Best Six Week Muffins Recipes

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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

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

6 cups boiling water
6 cups whole bran cereal
3 cups shortening
9 cups white sugar
12 eggs
12 cups buttermilk
15 cups all-purpose flour
5 tablespoons baking soda
1 tablespoon salt
12 cups whole bran cereal

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

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

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

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.

FIBER-LICIOUS SIX WEEK MUFFINS (RAISIN BRAN & FLAX)



Fiber-Licious Six Week Muffins (Raisin Bran & Flax) image

This version comes from my extremely health-conscious sister-in-law, who passed on her version as well as her mom's. It seems to double some of the similar recipes here, by adding add'l dry ingredients (more raisins, flax meal, whole wheat flour) and moist (oil AND applesauce, more buttermilk). Larger batch, but batter keeps in fridge for 6 weeks - so her family happily eats "fresh baked" muffins every morning! ________ Note on flax meal: You can make your own by grinding flax seeds in a coffee grinder. Since flax can go rancid, I keep seeds in the freezer, then grind them, then store any extra "meal" back in the freezer.

Provided by Chef BlueTulip

Categories     Quick Breads

Time 40m

Yield 24-48 muffins, 24-48 serving(s)

Number Of Ingredients 14

2 1/2 cups white flour
2 1/2 cups whole wheat flour
5 cups Raisin Bran cereal
2 1/2 cups sugar
2 1/2 cups chopped walnuts
2 1/2 cups raisins
1 1/2 cups flax seed meal
6 teaspoons cinnamon
5 teaspoons baking soda
1 teaspoon salt
4 beaten eggs
1/2 cup oil, we use Smart Balance
1 quart buttermilk
1 cup unsweetened applesauce

Steps:

  • Mix try ingredients together.
  • Blend in the moist ingredients, careful not to over stir.
  • Batter can be stored in the fridge, covered (nonmetal bowl), for up to 6 weeks.
  • Fill muffin tins 2/3 full (we like to use an ice cream scoop).
  • Bake at 400 degrees for 20-25 minutes.

Nutrition Facts : Calories 447.8, Fat 17.4, SaturatedFat 2.3, Cholesterol 36.9, Sodium 494.2, Carbohydrate 68.8, Fiber 7.1, Sugar 36.4, Protein 10.2

SIX WEEK MUFFINS



Six Week Muffins image

Categories     Egg     Bread     Potluck     Breakfast     Bake     Healthy

Number Of Ingredients 8

5 1/2 cups Raisin Brand - or - Brand Cereal
5 cups flour
2 teaspoons salt
3 cups Sugar
1 quart Buttermilk
5 teaspoons Baking Soda
1 cup Vegetable Oil
4 Eggs

Steps:

  • Combine dry ingredients in HUGE bowl and mix well
  • Add wet ingredients (beaten eggs) and mix well again.
  • Store covered in fridge. Batter will keep up to 6 weeks.
  • To use: fill muffin tins 2/3 full and bake at 400 degrees for 15 to 20 minutes. Bake desired amounts, I sometimes add blueberries, apple, banana, cranberry or other desired fruit
  • Combine dry and wet ingredients.

SIX WEEK APPLE BRAN MUFFINS



Six week Apple Bran Muffins image

Make and share this Six week Apple Bran Muffins recipe from Food.com.

Provided by Aroostook

Categories     Quick Breads

Time 30m

Yield 36 serving(s)

Number Of Ingredients 8

5 1/2 cups Raisin Bran cereal
3 cups sugar
5 cups flour
5 teaspoons baking soda
2 teaspoons salt
1 quart buttermilk
1 cup applesauce
4 eggs, beaten

Steps:

  • Combine dry ingredients.
  • Add wet ingredients.
  • Cover tightly and refrigerate up to six weeks.
  • Bake at 350F for 20-25 minutes.

NANNIE'S SIX WEEK BRAN MUFFINS



Nannie's Six Week Bran Muffins image

Along the same lines as some others here, but with a few different ingredients. These muffins are very moist and flavourful. And yes...the batter will stay fresh for quite a while. The recipe calls for the addition of raisins, but I have also added cranberries, chopped dates, coconut and a variety of nuts....but not all at the same time. ;)

Provided by Diana 2

Categories     Quick Breads

Time 40m

Yield 40 serving(s)

Number Of Ingredients 11

5 1/2 cups flour
2 1/2 cups sugar
3 cups natural bran (not cereal)
2 cups all-bran cereal, Bran Buds or flakes work well
3 tablespoons baking soda
1 quart buttermilk
3/4 cup oil
3/4 cup applesauce
4 eggs
1/2 cup molasses
1 cup raisins (to taste)

Steps:

  • In a large bowl, (I use my stock pot) mix together flour, sugar, bran, and bran cereal. Set aside.
  • In another bowl, blend together, soda, buttermilk, oil, applesauce, eggs and molasses. Add to dry ingredients. The batter will be stiff.
  • Stir in the raisins, or whatever you may have.
  • Store in the refrigerator in an airtight container.
  • To Bake:.
  • Preheat oven to 375*
  • Line muffin tins with paper if desired and fill 3/4's full.
  • Bake for 20 minutes.

Nutrition Facts : Calories 210.9, Fat 5.4, SaturatedFat 0.9, Cholesterol 19.6, Sodium 338.5, Carbohydrate 39.5, Fiber 2.9, Sugar 19.4, Protein 4.3

SIX WEEK BRAN MUFFINS



SIX WEEK BRAN MUFFINS image

Categories     Breakfast     Bake     Muffin

Number Of Ingredients 12

5 tsp. baking soda
2 cups boiling water
1 cup butter
2 cups sugar
4 eggs
1 qt buttermilk
4 cups flour
1 tsp. salt
4 cups All Bran
2 cups 40% Bran
2 cups chopped dates
2 cups chopped walnuts

Steps:

  • Add soda to boiling water. Cream butter and sugar. Add eggs and soda mixture. Add remaining ingredients. Mix well. Store covered in refrigerator. Do not stir again. Spoon into muffin tins. Bake @ 375 degrees for 25 minutes. Doug keeps up to 6 weeks.

