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    You are in: Home / Recipes / Six Week Bran Muffins Recipe
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    Six Week Bran Muffins

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Piano Girl's Note:

    My kids love this recipe because it makes a lot of better that can be stored in the fridge for up to six weeks. (Ours never lasts that long!) It is super easy to have fresh muffins any time you want. I omit the raisins because my kids don't like them. I got this recipe out of a Company's Coming Muffins and More Cookbook by Jean Pare.

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    Ingredients:

    Serves: 72-96

    Yield:

    dozen

    Units: US | Metric

    Directions:

    1. 1
      Combine cereals and Boiling Water.
    2. 2
      Let stand.
    3. 3
      In another bowl cream butter and sugars together.
    4. 4
      Add eggs and beat well.
    5. 5
      Mix in buttermilk.
    6. 6
      Add molasses if desired.
    7. 7
      Stir in cereal mixture.
    8. 8
      In another bowl, combine flour, soda, baking powder, salt and raisins.
    9. 9
      Mix thoroughly.
    10. 10
      Add dry mixture to batter.
    11. 11
      Stir just to combine.
    12. 12
      Cover tightly and store in Refrigerator.
    13. 13
      It will keep for up to six weeks.
    14. 14
      TO BAKE: Fill muffin cups 2/3 full and bake in a 400F oven for about twenty minutes. (I find that my muffins are always done before that, so I set my timer for about 14-15 minutes. Other ovens may be different though.).

    Ratings & Reviews:

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    Nutritional Facts for Six Week Bran Muffins

    Serving Size: 1 (40 g)

    Servings Per Recipe: 72

    Amount Per Serving
    % Daily Value
    Calories 110.3
     
    Calories from Fat 28
    25%
    Total Fat 3.1 g
    4%
    Saturated Fat 1.8 g
    9%
    Cholesterol 19.0 mg
    6%
    Sodium 222.4 mg
    9%
    Total Carbohydrate 19.6 g
    6%
    Dietary Fiber 1.6 g
    6%
    Sugars 10.3 g
    41%
    Protein 2.1 g
    4%

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