Mrs. Meacham'S 6 Week Bran Muffins
Mrs. Meacham's 6 Week Bran Muffins are hearty, fiber-rich treats with a caramel-like sweetness, perfect for breakfast or snacks, appealing to those who love wholesome baked goods.
Ingredients
Instructions
- In large bowl, combine Raisin Bran cereal, buttermilk, vegetable oil, sugar, and lightly beaten eggs.
- Sift together all-purpose flour, baking soda, and salt.
- Stir dry ingredients into the cereal mixture until well blended.
- Cover and refrigerate at least 6 hours before using.
- To bake, fill muffin tins two-thirds full with batter.
- Bake in a 375°F oven for 15 to 20 minutes.
- If batter is kept covered, it should keep for 6 weeks in the refrigerator.
Tips & Substitutions
For a healthier option, consider using whole wheat flour instead of all-purpose flour, which adds more fiber and nutrients. You can also reduce the sugar to 2 cups or substitute with a natural sweetener like honey or maple syrup. To enhance the flavor, add a teaspoon of cinnamon or nutmeg to the dry ingredients. Ensure all ingredients are at room temperature for better mixing.
Serving Suggestions
These muffins are perfect for breakfast or as a snack throughout the day. Serve them warm with a spread of butter or cream cheese. For a delicious twist, pair with fruit preserves or honey. They also make a great addition to a brunch spread alongside dishes like Fast German Chocolate Cake or Shirley'S Easy Lime Pie for dessert.
Storage & Reheating
Store the batter covered in the refrigerator for up to 6 weeks. When ready to bake, simply scoop the desired amount into muffin tins and bake as instructed. If you have leftover baked muffins, keep them in an airtight container at room temperature for up to 3 days or freeze for longer storage. Reheat in the microwave for a few seconds or enjoy them at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Meacham'S 6 Week Bran Muffins contains roughly 1966 calories, with 38g protein, 389g carbohydrates, and 32g fat. It is an excellent source of vitamin C (290% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2638mg per serving (115% 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 freeze the muffin batter?
Yes, you can freeze the muffin batter for up to 3 months. Make sure to place it in an airtight container. When ready to use, thaw in the refrigerator overnight and bake as directed. However, it is best to consume the batter fresh for optimal taste and texture.
Can I add nuts or dried fruit to the muffins?
Absolutely! You can customize these muffins by adding in nuts such as walnuts or pecans, or dried fruits like cranberries or apricots. Just fold them in gently after combining the dry and wet ingredients to maintain the batter's consistency.
What can I do if my muffins are too dense?
If your muffins turn out too dense, it may be due to overmixing the batter or an excess of flour. Be sure to mix until just combined. You can also check if your baking soda is fresh, as old leavening agents can affect the rise. Adding a bit more buttermilk can also help lighten the texture.
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).