Hazel'S 6 Week Muffins
Hazel's 6 Week Muffins are moist, sweet muffins with a hint of raisin flavor, perfect for breakfast or snacks, and designed to be stored in the refrigerator for up to six weeks.
Ingredients
Instructions
- Mix all ingredients as named.
- Let the mixture set in the refrigerator overnight.
- Pour the batter into a muffin tin lined with muffin liners or sprayed with Pam.
- Bake at 400°F for 15 minutes.
Tips & Substitutions
For a healthier twist, consider using whole wheat flour instead of all-purpose flour. You can also reduce the sugar or substitute it with honey or maple syrup for a different flavor profile. If you're out of buttermilk, make your own by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes. This recipe is versatile; feel free to add nuts or dried fruits for extra texture.
Serving Suggestions
These muffins make a delightful breakfast or snack option. Serve them warm with a dollop of butter or cream cheese. Pair them with a side of fresh fruit or yogurt for a balanced meal. They also go well with a cup of coffee or tea. For a festive touch, consider serving them alongside Arlene'S Apple Crumb Pie for dessert.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze the muffins in a zip-top bag for up to three months. To reheat, simply pop them in the microwave for 15-20 seconds or warm them in an oven set to 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Hazel'S 6 Week Muffins contains roughly 4235 calories, with 32g protein, 307g carbohydrates, and 328g fat. It is an excellent source of protein (65% of the Daily Value), calcium (62% of the Daily Value), and iron (54% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 make these muffins without eggs?
Yes, you can replace the eggs with a flaxseed meal or chia seed mixture. Combine 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water for each egg, let it sit for a few minutes to thicken, and then mix it into your batter. This will help bind the ingredients together just like eggs would.
How can I adjust this recipe for a smaller batch?
To make a smaller batch, you can simply halve the recipe. Use 7.5 oz. of Raisin Bran, 2.5 cups of flour, 1 teaspoon of salt, 1/2 quart of buttermilk, 1.5 cups of sugar, 2.5 teaspoons of soda, and 2 beaten eggs. The baking time may remain similar, so check for doneness around the same time.
What can I add to the batter for extra flavor?
You can enhance the flavor of your muffins by adding spices like cinnamon or nutmeg, or even a splash of vanilla extract for sweetness. Dried fruits like cranberries or apricots, or nuts such as walnuts or pecans, can also be delicious additions, giving your muffins a unique twist.
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).