Alegras Six Week Muffins Food

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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

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 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

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 :

ALEGRA'S SIX WEEK MUFFINS



Alegra's Six Week Muffins image

Yield 4 - 5 dozen

Number Of Ingredients 8

1 (15-ounce) box raisin bran cereal
3 cups sugar
5 cups flour
5 teaspoons baking soda
2 teaspoons salt
4 eggs, beaten
1 cup oil
1 quart buttermilk

Steps:

  • In a very large bowl, mix Raisin Bran, sugar, flour, baking soda, and salt. Add eggs, oil, and buttermilk. This batter will keep up to six weeks in the refrigerator. As you are ready to use it, fill muffin tins 2/3 full and bake at 400° for 15-20 minutes depending on tin size.

Nutrition Facts : Nutritional Facts Serves

ALEGRA'S SIX WEEK MUFFINS



Alegra's Six Week Muffins image

These are the best bran muffins I've ever tasted.Source; Unknown

Provided by Lynnda Cloutier

Categories     Muffins

Number Of Ingredients 8

1 box raisin bran, 15 oz
3 cups sugar
5 cups flour
5 tsp. baking soda
2 tsp. salt
4 eggs, beaten
1 cup oil
1 quart buttermilk

Steps:

  • 1. In a very large bowl, mix Raisin Bran, sugar, flour, soda, and salt
  • 2. Add eggs, oil and buttermilk. This batter will keep up to six weeks in the refrigerator. As you are ready to use it, fill muffin tins 2/3 full and bake at 400 for 15 to 20 minutes, depending on tin size. Makes 4 to 5 dozen.

ALEGRA'S SIX WEEK MUFFINS



Alegra's Six Week Muffins image

Yield 4 - 5 dozen

Number Of Ingredients 8

1 (15-ounce) box Raisin Bran
3 cups sugar
5 cups flour
5 teaspoons baking soda
2 teaspoons salt
4 eggs, beaten
1 cup oil
1 quart buttermilk

Steps:

  • In a very large bowl, mix Raisin Bran, sugar, flour, soda, and salt. Add eggs, oil and buttermilk. This batter will keep up to six weeks in the refrigerator. As you are ready to use it, fill muffin tins 2/3 full and bake at 400° for 15-20 minutes, depending on tin size. Editor's Extra: I make these all the time! I like it just as well with 1/3 less sugar. Fun Fact: You have to be eighteen to vote, but you can be younger to have a law passed. . . . Many elementary school classes around the nation have petitioned their legislature to declare an official "state food," and many have been passed into law. As a result, New York now claims the apple muffin as their official food; Massachusetts, the corn muffin; and Minnesota, the blueberry muffin. Not all states chose a type of muffin, though . . . North Carolinians chose a vegetable, the sweet potato as their state food.

Nutrition Facts : Nutritional Facts Serves

SIX WEEK BRAN MUFFINS LOW FAT LOW SUGAR



Six Week Bran Muffins Low Fat Low Sugar image

Have fresh muffins every day! Make sure you use a very large container to mix together, I had to switch containers to mix and then switched back to store in the refrigerator.

Provided by Scotty Callies Mom

Categories     Quick Breads

Time 35m

Yield 1 large canister, 48 serving(s)

Number Of Ingredients 11

1 (15 ounce) box Raisin Bran cereal
5 cups flour
3 cups Splenda granular
1/2 cup brown sugar or 1/2 cup turbinado sugar
2 tablespoons baking soda
2 teaspoons salt
4 teaspoons cinnamon
1 quart buttermilk
1 1/2 cups applesauce
4 eggs, beaten
4 teaspoons vanilla

Steps:

  • Mix all dry ingredients.
  • Mix all wet ingredients.
  • Mix all wet and dry ingredients together.
  • Bake at 350°F for about 18-23 minute till toothpick inserted comes out clean.

Nutrition Facts : Calories 106.2, Fat 1, SaturatedFat 0.3, Cholesterol 18.4, Sodium 336.7, Carbohydrate 21.7, Fiber 1.6, Sugar 6.1, Protein 3.3

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