Six Week Bran Muffins
Discover the magic of convenience and wholesome flavor with these Six Week Bran Muffins—a recipe that blends nutritious cereal bran with pantry staples for a moist, delicately sweet treat you can bake fresh whenever the craving strikes. Perfect for busy mornings or make-ahead meal prep, this batter stays fresh in the fridge for up to six weeks, letting you enjoy freshly baked muffins on demand. Made with hearty ingredients like buttermilk, bran cereal, and optional raisins for added sweetness, these muffins are as versatile as they are satisfying. Whether served warm for breakfast or as a quick snack, these easy-to-make bran muffins deliver homemade goodness in every bite and are ready in just 20 minutes. Try them today for a wholesome treat that fits into your busy lifestyle!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 5 cups All-purpose flour
- 3 cups Granulated sugar
- 5 teaspoons Baking soda
- 2 teaspoons Salt
- 4 cups Cereal bran (such as All-Bran or 100% bran cereal)
- 2 cups Boiling water
- 4 cups Buttermilk
- 1 cup Vegetable oil
- 4 Eggs
- 2 cups Raisins (optional)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Set aside.
In a separate large heatproof bowl, combine the cereal bran with the boiling water. Stir and let sit for 10 minutes or until the mixture cools slightly and softens.
After the bran mixture has cooled, add the buttermilk, vegetable oil, and eggs. Whisk until fully combined.
Gradually add the dry ingredients from the first bowl to the bran mixture, stirring gently until no streaks of flour remain.
If desired, fold in the raisins for additional texture and sweetness.
The batter can be used immediately or stored in an airtight container in the refrigerator for up to six weeks.
When ready to bake, preheat your oven to 375°F (190°C) and line muffin tins with paper liners or grease them well.
Spoon about 2/3 batter into each muffin cup (they will rise while baking).
Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or store in an airtight container for up to 3 days. Refrigerated batter allows for fresh muffins made as needed!
Nutrition Facts
Calories |
266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 377 mg | 16% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 25.9 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 214 mg | 5% | |
*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.
