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Six Week Bran Muffins

Six Week Bran Muffins

"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!"
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servings 106 cals
Serving size has been adjusted!
Original recipe yields 216 servings


  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. In a large bowl, add boiling water to the first 6 cups of bran cereal, cool.
  2. 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.
  3. Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.

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Read all reviews 131
  1. 151 Ratings

Most helpful positive review

First off, do NOT try to cream the fat & sugar with the buttermilk. What a mess! Cream the fat & sugar. Then mix in the egg(s) and THEN stir in the buttermilk. Also, this never says what s...

Most helpful critical review

I made this last year and was SHOCKED at how much it made. It was WAY too much batter, even for a family of 6. I didn't have a bowl large enough to store the batter. It took a large disposabl...

Most helpful
Most positive
Least positive

First off, do NOT try to cream the fat & sugar with the buttermilk. What a mess! Cream the fat & sugar. Then mix in the egg(s) and THEN stir in the buttermilk. Also, this never says what s...

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 ...

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...

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 ...

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 ch...

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 ...

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 wer...

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, a...

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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