Best 4 Six Week Muffins Recipes

Indulge in the delightful world of Six-Week Muffins, a collection of delectable recipes that will tantalize your taste buds and fill your home with the sweet aroma of freshly baked goodness. Embark on a culinary journey with six unique muffin recipes, each offering a distinct flavor profile and texture to satisfy every palate. From the classic and comforting Blueberry Muffins to the tangy and refreshing Lemon Poppy Seed Muffins, this article presents a delightful array of muffin recipes that cater to diverse preferences and dietary needs. Whether you're a seasoned baker or just starting to explore the joys of baking, these Six-Week Muffins are guaranteed to impress and become a staple in your kitchen. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking adventure!

Here are our top 4 tried and tested recipes!

SIX-WEEK BRAN MUFFINS

Six-Week Bran Muffins image

I'm only 12 years old but already like to cook and bake. This batter can be made ahead and stored in the refrigerator for weeks, so it's easy to make yummy muffins fresh each morning.

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 6 dozen.

Number Of Ingredients 8

Ingredients

4 eggs
3 cups sugar
1 quart buttermilk
6 cups bran cereal with raisins
5 cups all-purpose flour
1 cup vegetable oil
5 teaspoons baking soda
1 teaspoon salt

Steps:

In a large bowl, beat eggs and sugar until well combines. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.

Nutrition Facts :

SIX WEEK BRAN MUFFINS

Six Week Bran Muffins image

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

Ingredients

6 cups boiling water
6 cups whole bran cereal
3 cups shortening
9 cups white sugar
12 eggs
12 cups buttermilk
15 cups all-purpose flour
5 tablespoons baking soda
1 tablespoon salt
12 cups whole bran cereal

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

SIX WEEK MUFFINS

Six Week Muffins image

This is a recipe from cookbook by La Leche League called Whole Foods From The Whole Family. I love these muffins! The muffin batter keeps in the fridge for six weeks so you use it as you need it.

Provided by AngAustinBrody

Categories Breakfast

Time 35m

Yield 50 muffins

Number Of Ingredients 12

Ingredients

2 cups boiling water
5 cups natural bran
5 cups whole wheat flour
5 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon or 2 teaspoons pumpkin pie spice
1 cup wheat germ
1 cup oil
1 cup molasses or 1 cup brown sugar
4 eggs, beaten
4 cups buttermilk or 4 cups yogurt
1 cup raisins or 1 cup chopped apple

Steps:

Pour boiling water over 2 cups bran.
In another bowl, sift flour, soda, salt, and spice.
Add wheat germ and rest of bran; combine with wet bran.
Stir until moist; add oil, honey, eggs, buttermilk and optional fruit.
Pour into well-greased muffin tins.
Bake at 400 for 15-20 minutes.

SIX WEEK APPLE BRAN MUFFINS

Six week Apple Bran Muffins image

Make and share this Six week Apple Bran Muffins recipe from Food.com.

Provided by Aroostook

Categories Quick Breads

Time 30m

Yield 36 serving(s)

Number Of Ingredients 8

Ingredients

5 1/2 cups Raisin Bran cereal
3 cups sugar
5 cups flour
5 teaspoons baking soda
2 teaspoons salt
1 quart buttermilk
1 cup applesauce
4 eggs, beaten

Steps:

Combine dry ingredients.
Add wet ingredients.
Cover tightly and refrigerate up to six weeks.
Bake at 350F for 20-25 minutes.

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the taste and texture of your muffins.
Don't overmix the batter: Overmixing can make the muffins tough.
Fill the muffin cups only 2/3 full: This will prevent them from overflowing.
Bake the muffins at the correct temperature and for the correct amount of time: Underbaked muffins will be dense and gooey, while overbaked muffins will be dry and crumbly.
Let the muffins cool completely before frosting or storing them: This will prevent the frosting from melting and the muffins from becoming soggy.

Conclusion:

Six-week muffins are a delicious and easy-to-make treat that can be enjoyed for breakfast, lunch, or a snack. With so many different variations to choose from, there's sure to be a recipe that everyone will love. So next time you're looking for a quick and easy muffin recipe, give one of these six-week muffin recipes a try.

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