Best 6 Week Granola Muffins Recipes

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6 WEEK GRANOLA MUFFINS



6 Week Granola Muffins image

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

1 quart granola cereal, without raisins
3 cups sugar
5 cups all-purpose flour
2 tablespoons baking soda
1 cup vegetable oil
1 quart buttermilk
4 eggs
1 pint blueberries

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 RAISIN BRAN MUFFINS



Six Week Raisin Bran Muffins image

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

1 (15 ounce) box Raisin Bran cereal (Flakes , about 9 cups)
3 cups sugar
5 cups flour
5 teaspoons baking soda
2 teaspoons salt
4 eggs, beaten
1 cup vegetable oil
1 quart buttermilk
1 1/2 teaspoons cinnamon (optional)
12 teaspoons butter
12 tablespoons brown sugar

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

SIX-WEEK BRAN MUFFINS



Six-Week Bran Muffins image

I'm only 12 years old but already like to cook and bake. This batter can be made ahead and stored in the refrigerator for weeks, so it's easy to make yummy muffins fresh each morning.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 dozen.

Number Of Ingredients 8

4 eggs
3 cups sugar
1 quart buttermilk
6 cups bran cereal with raisins
5 cups all-purpose flour
1 cup vegetable oil
5 teaspoons baking soda
1 teaspoon salt

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 MUFFINS



Six Week Muffins image

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

2 cups boiling water
5 cups natural bran
5 cups whole wheat flour
5 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon or 2 teaspoons pumpkin pie spice
1 cup wheat germ
1 cup oil
1 cup molasses or 1 cup brown sugar
4 eggs, beaten
4 cups buttermilk or 4 cups yogurt
1 cup raisins or 1 cup chopped apple

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.

TRAIL MIX GRANOLA MUFFINS



Trail Mix Granola Muffins image

Make and share this Trail Mix Granola Muffins recipe from Food.com.

Provided by Calee

Categories     Quick Breads

Time 45m

Yield 18 serving(s)

Number Of Ingredients 16

1 1/4 cups milk
1 cup granola cereal
1/2 cup brown sugar
1/2 cup melted butter
1/4 cup molasses
1 egg, beaten
1 apple, peeled and grated
2 cups flour
4 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
1/2 cup chopped peanuts
1/2 cup raisins
1/2 cup chocolate chips
1/2 cup sunflower seeds
1/4 cup wheat germ

Steps:

  • In mixing bowl combine milk, granola, sugar, butter, molasses, egg and apple blend well.
  • In large bowl combine remaining ingredients.
  • Add milk mixture and stir just until dry ingredients are moistened.
  • Spoon into 18 lined or greased muffin cups.
  • Bake at 400 for 20 minutes.

GRANOLA MUFFINS



Granola Muffins image

Great muffin to make for breakfast or anytime. SUPER easy and the kids love it!! I tweaked another recipe that I found posted here...omitting some fat and adding a few other ingredients. They freeze well, too. I used Quaker Natural Granola with Oats, Honey & Raisins because that is what I had on hand. The slivered almonds are really yummy in the muffins. And, I also 'made' my own buttermilk by adding 3 tablespoons of lemon juice to regular skim milk before combining the wet ingredients.

Provided by family5chef

Categories     Quick Breads

Time 35m

Yield 36 muffins, 36 serving(s)

Number Of Ingredients 12

2 1/4 cups all-purpose flour
2 1/4 cups whole wheat flour
3 teaspoons baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
3 cups skim milk buttermilk
3 eggs
2 cups light brown sugar
1/2 cup canola oil
1/2 cup low-fat mayonnaise
6 cups granola cereal (with oats, honey & raisins)
1/2 cup dried cranberries (optional)

Steps:

  • Preheat oven to 375 degrees. Line 36 muffin tins with paper liners or spray with non-stick spray.
  • Combine the flour, baking soda, salt and cinnamon in a large bowl.
  • In another bowl, whisk together the buttermilk, eggs, sugar, oil and mayonnaise. Pour this into the dry ingredients and and mix lightly to combine.
  • Fold in granola and cranberries (or 1/2 cup more raisins) until evenly distributed in batter.
  • Divide batter among the 36 muffin cups, filling almost to the top.
  • Bake for 20 minutes or until golden brown. Let cool a bit on a wire rack before serving.

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