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Six Week Bran Muffins
SUBMITTED BY:
Dee
PHOTO BY:
Southern Lady Cook
"This batter can be stored in your refrigerator, unbaked for 6 weeks. Use only the amount you want each day. Mine never seems to last that long!"
RECIPE RATING:
Read Reviews
(59)
Review/Rate This Recipe
Original recipe yield 18 dozen
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
6 cups boiling water
6 cups whole bran cereal
3 cups shortening
9 cups white sugar
12 eggs
12 cups buttermilk
15 cups all-purpose flour
5 tablespoons baking soda
1 tablespoon salt
12 cups whole bran cereal
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DIRECTIONS
In a large bowl, add boiling water to the first 6 cups of bran cereal, cool.
Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 12 cups of bran cereal. Stir only until moistened.
Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.
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REVIEWS
Reviewed on Sep. 27, 2003 by JEANNE1968
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JEANNE1968
Sep. 27, 2003
Recipe is very tasty! I got a lot of compliments. You don't need to use those paper liners the muffins tip right out of the muffins tins. I baked all the muffins at one time since I've got a chest freezer to store them. Next time I make this recipe I'm going to cut it in half as I do not have a bowl large enough to hold the entire recipe.
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11 users found this review helpful
Recipe is very tasty! I got a lot of compliments. You don't need to use those paper liners...
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Reviewed on Oct. 15, 2005 by LILMUM79
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LILMUM79
Oct. 15, 2005
I've been trying literally dozens of bran muffin recipes lately trying to find a favorite and so far this is it. I skipped the whole step involving breaking up the bran cereal into two parts and just crushed up all of it at once into the boiling water. I also scaled this down to 12 servings and made giant "texas muffins". YUM!
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7 users found this review helpful
I've been trying literally dozens of bran muffin recipes lately trying to find a favorite and...
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Reviewed on Jun. 28, 2005 by Kimberly D
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Kimberly D
Jun. 28, 2005
Wonderful!!! I did add Molasses the first time I made them. The second time I added honey and vanilla ( ran out of molasses). Even those at work who say they do not like bran muffins, LOVE this recipe. Extremely easy to make, and versatile. You can add just about any dried fruit to it and they come out even better!!!! We have tried raisins, cranberries, and even dried mango and apricots... Yumm mm Yummmmm!!
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7 users found this review helpful
Wonderful!!! I did add Molasses the first time I made them. The second time I added honey and...
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Reviewed on Sep. 5, 2007 by PLACENTASRUS
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PLACENTASRUS
Sep. 5, 2007
My mom made these for us as kids. I now make them for my kids. My absolute favorite thing to do with this is something we did as kids. My mom always had a big bowl of it in the fridge. we took a big glump of it and put it in the microwave. cook it until it's not shiney. Pour a little milk over the top of it and you have a quick super yummy hot healthy breakfast. These are very versatile muffins. I like to get creative with different kinds of grain cereal. The first 6 cup should be something like All bran the other 12 can be anything from shredded wheat to granola. Granola is really yummy. I've added all kinds of dried fruits. I like to have a batch in my fridge around the holidays. It's super easy to make up a dozen to give to friends and family as gifts. It's the perfect quick fix
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5 users found this review helpful
My mom made these for us as kids. I now make them for my kids. My absolute favorite thing to...
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Reviewed on May 30, 2003 by JANE STONE
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JANE STONE
May 30, 2003
This recipe in one of my favorites. I have shared it with many friends and always get great responses.
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5 users found this review helpful
This recipe in one of my favorites. I have shared it with many friends and always get great...
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Reviewed on Mar. 11, 2008 by
paulncheri
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paulncheri
Mar. 11, 2008
This recipe brings back some fond memories of my daughter when she was little. I always had this batter in the fridge and I popped six of these in the oven moments before she and her friends were due home from school. She arrived home everyday to the smell of these baking, and as soon as she changed her clothes she and her buddies each munched on a hot muffin with a tall glass of cold milk. To this day whenever we run into any of her friends from the old neighborhood, they remind me of the great smells and flavors from our house after school. Now I take this batter to work once a week and bake them in the kitchen mid day to share - there is never a crumb left.
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4 users found this review helpful
This recipe brings back some fond memories of my daughter when she was little. I always had...
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Reviewed on Aug. 28, 2007 by
CDPEFFER
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CDPEFFER
Aug. 28, 2007
We really like these for using up stale bran cereal. I've tried different kinds and they all seem to work! I down size to 1/6th and it makes 24 muffins perfectly. I also don't use the liners as they are really unnecessary. I like to add different things to the tops of them before they bake, they bake up very well this way... sometimes I add chopped walnuts, sometimes dried cranberries or raisins, always add a little bit of raw sugar to give it a finished crunch/bakery style top.
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4 users found this review helpful
We really like these for using up stale bran cereal. I've tried different kinds and they all...
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Reviewed on Jun. 4, 2005 by KTHORSTEINSON
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KTHORSTEINSON
Jun. 4, 2005
For those of you who are wheat intolerant, I used Heritage Flakes by Nature's Path and they turned out wonderful
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4 users found this review helpful
For those of you who are wheat intolerant, I used Heritage Flakes by Nature's Path and they...
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Reviewed on Jan. 27, 2007 by
NARCOSLEEPY
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NARCOSLEEPY
Jan. 27, 2007
I never thought I could love a BRAN muffin...boy was I wrong!!!! This recipe is awesome. When I made my first batch, I thought "I can put berries in it to make them more flavorful or moist." But after tasting them, I have never needed or wanted to change the recipe!
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3 users found this review helpful
I never thought I could love a BRAN muffin...boy was I wrong!!!! This recipe is awesome. When...
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Reviewed on Jan. 3, 2007 by
SaraLady19
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SaraLady19
Jan. 3, 2007
SO GOOD. I have never liked bran muffins before, but this recipe is a keeper for SURE. I usually scale it down to 18, and it makes 12 medium-small muffins. I bake for a smidge over 19 minutes, and they turn out perfect. I like to add craisins and pecans too, so these treats end up tasting great and only have about 160/170 calories a muffin!
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3 users found this review helpful
SO GOOD. I have never liked bran muffins before, but this recipe is a keeper for SURE. I...
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