6 Week Bran Muffins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

6 WEEK BRAN MUFFINS (AUNTIE ANNE'S MUFFINS)

These are the original Bran Buds Cereal Muffins that my Auntie Anne made for me years ago and are now known by all as Auntie Anne's Muffins. She has standing orders to have to have the stack of recipes waiting by the door whenever we eat there b/c I'll be asking for EVERY single recipe. She is THAT good of a chef. Batter keeps up to 6 weeks in the fridge! Just the right balance of healthy vs. yummo!

Provided by Liza at Food.com

Categories     Quick Breads

Time 40m

Yield 24-30 serving(s)

Number Of Ingredients 11



6 Week Bran Muffins (Auntie Anne's Muffins) image

Steps:

  • Pour boiling water over 1 1/2 coups of the bran buds. Let stand while mixing other ingredients.
  • In a separate bowl, combine rest of dry bran buds, flour, soda, and salt.
  • In another separate bowl, cream sugar and oil.
  • Add eggs to this mixture.
  • Add buttermilk alternately with dry ingredients.
  • Add the 1 1/2 cups soaked bran buds and mix well.
  • Store batter in fridge for up to 6 weeks.
  • Bake as needed in 400F oven.
  • Bake regular size for 15-20 minutes and mini muffins for 8-10 minutes.
  • Optional:.
  • Dip tops in melted butter and then cinnamon sugar.
  • If you are really trying to be healthy, skip the butter and just dip the hot fresh baked muffins in cinnamon sugar and it will stick.

Nutrition Facts : Calories 262.3, Fat 14.6, SaturatedFat 2.1, Cholesterol 16.3, Sodium 336.3, Carbohydrate 33.4, Fiber 5.2, Sugar 17.4, Protein 3.4

3 cups bran buds (Kellogg's All Bran cereal preferred-the little stick type cereal...not flakes)
1 cup boiling water
1 1/2 cups oil
1 1/2 cups brown sugar
2 eggs, beaten
2 cups buttermilk
2 1/2 cups flour
2 1/2 teaspoons baking soda
1 teaspoon salt
butter (optional)
cinnamon sugar (optional)

SIX-WEEK BRAN MUFFINS

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



Six-Week Bran Muffins image

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 :

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

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



Six Week Bran Muffins image

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

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

6 WEEK BRAN MUFFINS

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



6 Week Bran Muffins image

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

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

6 WEEK BRAN MUFFINS

I bake these quite often and share with family and friends. I got hooked on bran muffins while visiting in California and since these require hardly any time for preparation or baking they are nice to have on hand just in case you get unexpected company or you want a good treat... Enjoy them as much as we do.

Provided by Pat Gibbons

Categories     Muffins

Time 25m

Number Of Ingredients 9



6 week Bran Muffins image

Steps:

  • 1. In a large bowl beat eggs and sugar. Stir in buttermilk, cereal, flour, oil baking soda and salt. Mix thoroughly. You may add walnuts or additional raisins (optional)
  • 2. Refrigerate at least 6 hours before using. Then fill your muffin papers or greased tins 2/3 full. Bake 400 degrees, 15-20 minutes.
  • 3. This batter may be stored in a covered tightly container for up to 6 weeks. You can bake 2 or 3 or whatever you choose at a time. Do not stir the batter when you take it from the refrigerator. It will appear light and airy.

4 eggs
3 c sugar
1 qt buttermilk
6 c assorted bran cereal, such as all bran buds, raisin bran or all bran flakes
5 c flour
1 c oil
5 tsp baking soda
1 tsp salt
1 c walnuts or raisins (optional)

SIX WEEK BRAN MUFFINS LOW FAT LOW SUGAR

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



Six Week Bran Muffins Low Fat Low Sugar image

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

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

SIX WEEK MUFFINS

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



Six Week Muffins image

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.

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

SIX WEEK BRAN MUFFINS

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



Six Week Bran Muffins image

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

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)

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



Six Week Raisin Bran Muffins image

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

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

6 WEEK RAISIN BRAN CRUNCH MUFFINS RECIPE - (4/5)

Provided by babycatcher

Number Of Ingredients 8



6 Week Raisin Bran Crunch Muffins Recipe - (4/5) image

Steps:

  • 1. Mix cereal with dry ingredientsin large mixer bowl. 2. Add eggs, melted butter and buttermilk. 3. Mix for 2 minutes. 4. Fill cupcake pans (greased) 2/3 full 5. Bake at 400* for 18 mins. 6. To store the rest of the mixture, put in container with a lid and refrigerate for up to 6 weeks.

