Sallys Six Week Bran Muffins Food

6 WEEK BRAN MUFFINS (AUNTIE ANNE'S MUFFINS)

6 Week Bran Muffins (Auntie Anne's Muffins) image

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

Ingredients

3 cups bran buds (Kellogg's All Bran cereal preferred-the little stick type cereal...not flakes)
1 cup boiling water
1 1/2 cups oil
1 1/2 cups brown sugar
2 eggs, beaten
2 cups buttermilk
2 1/2 cups flour
2 1/2 teaspoons baking soda
1 teaspoon salt
butter (optional)
cinnamon sugar (optional)

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

Six Week Bran Muffins image

My kids love this recipe because it makes a lot of better that can be stored in the fridge for up to six weeks. (Ours never lasts that long!) It is super easy to have fresh muffins any time you want. I omit the raisins because my kids don't like them. I got this recipe out of a Company's Coming Muffins and More Cookbook by Jean Pare.

Provided by Piano Girl

Categories Quick Breads

Time 25m

Yield 6-8 dozen, 72-96 serving(s)

Number Of Ingredients 14

Ingredients

4 cups bran flakes
2 cups bran buds (Kellogg's All Bran cereal preferred)
2 cups boiling water
1 cup butter or 1 cup margarine
1 1/2 cups granulated sugar
1 1/2 cups brown sugar (packed)
4 eggs
4 cups buttermilk (you can make buttermilk by adding 1 Tbsp vinegar to every one cup of milk. For this recipe it would)
1/4 cup molasses (optional)
5 cups flour
2 tablespoons baking soda
1 tablespoon baking powder
1 teaspoon salt
2 cups raisins (optional)

Steps:

Combine cereals and Boiling Water.
Let stand.
In another bowl cream butter and sugars together.
Add eggs and beat well.
Mix in buttermilk.
Add molasses if desired.
Stir in cereal mixture.
In another bowl, combine flour, soda, baking powder, salt and raisins.
Mix thoroughly.
Add dry mixture to batter.
Stir just to combine.
Cover tightly and store in Refrigerator.
It will keep for up to six weeks.
TO BAKE: Fill muffin cups 2/3 full and bake in a 400F oven for about twenty minutes. (I find that my muffins are always done before that, so I set my timer for about 14-15 minutes. Other ovens may be different though.).

Nutrition Facts : Calories 110.3, Fat 3.1, SaturatedFat 1.8, Cholesterol 19.1, Sodium 222.5, Carbohydrate 19.7, Fiber 1.7, Sugar 10.3, Protein 2.1

6 WEEK BRAN MUFFINS

6 Week Bran Muffins image

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

Ingredients

1 (15 ounce) package Raisin Bran cereal
1 cup sugar
1 cup Splenda granular, sugar substitute (2 cups sugar can be used instead)
5 cups all-purpose flour, sifted
4 teaspoons baking soda
2 teaspoons salt
2 eggs, plus
4 egg whites, beaten with eggs
1/2 cup applesauce
1/2 cup vegetable oil
1 quart buttermilk

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

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

MOMS 6 WEEK BRAN MUFFINS

Moms 6 Week Bran Muffins image

These are a great breakfast treat! I grew up having these as an after school snack. They stay good in the fridge for up to 6 weeks.

Provided by startnover

Categories Quick Breads

Time 30m

Yield 65 serving(s)

Number Of Ingredients 16

Ingredients

4 cups bran flakes
2 cups all-bran cereal
2 cups boiling water
1 cup shortening or 1 cup margarine
3 cups granulated sugar
4 eggs
1 tablespoon lemon juice
4 cups nonfat milk (you can use regular buttermilk in place of the non fat and lemon juice)
3 cups white flour
2 cups whole wheat flour
5 teaspoons baking soda
2 teaspoons salt
raisins (optional)
dates (optional)
nuts (optional)
dried fruit (optional)

Steps:

Combine cereals and Boiling Water. Let stand.
In another bowl cream shortening and sugar together. Add eggs and beat well. Mix milk and juice together in a seperate bowlthen add to eggs. Stir in cereal mixture.
In another bowl, combine flour, soda, salt and raisins or fruit if desired. Mix thoroughly. Add dry mixture to batter. Stir just to combine.
Store in Refrigerator. It will keep for up to six weeks.
TO BAKE: Fill muffin cups 2/3 full and bake in a 400 degree oven for about 15 minutes, just watch them. Amount is approx .

