How To make Six Week Muffins
15 ounces raisin bran -- (unsweetened cereal)
5 cups all-purpose flour
5 teaspoons baking soda
3 cups sugar
(may use 2 1/2 C.)
2 teaspoons salt
1/4 cup raisins :
(optional)
4 eggs
1 quart buttermilk -- (or 4 cups)
1 cup oil
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 degrees for 20 minutes or at 350 degrees for 25 minutes. Batter will keep in the refrigerator for 6 weeks. Muffins may be frozen after being baked.
How To make Six Week Muffins's Videos
BUTTERMILK BRAN MUFFINS
A decades old, tried and true recipe for buttermilk bran muffins using cereal. Sweet, tender, and chock full of fiber, these are a tasty way to start the day!
Greg's Kitchen - Easy 6 Week Bran Muffin Mix
Welcome to Greg's Kitchen / Greg Kantner
#gregskitchen #gregkantner #southerncooking #homesteading #branmuffins
Subscribe ►
_______________________________________________________________________
► WEBSITE:
► FACEBOOK:
► PRIVATE FACEBOOK GROUP:
► INSTAGRAM:
PRIVATE FACEBOOK GROUP for my followers:
_______________________________________________________________________
6 Week Bran Muffin Mix
This is a great recipe mom got from a friend for a 6 Week Bran Muffin Mix. You can literally put this mix in your refrigerator and just use it as you want for however many muffins you want at a time for up to 6 weeks. You can also change up the things you want in them like dried fruit, chocolate chips, whatever you like. So give it a try and let me know what you think about this version and y'all enjoy.
_______________________________________________________________________
Find more recipes and videos on my website:
Ingredients:
4 cups of coconut Chia Granola Cereal or raisin bran
2 cups buttermilk
2 1/2 cups flour
1/2 up oil
2 1/2 teaspoons baking soda
1 1/4 cup sugar or 1 1/2 cups Splenda
1 teaspoon salt
2 large eggs or 3 if they are small
Mix together all ingredients and refrigerate for 6 hours.
Bake in muffin cups - lined if you like.
Bake 20-25 minutes in a 375°F preheated oven, 15 minutes if your batter is at room temp.
Batter will keep 6-8 weeks in refrigerator, or you can bake all at once.
You can also freeze the baked muffins.
_______________________________________________________________________
Get/Print the recipe ►:
_______________________________________________________________________
Ideas of what I use:
Greg Kantner / Greg's Kitchen
Note: Some of the above links are affiliate links, meaning at no additional cost to you, we may receive a commission for your click through and purchase.
Easy Muffin Recipe
In the first episode of Bachelor Cuisine with Chef's Spud and Toasty we reveal the recipe for six week muffins. The beauty of this recipe is that you can keep it as a dough for up to six weeks before baking them. Cook at 375 for 15-20 minutes or single servings for 1 minute in the microwave. All you need is:
2 Cups of Boiling Water
5 Teaspoons of Baking Soda
1 Cup of Shortening
1 Cup of Sugar
1 Cup of Brown Sugar
2 Cups of Raisin Bran
1 Quart of Buttermilk
4 Whisked Eggs
5 Cups of Sifted Flour
1 Teaspoon of Salt
4 Cups of All Bran Cereal
Optional: 1 Cup of Nuts and 2 Cups of Raisins or Craisins
6 Week Bran Muffins
Glenn makes a healthy but tasty muffin. The batter can be stored in the fridge up to 6 weeks. Just pull the batter out of the fridge fill your muffin tin and bake.
How to Make the Perfect Moist and Fluffy Muffins | Scones Recipe | Muffins Recipe | Cup Cakes Recipe
In this video i will show you how to make the most easy yet fluffy, soft, moist, tender and tasty basic muffins. This recipe is easy to follow through and i hope you will enjoy the muffins as much as we did as they have a straight from the oven high quality bakery taste. Enjoy and thank you for watching.
INGRIDIENTS
3 all purpose flour or (120g per cup)
3 teaspoons baking powder
14 teaspoon salt
1 cup sugar or 200g
2 large eggs
1 cup milk or 240ml
23 cup cooking oil or 175ml
1 teaspoon vanilla essence
ZAMBIAN YOUTUBER ????????
Easy To Make Raisin Bran Muffins | Whole-Grain and Naturally Sweetened Recipe
#raisinmuffins #branmuffins #foodtoliverecipe
These Raisin Bran Muffins are made with whole wheat flour, wheat bran, and raisins for a sweet, healthy start to your day. A delicious source of fiber!
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 12 muffins
INGREDIENTS:
• 1 cup red wheat bran (
• 1 ¼ cups whole wheat pastry flour (
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon (
• ¼ tsp salt (
• 1 large egg
• ½ cup coconut oil (melted) (
• ¾ cup coconut sugar (
• 1 cup buttermilk
• ½ cup Zante currant raisins (
INSTRUCTIONS:
1. Preheat the oven to 375F. Line a 12-cup muffin pan with paper liners or grease it with baking spray.
2. Cover the raisins with very hot or boiling water. Let stand for 10 min, then drain.
3. Whisk the bran, flour, baking powder, baking soda, cinnamon, and salt together in a large bowl. In a separate bowl, whisk the egg, oil, and coconut sugar together until smooth. Whisk in the buttermilk, then stir in the drained raisins.
4. Add the egg mixture into the bran mixture and stir until it’s just combined.
5. Scoop the batter into the prepared pan. Bake for 20 min.
6. Let cool for 5 min then transfer to a rack to cool completely.
7. Muffins are best served warm with a little butter on top. Enjoy!
For more cool recipes, & healthy tips take a look at our Healthy Blog:
Follow Us:
Website:
Instagram:
Facebook:
Pinterest:
About Food To Live:
Three generations of our family are working together to bring you top-quality foods from different corners of the world. At Food to Live, we believe that food is more than a source of nutrition: it’s the key to your health.
❤