Six Week Bran Muffins Recipe

Name: Six Week Bran Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Shredded Wheat biscuits; 1/2 lb. raisins; 3/4 c. oleo; 2 1/2 c. sugar; 4 c. All-Bran; 4 eggs; 5 c. flour; 2 tsp. baking soda; 1 qt. buttermilk; 2 tsp. cinnamon

Servings: persons

1
Pour 2 cups boiling water over Shredded Wheat and raisins. Let stand until cool. Cream the oleo and sugar. Add Shredded Wheat, raisins and egg.
2
Mix well.
3
Slowly sift flour (with baking soda added). Alternate with buttermilk, add to mix.
4
Add All-Bran mixed with cinnamon.
5
Mix and store in refrigerator. Do not mix after batter is stored.
6
Spoon as needed into greased muffin pans. Bake at 425u00b0 for 25 minutes or until done. Batter improves with age. Can be kept 6 weeks.
7
Serve with cream cheese or butter.

2001

kcal

Calories

Fat

381

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 Shredded Wheat biscuits, 1/2 lb. raisins, 3/4 c. oleo, 2 1/2 c. sugar, and more.

Yes, Six Week Bran Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Six Week Bran Muffins

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