Alegras Six Week Muffins Recipes
SIX WEEK BRAN MUFFINS
This batter can be stored in your refrigerator, unbaked for 6 weeks. Use only the amount you want each day. Mine never seems to last that long!
Provided by Dee
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Yield 216
Number Of Ingredients 10
Steps:
- In a large bowl, add boiling water to the first 6 cups of bran cereal, cool.
- Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 12 cups of bran cereal. Stir only until moistened.
- Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 17.6 g, Cholesterol 10.9 mg, Fat 3.4 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 149.9 mg, Sugar 9.5 g
SIX WEEK MUFFINS
This is a recipe from cookbook by La Leche League called Whole Foods From The Whole Family. I love these muffins! The muffin batter keeps in the fridge for six weeks so you use it as you need it.
Provided by AngAustinBrody
Categories Breakfast
Time 35m
Yield 50 muffins
Number Of Ingredients 12
Steps:
- Pour boiling water over 2 cups bran.
- In another bowl, sift flour, soda, salt, and spice.
- Add wheat germ and rest of bran; combine with wet bran.
- Stir until moist; add oil, honey, eggs, buttermilk and optional fruit.
- Pour into well-greased muffin tins.
- Bake at 400 for 15-20 minutes.
SIX-WEEK BRAN MUFFINS
Steps:
- In a large bowl, beat eggs and sugar until well combines. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.
Nutrition Facts :
ALEGRA'S SIX WEEK MUFFINS
Yield 4 - 5 dozen
Number Of Ingredients 8
Steps:
- In a very large bowl, mix Raisin Bran, sugar, flour, soda, and salt. Add eggs, oil and buttermilk. This batter will keep up to six weeks in the refrigerator. As you are ready to use it, fill muffin tins 2/3 full and bake at 400° for 15-20 minutes, depending on tin size. Editor's Extra: I make these all the time! I like it just as well with 1/3 less sugar. Fun Fact: You have to be eighteen to vote, but you can be younger to have a law passed. . . . Many elementary school classes around the nation have petitioned their legislature to declare an official "state food," and many have been passed into law. As a result, New York now claims the apple muffin as their official food; Massachusetts, the corn muffin; and Minnesota, the blueberry muffin. Not all states chose a type of muffin, though . . . North Carolinians chose a vegetable, the sweet potato as their state food.
Nutrition Facts : Nutritional Facts Serves
SIX WEEK RAISIN BRAN MUFFINS
Recipe can be made ahead and stored in the refrigerator for up to 6 weeks. For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling. Absolutley wonderful! Please note that this recipe is written to use with Raisin Bran Flakes . . . if using All Bran you will need to soak in water as noted by previous reviewers This recipe is best if made in advance and stored in the refrigerator..
Provided by Galley Wench
Categories Breads
Time 40m
Yield 60 muffins
Number Of Ingredients 11
Steps:
- Mix cereal with raisins, sugar, flour, soda and salt in a very large bowl. Add oil, eggs and milk. Allow to rest before use.
- Store in a covered container and use as needed.
- Fill muffin tins 2/3 full and bake at 400 degrees for 18-20 minutes.
- For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling.
Nutrition Facts : Calories 160.1, Fat 5.1, SaturatedFat 1.2, Cholesterol 15.1, Sodium 242.2, Carbohydrate 26.9, Fiber 1.1, Sugar 15.6, Protein 2.7
SIX WEEK BRAN MUFFINS
This batter can be stored in your refrigerator, unbaked for 6 weeks. Use only the amount you want each day. Mine never seems to last that long!
Provided by Allrecipes Member
Categories Bran Muffins
Yield 216
Number Of Ingredients 10
Steps:
- In a large bowl, add boiling water to the first 6 cups of bran cereal, cool.
- Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 12 cups of bran cereal. Stir only until moistened.
- Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 17.6 g, Cholesterol 10.9 mg, Fat 3.4 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 149.9 mg, Sugar 9.5 g
ALEGRA'S SIX WEEK MUFFINS
Yield 4 - 5 dozen
Number Of Ingredients 8
Steps:
- In a very large bowl, mix Raisin Bran, sugar, flour, baking soda, and salt. Add eggs, oil, and buttermilk. This batter will keep up to six weeks in the refrigerator. As you are ready to use it, fill muffin tins 2/3 full and bake at 400° for 15-20 minutes depending on tin size.
Nutrition Facts : Nutritional Facts Serves
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