Six Weeks Muffins Recipes

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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

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

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 :

SIX WEEK MUFFINS



Six Week Muffins image

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

2 cups boiling water
5 cups natural bran
5 cups whole wheat flour
5 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon or 2 teaspoons pumpkin pie spice
1 cup wheat germ
1 cup oil
1 cup molasses or 1 cup brown sugar
4 eggs, beaten
4 cups buttermilk or 4 cups yogurt
1 cup raisins or 1 cup chopped apple

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 MUFFINS



Six Week Muffins image

Categories     Egg     Bread     Potluck     Breakfast     Bake     Healthy

Number Of Ingredients 8

5 1/2 cups Raisin Brand - or - Brand Cereal
5 cups flour
2 teaspoons salt
3 cups Sugar
1 quart Buttermilk
5 teaspoons Baking Soda
1 cup Vegetable Oil
4 Eggs

Steps:

  • Combine dry ingredients in HUGE bowl and mix well
  • Add wet ingredients (beaten eggs) and mix well again.
  • Store covered in fridge. Batter will keep up to 6 weeks.
  • To use: fill muffin tins 2/3 full and bake at 400 degrees for 15 to 20 minutes. Bake desired amounts, I sometimes add blueberries, apple, banana, cranberry or other desired fruit
  • Combine dry and wet ingredients.

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

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

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