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Prep 5 mins
Cook 15 mins
I love having a container of this batter in the fridge- it makes for a quick, warm breakfast.
Make and share this Six Week Bran Muffins recipe from Food.com.
- Combine dry ingredients, then add next three ingredients, stirring just to moisten. Store in the fridge for up to six weeks. (Tastes best after being in the fridge overnight).
- Fill muffin tons 2/3 full and bake 13-16 minutes at 400.
- *sour milk= 1 Tbsp vinegar in cup, then add milk to make 1 cup.