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6-week Bran Muffins. Mix up this simple bran muffin batter and store it in your refrigerator for up to 6 weeks, baking as few or as many muffins as you'd like fresh when you want them! Bake plain or add in blueberries, dried fruits, or chocolate!
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5 from 4 votes

Six Week Bran Cereal Muffins

Muffin batter that throws together in minutes and is usable for six weeks?!? You bet! Have fresh muffins whenever the urge strikes when you have this on hand!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 32
Calories 179kcal
Author Rebecca Lindamood

Ingredients

  • 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

Instructions

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.

Nutrition

Calories: 179kcal | Carbohydrates: 34g | Protein: 4g | Fat: 2g | Cholesterol: 23mg | Sodium: 251mg | Potassium: 138mg | Fiber: 2g | Sugar: 16g | Vitamin A: 245IU | Calcium: 47mg | Iron: 2.9mg