Best 5 6 Week Muffins Recipes
Are you craving the perfect muffin recipe that strikes a balance between moistness, flavor, and ease of preparation? Look no further than our comprehensive guide to baking exquisite "6 week muffins." With this delightful assortment of recipes, you can create mouthwatering muffins that retain their freshness and moist texture for up to six weeks. Whether you prefer classic blueberry muffins, the indulgent allure of chocolate chip muffins, or the wholesome goodness of carrot muffins, this article will provide you with the culinary knowledge and step-by-step instructions to transform your kitchen into a haven of muffin-making artistry.
Check out the recipes below so you can choose the best recipe for yourself!
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 GRANOLA MUFFINS
OMG! i went to my grandma's yesterday (shes a WONDERFUL cook and baker) and she dug out this oooooooold recipe for these muffins... we went to the store to pick the ingredients up and then we stirred up a batch and baked a dozen of them, THEY ARE HEAVENLY! this makes a large batch but the awesome thing is that the batter can be kept in the refrigerator for up to 6 wks! so you can have fresh baked muffins whenever you feel like it, with hardly any fuss at all!!! YAY!!!!!
Provided by Courtly
Categories Breakfast
Time 30m
Yield 48 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the granole, sugar, flour and baking soda.
- Set aside.
- Mix together the vegetable oil, buttermilk and eggs.
- Add the dry ingredients gradually just until moistened.
- Pour into lined cupcake tins, filling each about 2/3 full.
- Drop 4 berries into each cupcake cup and use a fork to push berries down into the batter until covered.
- Bake at 350 for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
SIX WEEK MUFFINS
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.
Tips:
- Use fresh ingredients for the best flavor. This is especially important for the fruits and vegetables in the muffins.
- Don't overmix the batter. Overmixing can make the muffins tough.
- Fill the muffin cups about 2/3 full. This will help prevent the muffins from overflowing.
- Bake the muffins at the correct temperature and for the correct amount of time. This will ensure that the muffins are cooked through but not overbaked.
- Let the muffins cool completely before storing them. This will help prevent the muffins from becoming soggy.
Conclusion:
With a variety of flavors and textures, these muffins are sure to please everyone. Whether you're looking for a quick breakfast, a healthy snack, or a sweet treat, these muffins are the perfect choice. So next time you're in the mood for something delicious and satisfying, give one of these recipes a try.
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