Easy Six-Week Bran Muffins Recipe With Buttermilk

Easy Six-Week Bran Muffins Recipe With Buttermilk

Mix a large bowl of six-week bran muffin batter, store it in the fridge, then scoop and bake at your convenience for a delicious warm breakfast. These easy bran muffins are simple yet quite delicious with their soft and fluffy, melt-in-your-mouth texture. Jazz them up with some of your favorite muffin additions.

5 from 1 vote

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Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast, Muffins, Snack

Cuisine American, Amish

Servings muffins

Calories 128 kcal

Ingredients

6 cups Bran Flakes Cereal or Raisin Bran
2 cups boiling water
1/2 cup butter (1 stick)
1/2 cup canola or vegetable oil
2 1/2 cups sugar
4 large eggs
1 quart buttermilk (4 cups)
5 cups all-purpose flour
5 teaspoons baking soda
2 teaspoons salt
optional add-ins such as chopped dates, raisins, chopped apples, etc.

Instructions

Preheat the oven to 400℉.
Place 2 cups of the bran flakes into a large mixing bowl. Pour the boiling water over the bran flakes. Add the stick of butter and let the mixture rest until the butter is melted.
6 cups Bran Flakes Cereal or Raisin Bran, 2 cups boiling water, 1/2 cup butter (1 stick)
Add the oil, sugar, and eggs and mix well. Add the buttermilk and the remaining bran flakes and mix again.
1/2 cup canola or vegetable oil, 2 1/2 cups sugar, 4 large eggs, 1 quart buttermilk (4 cups)
In a separate bowl, whisk the flour, soda, and salt. Then mix to combine.
5 cups all-purpose flour, 5 teaspoons baking soda, 2 teaspoons salt
Stir in any additional ingredients desired. (I add extras to only a portion of the batter that I will be baking right away.)
This batter can be kept in the refrigerator for up to six weeks, allowing you to bake fresh muffins whenever desired. Scoop batter into the desired amount of well-greased or paper-lined muffin tins, filling each one to about 3/4 full. Place the remaining batter into an airtight container and store it in the refrigerator.
Bake regular-sized muffins at 400℉ for 18 - 20 minutes or until a toothpick comes out clean. Bake mini muffins at 375℉ for approximately 15 minutes.
Store muffins in an airtight container at room temperature for up to 3 or 4 days. Refrigerate or freeze for longer storage.

Notes

You can use any kind of fats desired in this recipe (oil, butter, shortening, margarine, etc.). I like to use 1/2 c. butter for richness and 1/2 c. oil for moisture, but feel free to use any combination or only one kind of fat to make 1 cup.

You can mix the batter and immediately bake the desired amount of muffins. Store the remaining batter in an airtight container in the fridge for up to six weeks. You may want to label the container with the date they were mixed.

We always eat these muffins all up before six weeks, so I haven't actually kept the batter that long. But the original recipe says it stays good for 6 weeks in the fridge.

This recipe makes between 4 - 6 dozen muffins. I made some mini muffins, so I'm not sure exactly how many regular-sized muffins it makes. The original recipe said it makes 6 dozen, but I'm guessing it will be closer to 5 dozen.

*Nutrition is approximate.

Nutrition

Serving: 1muffinCalories: 128kcalCarbohydrates: 20gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 18mgSodium: 224mgPotassium: 59mgFiber: 1gSugar: 10gVitamin A: 191IUCalcium: 24mgIron: 2mg

Keyword Bran Muffins with Buttermilk, Refrigerator bran Muffin Recipe, Six-Week Bran Muffins

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