6 Week Muffins Recipes

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

Six Week Muffins image

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.

Ingredients

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

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

Six Week Bran Muffins image

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

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

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

Six Week Raisin Bran Muffins image

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

Ingredients

1 (15 ounce) box Raisin Bran cereal (Flakes , about 9 cups)
3 cups sugar
5 cups flour
5 teaspoons baking soda
2 teaspoons salt
4 eggs, beaten
1 cup vegetable oil
1 quart buttermilk
1 1/2 teaspoons cinnamon (optional)
12 teaspoons butter
12 tablespoons brown sugar

6 WEEK MUFFINS

I have had this recipe for years and do not remember where it came from. I like these muffins because the batter is mixed ahead and then used later. It really helps when pressed for time. These muffins are a nice breakfast specially when raisins or dates are added.

Provided by Roda Laser

Categories Other Breakfast

Time 20m

Number Of Ingredients 9

6 Week Muffins image

Steps:

1. Mix cereal, sugar, flour, baking soda, and salt in very large bowl.
2. Add egg, butter, shortening, and buttermilk; mix well. Store in covered containers in the refrigerator, use as desired. Batter will keep in refrigerator for 6 weeks.
3. For muffins: Fill greased muffin tins 2/3 full. Bake in pre-heated 400 oven, 15 - 20 minutes.
4. NOTE: raisins, dates, or prunes may be added to batter ( right before baking) as desired.

Ingredients

15 oz box raisin bran cereal
3 c sugar
1/2 c melted butter
1/2 c melted shortening
4 eggs, beaten
5 c flour
2 tsp salt
1 qt buttermilk
5 tsp baking soda

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

6 Week Bran Muffins image

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

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

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

6 Week Bran Muffins (Auntie Anne's Muffins) image

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

Ingredients

3 cups bran buds (Kellogg's All Bran cereal preferred-the little stick type cereal...not flakes)
1 cup boiling water
1 1/2 cups oil
1 1/2 cups brown sugar
2 eggs, beaten
2 cups buttermilk
2 1/2 cups flour
2 1/2 teaspoons baking soda
1 teaspoon salt
butter (optional)
cinnamon sugar (optional)

A PAIL IN THE FRIDGE 6 WEEK BRAN MUFFINS

These are my mom's bran muffins. She always stores them in an ice cream pail with a lid on in the fridge. You can make as many or as little as you want in one batch.

Provided by KennKonn

Categories Quick Breads

Time 45m

Yield 24 muffins

Number Of Ingredients 10

A Pail in the Fridge 6 Week Bran Muffins image

Steps:

Preheat over to 400.
Spray muffin tins with cooking spray.
Beat eggs, add oil and milk.
Mix together.
Mix dry ingredients together separately and mix well.
Add to wet ingredients and mix again.
Mix in raisins.
Pour enough mix into muffin tins to fill about 2/3 of the way full.
Bake at 400 for 15 minutes or until tops of muffins are nice and brown and starting to crack a bit.
Keep mix in fridge for up to 6 weeks in an ice cream pail with lid.
Recipes doubles easily and will fill and ice cream pail nicely.
The longer the mix is in the fridge the darker the batter and more powerful the bran will be.
Great warm with butter and honey.

Ingredients

2 eggs, beaten
3/4 cup oil
1 cup white sugar
2 cups milk
2 cups flour
1 cup natural bran (not cereal)
2 teaspoons natural bran (not cereal)
1 teaspoon salt
2 teaspoons baking soda
1 cup raisins

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6 Week Muffins Recipes

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.

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!

SIX WEEK RAISIN BRAN MUFFINS

6 WEEK MUFFINS

I have had this recipe for years and do not remember where it came from. I like these muffins because the batter is mixed ahead and then used later. It really helps when pressed for time. These muffins are a nice breakfast specially when raisins or dates are added.

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!

6 WEEK BRAN MUFFINS (AUNTIE ANNE'S MUFFINS)

A PAIL IN THE FRIDGE 6 WEEK BRAN MUFFINS

These are my mom's bran muffins. She always stores them in an ice cream pail with a lid on in the fridge. You can make as many or as little as you want in one batch.

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