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
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.
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Paswan Rajkumar
[email protected]These muffins are a must-try!
Yvonne Vlahakis Mboma
[email protected]I would definitely recommend these muffins to anyone looking for a quick and easy breakfast option.
Kerry Gogarty
[email protected]Overall, I'm really happy with these muffins. They're delicious, convenient, and healthy.
raj sedai
[email protected]I wish there were more flavor options available.
Shafiq Coxs
[email protected]These muffins are a bit pricey, but they're worth it for the convenience.
Ayesha Noori
[email protected]I love that these muffins are made with whole wheat flour. It makes them a healthier choice.
Angela Rikki
[email protected]These muffins are a great way to get your kids to eat their fruits and vegetables.
Shaeid Gazi
[email protected]I've never had six-week muffins before, but I'm definitely a fan now.
jegul jeg
[email protected]These muffins are perfect for meal prep! I make a batch on the weekend and have them for breakfast all week.
Rorabug
[email protected]I found the muffins to be a bit dry, but they were still edible.
Phurba Sherpa
[email protected]These muffins are a bit too sweet for my taste, but they're still very good.
Enoh Reneta
[email protected]I was skeptical about the six-week storage claim, but I was pleasantly surprised. The muffins were just as fresh and delicious after six weeks as they were the day I made them.
Aleena Noor
[email protected]These muffins are a great way to use up leftover buttermilk. I always have a few in the freezer for unexpected guests.
katwal katwal
[email protected]I love that these muffins can be customized to my liking. I often add chocolate chips, nuts, or fruit.
ADHIAMBO LENCER
[email protected]These muffins are a lifesaver for busy mornings! I just grab one out of the freezer and pop it in the microwave for a quick and easy breakfast.
Krystal Burrell
[email protected]I've tried many different six-week muffin recipes, and this one is by far the best. The muffins are so light and fluffy, and they have the perfect amount of sweetness.
Jabbar Mughal
[email protected]These muffins are incredibly moist and flavorful! I was so impressed with how easy they were to make, and I love that they can be made ahead of time and stored in the freezer.