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For years upon years upon years, drawing close to a decade and a half, I’ve been making 6-Week Bran Muffins. They’re really more of a Bran-ish muffin really… Why Bran-ish? Because it doesn’t fit in the normal bran muffin box. They’re lighter both in color and texture than the average bran muffin, gently sweet and über-easy. Oh- and you can store the batter in your refrigerator for 6 weeks. More on that in a moment…
6-Week Bran Muffins are simpler and more convenient than just about any other muffin in existence (aside from the ones you buy.) No cutting in of fats, no measuring ingredients with bleary eyes and un-caffeinated hands in the morning, no hungry children curled around your feet moaning while you try to rustle up breakfast. This does not guarantee that your children will wait patiently for the muffins. Mine don’t.
Mix your wet ingredients, mix your dry ingredients, mix them together and stash in the refrigerator for up to six weeks. No joke.
You may have encountered a version of this recipe before on the cereal box of a major breakfast cold-cereal manufacturer. It’s been around for what seems like eons. It’s not hard to see why 6-Week Bran Muffins are a perpetual favourite. With under 10 minutes of hands on time, you have a muffin batter that can sit in your refrigerator for up to 6 weeks.
This allows you to bake as few or as many as you’d like fresh every single day.
You can bake these 6-Week Bran Muffins plain, as is, with the batter straight from the refrigerator, or you can gussy them up a bit. Stir in frozen blueberries, raspberries, dried fruits, or chocolate chunks or chips. Any way you choose, they’re the simple, perfect solution to a hot breakfast or afternoon snack.
Would you like some more excellent muffin recipes? Check out these Hawaiian Muffins, 100% Whole Grain Apple Cinnamon Muffins, Blackberry Walnut Bran Muffins, Spicy Bacon Cheddar Zucchini Breakfast Muffins, Lemon Blueberry Muffins, Morning Glory Muffins, Chocolate Banana Oatmeal Blender Muffins, and Bacon Mesquite Chiles-and-Cherries Chocolate Muffins.
Use these to make 6-Week Bran Muffins:
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Six Week Bran Cereal MuffinsRate Recipe
- 5 1/3 cups all-natural bran flakes
- 4 cups all-purpose flour
- 1 cup wheat germ
- 2 1/4 cups raw sugar can substitute white granulated sugar if necessary, coconut sugar, or sucanat
- 5 teaspoons baking soda
- 1 pinch salt
- 4 cups buttermilk
- 1 cup neutral oil like canola or vegetable oil
- 4 large eggs beaten
- Optional additional ingredients for baking:
- fresh or frozen blueberries or dried fruit
- chocolate chips
To prepare muffin mix:
- In a large bowl, whisk together all dry ingredients. In a separate bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry and stir just until evenly moist. Scrape the muffin mix into a large container (of about 1 gallon capacity or larger) with a tight fitting lid. Refrigerate for at least 8 hours before using. Label the container with the date the batter was mixed. You can store and use the batter for up to 6 weeks.
To bake Plain Bran Muffins:
- Preheat oven to 400°F. Line muffin tins with paper sleeves or spray the muffin cups with non-stick cooking spray. Fill the prepared muffin wells 2/3 full.
- Bake for 15-20 minutes for standard sized muffins or 10-12 minutes for mini-muffins. Muffins are done when a straw, skewer or toothpick inserted in the center comes out clean.
- Allow muffins to rest in the tins for 5 minutes then gently turn out onto a cooling rack.
To bake Bran and Fruit Muffins or Chocolate Chip Bran Muffins:
- Preheat oven to 400°F. Line muffin tins with paper sleeves or spray the muffin cups with non-stick cooking spray.
- Scoop the desired amount of muffin batter into a bowl and gently tuck in your chosen fruit or chocolate chips.
- Fill the prepared muffin wells 2/3 full. Bake for 15-20 minutes for standard sized muffins or 10-12 minutes for mini-muffins. Muffins are done when a straw, skewer or toothpick inserted in the center comes out mostly clean. There may be some fruit juice on the skewer, but there shouldn't be any sticky batter.
- Allow muffins to rest in the tins for 5 minutes then gently turn out onto a cooling rack.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
did you make this recipe?
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This post was originally published January 25, 2011.
Do you have to have wheat germ?
