Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

Recipe Search

Refrigerator Bran Muffin Mix ~ Flash Back Friday

I first posted this recipe for Refrigerator Bran Muffin Mix in 2008.  It is still a favorite in our house and it is a great recipe to mix and share, ready to bake complete with a new container and the baking instructions on the lid.   The muffins are not very sweet and have a touch of orange to brighten the bran! 

One important thing to remember about muffins is that you want to create crisp edges so do not use cupcake liners when you bake them. Paper liners are for cupcakes.  Invest in a good non-stick muffin tin.  I typically bake about 4 at a time and just put a little bit of water in each of the empty cups so that the pan isn't ruined.  

  • 2 cups boiling water
  • 2 cups All Bran Cereal 
  • 1 1/2 cups sugar
  • 1 cup canola oil
  • 4 beaten eggs
  • 3/4 cup molasses
  • 1 quart /1 litre buttermilk
  • 1 large navel orange
  • 3 cups fresh raisins
  • 1 cup wheat germ
  • 2 1/2 cups of white flour
  • 2 1/2 cups of whole wheat flour
  • 4 cups natural bran or 2 cups oat bran plus 3 cups Bran Flakes Cereal
  • 1 teaspoon salt
  • 3 teaspoons baking soda
  • 3 teaspoons baking powder
  1. In a medium sized bowl, pour the boiling water over the All Bran.
  2. Cream together the oil, sugar,  molasses and the eggs in a large bowl. 
  3. Peel the orange with a vegetable peeler.  Remove the white part of the peel and discard.  Chop orange and remove seeds. 
  4. In blender jar, place peel, chopped orange and half of the buttermilk, and puree well.
  5. Add the rest of the buttermilk, the egg/sugar and oil mixture and the orange mixture into the cooled All Bran mixture.
  6. In another very large bowl,  mix together all the dry ingredients and the raisins.
  7. Add the dry ingredients to the wet ingredients and stir to combine.  It will be really runny to start but will thicken after a minute of stirring.
  8. Pour the batter into a 5-litre  container with a lid.  Refrigerate.  Batter will keep well in the refrigerator for a month. 
  9. To bake muffins, grease muffin tin well (if you do not have a non-stick pan) and fill muffin cups until nearly level with the top of the cup.  Bake in a preheated 400F. oven for about 25 minutes. 


  1. Just the ticket for the upcoming senior's bake sale.

    I knew it was yours before I got to your name at the end. The orange. I love it too. I sneak orange with the peel into so many recipes. Braised Lamb? Yes. Dried fruit compote? Yesterday. It's the secret ingredient that improves every recipe.


    1. Thank you Sharon! It is so fun that you already know our recipes by our pictures! I love orange too and don't forget how perfect it is in Paska!

    2. I still marvel at your ingenuity. Who else would have thought of the whole mixture peel and all into the blender. I hope you still do it that way.


  2. This is great Lovella!! Who knew you could premix muffins and that the mixture would keep that long before baking. I agree with Sharon that the addition of the orange peel is what makes these really special. It reminded me of your paska recipe. I will surely try this recipe.

  3. Lovella! My mom has a recipe almost identical, except for the orange.
    I pulled up the recipe on my phone while at the grocery store and was puzzled by a few things.
    When you say All Bran cereal ... do you mean flakes, or the skinny twiggy shaped bran cereal? I got the twiggy stuff.
    What's your understanding of the difference in recipes like this between wheat bran and wheat germ? I splurged and got some germ as well, even though my mom's recipe doesn't include it. :)

    Eager to finally try this! I had unexpected company twice last week and this would have been great to have on hand. Thanks for bringing this back up from days-gone-by!

    1. Hi Rachel... I mean the skinny twiggy shaped things... and I love how you describe them!
      The wheat germ is a different part of the wheat kernel. It has more oil and I think adds a really nutty texture and flavour. Make sure you refrigerate what you don't use since it goes rancid very quickly. The bran is all about fibre and is rather tasteless on its own. That is my very limited knowledge of the difference.


Note: Only a member of this blog may post a comment.