6-Week Bran Muffins

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For years upon years upon years, drawing close to a decade and a half, I’ve been making 6-Week Bran Muffins. They’re really more of a Bran-ish muffin really… Why Bran-ish? Because it doesn’t fit in the normal bran muffin box. They’re lighter both in color and texture than the average bran muffin, gently sweet and über-easy. Oh- and you can store the batter in your refrigerator for 6 weeks. More on that in a moment…

6-Week Bran Muffins are simpler and more convenient than just about any other muffin in existence (aside from the ones you buy.) No cutting in of fats, no measuring ingredients with bleary eyes and un-caffeinated hands in the morning, no hungry children curled around your feet moaning while you try to rustle up breakfast. This does not guarantee that your children will wait patiently for the muffins. Mine don’t.

Mix your wet ingredients, mix your dry ingredients, mix them together and stash in the refrigerator for up to six weeks. No joke.

 You may have encountered a version of this recipe before on the cereal box of a major breakfast cold-cereal manufacturer. It’s been around for what seems like eons. It’s not hard to see why 6-Week Bran Muffins are a perpetual favourite. With under 10 minutes of hands on time, you have a muffin batter that can sit in your refrigerator for up to 6 weeks.

This allows you to bake as few or as many as you’d like fresh every single day.

You can bake these 6-Week Bran Muffins plain, as is, with the batter straight from the refrigerator, or you can gussy them up a bit. Stir in frozen blueberries, raspberries, dried fruits, or chocolate chunks or chips. Any way you choose, they’re the simple, perfect solution to a hot breakfast or afternoon snack.

Would you like some more excellent muffin recipes? Check out these Hawaiian Muffins, 100% Whole Grain Apple Cinnamon Muffins, Blackberry Walnut Bran Muffins, Spicy Bacon Cheddar Zucchini Breakfast Muffins, Lemon Blueberry Muffins, Morning Glory Muffins, Chocolate Banana Oatmeal Blender Muffins, and Bacon Mesquite Chiles-and-Cherries Chocolate Muffins.

Use these to make 6-Week Bran Muffins:

• Large Mixing and Storage Container
• Whisk
• Sturdy Spatula
• Dough Whisk

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Six Week Bran Cereal Muffins

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Rebecca Lindamood

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

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Muffin batter that throws together in minutes and is usable for six weeks?!? You bet! Have fresh muffins whenever the urge strikes when you have this on hand!

Ingredients

  

1x2x3x

• 5 1/3 cups all-natural bran flakes
• 4 cups all-purpose flour
• 1 cup wheat germ
• 2 1/4 cups raw sugar can substitute white granulated sugar if necessary, coconut sugar, or sucanat
• 5 teaspoons baking soda
• 1 pinch salt
• 4 cups buttermilk
• 1 cup neutral oil like canola or vegetable oil
• 4 large eggs beaten
• Optional additional ingredients for baking:
• fresh or frozen blueberries or dried fruit
• chocolate chips

Instructions

 

To prepare muffin mix:

• 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.

To bake Plain Bran Muffins:

• 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.
• Bake for 15-20 minutes for standard sized muffins or 10-12 minutes for mini-muffins. Muffins are done when a straw, skewer or toothpick inserted in the center comes out clean.
• Allow muffins to rest in the tins for 5 minutes then gently turn out onto a cooling rack.

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 cooking spray.
• Scoop the desired amount of muffin batter into a bowl and gently tuck in your chosen fruit or chocolate chips.
• Fill the prepared muffin wells 2/3 full. Bake for 15-20 minutes for standard sized muffins or 10-12 minutes for mini-muffins. Muffins are done when a straw, skewer or toothpick inserted in the center comes out mostly clean. There may be some fruit juice on the skewer, but there shouldn't be any sticky batter.
• Allow muffins to rest in the tins for 5 minutes then gently turn out onto a cooling rack.

Nutrition

Calories: 179kcalCarbohydrates: 34gProtein: 4gFat: 2gCholesterol: 23mgSodium: 251mgPotassium: 138mgFiber: 2gSugar: 16gVitamin A: 245IUCalcium: 47mgIron: 2.9mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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This post was originally published January 25, 2011.

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