Have you heard of Six Week Bran Muffins? I have made them for a hundred years! They are moist, delicious and so convenient to have in your fridge. This batter can be stored in your refrigerator, unbaked for 6 weeks. You only need to scoop out the amount you want.
Your biggest challenge will be finding bowls and a container large enough to hold this rather large volume of ingredients. But, trust me, it’s worth the search!
Over sleep? Throw a batch in the oven while having your shower.
Mother-in-Law drops in and the cupboards are bare? Throw a batch in the oven while making coffee. She will be so impressed.
Cleaning out the book bag at 11PM and find out you are supplying tomorrows school snack? No problem…fill up those muffin tins and throw them in the oven.
Feeling a bit peckish? Throw a couple in the oven while the kettle is boiling for tea.
You get the idea. Having this container tucked away in the fridge will save your bacon on many occasions.
Makes approximately 100 muffins…that is a lot of muffins!!
As I mention in the “notes” below, the brans may be mixed up and the raisins are optional. I am not certain of the volume of this container, it’s not marked. But I would say it is a minimum of four quarts.
For a creamy mixture, be sure your butter has been softened. I used a dark brown sugar (it has more molasses in it), but any brown sugar would work.
Cream together until light and fluffy. (Side note – I’m not sure what’s happening to the enamel on my beater…it’s starting to peel off . Must be the constant use…lol)
While the sugars and butters are creaming together, add the water to your cereals.
Give it a little stir and let it sit.
Whisk your dry ingredients together.
Add your eggs one at a time, beating well after each addition.
Add a litre (4 cups ) of buttermilk.
Then add you flour in 3 or 4 batches, mixing gently after each addition.
Don’t over mix the batter by machine or the muffins will be tough. Just mix enough to incorporate the flour and then switch to a spatula and gently mix by hand.
Don’t forget to get all the flour from the very bottom of the bowl, flour likes to hide down there.
Add the mixed batter, a quarter to a third at a time, to the now mushy cereals.
Keep adding until all the batter has been incorporated with the cereals and the entire works has been thoroughly combined.
Once everything has been mixed together, the batter will look something like this.
Scoop into sprayed muffin tins. I use this handy 1/2 cup scoop, it’s the perfect size! (I also have a 1/4 cup scoop that is perfect for cookies.)
Store the unused batter in a tightly covered container for up to six weeks. If you feel like a muffin, just scoop out two or three, bake and presto, homemade muffins in minutes.
To keep track of how long the batter has been in the fridge, I always mark the date I made it on the calendar.
The finished product!
- 4 cups Bran flake cereal*
- 2 cups All bran cereal*
- 2 cups boiling water
- 1 cup butter, softened
- 1½ cups white sugar
- 1½ cups brown sugar
- 4 eggs
- 4 cups buttermilk
- ½ cup molasses
- 5 cups flour
- 2 Tbsp baking soda
- 1 Tbsp baking powder
- 1 tsp salt
- 2 cups raisins**
- In a LARGE food safe container put cereals and boiling water. Stir and let sit.
- Whisk together dry ingredients (flour, baking soda, baking powder, salt and raisins) Set aside.
- In mixing bowl, cream butter and sugars together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in buttermilk and then molasses.
- Add flour mixture and stir gently to combine
- Add to cereals mixture in large container. Stir to combine.
- Fill greased muffin tins, ¾ full and bake in a 375 degree oven for 20-25 minutes or until a cake tester comes out clean.
- Cool in tins for 5-10 minutes, remove from pans to wire rack.
- 2 cups bran flakes and 4 cups bran cereal
- 3 cups of each cereal
- use natural bran to replace one of the cereals
I have tried all of these variations and they work just fine
**You don't have to stick to the addition of raisins if that's not to your taste. Substitute any dried, chopped, raisin sized fruit or I have used chocolate chips...delicious and especially loved by the kids..
NOTE - You must store this muffin batter in your refrigerator!
As always, if you have any questions at all, please don’t hesitate to ask and I will do my very best to answer them.
Had you heard of Six Week Bran Muffins prior to reading about them here?
Do you think you may make them?
What is your favourite variety of muffin?