Six Weeks 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

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

Ingredients

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

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.

Ingredients

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 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

Ingredients

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 MUFFINS

I have had this recipe for years and do not remember where it came from. I like these muffins because the batter is mixed ahead and then used later. It really helps when pressed for time. These muffins are a nice breakfast specially when raisins or dates are added.

Provided by Roda Laser

Categories Other Breakfast

Time 20m

Number Of Ingredients 9

6 Week Muffins image

Steps:

1. Mix cereal, sugar, flour, baking soda, and salt in very large bowl.
2. Add egg, butter, shortening, and buttermilk; mix well. Store in covered containers in the refrigerator, use as desired. Batter will keep in refrigerator for 6 weeks.
3. For muffins: Fill greased muffin tins 2/3 full. Bake in pre-heated 400 oven, 15 - 20 minutes.
4. NOTE: raisins, dates, or prunes may be added to batter ( right before baking) as desired.

Ingredients

15 oz box raisin bran cereal
3 c sugar
1/2 c melted butter
1/2 c melted shortening
4 eggs, beaten
5 c flour
2 tsp salt
1 qt buttermilk
5 tsp baking soda

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Six Weeks 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!

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.

SIX WEEK RAISIN BRAN MUFFINS

6 WEEK MUFFINS

I have had this recipe for years and do not remember where it came from. I like these muffins because the batter is mixed ahead and then used later. It really helps when pressed for time. These muffins are a nice breakfast specially when raisins or dates are added.

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