Three Week Muffins
These hearty three-week muffins combine bran and shredded wheat for a wholesome breakfast treat, perfect for those who enjoy sweet, fiber-rich baked goods. Suitable for breakfast or brunch.
Ingredients
Instructions
- Put All-Bran and Shredded Wheat biscuits crumbled in a bowl. Pour boiling water over and let set.
- Cream shortening with sugar. Add eggs and beat well.
- Add flour, salt, baking soda, and baking powder to the mixture.
- Add buttermilk and mix thoroughly.
- Bake in a 400°F oven for 25 minutes.
Tips & Substitutions
For best results, let the All-Bran and Shredded Wheat mixture sit until completely cool before adding to the batter to avoid cooking the eggs. If you're out of buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. You can also experiment with whole wheat flour for a healthier twist.
Serving Suggestions
These muffins are delightful on their own, but they pair beautifully with a spread of butter or fruit preserves. For a hearty breakfast, serve alongside fresh fruit and a cup of yogurt. They also complement a warm beverage like coffee or tea, making them a perfect addition to your morning routine.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a sealed bag. To reheat, simply microwave for about 15-20 seconds or warm them in a preheated oven at 350°F for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Three Week Muffins contains roughly 1932 calories, with 9g protein, 62g carbohydrates, and 188g fat. It is an excellent source of calcium (43% of the Daily Value), and a good source of protein and iron. 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 ahead of time?
Absolutely! You can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a good stir before baking. Alternatively, bake the muffins ahead and freeze them, then reheat as needed for a quick breakfast option.
What can I substitute for shortening?
If you prefer a healthier option, you can substitute unsalted butter or coconut oil for the shortening. This will add a different flavor and texture to the muffins, but both alternatives will work well in this recipe.
How can I make these muffins more flavorful?
Consider adding spices like cinnamon or nutmeg to the batter for extra warmth. You can also mix in nuts, dried fruits, or chocolate chips to enhance the flavor and texture. These additions can make the muffins even more enjoyable!
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).