Best Alegras Six Week Muffins Recipes

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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 BRAN MUFFINS



Six Week Bran Muffins image

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

4 cups bran flakes
2 cups bran buds (Kellogg's All Bran cereal preferred)
2 cups boiling water
1 cup butter or 1 cup margarine
1 1/2 cups granulated sugar
1 1/2 cups brown sugar (packed)
4 eggs
4 cups buttermilk (you can make buttermilk by adding 1 Tbsp vinegar to every one cup of milk. For this recipe it would)
1/4 cup molasses (optional)
5 cups flour
2 tablespoons baking soda
1 tablespoon baking powder
1 teaspoon salt
2 cups raisins (optional)

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



6 Week Bran Muffins image

This is a simple, healthy recipe and yummy too! The batter can be stored in your refridgerator for up to 6 weeks. Perfect for hot fresh muffins any time!

Provided by Pinktini

Categories     Breads

Time 15m

Yield 24 serving(s)

Number Of Ingredients 11

1 (15 ounce) package Raisin Bran cereal
1 cup sugar
1 cup Splenda granular, sugar substitute (2 cups sugar can be used instead)
5 cups all-purpose flour, sifted
4 teaspoons baking soda
2 teaspoons salt
2 eggs, plus
4 egg whites, beaten with eggs
1/2 cup applesauce
1/2 cup vegetable oil
1 quart buttermilk

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.

Nutrition Facts : Calories 253.1, Fat 6, SaturatedFat 1.1, Cholesterol 19.3, Sodium 568.5, Carbohydrate 44.8, Fiber 2.9, Sugar 16.1, Protein 6.7

ALEGRA'S SIX WEEK MUFFINS



Alegra's Six Week Muffins image

Yield 4 - 5 dozen

Number Of Ingredients 8

1 (15-ounce) box raisin bran cereal
3 cups sugar
5 cups flour
5 teaspoons baking soda
2 teaspoons salt
4 eggs, beaten
1 cup oil
1 quart buttermilk

Steps:

  • In a very large bowl, mix Raisin Bran, sugar, flour, baking soda, and salt. Add eggs, oil, and buttermilk. This batter will keep up to six weeks in the refrigerator. As you are ready to use it, fill muffin tins 2/3 full and bake at 400° for 15-20 minutes depending on tin size.

Nutrition Facts : Nutritional Facts Serves

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.

ALEGRA'S SIX WEEK MUFFINS



Alegra's Six Week Muffins image

Yield 4 - 5 dozen

Number Of Ingredients 8

1 (15-ounce) box Raisin Bran
3 cups sugar
5 cups flour
5 teaspoons baking soda
2 teaspoons salt
4 eggs, beaten
1 cup oil
1 quart buttermilk

Steps:

  • In a very large bowl, mix Raisin Bran, sugar, flour, soda, and salt. Add eggs, oil and buttermilk. This batter will keep up to six weeks in the refrigerator. As you are ready to use it, fill muffin tins 2/3 full and bake at 400° for 15-20 minutes, depending on tin size. Editor's Extra: I make these all the time! I like it just as well with 1/3 less sugar. Fun Fact: You have to be eighteen to vote, but you can be younger to have a law passed. . . . Many elementary school classes around the nation have petitioned their legislature to declare an official "state food," and many have been passed into law. As a result, New York now claims the apple muffin as their official food; Massachusetts, the corn muffin; and Minnesota, the blueberry muffin. Not all states chose a type of muffin, though . . . North Carolinians chose a vegetable, the sweet potato as their state food.

Nutrition Facts : Nutritional Facts Serves

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Alegria's Six Week Muffins Recipes: A Delicious and Versatile Treat

Are you in search of a versatile muffin recipe that will keep you satisfied for weeks on end? Look no further than Alegria's Six Week Muffins Recipes. This recipe provides a delicious and healthy base for a variety of muffin flavors, making it perfect for those who want something easy to make and always ready to go.
The Ingredients
The ingredients for Alegria's Six Week Muffins Recipes are simple and easy to find, making it a perfect recipe for those who are always on the go. You will need:
  • 4 cups of whole wheat flour
  • 2 cups of rolled oats
  • 1 cup of chopped nuts, such as almonds or walnuts
  • 1 cup of raisins or other dried fruit
  • 1 cup of unsweetened applesauce
  • 1/2 cup of honey or maple syrup
  • 1/2 cup of vegetable oil
  • 2 cups of milk or nut milk
  • 2 tablespoons of baking powder
  • 1 tablespoon of baking soda
  • 1 tablespoon of cinnamon
  • 1 teaspoon of salt
The Directions
Alegria's Six Week Muffins Recipes is a relatively easy recipe to make, even for those who are not experts in the kitchen. Simply follow these directions:
  1. Preheat your oven to 375 degrees Fahrenheit.
  2. In a large mixing bowl, combine the flour, oats, chopped nuts, raisins or other dried fruit, baking powder, baking soda, cinnamon, and salt.
  3. In a separate bowl, mix together the applesauce, honey or maple syrup, vegetable oil, and milk or nut milk.
  4. Pour the liquid mixture into the dry mixture and stir until the ingredients are fully combined.
  5. Spoon the mixture into muffin tins, filling each tin about two-thirds of the way full.
  6. Bake the muffins in the oven for approximately 20-25 minutes, or until they are golden brown and springy to the touch.
  7. Allow the muffins to cool for a few minutes before removing them from the tins.
Variations
One of the best things about Alegria's Six Week Muffins Recipes is how versatile it is. You can customize the muffins to your liking, adding in your favorite flavors and ingredients. Here are a few variations you can try:
  • Chocolate Chip Muffins: Add in 1 cup of chocolate chips to the batter.
  • Pumpkin Spice Muffins: Replace the applesauce with 1 cup of canned pumpkin and add in 1 tablespoon of pumpkin pie spice.
  • Cranberry Orange Muffins: Replace the raisins with 1 cup of dried cranberries and add in the zest of one orange.
  • Blueberry Muffins: Fold in 1 cup of fresh or frozen blueberries to the batter.
  • Banana Nut Muffins: Replace the applesauce with 1 cup of mashed ripe bananas and add in 1/2 cup of chopped pecans.
  • Lemon Poppy Seed Muffins: Add in 1 tablespoon of poppy seeds and the zest of one lemon to the batter.
Storage
One of the best things about Alegria's Six Week Muffins Recipes is how long they last. You can store the muffins in an airtight container in the refrigerator for up to six weeks. This makes them a perfect grab-and-go breakfast or snack option for busy days. In conclusion, Alegria's Six Week Muffins Recipes is a delicious and versatile recipe that is easy to make and perfect for those who need a healthy grab-and-go snack option. It provides the perfect base for a variety of flavors and can be stored for up to six weeks, making it a perfect recipe for those who are always on the go.
Muffins are delicious and versatile baked goods that can be enjoyed at any time of the day. They can be made in a variety of flavors, including sweet or savory, making them perfect for breakfast, snacks or dessert. Among the many muffin recipes out there, Alegrias Six Week Muffin recipe stands out as a tried and tested classic. This recipe is not only delicious, but it is also easy to make and can be stored for up to six weeks in the freezer. In this article, I will provide valuable tips on how to make the perfect Alegrias Six Week Muffins.

