Best 3 6 Week Bran Muffins Recipes
Indulge in a delightful journey of wholesome goodness with our collection of irresistible 6-week bran muffin recipes. These wholesome treats are not just delicious, but also packed with the power of long-lasting energy and essential nutrients. From the classic Bran Muffins, featuring a symphony of oats, raisins, and a touch of cinnamon, to the hearty and fiber-rich Whole Wheat Bran Muffins, each recipe offers a unique taste experience. For those seeking a gluten-free option, the Gluten-Free Bran Muffins provide a delectable alternative without compromising on flavor. If you prefer a sweeter delight, the Blueberry Bran Muffins burst with the juicy goodness of blueberries, while the Chocolate Chip Bran Muffins satisfy your cravings for a chocolatey indulgence. Lastly, the hearty Multigrain Bran Muffins offer a symphony of textures and flavors, sure to please every palate. Ready your apron and embark on a culinary adventure that nourishes your body and soul with our 6-week bran muffin extravaganza.
Let's cook with our recipes!
6 WEEK BRAN MUFFINS (AUNTIE ANNE'S MUFFINS)
These are the original Bran Buds Cereal Muffins that my Auntie Anne made for me years ago and are now known by all as Auntie Anne's Muffins. She has standing orders to have to have the stack of recipes waiting by the door whenever we eat there b/c I'll be asking for EVERY single recipe. She is THAT good of a chef. Batter keeps up to 6 weeks in the fridge! Just the right balance of healthy vs. yummo!
Provided by Liza at Food.com
Categories Quick Breads
Time 40m
Yield 24-30 serving(s)
Number Of Ingredients 11
Steps:
- Pour boiling water over 1 1/2 coups of the bran buds. Let stand while mixing other ingredients.
- In a separate bowl, combine rest of dry bran buds, flour, soda, and salt.
- In another separate bowl, cream sugar and oil.
- Add eggs to this mixture.
- Add buttermilk alternately with dry ingredients.
- Add the 1 1/2 cups soaked bran buds and mix well.
- Store batter in fridge for up to 6 weeks.
- Bake as needed in 400F oven.
- Bake regular size for 15-20 minutes and mini muffins for 8-10 minutes.
- Optional:.
- Dip tops in melted butter and then cinnamon sugar.
- If you are really trying to be healthy, skip the butter and just dip the hot fresh baked muffins in cinnamon sugar and it will stick.
Nutrition Facts : Calories 262.3, Fat 14.6, SaturatedFat 2.1, Cholesterol 16.3, Sodium 336.3, Carbohydrate 33.4, Fiber 5.2, Sugar 17.4, Protein 3.4
SIX WEEK BRAN MUFFINS
This batter can be stored in your refrigerator, unbaked for 6 weeks. Use only the amount you want each day. Mine never seems to last that long!
Provided by Dee
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Yield 216
Number Of Ingredients 10
Steps:
- In a large bowl, add boiling water to the first 6 cups of bran cereal, cool.
- Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 12 cups of bran cereal. Stir only until moistened.
- Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 17.6 g, Cholesterol 10.9 mg, Fat 3.4 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 149.9 mg, Sugar 9.5 g
6 WEEK BRAN MUFFINS
This is a simple, healthy recipe and yummy too! The batter can be stored in your refridgerator for up to 6 weeks. Perfect for hot fresh muffins any time!
Provided by Pinktini
Categories Breads
Time 15m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Mix all dry ingredients.
- Add eggs, oil, applesauce and buttermilk.
- Put in plastic container and cover.
- Fill muffin tin 2/3 full. Bake at 375 for 15-20 minute.
- **Can be stored in fridge for up to 6 weeks! DO NOT RESTIR.
Nutrition Facts : Calories 253.1, Fat 6, SaturatedFat 1.1, Cholesterol 19.3, Sodium 568.5, Carbohydrate 44.8, Fiber 2.9, Sugar 16.1, Protein 6.7
Tips:
- Use fresh, ripe bananas. This will give your muffins a sweeter, more flavorful taste.
- Don't overmix the batter. Overmixing can make your muffins tough.
- Fill the muffin cups only 2/3 full. This will allow the muffins to rise properly.
- Bake the muffins at 350 degrees Fahrenheit for 20-25 minutes. Check the muffins for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the muffins are done.
- Let the muffins cool completely before frosting them. This will help the frosting to set properly.
Conclusion:
These 6-week bran muffins are a delicious and nutritious breakfast option that can be enjoyed by people of all ages. They are easy to make and can be customized to your liking. Whether you prefer them plain or topped with your favorite frosting, these muffins are sure to be a hit. So next time you're looking for a quick and easy breakfast recipe, give these 6-week bran muffins a try. You won't be disappointed!
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