6-Week Bran Muffins

April 14, 2010 | By | Comments (1)

If you think you don’t love bran cereal, try making these yummy
muffins! My mom made these all the time when we were
kids. They are called 6 week muffins, because you can leave the batter
in the fridge for several weeks, and just bake a few (or many) at a time as you need them. With my huge family this recipe rarely lasts longer than a week.

6-Week Bran Muffins

6 c. bran cereal
2 c. boiling water
1 c. melted shortening or vegetable oil
3 c. sugar
4 eggs, beaten
1 qt. buttermilk
5 c. flour
5 t. baking soda
5 t. salt

Pour boiling water over two cups bran and let set till water is
absorbed. Stir in shortening. Combine remaining cereal, sugar, eggs and
buttermilk; set aside. Sift together flour, baking soda and salt. In a
large bowl combine all mixtures. Store batter in refrigerator for up to
six weeks.

To make muffins; fill greased or paper lined muffin tins 3/4 full.
Bake at 400° for 20 minutes. You can add raisins just before you bake
them if you like, as well as a sprinkle of sugar over the top of each
muffin to coax suspicious kids to take the first bite. (Once they taste
‘em, they’ll probably love them!)


  1. Lucretia Hughes

    This is a great recipe but should call for only 1 to 1-1/2 teaspoons salt. Five is too much. Also, try adding a teaspoon cinnamon and a cup or so of raisens or other dried fruit.

    December 14, 2015 at 12:34 pm

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