6 Weeks Bran Muffins No. 4(Yields 24 Servings)
Delicious bran muffins with raisins, offering a wholesome, slightly sweet flavor. Perfect for breakfast or snacks, these moist muffins are easy to prepare and family-friendly.
Ingredients
Instructions
- Beat the eggs in a large mixing bowl.
- Add sugar and oil, then beat until well combined.
- Stir in the flour, baking soda, and salt.
- Alternate adding the flour mixture and buttermilk while beating.
- Mix in the Raisin Bran cereal until well incorporated.
- Grease muffin tins and fill each cup with the batter.
- Bake in a preheated oven at 400°F (200°C) for 10 to 12 minutes.
- Test muffins for doneness and remove from oven when golden brown.
Tips & Substitutions
For added flavor, consider mixing in chopped nuts or dried fruits to the batter. If you're short on buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes. Ensure your muffin tins are well-greased or lined with paper cups to prevent sticking.
Serving Suggestions
These muffins are perfect for breakfast or as a snack. Serve them warm with a pat of butter or a dollop of cream cheese. They pair beautifully with Iced Tea Soda for a refreshing beverage. For a heartier meal, enjoy them alongside Pecan French Toast (Easy Overnight) for a brunch spread.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually and freeze for up to 3 months. To reheat, microwave for 10-15 seconds or warm in the oven at 350°F (175°C) for about 5 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of 6 Weeks Bran Muffins No. 4(Yields 24 Servings) contains roughly 137 calories, with 2g protein, 28g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 585mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of plain flour?
Yes, you can substitute whole wheat flour for plain flour, but it may result in denser muffins. To maintain a lighter texture, consider using a mix of whole wheat and all-purpose flour, or add a little extra liquid to the batter.
How do I know when the muffins are done baking?
Muffins are done when they have risen, are golden brown on top, and a toothpick inserted in the center comes out clean. Keep an eye on them towards the end of the baking time to avoid overbaking.
Can I make the batter ahead of time?
While it's best to bake the muffins fresh, you can prepare the batter and store it in the refrigerator for up to 24 hours. Just give it a good stir before scooping into the muffin tins and baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).