Unknownchef86's Six Week Bran Muffins

READY IN: 30mins
Recipe by UnknownChef86

This is a tasty way to get your fiber. The batter lasts for six weeks, covered, in the fridge. I used this recipe when I was pregnant with all three of my children, and it did it's job beautifully! But these are so tasty, make sure you don't eat more than one or two at a time or the fiber might come back to bite you! Time is preparation only. Servings are based on 1/3 cup batter per muffin.

Top Review by wpayne14

I love this recipe. I substitute coconut oil for shortening, apricots for dates, and use part whole wheat flour for extra nutrition. Keeps well, and is always ready to prepare fresh. This is a very "forgiving" recipe.

Ingredients Nutrition


  1. Add soda to water; let cool.
  2. Cream shortening and sugar in large mixing bowl.
  3. Add eggs, blend well.
  4. Stir in buttermilk, flour and salt.
  5. Add soda-water.
  6. Combine remaining ingredients in large (at least ten quarts) bowl.
  7. Stir liquid into dry ingredients til blended.
  8. Before first use, let batter sit a few hours to overnight in fridge to allow flavors to blend and fiber to soften.
  9. Fill muffin pans 2/3 full.
  10. Bake 20-25 minutes in 400 oven.
  11. Store remaining batter in refrigerator in a covered container.
  12. Keeps up to 6 weeks.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a