Six Week Bran Muffins

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 six 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 about 100 muffins…that is a lot of muffins!!

Six Week Bran 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.

Six Week Bran Muffins

For a creamy mixture, be sure your butter is soft.  I used a dark brown sugar (it has more molasses in it), but any brown sugar would work.

Six Week Bran Muffins

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)

Six Week Bran Muffins

While the sugars and butter are creaming together, add the water to your cereals.

Six Week Bran Muffins

Give it a little stir and let it sit.

Six Week Bran Muffins

Whisk your dry ingredients together.

Six Week Bran Muffins

Add your eggs one at a time, beating well after each addition.

Six Week Bran Muffins

Add a litre  (4 cups ) of buttermilk.

Six Week Bran Muffins

Then add you flour in 3 or 4 batches, mixing gently after each addition.

Six Week Bran Muffins

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.

Six Week Bran Muffins

  Don’t forget to get all the flour from the very bottom of the bowl, flour likes to hide down there.

Six Week Bran Muffins

Add the mixed batter, a quarter to a third at a time,  to the now mushy cereals.

Six Week Bran MuffinsSix Week Bran Muffins

Keep adding until all the batter has been incorporated with the cereals and the entire works has been thoroughly combined.

Six Week Bran Muffins

Once everything has been mixed together, the batter will look something like this.

Six Week Bran Muffins

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.)

Six Week Bran Muffins

Six Week Bran Muffins

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.

Six Week Bran Muffins

To keep track of how long the batter has been in the fridge, I always mark the date I made it on the calendar.

Six Week Bran Muffins

The finished product!

5.0 from 2 reviews
Six Week Bran Muffins
Recipe type: Breakfast/Snack
  • 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**
  1. In a LARGE food safe container put cereals and boiling water. Stir and let sit.
  2. Whisk together dry ingredients (flour, baking soda, baking powder, salt and raisins) Set aside.
  3. In mixing bowl, cream butter and sugars together until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in buttermilk and then molasses.
  6. Add flour mixture and stir gently to combine
  7. Add to cereals mixture in large container. Stir to combine.
  8. 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.
  9. Cool in tins for 5-10 minutes, remove from pans to wire rack.
*Brans may be switched up to use:
- 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?



  1. Mary Sauve says:

    I have never heard of these muffins and will make them can you substitute low sweetner

    • Hi Mary,

      I’m not sure about substituting low sweetener. If it was the type of sweetener that measures like sugar and the volume was the same, it may work. Sorry I couldn’t be of more help Mary, but I’m not familiar with using sweeteners.


  2. What a great idea! I love that this can be made and used as you need or want to.

  3. I was delighted to rediscover this recipe. Reminds me of when I was little. I noticed that in the recipe baking soda is repeated. I’ll assume that it’s 2 Tbsp. of baking powder and 1 Tbsp. of baking soda, but would like to confirm.
    Bridget recently posted…Grilled Teriyaki Salmon with a Molasses TwistMy Profile

    • Hi Bridget, thank you so much for noticing, I’ll change it right away! It should read, 2 Tbsp. Baking Soda and 1 Tbsp. Baking Powder. Thanks again for letting me know, I really appreciate it!

  4. Colleen Hasiak says:

    I remember making these back in the 70’s in New Brunswick……so happy to see your recipe!

  5. Hi there,
    I was wondering what the baking instructions for these muffins are.

    Thank you!

    • I am so sorry Maria, that is a very important bit of information, isn’t it? Thank you for pointing this omission out, I have updated the recipe on the blog.
      You should:
      Fill greased muffin tins, 3/4 full.
      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.

      Again, thank you Marie for giving me this heads-up!


  6. Geri Fazakas, Niagara Falls, ON says:

    OMG Monica, these muffins are to die for. i’d never heard of them before and was so easy to make the batter in my Kitchenaid mixer. I used it for the entire recipe and didn’t do anything by hand and they are nice and moist. My first baked batch of 6 mega muffins turned out wonderful…baking time 20 minutes. Glad I found the recipe, it’s going to become a staple from now on.

    • Aren’t these awesome to have tucked away in the fridge Geri! I love being able to bake 2 or 3 muffins whenever I want. These were definitely a stasple in our house too. I’m so glad you like them!


  1. It’s that time again… Back to School Lunch Ideas! | Shasher's Life says:

    […] Six week brand Muffins […]

  2. […] favourite way to add fibre to my diet is by eating one of these Six Week Bran Muffins they are a powerhouse of fibre! Bonus –  The batter is in the fridge. All you need to do is […]

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