6 Week Bran Muffins


6 Week Bran Muffins

This bran muffin batter is quick and easy. Mix up a bowl of batter and leave it in the fridge for up to six weeks, baking fresh muffins for a healthy breakfast or snack as you like.

Cooking Time20 min


  • 15 ounces box raisin bran
  • 5 cups flour
  • 3 cups sugar
  • 5 teaspoons baking soda
  • 1 teaspoon salt
  • 4 eggs, beaten
  • 1 cup oil
  • 1 quart buttermilk


1. Mix dry ingredients well in a very large container.

2. Mix wet ingredients together, pour over dry ingredients and mix well. Refrigerate batter at least 6 hours. before baking.

3. Fill muffin tins or papers 2/3 full and bake at 400 degrees F for 20 min.

Note: Batter will keep in fridge for up to 6 weeks, baking a little at a time. Batter will get very thick and light colored, kind of "airy."

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

thnk,s it.s realy refreshment

I remembered this from many years ago. Thanks for reminding me how good it really is and it does last that long in the refrigerator. Make it - you will like it.


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window