6 Week Muffins Recipes

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.

6 WEEK BRAN MUFFINS (AUNTIE ANNE'S MUFFINS)

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.

SIX WEEK RAISIN BRAN MUFFINS

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.

SIX WEEK MUFFINS

Steps:

• Combine dry ingredients in HUGE bowl and mix well
• Add wet ingredients (beaten eggs) and mix well again.
• Store covered in fridge. Batter will keep up to 6 weeks.
• To use: fill muffin tins 2/3 full and bake at 400 degrees for 15 to 20 minutes. Bake desired amounts, I sometimes add blueberries, apple, banana, cranberry or other desired fruit
• Combine dry and wet ingredients.

6 WEEK MUFFINS

Steps:

• 1. Mix cereal, sugar, flour, baking soda, and salt in very large bowl.
• 2. Add egg, butter, shortening, and buttermilk; mix well. Store in covered containers in the refrigerator, use as desired. Batter will keep in refrigerator for 6 weeks.
• 3. For muffins: Fill greased muffin tins 2/3 full. Bake in pre-heated 400 oven, 15 - 20 minutes.
• 4. NOTE: raisins, dates, or prunes may be added to batter ( right before baking) as desired.

SIX WEEK BRAN MUFFINS

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.