Six Week Raisin Bran Muffins
This batter lasts for six weeks in the refrigerator! So they say! It’s never lasted that long around our house.
Six-week bran muffins refer to a popular recipe for bran muffins that can be prepared in bulk and stored in the refrigerator for up to six weeks. The idea is to create a batter that can be made all at once and then bake fresh muffins as needed over the following weeks. These muffins are high in fiber due to the use of bran, making them a nutritious breakfast or snack option.
These muffins usually last no more than a week. I know of no one who keeps the batter for six weeks. They’re too good!
Feel free to add whatever add-ins you desire.
Six Week Raisin Bran Muffins
This batter lasts for six weeks in the refrigerator! So they say! It’s never lasted that long around our house.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 0 varies 1x
- Category: Bread & Rolls
- Method: Oven
- Cuisine: American
Ingredients
- 1 (20 ounce) box raisin bran or bran flakes (5 cups)
- 3 scant cups granulated sugar
- 5 teaspoons baking soda
- 5 cups all-purpose flour
- 2 teaspoons salt
- 4 eggs, beaten
- 2 teaspoons vanilla extract (optional)
- 3/4 cup vegetable oil
- 1 cup walnuts or pecans (chopped (optional))
- 1 quart (4 cups) buttermilk
Instructions
Muffins
- Mix raisin bran, sugar, baking soda, flour and salt in a very large bowl.
- Add beaten eggs, vanilla extract (if desired), vegetable oil, nuts (if desired) and buttermilk. Mix well.
- Store in a covered container in the refrigerator and use as needed.
To use
- Grease muffin pans or line with paper muffin cups. Fill muffin pans two thirds full.
- Heat oven to 400 degrees F.
- Bake for 15 to 20 minutes.
Notes
Some cooks use the bran flakes and add craisins to the batter.
Photo credit: a7/07008ef7 yummysmellsca on Visualhunt
