Six Weeks Muffins Food
SIX WEEK RAISIN BRAN MUFFINS
Recipe can be made ahead and stored in the refrigerator for up to 6 weeks. For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling. Absolutley wonderful! Please note that this recipe is written to use with Raisin Bran Flakes . . . if using All Bran you will need to soak in water as noted by previous reviewers This recipe is best if made in advance and stored in the refrigerator..
Provided by Galley Wench
Categories Breads
Time 40m
Yield 60 muffins
Number Of Ingredients 11
Steps:
- Mix cereal with raisins, sugar, flour, soda and salt in a very large bowl. Add oil, eggs and milk. Allow to rest before use.
- Store in a covered container and use as needed.
- Fill muffin tins 2/3 full and bake at 400 degrees for 18-20 minutes.
- For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling.
Nutrition Facts : Calories 160.1, Fat 5.1, SaturatedFat 1.2, Cholesterol 15.1, Sodium 242.2, Carbohydrate 26.9, Fiber 1.1, Sugar 15.6, Protein 2.7
SIX WEEK APPLE BRAN MUFFINS
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
Steps:
- Combine dry ingredients.
- Add wet ingredients.
- Cover tightly and refrigerate up to six weeks.
- Bake at 350F for 20-25 minutes.
SIX-WEEK BRAN MUFFINS
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
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
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
SIX WEEK MUFFINS
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
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.
6 WEEK BRAN MUFFINS
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
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 LOW FAT LOW SUGAR
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
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
6 WEEK BRAN MUFFINS (AUNTIE ANNE'S MUFFINS)
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
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
More about "six weeks muffins food"
6 WEEK BRAN MUFFIN REFRIGERATOR RECIPE - FOOD STORAGE …
Web Feb 1, 2023 Wet Ingredients. Dry Ingredients. 6 Week Bran Muffin Refrigerator Recipe. Step One: Gather Ingredients. Step Two: Pour Boiling Water over All-Bran Buds. Step Three: Add Other ingredients. Step Four: …
From foodstoragemoms.com
From foodstoragemoms.com
SIX WEEK RAISIN BRAN MUFFINS - LIVE LAUGH ROWE
Web Feb 14, 2017 Six Week Raisin Bran muffins, delicious and perfect for a quick breakfast on the go! Are you a breakfast eater? I am. I love breakfast food. You know what they say, breakfast is one of the most important …
From livelaughrowe.com
From livelaughrowe.com
SIX WEEK RAISIN BRAN REFRIGERATOR MUFFINS - THE KITCHEN …
Web Jan 10, 2018 Instructions. In a very large bowl, beat the eggs and sugar until well combined. Stir in the buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. When you are …
From thekitchenmagpie.com
From thekitchenmagpie.com
6-WEEK BRAN MUFFINS - FOODIE WITH FAMILY
Web Feb 20, 2017 Preheat oven to 400°F. Line muffin tins with paper sleeves or spray the muffin cups with non-stick cooking spray. Scoop the desired amount of muffin batter …
From foodiewithfamily.com
5/5 (5)Total Time 25 minsServings 32Calories 179 per serving
From foodiewithfamily.com
5/5 (5)Total Time 25 minsServings 32Calories 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.
SIX WEEK BRAN MUFFINS | ALLRECIPES
Web 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 weeks. Bake them when you want to …
From allrecipes.com
From allrecipes.com
SIX WEEK MUFFINS | BAKED GOODS | QUENCH MAGAZINE
Web Mix first 6 ingredients. Add eggs, buttermilk, oil, and mix thoroughly. Cover batter and refrigerate overnight before using. (Spray muffin pans with non-stick spray) Bake at 400 …
From quench.me
From quench.me
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 …
From crosbys.com
From crosbys.com
THE BEST SIX WEEK BRAN MUFFINS | LINDA'S BEST RECIPES
Web Jan 21, 2022 In a large bowl, combine the eggs, buttermilk, oil, melted butter, and vanilla and mix until combined. Add the wet ingredients to the dry ingredients and mix just until …
From lindasbestrecipes.com
From lindasbestrecipes.com
6 WEEK MUFFINS RECIPES | SPARKRECIPES
Web Six-Week Bran Muffins. Use this batter to make soft, delicious bran muffins now, then store the remainder of the batter in the fridge to be able to make more hot, fresh muffins …
From recipes.sparkpeople.com
From recipes.sparkpeople.com
6 WEEK MUFFINS - RECIPE - COOKS.COM
Web Feb 15, 2021 Combine the first five ingredients, mixing together until large lumps remain. Add Crisco or oil, eggs and buttermilk. Stir together well but do not over mix. Place in a …
From cooks.com
From cooks.com
SIX WEEKS OF MUFFINS RECIPE - FOOD.COM
Web Mix the flour, salt, sugar, and baking soda in a very large bowl. Stir in cereal. Mix the soda, oil, eggs, and buttermilk in a large bowl; stir well.
From food.com
From food.com
SIX WEEK MUFFINS RECIPE - FOOD.COM
Web Mix raisin bran, sugar, flour, soda,cinnamon and salt in large bowl. Stir in beaten eggs, margarine, and buttermilk. Mix well. Store, covered, in refrigerater.
From food.com
From food.com
SIX WEEK MUFFINS RECIPE - FOOD.COM
Web Six Week Muffins. 1. Submitted by Chef #431260 "Mom" save Download Print Share. I Made This. Add your photo ... Batter keeps up to 6 weeks in refrigerator. Bake 20-25 …
From food.com
From food.com
SIX WEEK MUFFINS - THESMARTCOOKIECOOK
Web Dec 29, 2019 Six Week Muffins recipeIngredients5-1/2 cups raisin bran cereal3 cups sugar5 cups flour5 teaspoons baking soda3 teaspoons cinnamon3 teaspoons nutmeg2 …
From thesmartcookiecook.com
From thesmartcookiecook.com
JUSTICE DEPARTMENT OPENS CRIMINAL HACKING PROBE INTO LEAKED
Web 1 day ago The Department of Justice has opened a criminal hacking probe into how behind-the-scenes footage of fired Fox News host Tucker Carlson was leaked to media …
From cnn.com
From cnn.com
6 WEEK MIX IT UP MUFFINS | FOODTALK
Web Melt in 30 second increments, stirring after each interval. Once completely melted, set aside to cool. (If using oil, skip this step.) Crack eggs in a bowl; whisk and set aside. In your …
From foodtalkdaily.com
From foodtalkdaily.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love