Nutrition Facts : Calories 119.3, Fat 3.8, SaturatedFat 0.9, Cholesterol 13.3, Sodium 202.4, Carbohydrate 20.3, Fiber 1.6, Sugar 10.7, Protein 2.5

NANNIE'S SIX WEEK BRAN MUFFINS

Nannie's Six Week Bran Muffins image

Along the same lines as some others here, but with a few different ingredients. These muffins are very moist and flavourful. And yes...the batter will stay fresh for quite a while. The recipe calls for the addition of raisins, but I have also added cranberries, chopped dates, coconut and a variety of nuts....but not all at the same time. ;)

Provided by Diana 2

Categories Quick Breads

Time 40m

Yield 40 serving(s)

Number Of Ingredients 11

Ingredients

5 1/2 cups flour
2 1/2 cups sugar
3 cups natural bran (not cereal)
2 cups all-bran cereal, Bran Buds or flakes work well
3 tablespoons baking soda
1 quart buttermilk
3/4 cup oil
3/4 cup applesauce
4 eggs
1/2 cup molasses
1 cup raisins (to taste)

Steps:

In a large bowl, (I use my stock pot) mix together flour, sugar, bran, and bran cereal. Set aside.
In another bowl, blend together, soda, buttermilk, oil, applesauce, eggs and molasses. Add to dry ingredients. The batter will be stiff.
Stir in the raisins, or whatever you may have.
Store in the refrigerator in an airtight container.
To Bake:.
Preheat oven to 375*
Line muffin tins with paper if desired and fill 3/4's full.
Bake for 20 minutes.

Nutrition Facts : Calories 210.9, Fat 5.4, SaturatedFat 0.9, Cholesterol 19.6, Sodium 338.5, Carbohydrate 39.5, Fiber 2.9, Sugar 19.4, Protein 4.3

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 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

Ingredients

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

More about "sallys six week bran muffins food"

6 WEEK BRAN MUFFIN REFRIGERATOR RECIPE - FOOD STORAGE …

Web Feb 1, 2023 6 Week Bran Muffin Refrigerator Recipe Step One: Gather Ingredients Gather all the ingredients so you have everything ready to …
From foodstoragemoms.com
Ratings 4
Servings 72
Cuisine American
Category Breakfast

Preheat oven to 400 degrees. Pour boiling water over the 4 cups All-Bran Buds and set aside to soak.
Start adding all of the other ingredients into a large mixing bowl or stand mixer until blended. Stir in the soaking All-Bran Buds and blend until thoroughly combined. Scoop batter into greased muffin pans and bake for 15-20 minutes. For each batch of 12 muffins, you bake, add one cup of your favorite fruits or vegetables. You can use grated carrots, raisins, dates, bananas, grated zucchini, dried cranberries, grated coconut, and nuts, etc.
Store the batter in the refrigerator for up to 6 weeks, bake as many as you want each time you bake a batch.

See details

SIX WEEK REFRIGERATOR BRAN MUFFINS WITH NATURAL BRAN

Web Nov 2, 2021 In a large bowl, cream butter and sugar. Add eggs, one at a time, mixing well after each addition. Whisk in the molasses and buttermilk. Add flour mixture and stir gently until almost combined. Stir in wheat …
From crosbys.com

See details

SIX WEEK RAISIN BRAN REFRIGERATOR MUFFINS - THE KITCHEN …

Web Jan 10, 2018 4 cups buttermilk 6 cups bran cereal with raisins 5 cups all-purpose flour 1 cup vegetable oil 5 teaspoons baking soda 1 teaspoon salt Instructions In a very large bowl, beat the eggs and sugar until well …
From thekitchenmagpie.com