SIX WEEK BRAN MUFFINS LOW FAT LOW SUGAR



Six Week Bran Muffins Low Fat Low Sugar image

Have fresh muffins every day! Make sure you use a very large container to mix together, I had to switch containers to mix and then switched back to store in the refrigerator.

Provided by Scotty Callies Mom

Categories     Quick Breads

Time 35m

Yield 1 large canister, 48 serving(s)

Number Of Ingredients 11

1 (15 ounce) box Raisin Bran cereal
5 cups flour
3 cups Splenda granular
1/2 cup brown sugar or 1/2 cup turbinado sugar
2 tablespoons baking soda
2 teaspoons salt
4 teaspoons cinnamon
1 quart buttermilk
1 1/2 cups applesauce
4 eggs, beaten
4 teaspoons vanilla

Steps:

  • Mix all dry ingredients.
  • Mix all wet ingredients.
  • Mix all wet and dry ingredients together.
  • Bake at 350°F for about 18-23 minute till toothpick inserted comes out clean.

Nutrition Facts : Calories 106.2, Fat 1, SaturatedFat 0.3, Cholesterol 18.4, Sodium 336.7, Carbohydrate 21.7, Fiber 1.6, Sugar 6.1, Protein 3.3

UNKNOWNCHEF86'S SIX WEEK BRAN MUFFINS



Unknownchef86's Six Week Bran Muffins image

This is a tasty way to get your fiber. The batter lasts for six weeks, covered, in the fridge. I used this recipe when I was pregnant with all three of my children, and it did it's job beautifully! But these are so tasty, make sure you don't eat more than one or two at a time or the fiber might come back to bite you! Time is preparation only. Servings are based on 1/3 cup batter per muffin.

Provided by UnknownChef86

Categories     Quick Breads

Time 30m

Yield 66 serving(s)

Number Of Ingredients 12

5 teaspoons baking soda
2 cups boiling water
1 cup shortening
2 cups sugar
4 eggs
1 quart buttermilk
5 cups flour
1 tablespoon salt
2 cups 40% natural bran (or equivalent bran-flake cereal)
4 cups all-bran cereal
2 cups chopped walnuts
2 cups chopped dates

Steps:

  • Add soda to water; let cool.
  • Cream shortening and sugar in large mixing bowl.
  • Add eggs, blend well.
  • Stir in buttermilk, flour and salt.
  • Add soda-water.
  • Combine remaining ingredients in large (at least ten quarts) bowl.
  • Stir liquid into dry ingredients til blended.
  • Before first use, let batter sit a few hours to overnight in fridge to allow flavors to blend and fiber to soften.
  • Fill muffin pans 2/3 full.
  • Bake 20-25 minutes in 400 oven.
  • Store remaining batter in refrigerator in a covered container.
  • Keeps up to 6 weeks.

Nutrition Facts : Calories 148.3, Fat 6.2, SaturatedFat 1.2, Cholesterol 13.4, Sodium 234.6, Carbohydrate 22.6, Fiber 2.5, Sugar 11.2, Protein 3.2

SALLY'S SIX WEEK BRAN MUFFINS



Sally's Six Week Bran Muffins image

Number Of Ingredients 8

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

Steps:

  • Mix all of the ingredients together. Dough can be refrigerated up to six weeks. Bake in greased muffin tins at 400 degrees for 20 minutes.

ALEGRA'S SIX WEEK MUFFINS



Alegra's Six Week Muffins image

These are the best bran muffins I've ever tasted.Source; Unknown

Provided by Lynnda Cloutier

Categories     Muffins

Number Of Ingredients 8

1 box raisin bran, 15 oz
3 cups sugar
5 cups flour
5 tsp. baking soda
2 tsp. salt
4 eggs, beaten
1 cup oil
1 quart buttermilk

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.

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

I've had this recipe for almost 30 years -- it is a favorite. It makes a lot and keeps for 6 weeks--if it lasts that long!

Provided by Cathy Gillespie @circlemoon8

Categories     Other Breakfast

Number Of Ingredients 8

15 ounce(s) box raisin bran
1 cup(s) shortening, melted
3 cup(s) sugar
4 - eggs, beaten
1 quart(s) buttermilk
5 cup(s) flour
5 teaspoon(s) baking soda
2 teaspoon(s) salt

Steps:

  • Mix raisin bran, flour, sugar, and salt in a VERY large mixing bowl. (This is a very large recipe, be sure the bowl can be covered tightly). Add eggs, shortening and buttermilk. Mix well. Store in covered container in refrigerator. Refrigerate 1 day before using.
  • To Bake: DO NOT STIR BATTER!! Just fill greased muffin tins 2/3 full. Bake in preheated oven 400 for 15-20 minutes. Just bake as many muffins as you need at a time.

SIX WEEK MUFFINS



Six Week Muffins image

Number Of Ingredients 8

6 1/2 cups raisin bran cereal
4 cups all purpose flour
1 cup sweetened wheat germ
5 teaspoons baking soda
3 cups sugar
1 cup oil
4 eggs, beaten
1 quart buttermilk

Steps:

  • In large bowl, mix dry ingredients, add liquids. Bake in greased or paper lined muffin pans at 400 degrees for 15-18 minutes. Batter can be refrigerated for up to six weeks. Great for saving time in the morning.

Nutrition Facts : Nutritional Facts Serves

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