6 Weeks Bran Muffin Mix Recipes
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
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
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 APPLE BRAN MUFFINS
Make and share this Six week Apple Bran Muffins recipe from Food.com.
Provided by Aroostook
Categories Quick Breads
Time 30m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Combine dry ingredients.
- Add wet ingredients.
- Cover tightly and refrigerate up to six weeks.
- Bake at 350F for 20-25 minutes.
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 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
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
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
6-WEEK BRAN MUFFINS
again, another old but delicious recipe for bran muffins...from the 70's....one of the best i have eaten...so i rate it 100%. i have tried others, but non compare....wow, i have not had white sugar for ages.......and thionking back, i think i added golden raisins to the recipe.......a handful. i have several recipes, that calls for melted shortening, cooled. and this does make a difference........crisco linda1113
Provided by Linda Walter @linda1113
Categories Muffins
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.
- Add eggs, shortening and buttermilk; mix well. Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.
- Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
More about "6 weeks bran muffin mix recipes"
6 WEEK BRAN MUFFIN REFRIGERATOR RECIPE - FOOD STORAGE …
Web Feb 1, 2023 Step One: Gather Ingredients Step Two: Pour Boiling Water over All-Bran Buds Step Three: Add Other ingredients Step Four: Stir in …
From foodstoragemoms.com
Ratings 4Servings 72Cuisine AmericanCategory Breakfast
From foodstoragemoms.com
Ratings 4Servings 72Cuisine AmericanCategory Breakfast
- Preheat oven to 400 degrees. Pour boiling water over the 4 cups All-Bran Buds and set aside to soak.
- Start adding all of the other ingredients into a large mixing bowl or stand mixer until blended. Stir in the soaking All-Bran Buds and blend until thoroughly combined. Scoop batter into greased muffin pans and bake for 15-20 minutes. For each batch of 12 muffins, you bake, add one cup of your favorite fruits or vegetables. You can use grated carrots, raisins, dates, bananas, grated zucchini, dried cranberries, grated coconut, and nuts, etc.
- Store the batter in the refrigerator for up to 6 weeks, bake as many as you want each time you bake a batch.
SIX WEEK REFRIGERATOR BRAN MUFFINS WITH NATURAL BRAN
Web Sep 29, 2014 Measure the wheat bran into a large bowl and cover with boiling water. Stir and let sit. In another bowl, whisk together flour, …
From crosbys.com
5/5 (12)Category Muffins & Quick BreadsServings 48Total Time 45 mins
From crosbys.com
5/5 (12)Category Muffins & Quick BreadsServings 48Total Time 45 mins
THE BEST SIX WEEK BRAN MUFFINS | LINDA'S BEST RECIPES
Web Jan 21, 2022 1 (20 ounce) box Raisin Bran 4 cups all purpose flour 1 cup whole wheat flour 1-1/2 cups granulated sugar 1 cup brown sugar 4 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 …
From lindasbestrecipes.com
From lindasbestrecipes.com
SIX WEEK RAISIN BRAN REFRIGERATOR MUFFINS - THE KITCHEN …
Web Jan 10, 2018 In a very large bowl, beat the eggs and sugar until well combined. Stir in the buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. When you are ready to …
From thekitchenmagpie.com
From thekitchenmagpie.com
6-WEEK BRAN MUFFINS - FOODIE WITH FAMILY
Web Feb 20, 2017 Mix your wet ingredients, mix your dry ingredients, mix them together and stash in the refrigerator for up to six weeks. No joke. You may have encountered a …
From foodiewithfamily.com
5/5 (5)Total Time 25 minsServings 32Calories 179 per serving
From foodiewithfamily.com
5/5 (5)Total Time 25 minsServings 32Calories 179 per serving
- In a large bowl, whisk together all dry ingredients. In a separate bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry and stir just until evenly moist. Scrape the muffin mix into a large container (of about 1 gallon capacity or larger) with a tight fitting lid. Refrigerate for at least 8 hours before using. Label the container with the date the batter was mixed. You can store and use the batter for up to 6 weeks.
- Preheat oven to 400°F. Line muffin tins with paper sleeves or spray the muffin cups with non-stick cooking spray. Fill the prepared muffin wells 2/3 full.
- Preheat oven to 400°F. Line muffin tins with paper sleeves or spray the muffin cups with non-stick cooking spray.
6-WEEK BRAN MUFFINS | MYRECIPES
Web Apr 14, 2010 2 c. boiling water 1 c. melted shortening or vegetable oil 3 c. sugar 4 eggs, beaten 1 qt. buttermilk 5 c. flour 5 t. baking soda 5 t. salt Directions Pour boiling water …
From myrecipes.com
From myrecipes.com
6 WEEK BRAN MUFFINS | RECIPELION.COM
Web Mix dry ingredients well in a very large container. 2. Mix wet ingredients together, pour over dry ingredients and mix well. Refrigerate batter at least 6 hours. before baking. 3. Fill …
From recipelion.com
From recipelion.com
SIX WEEK BRAN MUFFINS | ALLRECIPES
Web Although this recipe makes 5-6 dozen regular size muffins, I prefer to make mini muffins with this recipe. It stores in the refrigerator for 6 weeks. Bake them when you want to …
From allrecipes.com
From allrecipes.com
SIX-WEEK BRAN MUFFINS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Web Sep 25, 2022 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 …
From stage.tasteofhome.com
From stage.tasteofhome.com
HEALTHY BRAN MUFFINS RECIPE - SALLY'S BAKING ADDICTION
Web Jan 9, 2023 Whisk the flour, wheat bran, baking powder, baking soda, salt, and cinnamon together in a large bowl until combined. Set aside. Whisk the egg, honey, melted coconut …
From sallysbakingaddiction.com
From sallysbakingaddiction.com
6 WEEK BRAN MUFFINS - THE VANILLA TULIP
Web Jul 6, 2021 Salt DIRECTIONS Make sure you have a large bowl with a lid. In the large bowl, beat together your sugar and eggs until they’re combined. Stir the eggs, sugar, …
From thevanillatulip.com
From thevanillatulip.com
6 WEEK BRAN MUFFIN MIX – KAY'S RECIPES
Web Step 1 Mix cereal, raisins, sugar, baking soda, flours and salt. Beat eggs and add oil. Add to dry mixture along with buttermilk. Refrigerate overnight before using. Mixture will keep in …
From kaysrecipes.com
From kaysrecipes.com
6 WEEK BRAN MUFFINS | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
Web Preparation Mix the bran flakes and all bran cereal with the boiling water and let stand for 10 minutes. In a VERY large mixing bowl cream butter and sugars. Add in eggs 1 at a …
From tastykitchen.com
From tastykitchen.com
You'll also love