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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!

Course Breakfast
Keyword bran, freshly baked, muffins
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 muffins

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

  1. Soak the All-Bran in the boiling water while you prepare your other ingredients.

  2. Cream oil and sugars in a very large bowl. Add in beaten eggs, molasses and bran mixture. 

  3. Stir together the dry ingredients. Alternating between the dry ingredients and buttermilk, stir this into the first mixture. Mix in raisins.

  4. Bake for 20 minutes at 400 degrees F. 

  5. 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.