Six Week Bran Muffins


Originally, this was a very large yield recipe for plain, sweet bran muffin batter that you can keep in your refrigerator for up to six weeks. This could mean freshly baked muffins every morning, even for busy folks with no time to waste. I Cut this recipe down to 36 servings and got 20 standard size muffins.

Modified from: Six Week Bran Muffins

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40 servings
Serving size has been adjusted!
Original recipe yields 20 servings

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  • Prep

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  1. In a large bowl, add boiling water to the first cup of bran cereal, cool.
  2. Cream butter, applesauce and sugar. Add eggs, and buttermilk. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 2 cups of bran cereal. Stir only until moistened.
  3. Bake in a preheated 400 degree F (220 degree C) oven for 18 minutes.


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