Moms 6 Week Bran Muffins Recipes

SIX WEEK BRAN MUFFINS

Six Week Bran Muffins image

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

Ingredients

6 cups boiling water
6 cups whole bran cereal
3 cups shortening
9 cups white sugar
12 eggs
12 cups buttermilk
15 cups all-purpose flour
5 tablespoons baking soda
1 tablespoon salt
12 cups whole bran cereal

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 BRAN MUFFINS

Six Week Bran Muffins image

My kids love this recipe because it makes a lot of better that can be stored in the fridge for up to six weeks. (Ours never lasts that long!) It is super easy to have fresh muffins any time you want. I omit the raisins because my kids don't like them. I got this recipe out of a Company's Coming Muffins and More Cookbook by Jean Pare.

Provided by Piano Girl

Categories Quick Breads

Time 25m

Yield 6-8 dozen, 72-96 serving(s)

Number Of Ingredients 14

Ingredients

4 cups bran flakes
2 cups bran buds (Kellogg's All Bran cereal preferred)
2 cups boiling water
1 cup butter or 1 cup margarine
1 1/2 cups granulated sugar
1 1/2 cups brown sugar (packed)
4 eggs
4 cups buttermilk (you can make buttermilk by adding 1 Tbsp vinegar to every one cup of milk. For this recipe it would)
1/4 cup molasses (optional)
5 cups flour
2 tablespoons baking soda
1 tablespoon baking powder
1 teaspoon salt
2 cups raisins (optional)

Steps:

Combine cereals and Boiling Water.
Let stand.
In another bowl cream butter and sugars together.
Add eggs and beat well.
Mix in buttermilk.
Add molasses if desired.
Stir in cereal mixture.
In another bowl, combine flour, soda, baking powder, salt and raisins.
Mix thoroughly.
Add dry mixture to batter.
Stir just to combine.
Cover tightly and store in Refrigerator.
It will keep for up to six weeks.
TO BAKE: Fill muffin cups 2/3 full and bake in a 400F oven for about twenty minutes. (I find that my muffins are always done before that, so I set my timer for about 14-15 minutes. Other ovens may be different though.).

Nutrition Facts : Calories 110.3, Fat 3.1, SaturatedFat 1.8, Cholesterol 19.1, Sodium 222.5, Carbohydrate 19.7, Fiber 1.7, Sugar 10.3, Protein 2.1

SIX-WEEK BRAN MUFFINS

Six-Week Bran Muffins image

I'm only 12 years old but already like to cook and bake. This batter can be made ahead and stored in the refrigerator for weeks, so it's easy to make yummy muffins fresh each morning.

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 6 dozen.

Number Of Ingredients 8

Ingredients

4 eggs
3 cups sugar
1 quart buttermilk
6 cups bran cereal with raisins
5 cups all-purpose flour
1 cup vegetable oil
5 teaspoons baking soda
1 teaspoon salt

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 :

MAMA'S MAKE-AHEAD BRAN MUFFINS

Mama's Make-Ahead Bran Muffins image

Mama made these for decades when she was a working mother (back in the day when most mamas didn't work). These are easy, so moist, and so good. And because you make up a big batch that's kept in the refrigerator and baked just a few at a time, they are a lifesaver for busy cooks. My kids can scoop 1 or 2 into a tin and pop it in the oven in the morning for their own hot and hearty breakfast. A lovely addition to a brunch because they can be prepared ahead and baked right before serving.

Provided by NerdMom

Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes

Time 4h25m

Yield 72

Number Of Ingredients 11

Ingredients

2 cups boiling water
2 cups bran cereal (such as All-Bran® Bran Buds®)
3 cups white sugar
1 ½ cups shortening
4 eggs
4 cups buttermilk
5 cups all-purpose flour
4 cups shredded bran cereal
2 cups raisins
5 teaspoons baking soda
1 teaspoon salt

Steps:

Pour boiling water over Bran Buds® cereal in a medium bowl and let stand.
Beat sugar, shortening, and eggs together in a very large bowl that has a lid (I use a large Tupperware® bowl) with an electric mixer until creamy. Add buttermilk, followed by bran-water mixture. Add flour, shredded bran cereal, raisins, baking soda, and salt. Stir until just combined; do not overmix and don't stir again.
Let sit in the refrigerator at least 4 to 6 hours before baking.
Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin tins or line with paper liners.
Scoop batter evenly into the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

Nutrition Facts : Calories 135.2 calories, Carbohydrate 22.6 g, Cholesterol 9.6 mg, Fat 4.9 g, Fiber 1.8 g, Protein 2.1 g, SaturatedFat 1.2 g, Sodium 166.7 mg, Sugar 12.7 g

6 WEEK BRAN MUFFINS

6 Week Bran Muffins image

This is a simple, healthy recipe and yummy too! The batter can be stored in your refridgerator for up to 6 weeks. Perfect for hot fresh muffins any time!

