Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Six Week Muffins Recipe
    Lost? Site Map

    Six Week Muffins

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    MizzNezz's Note:

    These muffins are so handy to have. Just make as many as you want!! They are delicious! I store mine in a gallon jar.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    dozen

    Units: US | Metric

    Directions:

    1. 1
      Mix raisin bran, sugar, flour, soda,cinnamon and salt in large bowl.
    2. 2
      Stir in beaten eggs, margarine, and buttermilk.
    3. 3
      Mix well.
    4. 4
      Store, covered, in refrigerater.
    5. 5
      To use, bake at 400* for 15-20 minutes.
    6. 6
      Will keep in frige for 6 weeks.
    7. 7
      Sugarless version: I think you could take off half the sugar, add the sugar replacement, and 1 t baking soda.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on June 04, 2002

      55

      These muffins are wonderful. They really do keep for six weeks. If you don't like raisins like me, you can substitute Bran Flakes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 09, 2004

      55

      I finally got around to trying these and they are so simple and quick, since it's already mixed. What a wonderful thing!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 23, 2004

      55

      Hi, I use to make these all the time. They are wonderful. The muffins are actually better after the batter has been in fridge a week or two-very moist!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Six Week Muffins

    Serving Size: 1 (3096 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1378.9
     
    Calories from Fat 340
    24%
    Total Fat 37.8 g
    58%
    Saturated Fat 7.7 g
    38%
    Cholesterol 147.5 mg
    49%
    Sodium 2819.2 mg
    117%
    Total Carbohydrate 242.5 g
    80%
    Dietary Fiber 11.6 g
    46%
    Sugars 130.9 g
    523%
    Protein 26.7 g
    53%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes