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 REFRIGERATOR BRAN MUFFINS WITH NATURAL BRAN
Six week refrigerator bran muffins use natural bran, which keeps them light-textured. So you can say farewell to bran muffin bricks.
Provided by Crosby Molasses
Categories Muffins & Quick Breads
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 F and prepare muffin pans.
- Measure the wheat bran into a large bowl and cover with boiling water. Stir and let sit.
- In another bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
- In a large bowl, cream butter and sugar. Add eggs, one at a time, mixing well after each addition. Whisk in the molasses and buttermilk.
- Add flour mixture and stir gently until almost combined. Stir in wheat bran mixture and mix gently just until incorporated.
- Scoop into prepared muffin cups and bake at 425 F for 5 minutes. Reduce oven temperature to 375 F and bake for another 18-20 minutes, until muffin tops spring back lightly when touched.
- Cool in pan for 10 minutes then remove to a cooling rack.
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 :
UNKNOWNCHEF86'S SIX WEEK BRAN MUFFINS
This is a tasty way to get your fiber. The batter lasts for six weeks, covered, in the fridge. I used this recipe when I was pregnant with all three of my children, and it did it's job beautifully! But these are so tasty, make sure you don't eat more than one or two at a time or the fiber might come back to bite you! Time is preparation only. Servings are based on 1/3 cup batter per muffin.
Provided by UnknownChef86
Categories Quick Breads
Time 30m
Yield 66 serving(s)
Number Of Ingredients 12
Steps:
- Add soda to water; let cool.
- Cream shortening and sugar in large mixing bowl.
- Add eggs, blend well.
- Stir in buttermilk, flour and salt.
- Add soda-water.
- Combine remaining ingredients in large (at least ten quarts) bowl.
- Stir liquid into dry ingredients til blended.
- Before first use, let batter sit a few hours to overnight in fridge to allow flavors to blend and fiber to soften.
- Fill muffin pans 2/3 full.
- Bake 20-25 minutes in 400 oven.
- Store remaining batter in refrigerator in a covered container.
- Keeps up to 6 weeks.
Nutrition Facts : Calories 148.3, Fat 6.2, SaturatedFat 1.2, Cholesterol 13.4, Sodium 234.6, Carbohydrate 22.6, Fiber 2.5, Sugar 11.2, Protein 3.2
NANNIE'S SIX WEEK BRAN MUFFINS
Along the same lines as some others here, but with a few different ingredients. These muffins are very moist and flavourful. And yes...the batter will stay fresh for quite a while. The recipe calls for the addition of raisins, but I have also added cranberries, chopped dates, coconut and a variety of nuts....but not all at the same time. ;)
Provided by Diana 2
Categories Quick Breads
Time 40m
Yield 40 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, (I use my stock pot) mix together flour, sugar, bran, and bran cereal. Set aside.
- In another bowl, blend together, soda, buttermilk, oil, applesauce, eggs and molasses. Add to dry ingredients. The batter will be stiff.
- Stir in the raisins, or whatever you may have.
- Store in the refrigerator in an airtight container.
- To Bake:.
- Preheat oven to 375*
- Line muffin tins with paper if desired and fill 3/4's full.
- Bake for 20 minutes.
Nutrition Facts : Calories 210.9, Fat 5.4, SaturatedFat 0.9, Cholesterol 19.6, Sodium 338.5, Carbohydrate 39.5, Fiber 2.9, Sugar 19.4, Protein 4.3
MOMS 6 WEEK BRAN MUFFINS
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
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
6 WEEK BRAN MUFFINS (AUNTIE ANNE'S MUFFINS)
These are the original Bran Buds Cereal Muffins that my Auntie Anne made for me years ago and are now known by all as Auntie Anne's Muffins. She has standing orders to have to have the stack of recipes waiting by the door whenever we eat there b/c I'll be asking for EVERY single recipe. She is THAT good of a chef. Batter keeps up to 6 weeks in the fridge! Just the right balance of healthy vs. yummo!
Provided by Liza at Food.com
Categories Quick Breads
Time 40m
Yield 24-30 serving(s)
Number Of Ingredients 11
Steps:
- Pour boiling water over 1 1/2 coups of the bran buds. Let stand while mixing other ingredients.
- In a separate bowl, combine rest of dry bran buds, flour, soda, and salt.
- In another separate bowl, cream sugar and oil.
- Add eggs to this mixture.
- Add buttermilk alternately with dry ingredients.
- Add the 1 1/2 cups soaked bran buds and mix well.
- Store batter in fridge for up to 6 weeks.
- Bake as needed in 400F oven.
- Bake regular size for 15-20 minutes and mini muffins for 8-10 minutes.
- Optional:.
- Dip tops in melted butter and then cinnamon sugar.
- If you are really trying to be healthy, skip the butter and just dip the hot fresh baked muffins in cinnamon sugar and it will stick.
Nutrition Facts : Calories 262.3, Fat 14.6, SaturatedFat 2.1, Cholesterol 16.3, Sodium 336.3, Carbohydrate 33.4, Fiber 5.2, Sugar 17.4, Protein 3.4
SIX-WEEK BRAN MUFFINS
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 Allrecipes Member
Time 35m
Yield 60
Number Of Ingredients 8
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 degrees F for 15-20 minutes or until a toothpick inserted near the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.
Nutrition Facts : Calories 139 calories, Carbohydrate 23.4 g, Cholesterol 13.1 mg, Fat 4.4 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 195.4 mg, Sugar 12.8 g
SIX-WEEK BRAN MUFFINS
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 Allrecipes Member
Time 35m
Yield 60
Number Of Ingredients 8
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 degrees F for 15-20 minutes or until a toothpick inserted near the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.
Nutrition Facts : Calories 139 calories, Carbohydrate 23.4 g, Cholesterol 13.1 mg, Fat 4.4 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 195.4 mg, Sugar 12.8 g
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
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