Unknownchef86s 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

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

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

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

UNKNOWNCHEF86'S SIX WEEK BRAN MUFFINS

Unknownchef86's Six Week Bran Muffins image

This is a tasty way to get your fiber. The batter lasts for six weeks, covered, in the fridge. I used this recipe when I was pregnant with all three of my children, and it did it's job beautifully! But these are so tasty, make sure you don't eat more than one or two at a time or the fiber might come back to bite you! Time is preparation only. Servings are based on 1/3 cup batter per muffin.

Provided by UnknownChef86

Categories Quick Breads

Time 30m

Yield 66 serving(s)

Number Of Ingredients 12

Ingredients

5 teaspoons baking soda
2 cups boiling water
1 cup shortening
2 cups sugar
4 eggs
1 quart buttermilk
5 cups flour
1 tablespoon salt
2 cups 40% natural bran (or equivalent bran-flake cereal)
4 cups all-bran cereal
2 cups chopped walnuts
2 cups chopped dates

Steps:

Add soda to water; let cool.
Cream shortening and sugar in large mixing bowl.
Add eggs, blend well.
Stir in buttermilk, flour and salt.
Add soda-water.
Combine remaining ingredients in large (at least ten quarts) bowl.
Stir liquid into dry ingredients til blended.
Before first use, let batter sit a few hours to overnight in fridge to allow flavors to blend and fiber to soften.
Fill muffin pans 2/3 full.
Bake 20-25 minutes in 400 oven.
Store remaining batter in refrigerator in a covered container.
Keeps up to 6 weeks.

Nutrition Facts : Calories 148.3, Fat 6.2, SaturatedFat 1.2, Cholesterol 13.4, Sodium 234.6, Carbohydrate 22.6, Fiber 2.5, Sugar 11.2, Protein 3.2

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