Six Weeks Bran Muffins Recipe

Name: Six Weeks Bran Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. water; 5 tsp. baking soda; 1 c. shortening; 4 eggs; 5 c. flour; 1 qt. buttermilk; 2 c. chopped dates; 4 c. Kellogg's All Bran cereal; 2 c. 40% Bran Flakes or raisins; 2 c. sugar; 1 Tbsp. salt; 2 c. nuts

Servings: persons

2 c. water
5 tsp. baking soda
1 c. shortening
4 eggs
5 c. flour
1 qt. buttermilk
2 c. chopped dates
4 c. Kellogg's All Bran cereal
2 c. 40% Bran Flakes or raisins
2 c. sugar
1 Tbsp. salt
2 c. nuts

1
Bring water to a boil and add baking soda; let cool.
2
Cream shortening and sugar.
3
Add water and soda mixture.
4
Add eggs, buttermilk and flour.
5
In a large bowl, mix dates, nuts and cereal.
6
Add all ingredients together.
7
Store in tight container in refrigerator.
8
Spoon into well-greased muffin tins without stirring.
9
Bake at 375u00b0 for 20 minutes.
10
These will keep 6 weeks according to the recipe.
11
(Mine never did last that long.
12
We ate them first.)

1879

kcal

Calories

Fat

349

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 12 ingredients. The key ingredients include: 2 c. water, 5 tsp. baking soda, 1 c. shortening, 4 eggs, and more.

Yes, Six Weeks 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 Weeks Bran Muffins

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