Best 6 Week Bran Muffins Recipes

SIX WEEK RAISIN BRAN MUFFINS

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.

SIX WEEK BRAN MUFFINS

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.

6 WEEK BRAN MUFFINS (AUNTIE ANNE'S MUFFINS)

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.

SIX WEEK BRAN MUFFINS

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.).

6 WEEK BRAN MUFFINS

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.

SIX WEEK MUFFINS

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.

A PAIL IN THE FRIDGE 6 WEEK BRAN MUFFINS

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.

MOM'S 6 WEEK BRAN MUFFINS

Steps:

• Dissolve baking soda into boiling water, set aside. Cream shortening and sugar, beat in eggs. Sift flour with salt, combine with creamed mixture. Blend in boiled water with baking soda, then buttermilk. Stir in both cereals, raisins and (optional) walnuts.
• Refrigerate uncooked dough for up to 6 weeks.
• Bake at 400 degrees for 20 minutes, or until knife inserted in center comes out clean.

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.