Hi Dianne- This recipe is developed to be made with wheat germ. I can’t speak to what would happen if you omit it.
Loved ’em. I really hate recipe reviews that sat they liked the recipe “but”….Well, I’m going to do the review with substitutions. First of all I need to say that I made 1/4 recipe each time. I do this becauce it’s a new recipe and i can play with it if want. I didn’t. have wheat germ but Google said I could use wheat bran which I had. The result was GREAT muffins. The second time I made them I substituted 1 cup unsweetened applesauce and added a tsp. each cinnamon and vanilla. Substituting the oil guut the calories down to 95/muffin. I often make this substitution in baking and have yet to regret it. The third time I made the recipe substituted half the flour with white whole wheat flour. I think this truly is an awesome recipe with or without the changes. We’ve made these plain, and with added raisins, chocolate chips, blueberries, but our favorite is fresh rhubarb with a bit of raw sugar sprinkled on top. YUM!
Thank you so much for taking the time to rate the recipe and let me know that you love it with and without changes, Sherry!!! I truly appreciate it and am so glad it’s been such a flexible recipe for you!
Mary Pat Lemass says
Did anyone try making these with butter instead of oil? Maybe they wouldn’t last as long but I much prefer the taste of products baked with butter as opposed to oil.
I have not, Mary Pat, but I’m thinking there’s no reason not to try it!
Just took my muffin mix out of the refrigerator and it’s very thick is this normal ( cookie batter think)
Hi Denise- This is a VERY thick muffin mix. No worries!! It’s scoopable for sure.
Lesley Bailey says
My neighbor gave me this batter and I loved it. This led me to your site when I asked for the recipe! I’m writing because the baking science nerd in me is wondering how they rose. Baking soda acts on contact with wet ingredients, which is why you’re always told to get baked goods in the oven right away when only using soda. I assume you use soda because of the buttermilk, but again, how is it rising after batter sits for weeks in fridge? Love these muffins! Just so dumbfounded! Thank you for reading this Rebecca!
Hey Leslie! Welcome!! I’m so glad you loved the batter. I have to admit, I’m having trouble figuring out how exactly it works, but I also admit that I am just plain happy it *does* work. 🙂 Everything I’ve ever learned about baking soda indicates that the leavening power of it happens as soon as it hits the liquid. And I will say that the batter is pretty lofty. I wonder if there’s something almost alchemical about the combination of ingredients that allows it to maintain that first burst of leavening… I’ll keep digging.
I’ve used the box version for over 30 years. It’s a family favorite. This version sounds great. I cut the sugar way back with the box recipe now. And used half whole wheat flour.
GIRL. I made the batter for these last night and split it between myself and my dad (figuring that baking them was a pretty straightforward thing he could totally handle for quick, special breakfasts, now that he is on his own with feeding himself). I baked up 2 muffins this morning, with some blueberries I got from our CSA yesterday, and HOLY HANNAH they were delicious! The batter was quick to pull together, and the muffins themselves couldn’t have been quicker or easier to bake up this morning. This is going to be a new obsession, I can already tell.
Do you have any idea how happy that makes me to hear that??? The inspiration for this came from a recipe my stepmom Val shared with me so many years ago. She and I tinkered with it because we found that the main ingredient used in the original version of it had ASPARTAME in it. I mean, BLECH. This was the finished product of all that messing around and I love that you and your dad are eating these now. <3
Kathryn Heatherly says
These are an absolute hit in my household! I’ve made them “as-is” without toppings, as well as additions that include dried cranberries and cardamom-infused sugar sprinkled on top, and each one is divine! You rate very highly here in our house!
Well let me tell you that cardamom infused sugar sounds DIVINE! Thank you so much, Kathryn. I am so glad you like it!
Just made the first batch of these muffins and I’m in love! Thanks so much (once again!) for an amazing recipe that is sure to be in the rotation for years to come. I can hardly wait to play with different add-ins now.
WOOHOO! I’m so glad you love them!
sue | theviewfromgreatisland says
I love this recipe! I remember doing this when I was in college, and haven’t thought about it since ~ I can’t wait to try it again, there’s nothing better than a freshly baked muffin in the morning, and even better when there’s no work involved 🙂
Megan @ MegUnprocessed says
These are perfectly baked muffins.