2 Week Bran Muffins Recipes
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
2 WEEK BRAN MUFFINS
Bran Muffins that the whole family loves! Refrigerate unused mixture and cook later, batter lasts for up to 2 weeks in refrigerator.
Provided by Mama Fro
Categories Breads
Time 40m
Yield 24 muffins
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350.
- Boil water and pour over All Bran and Bran Flakes, stir. Set aside for 5 minutes.
- Cream sugar, shortening and eggs. Add flour, soda, cinnamon, salt and buttermilk to sugar mixture. Mix until smooth.
- Stir water and bran mixture then add to batter. Mix well.
- Fill cupcake tin with liners and fill cups 1/2 full, then bake 15-20 minutes.
- Refrigerate unused mixture up to 2 weeks.
Nutrition Facts : Calories 166.1, Fat 5.3, SaturatedFat 1.4, Cholesterol 18.4, Sodium 230.9, Carbohydrate 28.5, Fiber 2.1, Sugar 14.6, Protein 3.4
6-WEEK BRAN MUFFINS
again, another old but delicious recipe for bran muffins...from the 70's....one of the best i have eaten...so i rate it 100%. i have tried others, but non compare....wow, i have not had white sugar for ages.......and thionking back, i think i added golden raisins to the recipe.......a handful. i have several recipes, that calls for melted shortening, cooled. and this does make a difference........crisco linda1113
Provided by Linda Walter @linda1113
Categories Muffins
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.
- Add eggs, shortening and buttermilk; mix well. Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.
- Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin 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.
Nutrition Facts :
REFRIGERATOR RAISIN BRAN MUFFINS: GRANDMA'S
Mom would make this batter the night before and bake the mufins before school for us as kids. Waking up to the aroma of these muffins on a winter day is heaven. This batter keeps well in the refrigerator for more than 2 weeks. One recipe makes 3 or more batches of 12 muffins.
Provided by Kathie Carr
Categories Muffins
Time 25m
Number Of Ingredients 8
Steps:
- 1. Mix all ingredients together until moistened. Store in a covered container in the refrigerator until ready to bake. Batter keeps well for up to 2 weeks.
- 2. When ready to bake fill paper lined muffin pan cups 3/4 full of batter and bake at 350 degrees for 15-20 minutes. Return un-used batter to refrigerator. Serve hot with butter.
- 3. Note: You can have fresh muffins for 2 or 3 days in a row with this batter. Or keep the unused batter for up to 2 weeks before using.
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