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The Best Six Week Bran Muffins

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Ingredients

1 (20 ounce) box Raisin Bran
4 cups all purpose flour
1 cup whole wheat flour
1-1/2 cups granulated sugar
1 cup brown sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
5 eggs
1 quart buttermilk
1/2 cup safflower oil
1/2 cup melted butter
1 tablespoon vanilla
1-1/2 cups chopped pecans

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The Best Six Week Bran Muffins

  • Serves 12
  • Easy

About This Recipe

These muffins don’t last for six weeks – the batter does! I love this recipe, which is all over the internet, and have made it mine with some changes and additions.

When I worked on the Pillsbury Bake-Off (and actually had to go to Pillsbury, unlike now, when I can work from home – yay!) I made these muffins every morning. The batter keeps in the fridge for six weeks, which is a real time saver.

Oh – and here’s a hot tip: these muffins tend to stick to paper liners. So spritz each paper liner with a bit of nonstick baking spray before you add the batter. They unwrap like a dream.

Most of the recipes for this treat are pretty bland and boring. So I reduced the sugar, added whole wheat flour, vanilla, brown sugar, melted butter, cinnamon, and chopped pecans, which make the muffins even better.

Serve them warm from the oven, with butter melting into each bite. Yum.

Steps

1
Done

In a very large bowl, combine the Raisin Bran, flour, whole wheat flour, sugar, brown sugar, baking powder, baking soda, salt, and cinnamon and mix well.

2
Done

In a large bowl, combine the eggs, buttermilk, oil, melted butter, and vanilla and mix until combined.

3
Done

Add the wet ingredients to the dry ingredients and mix just until combined. Then stir in the pecans.

4
Done

Cover the bowl and refrigerate up to 6 weeks.

5
Done

To make the muffins, preheat the oven to 375°F. Spray muffin liners with a bit of nonstick baking spray and put them into muffin cups.

6
Done

Fill each cup with the batter. I fill them right to the top.

7
Done

Bake for 17 to 22 minutes or until the muffins are golden brown in spots on the top.

8
Done

Immediately remove the muffins from the muffin pan and cool on a wire rack. Eat warm with butter.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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