Provided by Pinktini

Categories Breads

Time 15m

Yield 24 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 ounce) package Raisin Bran cereal
1 cup sugar
1 cup Splenda granular, sugar substitute (2 cups sugar can be used instead)
5 cups all-purpose flour, sifted
4 teaspoons baking soda
2 teaspoons salt
2 eggs, plus
4 egg whites, beaten with eggs
1/2 cup applesauce
1/2 cup vegetable oil
1 quart buttermilk

Steps:

Mix all dry ingredients.
Add eggs, oil, applesauce and buttermilk.
Put in plastic container and cover.
Fill muffin tin 2/3 full. Bake at 375 for 15-20 minute.
**Can be stored in fridge for up to 6 weeks! DO NOT RESTIR.

Nutrition Facts : Calories 253.1, Fat 6, SaturatedFat 1.1, Cholesterol 19.3, Sodium 568.5, Carbohydrate 44.8, Fiber 2.9, Sugar 16.1, Protein 6.7

6 WEEK CHOCOLATE CHIP BRAN MUFFINS

6 Week Chocolate Chip Bran Muffins image

A wonderful mom from my school gave me this recipe years ago. When I lost it, I called her up and asked her for it again. She laughed and supplied it immediately. I tell kids these are chocolate chip muffins and never mention the bran and oatmeal. It makes a huge batch be prepared. It is supposed to last in the refrigerator for at least 6 weeks - but I always go through it faster than that.

Provided by Baklava

Categories Quick Breads

Time 35m

Yield 48 muffins, 48-50 serving(s)

Number Of Ingredients 10

Ingredients

1 (15 ounce) box natural bran or 1 (15 ounce) box Raisin Bran cereal
4 cups flour
3 cups sugar
2 cups oatmeal
2 cups chocolate chips
5 teaspoons baking soda
2 teaspoons salt
1 quart buttermilk
4 eggs
1 cup canola oil

Steps:

Preheat oven to 400°F, while combining ingredients. Grease muffin tins, or use paper muffin cups or silicone. (I love my silicone cups).
Mix dry ingredients in very large bowl. Make well in dry ingredients.
Mix wet ingredients in separate bowl. Incorporate wet ingredients into the well of dry ingredients - stirring until just moistened.
Fill muffin cups and bake 18-22 minutes.
Remaining batter can be stored in the refrigerator for up to 6 weeks. I love to make these fresh every day for the kids or take them into work.

Nutrition Facts : Calories 209.7, Fat 8, SaturatedFat 1.9, Cholesterol 18.4, Sodium 277.3, Carbohydrate 34.5, Fiber 3.6, Sugar 18.8, Protein 4.2

MOM'S 6 WEEK BRAN MUFFINS

Mom's 6 Week Bran Muffins image

Delicious and full of fiber. Uncooked dough can be kept 6 weeks in the refrigerator, allowing you to cook only a few muffins at a time.

Provided by laurenpie

Categories Quick Breads

Time 40m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 12

Ingredients

1 cup boiling water
2 1/2 teaspoons baking soda
1 cup shortening
1 cup sugar
2 eggs
2 1/2 cups flour
1/2 teaspoon salt
2 cups buttermilk
2 cups all-bran cereal ("Kellogg's All Bran Bran Buds", the little sticks)
1 cup 40% Bran Flakes Cereal
1 cup raisins
1/2 cup chopped walnuts (optional)

Steps:

Dissolve baking soda into boiling water, set aside. Cream shortening and sugar, beat in eggs. Sift flour with salt, combine with creamed mixture. Blend in boiled water with baking soda, then buttermilk. Stir in both cereals, raisins and (optional) walnuts.
Refrigerate uncooked dough for up to 6 weeks.
Bake at 400 degrees for 20 minutes, or until knife inserted in center comes out clean.

Nutrition Facts : Calories 274.8, Fat 12.8, SaturatedFat 3.2, Cholesterol 21.8, Sodium 311.4, Carbohydrate 39, Fiber 3.2, Sugar 18.7, Protein 4.8

MOMS 6 WEEK BRAN MUFFINS

Moms 6 Week Bran Muffins image

These are a great breakfast treat! I grew up having these as an after school snack. They stay good in the fridge for up to 6 weeks.

Provided by startnover

Categories Quick Breads

Time 30m

Yield 65 serving(s)

Number Of Ingredients 16

Ingredients

4 cups bran flakes
2 cups all-bran cereal
2 cups boiling water
1 cup shortening or 1 cup margarine
3 cups granulated sugar
4 eggs
1 tablespoon lemon juice
4 cups nonfat milk (you can use regular buttermilk in place of the non fat and lemon juice)
3 cups white flour
2 cups whole wheat flour
5 teaspoons baking soda
2 teaspoons salt
raisins (optional)
dates (optional)
nuts (optional)
dried fruit (optional)

Steps:

Combine cereals and Boiling Water. Let stand.
In another bowl cream shortening and sugar together. Add eggs and beat well. Mix milk and juice together in a seperate bowlthen add to eggs. Stir in cereal mixture.
In another bowl, combine flour, soda, salt and raisins or fruit if desired. Mix thoroughly. Add dry mixture to batter. Stir just to combine.
Store in Refrigerator. It will keep for up to six weeks.
TO BAKE: Fill muffin cups 2/3 full and bake in a 400 degree oven for about 15 minutes, just watch them. Amount is approx .

Nutrition Facts : Calories 119.3, Fat 3.8, SaturatedFat 0.9, Cholesterol 13.3, Sodium 202.4, Carbohydrate 20.3, Fiber 1.6, Sugar 10.7, Protein 2.5

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