Refrigerator Pumpkin Bran Muffins

Refrigerator Pumpkin Bran Muffins

From Pillsbury's Best Muffins and Quick Breads (Clarkson Potter; March, 1999)

Yield: 30 muffins

The secret to refrigerated muffin batters is the double-acting baking powder. It reacts first with liquids and then with heat during baking. Because baking powder loses its ability to leaven baked goods over time, use it before the expiration date on the package.

2 cups shreds of whole bran cereal
1 1/2 cups buttermilk*
1 cup canned pumpkin
1/2 cup oil
2 teaspoons grated orange peel
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon allspice
1/2 cup chopped nuts, if desired
3 tablespoons sugar

1. In large bowl, combine cereal and buttermilk; mix well Let stand 5 minutes until cereal is softened.

2. To cereal mixture, add pumpkin, oil, orange peel and blend well. Add flour, 1 1/2 cups sugar, baking powder soda, cinnamon, salt, cloves, allspice and puts; mix well. Batter can be baked immediately or stored in tightly covered container in refrigerator for up to 2 weeks.

3. When ready to bake, heat oven to 400 degrees F. Grease desired number of  muffin cups or line with paper baking cups. Stir batter; fill greased muffin cups 3/4 full. Sprinkle about 1/4 teaspoon sugar over batter in each cup.

4. Bake at 400 degrees F for 18 to 22 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

* To substitute for buttermilk, use 1 tablespoon plus 1 1/2 teaspoons vinegar or lemon juice plus milk to make 1 1/2 cups. Or, substitute 1 1/2 cups orange juice for the buttermilk, and add 1 teaspoon grated orange peel to the batter.