Six Week Bran Muffins

Submitted by Piano Girl

"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."

 

• Ready In: 25mins
• Ingredients: 14
• Yields: 6 dozen
• Serves: 72-96

ingredients

• 946.36 ml bran flakes
• 473.18 ml bran buds (Kellogg's All Bran cereal preferred)
• 473.18 ml boiling water
• 236.59 ml butter or 236.59 ml margarine
• 354.88 ml granulated sugar
• 354.88 ml brown sugar (packed)
• 4 eggs
• 946.36 ml buttermilk (you can make buttermilk by adding 1 Tbsp vinegar to every one cup of milk. For this recipe it would)
• 59.14 ml molasses (optional)
• 1182.95 ml flour
• 29.58 ml baking soda
• 14.79 ml baking powder
• 4.92 ml salt
• 473.18 ml raisins (optional)

directions

1. Combine cereals and Boiling Water.
2. Let stand.
3. In another bowl cream butter and sugars together.
4. Add eggs and beat well.
5. Mix in buttermilk.
6. Add molasses if desired.
7. Stir in cereal mixture.
8. In another bowl, combine flour, soda, baking powder, salt and raisins.
9. Mix thoroughly.
10. Add dry mixture to batter.
11. Stir just to combine.
12. Cover tightly and store in Refrigerator.
13. It will keep for up to six weeks.
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.).

Reviews

[michelle.mccabe]

These are super moist and so easy to make. I don't usually use buttermilk but rather use vinegar in regular milk. They are great to have on hand and especially good for breakfast brunch. I've been making these for years, and now our grandchildren love them...minus the raisons.