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Six Week Bran Muffins Recipe

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This recipe for Six Week Bran Muffins, by , is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shannon Koene
Added: Monday, July 18, 2005


1 qt. buttermilk
1 c. vegetable oil
4 eggs, beaten
1 tsp. vanilla
2 c. sugar
1 c. brown sugar, packed
5 c. flour
1 tsp. salt
5 tsp. baking soda
2 tsp. cinnamon
10 c. raisin bran cereal
chopped nuts, optional

In large bowl, mix oil, buttermilk, eggs and vanilla and set aside. In very large bowl, sift together flour, baking soda, salt and cinnamon. Add sugar and brown sugar and mix together all dry ingredients with wire whisk. Add wet ingredients to dry ingredients and mix well with spoon or whisk by hand. Add raisin bran and nuts, if desired. Mix well and refrigerate overnight in airtight container. Stir again the next day; no need to stir anymore after that. This batter will keep for up to six weeks in the refrigerator.

For regular muffins: Preheat oven to 400 degrees. Grease muffin tin and fill cups 3/4 full. Bake for 15-20 minutes.

For mini-muffins: Preheat oven to 350 degrees. Grease muffin tin and fill cups almost to top. Bake for 15 minutes.

Personal Notes:
Personal Notes:
A wonderful lady at our church in Massachusetts gave me some of this batter just after Brendan was born. Now I always keep some in the fridge for mornings I don't want to cook. Recipe can easily be halved if you don't have bowls big enough to make a whole batch. I usually add an extra cup of raisins.




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