes on Nov 09, 2018 . .

1 C Boiling Water

1 C All Bran Buds Cereal

1 C Raw Honey

½ C Olive Cart Blood Orange Avocado Oil (Or oil of your choice.)

1 C Packed Dark Brown Sugar

2 1/12 C Flour

2 ½ tsp Salt

2 Large eggs

2 cups buttermilk

2 C All Bran Buds Cereal


  1. In small boil pour boiling water and raw honey over All Bran Cereal. Cool for about 45 minutes.
  2. While cereal cools, blend flour, baking soda, and salt in large mixing bowl. Set aside.
  3. Stir Olive Cart Blood Orange Avocado Oil into wet cereal mixture.
  4. Whisk eggs, buttermilk, and dark brown sugar together.  Combine with flour mixture.
  5. Stir 2 C of dry All Bran Buds into flour mixture.
  6. Add water/Bran/Honey Oil mixture into Flour mixture, Stirring thoroughly.  Refrigerate overnight, and up to 4-6 weeks.
  7. Preheat oven to 375 Grease as many muffin tins as you wish to bake. I do not recommend using liners as they will stick to these muffins. 
  8. Fill standard size muffin about 3/4s way.  For mini muffins a medium cookie scoop is about perfect or just below top of tin. Mug cup ½ full
  9. Either leave plain, or top with 3-5 frozen blueberries, raisins, or a small spoonful of your favorite jam.
  10. Regular muffins bake 20-25 minutes until toothpick inserted n center comes out clean.  Mini muffins 7-15 minutes until toothpick inserted in center comes out clean.  Mug cup 1-1.25 minutes in microwave.  It will appear a bit moist on top. Let it sit 1 minute before flipping out.
  11. Remove from oven.  Tip muffins in pan to prevent bottoms from steaming and getting soggy.
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