Fruity Orange Refrigerator Muffins

Rich with texture from whole-bran cereal and dried fruit, this muffin batter is great to have on hand for baking a warm treat in the morning. Mix the batter in advance and bake just the amount needed.

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  • prep time 20 min
  • total time 3 hr 40 min
  • ingredients 13
  • servings 30
 

Ingredients

1 1/2
cups all-purpose flour
1
cup whole wheat flour
2
cups shreds of whole bran cereal
1 1/2
cups sugar
1 1/4
teaspoons baking soda
1
teaspoon baking powder
1/2
teaspoon salt
1/4
teaspoon allspice
1
tablespoon grated orange peel
2 1/2
cups buttermilk*
1/2
cup oil
2
eggs, slightly beaten
1
(6-oz.) pkg. dried fruit bits

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large bowl, combine all-purpose flour, whole wheat flour, cereal, sugar, baking soda, baking powder, salt, allspice and orange peel; mix well. Add buttermilk, oil and eggs; blend well. Stir in fruit bits. Cover tightly;refrigerate at least 3 hours or up to 2 weeks.
  • 2 When ready to bake, heat oven to 400°F. Grease desired number of muffin cups or line with paper baking cups. Stir batter; fill greased muffin cups 3/4 full.
  • 3 Bake at 400°F. for 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
  • 1 In large bowl, combine all-purpose flour, whole wheat flour, cereal, sugar, baking soda, baking powder, salt, allspice and orange peel; mix well. Add buttermilk, oil and eggs; blend well. Stir in fruit bits. Cover tightly;refrigerate at least 3 hours or up to 2 weeks.
  • 2 When ready to bake, heat oven to 400°F. Grease desired number of muffin cups or line with paper baking cups. Stir batter; fill greased muffin cups 3/4 full.
  • 3 Bake at 400°F. for 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

EXPERT TIPS

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Expert Tips

* To substitute for buttermilk, use 2 tablespoons plus 1 1/2 teaspoons vinegar or lemon juice plus milk to make 2 1/2 cups.

To date, muffin pans have not been manufactured with an absolutely standard size. The cup size of older muffins pans tends to be larger than more recently manufactured pans. Both old and new are likely to yield smaller muffins than the mega-sized treats found in many bakeries. Smaller muffin pans and those with a dark metal finish will require less baking time. Fill the muffin cups 2/3 to 3/4 full with batter. To check for doneness, insert a toothpick into the center of the muffin. If the toothpick comes out clean, the muffin is done.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
150
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
15mg
15%;
Sodium
140mg
140%;
Total Carbohydrate
25g
25%
(Dietary Fiber
2g
2%
  Sugars
14g
14%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
2%;
Calcium
6%;
Iron
6%;
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.