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 RAISIN BRAN MUFFINS
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
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
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
ALEGRA'S SIX WEEK MUFFINS
These are the best bran muffins I've ever tasted.Source; Unknown
Provided by Lynnda Cloutier
Categories Muffins
Number Of Ingredients 8
Steps:
- 1. In a very large bowl, mix Raisin Bran, sugar, flour, soda, and salt
- 2. 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 to 20 minutes, depending on tin size. Makes 4 to 5 dozen.
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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:- Preheat your oven to 375 degrees Fahrenheit.
- In a large mixing bowl, combine the flour, oats, chopped nuts, raisins or other dried fruit, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, mix together the applesauce, honey or maple syrup, vegetable oil, and milk or nut milk.
- Pour the liquid mixture into the dry mixture and stir until the ingredients are fully combined.
- Spoon the mixture into muffin tins, filling each tin about two-thirds of the way full.
- Bake the muffins in the oven for approximately 20-25 minutes, or until they are golden brown and springy to the touch.
- 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.