For a richer flavor, try using melted butter instead of shortening. Add a cup of chopped nuts, raisins, or other dried fruit to the batter for extra texture and flavor. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling it with milk to the 1-cup line. Let it stand for 5 minutes before using. These muffins freeze well. Let them cool completely before wrapping them individually in plastic wrap and placing them in a freezer bag. The batter will be quite thick, this is normal. Do not be tempted to add more liquid.
Six-Week Bran Muffins
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PREP TIME10 mins
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COOK TIME25 mins
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TOTAL TIME35 mins
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SERVING216 People
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VIEWS492
Imagine waking up to the aroma of freshly baked bran muffins every morning for weeks! This remarkable recipe allows you to prepare a batter that keeps in the refrigerator for up to six weeks, ready to bake a few muffins whenever the craving strikes. A delightful blend of wholesome goodness and effortless convenience!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol11 mg
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Fiber1 g
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Protein2 g
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Saturated Fat1 g
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Sodium150 mg
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Sugar10 g
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Fat3 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 30 mins In an extra-large mixing bowl, pour the boiling water over 6 cups of whole bran cereal. Let it stand until cooled to the touch, about 20-30 minutes.
02 Step
Recipe View 10 mins In a separate large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then gradually add the buttermilk, mixing until well combined.
03 Step
Recipe View 5 mins Add the creamed mixture to the cooled bran mixture. Gently fold in the flour, baking soda, and salt until just moistened. Be careful not to overmix.
04 Step
Recipe View 5 mins Finally, fold in the remaining 12 cups of whole bran cereal. Again, mix gently until just combined.
05 Step
Recipe View 5 mins Preheat your oven to 425°F (220°C). Line muffin tins with paper liners or grease them well.
06 Step
Recipe View 25 mins Fill each muffin cup about 2/3 full with batter. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
07 Step
Recipe View 10 mins Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Store leftover batter in an airtight container in the refrigerator for up to six weeks.
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Johnny Trantow
Jun 23, 2025These muffins are surprisingly moist and delicious. Definitely a keeper!
Jermey Collins
Mar 19, 2025I added walnuts and raisins, and they were a huge hit!
Victoria Altenwerth
Feb 2, 2024This recipe is a game-changer! I love having fresh muffins without the fuss of making batter every time.
Zachariah Dietrich
Jan 11, 2024The six-week batter is perfect for busy mornings. I just pop a few in the oven while I get ready.
Demetrius Towne
Aug 31, 2023My kids love these muffins, and I love that they're getting extra fiber.