Six Week Muffins
Discover the ultimate make-ahead breakfast solution with these Six Week Muffins, a versatile and wholesome recipe that lets you enjoy freshly baked muffins any time you crave them! This unique batter, loaded with fiber-rich bran cereal, sweet raisins, molasses, and optional add-ins like chopped walnuts or dried fruit, can be stored in the fridge for up to six weeks, ready to bake on demand. Perfectly moist and subtly spiced, these muffins are as convenient as they are delicious, requiring just 15 minutes in the oven for a warm, homemade treat. Whether you're prepping for busy mornings or impressing guests with your baking prowess, this long-lasting batter ensures you'll always have a batch of fresh muffins ready to bake. Keywords: Six Week Muffins, make-ahead breakfast, bran cereal muffins, fresh baked muffins, long-lasting batter, easy muffin recipe.
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Recipe Information
Ingredients
- 780 grams All-purpose flour
- 10 grams Baking soda
- 5 grams Salt
- 400 grams Granulated sugar
- 4 pieces Large eggs
- 240 milliliters Vegetable oil
- 960 milliliters Buttermilk
- 120 milliliters Molasses
- 160 grams Bran cereal with raisins
- 100 grams Chopped walnuts (optional)
- 100 grams Chopped dried fruit (optional)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, and granulated sugar. Set aside.
In a separate bowl, beat the eggs until light and fluffy. Add the vegetable oil, buttermilk, and molasses. Mix until well combined.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
Gently fold in the bran cereal with raisins, chopped walnuts (if using), and chopped dried fruit (if using).
Transfer the batter to an airtight container and refrigerate for up to six weeks. The batter will thicken slightly over time but will remain scoopable and bakeable.
When you're ready to bake, preheat the oven to 200°C (400°F) and line a muffin tin with paper liners or lightly grease it.
Scoop the desired amount of batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Repeat as needed with the remaining batter.
Nutrition Facts
Calories |
9065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 342.7 g | 439% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 138.4 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 6690 mg | 291% | |
| Total Carbohydrate | 1390.5 g | 506% | |
| Dietary Fiber | 53.2 g | 190% | |
| Total Sugars | 694.4 g | ||
| Protein | 170.1 g | 340% | |
| Vitamin D | 16.9 mcg | 84% | |
| Calcium | 1852 mg | 142% | |
| Iron | 65.8 mg | 366% | |
| Potassium | 6858 mg | 146% | |
*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.
