Six Weeks Bran Muffins Recipe Recipe

Name: Six Weeks Bran Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 teaspoon baking soda; 2 c. boiling water; 1 c. butter (2 c.); 2 c. sugar; 4 Large eggs; 1 quart. buttermilk; 5 c. flour; 1 tbsp. salt; 2 c. 40% Bran; 4 c. All Bran; 2 c. minced walnuts; 2 c. minced dates

Servings: persons

5 teaspoon baking soda
2 c. boiling water
1 c. butter (2 c.)
2 c. sugar
4 Large eggs
1 quart. buttermilk
5 c. flour
1 tbsp. salt
2 c. 40% Bran
4 c. All Bran
2 c. minced walnuts
2 c. minced dates

1
Add in soda to boiling water and let cold.
2
cream butter and sugar.
3
Add in Large eggs and blend well.
4
Stir in buttermilk, flour and salt.
5
Add in cooled soda water.
6
Combine remaining ingredients and add in to the first mix.
7
Fill muffin c. 3/4 full.
8
Bake at 350 degrees for 20 to 25 min.
9
Store remaining batter in air tight covered bowl up to 6 weeks in refrigerator.
10
Bake as needed and enjoy!!!
11
!
12
VARIATION: When filling muffin c., I place 3 or possibly 4 raisins about half way and continue filling to 3/4 full.

4154

kcal

Calories

280

Fat

367

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: 5 teaspoon baking soda, 2 c. boiling water, 1 c. butter (2 c.), 2 c. sugar, and more.

Yes, Six Weeks Bran Muffins Recipe 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 Recipe

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