6-Week Bran Muffins Recipe

6-Week Bran Muffins Recipe
While perusing an old (circa 1979) church cookbook, I found a recipe for Six-Week Bran Muffins that I remember were really good. Once made, the batter keeps in the refrigerator for up to six weeks, which is very convenient. Since most of us don’t have time to make the batter for homemade muffins in the morning before work or school, having it in the refrigerator makes it possible to scoop enough muffins for the family in five minutes or less, and the baking takes place while getting ready for the day. Even though this is an old recipe, it’s still good, and perfect for those with busy lifestyles and those who don’t want to spend much time in the kitchen.
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If you need a lot of muffins for a crowd, this recipe makes 48 muffins. They’re great for brunch or breakfast and are “real” muffins, as opposed to bakery muffins, which are essentially cake, and contain lots more fat, sugar, and of course calories. Since raisin bran comes in different varieties, you can use your favorite; this time I used the raisin bran with dried cranberries; they were great.

48 Muffins

1 cup shortening
15 ounces raisin bran, (1 box)
2 1/2 cups sugar
4 cups buttermilk
4 eggs

5 cups flour
5 teaspoons baking soda
2 teaspoons salt
  1. Preheat oven to 400°.
  2. Spray the cups in a muffin pan liberally with non-stick spray.
  3. Melt the shortening in the microwave; pour it into a bowl and add the raisin bran, sugar, buttermilk, and eggs; mix well.
  4. Measure the flour, baking soda, and salt into a fine strainer and shake over the raisin bran mixture; mix well.
  5. Scoop about 1/4 cup of batter into each muffin cup.
  6. Bake 12-15 minutes or until golden brown.
  7. Serve hot with plenty of real butter.
  8. Place the remaining batter in a glass or plastic bowl with a tight cover, label with the date, and refrigerate for up to six weeks. Don't stir the batter before making additional muffins.

Amount Per Serving
Calories 176 Calories from Fat 51
Percent Total Calories From: Fat 29% Protein 8% Carb. 64%

Nutrient Amount per Muffin
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 18 mg
Sodium 267 mg
Total Carbohydrate 28 g
Dietary Fiber 2 g
Sugars 10 g
Protein 3 g

Vitamin A 8% Vitamin C 0% Calcium 0% Iron 9%







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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.