See details

6-WEEK BRAN MUFFINS - FOODIE WITH FAMILY

Web Feb 20, 2017 To bake Bran and Fruit Muffins or Chocolate Chip Bran Muffins: Preheat oven to 400°F. Line muffin tins with paper sleeves or spray the muffin cups with non-stick …
From foodiewithfamily.com
5/5 (5)
Total Time 25 mins
Servings 32
Calories 179 per serving

In a large bowl, whisk together all dry ingredients. In a separate bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry and stir just until evenly moist. Scrape the muffin mix into a large container (of about 1 gallon capacity or larger) with a tight fitting lid. Refrigerate for at least 8 hours before using. Label the container with the date the batter was mixed. You can store and use the batter for up to 6 weeks.
Preheat oven to 400°F. Line muffin tins with paper sleeves or spray the muffin cups with non-stick cooking spray. Fill the prepared muffin wells 2/3 full.
Preheat oven to 400°F. Line muffin tins with paper sleeves or spray the muffin cups with non-stick cooking spray.

See details

SIX WEEK BRAN CEREAL MUFFINS - BELLY FULL

Web Aug 17, 2019 Preheat oven to 400 degrees F. Line muffin tins with paper sleeves and fill the wells 2/3 full. Bake for approximately 15-17 minutes or until a tester inserted in the …
From bellyfull.net

See details

SIX WEEK BRAN MUFFINS | ALLRECIPES

Web Six Week Bran Muffins | Allrecipes Although this recipe makes 5-6 dozen regular size muffins, I prefer to make mini muffins with this recipe. It stores in the refrigerator for 6 …
From allrecipes.com

See details

1 BATTER FOR INFINITE MUFFIN RECIPES - SALLY'S BAKING ADDICTION

Web Apr 19, 2017 White Chocolate Raspberry Muffins: Fold 1 cup raspberries + 3/4 cup white chocolate chips into the batter as instructed in step 4.Sprinkle muffin tops with coarse …
From sallysbakingaddiction.com

See details

BRAN MUFFINS | SALLY'S BAKING RECIPES - YOUTUBE

Web This is a 30-minute recipe for healthy bran muffins. Made without refined sugar and positively packed with dietary fiber, these wholesome bran muffins are a ...
From youtube.com

See details

HOMEMADE MUFFINS ARCHIVES - SALLY'S BAKING ADDICTION

Web You’ll find dozens of muffin recipes here, from healthy and wholesome options like morning glory muffins and applesauce muffins, to decadent cake-like muffins like peach …
From sallysbakingaddiction.com

See details

6 WEEK BRAN MUFFINS » EASY DELICIOUS FOODS

Web Jan 18, 2019 Using the whisk attachment mix on high for 2 minutes. Turn off the mixer and scrape down the side and bottom, making sure no sugar or honey has stuck to the bowl. …
From easydeliciousfoods.com

See details

SIX-WEEK BRAN MUFFINS RECIPE: HOW TO MAKE IT

Web Sep 25, 2022 Directions. 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 …
From stage.tasteofhome.com

See details

SIX WEEK BRAN MUFFINS RECIPE - FOOD.COM

Web ingredients Units: US 15 ounces bran flakes 5 cups flour 3 cups sugar 5 teaspoons baking soda 1 teaspoon salt 4 eggs, beaten 1 cup oil 1 quart sour milk directions Combine dry …
From food.com

See details

SIX-WEEK BRAN MUFFINS | RECIPE | DELICIOUS BREAKFAST RECIPES, …

Web 2 cups All-bran cereal. Condiments. 1/2 cup Molasses. Baking & Spices. 2 1/2 tsp Baking soda. 1/2 cup Brown sugar. 3 1/2 cups Flour. 1/2 tsp Salt. 1 cup White sugar.
From pinterest.ca

See details