6 Week Bran Muffins
Start your mornings right with these wholesome, make-ahead 6 Week Bran Muffins—a versatile recipe packed with fiber-rich cereal bran flakes, sweet raisin bran cereal, and the subtle tang of buttermilk. Perfect for busy schedules, this batter can be stored in the refrigerator for up to six weeks, allowing you to bake fresh, moist, and flavorful muffins on demand. Bursting with hearty ingredients and enhanced by the warm notes of vanilla, these muffins are as nourishing as they are convenient. Whether you’re meal prepping for a hectic week or hosting a cozy brunch, these muffins are a deliciously simple way to stay organized and indulge in homemade goodness.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 5.5 cups All-purpose flour
- 2 cups Sugar
- 5 teaspoons Baking soda
- 2 teaspoons Salt
- 2 cups Cereal bran flakes
- 2 cups Boiling water
- 4 cups Buttermilk
- 1 cup Vegetable oil
- 4 pieces Eggs (large)
- 4 cups Raisin bran cereal
- 2 teaspoons Vanilla extract
Instructions
In a large mixing bowl, combine the all-purpose flour, sugar, baking soda, and salt. Stir thoroughly to evenly distribute the dry ingredients.
In a small bowl, pour the boiling water over the 2 cups of cereal bran flakes. Let the mixture sit for 5 minutes until softened.
In another large bowl, whisk together buttermilk, vegetable oil, and eggs. Add in vanilla extract for extra flavor.
Mix the softened bran flake mixture into the wet mixture, stirring until combined.
Next, gently fold in the dry ingredients into the wet ingredients, stirring just until combined. Be careful not to overmix as this can result in dense muffins.
Add the raisin bran cereal to the batter and gently fold it in. The batter will be thick.
Cover the batter and refrigerate overnight to allow flavors to develop or use it immediately, as desired. The batter can be stored in an airtight container in the refrigerator for up to 6 weeks.
When ready to bake, preheat your oven to 375°F (190°C). Line muffin tins with paper liners or grease them lightly.
Spoon the batter into the prepared muffin tins, filling each cup about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cool the muffins in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Repeat baking as needed and enjoy freshly baked muffins anytime!
Nutrition Facts
Calories |
7963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.4 g | 353% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 136.3 g | ||
| Cholesterol | 847 mg | 282% | |
| Sodium | 13956 mg | 607% | |
| Total Carbohydrate | 1250.1 g | 455% | |
| Dietary Fiber | 68.0 g | 243% | |
| Total Sugars | 544.3 g | ||
| Protein | 157.0 g | 314% | |
| Vitamin D | 16.7 mcg | 83% | |
| Calcium | 1443 mg | 111% | |
| Iron | 130.0 mg | 722% | |
| Potassium | 4384 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