6 3/4 cups Raisin Bran Crunch
4 cups sugar
5 cups flour
2 tsp baking powder
3 tsp baking soda
4 eggs beaten
1 cup melted butter (2 cubes)
1 quart buttermilk

More about "6 week bran muffins recipes"

6-WEEK BRAN MUFFINS RECIPE - FOOD.COM
Jan 31, 2004 Mix all ingredients together in a large bowl. Bake in muffin tins on 400°F for 10 to 12 minutes. Store in air tight containers and refrigerate for up to 6 weeks.
From food.com
4/5 (1)
Total Time 22 mins
Category Quick Breads
Calories 227 per serving


HEALTHY BRAN MUFFINS RECIPE - SALLY'S BAKING ADDICTION
23 hours ago Spray a 12-count muffin pan with nonstick spray or use muffin liners. Whisk the whole wheat flour, wheat bran, baking powder, baking soda, salt, and cinnamon together in a …
From sallysbakingaddiction.com


6 WEEK BRAN MUFFIN REFRIGERATOR RECIPE - FOOD STORAGE MOMS
Jan 10, 2014 Pour boiling water over the 4 cups All-Bran Buds and set aside to soak. Start adding all of the other ingredients into a large mixing bowl or stand mixer until blended. Stir in …
From foodstoragemoms.com


RECIPE TIN PROJECT: 6-WEEK BRAN MUFFINS | 12 TOMATOES
Preparation. Mix all ingredients together well and cover. Mixture can be kept in fridge up to 6 weeks and used as needed. Fill muffin tins 2/3 full and bake 15-20 minutes at 400°F. Spinach …
From 12tomatoes.com


6 WEEK MUFFINS - RECIPE - COOKS.COM
Feb 15, 2021 Combine the first five ingredients, mixing together until large lumps remain. Add Crisco or oil, eggs and buttermilk. Stir together well but do not over mix. Place in a sealable …
From cooks.com


BUTTERMILK BRAN MUFFINS – SIMPLE TO BAKE & FREEZE
Jan 10, 2023 I’ve been baking these Buttermilk Bran Muffins for years. Tender and filled with fiber, they’re a wonderful solution to begin the day! As soon as touted as a 6-week Bran …
From the-greatest-barbecue-recipes.com


6 WEEK BRAN MUFFINS RECIPES ALL YOU NEED IS FOOD
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 …
From stevehacks.com


6 WEEK BRAN MUFFINS | TASTY KITCHEN: A HAPPY RECIPE …
Stir in the wet cereal mixture. Mix the flour, baking soda, baking powder, salt and rasins. Add the dry ingredients into the wet. Stir until just combined. You can store the batter in an airtight …
From tastykitchen.com


6-WEEK BRAN MUFFINS | MYRECIPES
Apr 14, 2010 Directions. Pour boiling water over two cups bran and let set till water isabsorbed. Stir in shortening. Combine remaining cereal, sugar, eggs andbuttermilk; set aside. Sift …
From myrecipes.com


6-WEEK BRAN MUFFINS - FOODIE WITH FAMILY
Oct 31, 2019 Preheat oven to 400°F. Line muffin tins with paper sleeves or spray the muffin cups with non-stick cooking spray. Fill the prepared muffin wells 2/3 full. Bake for 15-20 …
From foodiewithfamily.com


6 WEEK BRAN MUFFINS - THE VANILLA TULIP
Jul 6, 2021 In a large bowl (with a lid!), beat the eggs and sugar until they are well combined. Stir in the buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate the batter at least …
From thevanillatulip.com


THE BEST SIX WEEK BRAN MUFFINS | LINDA'S BEST RECIPES
Jan 21, 2022 In a large bowl, combine the eggs, buttermilk, oil, melted butter, and vanilla and mix until combined. Add the wet ingredients to the dry ingredients and mix just until combined. …
From lindasbestrecipes.com


SIX WEEK BRAN MUFFINS RECIPE REVIEW BY COOKINGFOR9 – REDCIPES
Six Week Bran Muffins recipe review by Cookingfor9 - Get more ideas of bran muffin recipes on RedCipes. ... Get more ideas of bran muffin recipes on RedCipes. RedCipes. Appetizers …
From redcipes.com


TOP 49 BRAN MUFFIN RECIPE FOR DIABETICS RECIPES
Diabetic Bran Muffins Recipe - Food.com . 1 week ago food.com Show details . Web Feb 6, 2008 · Let stand 5 minutes. Add remining ingredients to bran mixture in order given. Beat with …
From danastasianne.churchrez.org


    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #for-large-groups     #breads     #easy     #muffins     #grains     #dietary     #quick-breads     #pasta-rice-and-grains     #number-of-servings     #3-steps-or-less

Related Search