Best 6 6 Week Bran Muffins Recipes
Bran muffins are a popular breakfast food that can be enjoyed by people of all ages. They are a good source of fiber and other nutrients, and they can be made with a variety of different ingredients. If you're looking for a healthy and delicious way to start your day, give 6-week bran muffins a try. With their hearty texture and slightly sweet flavor, they're sure to become a new favorite.
Check out the recipes below so you can choose the best recipe for yourself!
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
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
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
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 RAISIN BRAN CRUNCH MUFFINS RECIPE - (4/5)
Provided by babycatcher
Number Of Ingredients 8
Steps:
- 1. Mix cereal with dry ingredientsin large mixer bowl. 2. Add eggs, melted butter and buttermilk. 3. Mix for 2 minutes. 4. Fill cupcake pans (greased) 2/3 full 5. Bake at 400* for 18 mins. 6. To store the rest of the mixture, put in container with a lid and refrigerate for up to 6 weeks.
MAMA'S MAKE-AHEAD BRAN MUFFINS
Mama made these for decades when she was a working mother (back in the day when most mamas didn't work). These are easy, so moist, and so good. And because you make up a big batch that's kept in the refrigerator and baked just a few at a time, they are a lifesaver for busy cooks. My kids can scoop 1 or 2 into a tin and pop it in the oven in the morning for their own hot and hearty breakfast. A lovely addition to a brunch because they can be prepared ahead and baked right before serving.
Provided by NerdMom
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 4h25m
Yield 72
Number Of Ingredients 11
Steps:
- Pour boiling water over Bran Buds® cereal in a medium bowl and let stand.
- Beat sugar, shortening, and eggs together in a very large bowl that has a lid (I use a large Tupperware® bowl) with an electric mixer until creamy. Add buttermilk, followed by bran-water mixture. Add flour, shredded bran cereal, raisins, baking soda, and salt. Stir until just combined; do not overmix and don't stir again.
- Let sit in the refrigerator at least 4 to 6 hours before baking.
- Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin tins or line with paper liners.
- Scoop batter evenly into the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
Nutrition Facts : Calories 135.2 calories, Carbohydrate 22.6 g, Cholesterol 9.6 mg, Fat 4.9 g, Fiber 1.8 g, Protein 2.1 g, SaturatedFat 1.2 g, Sodium 166.7 mg, Sugar 12.7 g
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be.
- Mash the bananas well: This will help to ensure that the muffins are smooth and evenly textured.
- Don't overmix the batter: Overmixing can make the muffins tough.
- Fill the muffin cups only 2/3 full: This will allow the muffins to rise properly.
- Bake the muffins at a high temperature for a short time: This will help to create a crispy crust and a moist interior.
- Let the muffins cool completely before frosting them: This will help to prevent the frosting from melting.
Conclusion:
These bran muffins are a delicious and healthy way to start your day. They are packed with fiber, which can help to keep you feeling full and satisfied. They are also a good source of potassium, which is important for maintaining a healthy blood pressure. With so many delicious variations to choose from, you're sure to find a bran muffin recipe that you'll love.
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