Six Week Apple Bran Muffins Recipes
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 :
SIX WEEK BRAN MUFFINS
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
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 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
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
6 WEEK BRAN MUFFINS
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
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
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