Six Week Muffins(Makes 60 Muffins)
Six Week Muffins are moist, hearty muffins with a raisin bran flavor, perfect for busy mornings or snack times, and can be prepared in advance for up to six weeks.
Ingredients
Instructions
- Mix dry ingredients: flour, sugar, soda, and salt.
- Add oil, beaten eggs, buttermilk, and Raisin Bran; mix well.
- Store the batter in the refrigerator for up to 6 weeks.
- Fill greased muffin tins 2/3 full.
- Bake at 400°F (200°C) for 15 to 20 minutes until golden.
Tips & Substitutions
For a lighter muffin, consider using half whole wheat flour. You can substitute half of the sugar with applesauce or mashed bananas for a healthier option. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes. These muffins are versatile; try adding nuts or dried fruits for extra texture.
Serving Suggestions
These Six Week Muffins are delightful served warm with a pat of butter or a drizzle of honey. For a hearty breakfast, pair them with a side of yogurt and fresh fruit. They also work well as a snack throughout the day, and are particularly good alongside a cup of coffee or tea. For variety, try serving them with Jane'S "Killer" Macaroni And Cheese for a comforting meal.
Storage & Reheating
Store the muffin batter in an airtight container in the refrigerator for up to 6 weeks. This allows you to bake fresh muffins whenever you want. Once baked, the muffins can be kept in a sealed container at room temperature for 3-4 days or can be frozen for up to 3 months. To reheat, simply pop them in the microwave for 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Six Week Muffins(Makes 60 Muffins) contains roughly 3053 calories, with 49g protein, 393g carbohydrates, and 156g fat. It is an excellent source of dietary fiber (102% of the Daily Value), vitamin C (100% of the Daily Value), and protein (98% of the Daily Value). Note that it is relatively high in sodium, at 2753mg per serving (120% 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 different types of cereal instead of Raisin Bran?
Absolutely! You can substitute Raisin Bran with any similar cereal, such as Bran Flakes or All-Bran. Just keep in mind that using a cereal with added sugars might alter the sweetness of your muffins, so adjust the sugar accordingly.
Can I freeze the muffins after baking?
Yes, these muffins freeze well! Allow them to cool completely, then wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They can last up to 3 months in the freezer. To enjoy, simply thaw at room temperature or warm them in the microwave before serving.
How do I know when the muffins are done baking?
To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, the muffins are done. If there's wet batter on the toothpick, bake for a few more minutes and check again. They should have a golden-brown top when fully baked.
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).