Tip #1: Use Fresh Ingredients

The key to making delicious muffins is to use fresh ingredients. Fresh eggs, milk, butter, and flour are essential to the success of this recipe. When baking, it's crucial to pay attention to the expiration dates on your ingredients, particularly the baking powder and baking soda. Using old or expired ingredients can result in flat, dense, or unappetizing muffins.

Tip #2: Follow the Recipe Carefully

It may sound obvious, but following the recipe carefully is crucial to making the perfect muffins. Every step in the recipe, from mixing the dry ingredients to folding in the wet ingredients, must be followed to the letter. Ingredients should be measured accurately using measuring cups and spoons, and the mixing times and oven temperature should be adhered to precisely.

Tip #3: Use Muffin Liners

Using muffin liners makes cleaning up much easier and helps to prevent your muffins from sticking to the tray. Greasing the muffin pan with butter or cooking spray can also work, but it can be messier than using muffin liners. Muffin liners come in different sizes and patterns, so choose the ones that fit your muffin tray and add a fun touch to your muffins.

Tip #4: Do Not Overmix

Overmixing the batter can lead to tough, chewy, and dense muffins. When mixing, it's important to mix the wet and dry ingredients just until they are fully combined. You should stop mixing as soon as the batter comes together and no streaks of dry ingredients are visible. Overmixing could also result in your muffins not rising correctly, so be careful not to overdo it.

Tip #5: Add Some Texture

Adding texture to muffins can take them from ordinary to extraordinary. You can add texture by including nuts, fruits, chocolate chips, or even coconut flakes to your muffins. These additions can add a crunchy or chewy texture to your muffins, making them more interesting to eat. However, when adding texture, be sure to use the right proportions of the ingredients, so your muffins don't become too dense or dry.

Tip #6: Do Not Overfill the Cups

Overfilling muffin cups can lead to unevenly cooked muffins or muffins that overflow, making a burnt mess in your oven. A rule of thumb is to fill muffin cups three-quarters full. Doing so will give your muffins room to rise and will allow them to cook evenly. You can use an ice cream scoop or a measuring cup to ensure that you are adding the same amount of batter to each muffin cup.

Tip #7: Bake at the Right Temperature

Baking at the right temperature is essential to the success of any baking venture, and muffins are no exception to this rule. Most muffin recipes require baking at 375 degrees Fahrenheit (190 degrees Celsius), but always follow the recipe instructions. Too high temperature can lead to burnt tops with uncooked or raw filling, while too low temperature can result in undercooked or sunken muffins.

Tip #8: Allow Your Muffins to Cool

Allowing your muffins to cool before removing them from the pan is essential to make them look and taste great. If you remove them from the pan while they are still hot, the muffins may fall apart, or the bottoms may adhere to the pan. Wait for your muffins to cool for at least 10-15 minutes in the muffin pan before transferring them to a wire rack to cool completely.

Tip #9: Store Your Muffins Properly

Proper storage can help to preserve the quality of your muffins. To store your Alegrias Six Week Muffins, wait for them to cool completely, and then place them in an airtight container or a resealable plastic bag. You can store them in the fridge for up to one week or in the freezer for up to six weeks. When you are ready to eat them, thaw frozen muffins for a few hours in the fridge or in the microwave for a few minutes.

Conclusion

In conclusion, Alegrias Six Week Muffins are a classic and delicious muffin recipe that can be enjoyed any time of the day. Follow the above tips to make perfect muffins every time. Remember to use fresh ingredients, to follow the recipe carefully, and to add some texture to your muffins. Use muffin liners, do not overfill the cups, bake at the right temperature, and allow your muffins to cool before removing them from the pan. Proper storage is also essential to keep your muffins fresh, so don't forget to store them in an airtight container or plastic bag. Enjoy your freshly baked muffins!

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