Six Week Bran Muffins

Six Week Bran Muffins

126

"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!"

Ingredients

{{adjustedServings}} servings 106 cals
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Original recipe yields 216 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl, add boiling water to the first 6 cups of bran cereal, cool.
  2. 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.
  3. Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.
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Reviews

126
  1. 146 Ratings

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First off, do NOT try to cream the fat & sugar with the buttermilk. What a mess! Cream the fat & sugar. Then mix in the egg(s) and THEN stir in the buttermilk. Also, this never says what s...

Wonderful!!! I did add Molasses the first time I made them. The second time I added honey and vanilla ( ran out of molasses). Even those at work who say they do not like bran muffins, LOVE this ...

I've been trying literally dozens of bran muffin recipes lately trying to find a favorite and so far this is it. I skipped the whole step involving breaking up the bran cereal into two parts and...