Is there anything better than a fresh muffin straight out of the oven, still warm enough to melt the butter in mere seconds? How about a fresh-baked muffin like this EVERY day? Sign me up! How about you, are you onboard? These Six-Week Bran Muffins are amazing. They’re tasty and the batter lasts six weeks in the fridge, so you get to enjoy fresh, warm muffins daily.
My family is notorious for three things at breakfast, all of which can be found here on Candy Jar Chronicles. First, is my Aunt’s Family Irish Bread, Honey Butter and these Six-Week Bran Muffins. I can almost guarantee one of these three will grace the breakfast table, when my mom and her sisters are together, which is a definite bonus for anyone in the house or on vacation with them!
Bran muffins, tend to get a healthier label. They’re the muffins you request when you’re in need of a little extra fibre, but they’re so much better than that just upping your fibre intake. They’re downright delicious. Filled with plumb, juicy raisins, and a sweet hint of molasses, these moist muffins are one of the tastiest, I’ve ever had.
Better yet, this recipe, named for its longevity, will keep in glass jars in the fridge for up to six weeks. So, now, not only do you have my favourite Six-Week Bran Muffin recipe, but you can have these baked, fresh daily! Chances are, they’ll be gone long before the six-week mark is up, they’re that good.
How to make Six-Week Bran Muffins
Start by soaking the All-Bran cereal in boiling water. Then grab a very VERY large bowl and cream your sugar and eggs and the rest of the wet ingredients, finishing with the All-Bran.
In a separate bowl, stir together the dry ingredients. Then alternating between the dry ingredients and the buttermilk, pour each into the first mixture until combined. Then stir in the raisins and bake 20 minutes or until a toothpick inserted comes out clean. Serve warm with Honey Butter or a slice of good cheddar cheese.
Like I said before, these muffins are a family staple. And my guess is, they’ll be just as loved in your home, as they are in ours. The best part is that they store beautifully in the fridge and you’ll be a hit when you serve your guests a plate of fresh, straight-from-the-oven muffins, anytime they show up.
If you love Six-Week Bran Muffins, check out these other delicious breakfast recipes, I’m sure they’ll hit the spot:
If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!
Want more? Subscribe to Candy Jar Chronicles to be amongst the first to know about new content, delivered right into your inbox! To subscribe please enter your email in the subscription box located on the right-hand side of this page and press subscribe.
Six-Week Bran Muffins
I love a good bran muffin! A bran muffin with raisins, and served hot out of the oven. These six-week bran muffins are perfect. The batter last six weeks in the fridge so you can have fresh muffins as often as you want!
INGREDIENTS
- 2 cups All-Bran cereal
- 1 cup boiling water
- 1/2 cup oil
- 2 eggs, lightly beaten
- 1 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup molasses
- 3 1/2 cups flour
- 2 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup raisins
- 2 cups buttermilk
INSTRUCTIONS
-
Soak the All-Bran in the boiling water while you prepare your other ingredients.
-
Cream oil and sugars in a very large bowl. Add in beaten eggs, molasses and bran mixture.
-
Stir together the dry ingredients. Alternating between the dry ingredients and buttermilk, stir this into the first mixture. Mix in raisins.
-
Bake for 20 minutes at 400 degrees F.
-
Store batter in jars in the fridge for up to six weeks.
RECIPE NOTES
Adapted from C. Bailey’s recipe and found in the Radbourne Family Cookbook.