6 week Bran Muffins

6 Week Bran Muffins

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Pat Gibbons


I bake these quite often and share with family and friends. I got hooked on bran muffins while visiting in California and since these require hardly any time for preparation or baking they are nice to have on hand just in case you get unexpected company or you want a good treat... Enjoy them as much as we do.


★★★★★ 2 votes

10 Min
15 Min


  • 4
  • 3 c
  • 1 qt
  • 6 c
    assorted bran cereal, such as all bran buds, raisin bran or all bran flakes
  • 5 c
  • 1 c
  • 5 tsp
    baking soda
  • 1 tsp
  • 1 c
    walnuts or raisins (optional)

How to Make 6 week Bran Muffins


  1. In a large bowl beat eggs and sugar. Stir in buttermilk, cereal, flour, oil baking soda and salt.
    Mix thoroughly. You may add walnuts or additional raisins (optional)
  2. Refrigerate at least 6 hours before using. Then fill your muffin papers or greased tins 2/3 full. Bake 400 degrees, 15-20 minutes.
  3. This batter may be stored in a covered tightly container for up to 6 weeks. You can bake 2 or 3 or whatever you choose at a time. Do not stir the batter when you take it from the refrigerator. It will appear light and airy.

Printable Recipe Card

About 6 week Bran Muffins

Course/Dish: Muffins
Other Tag: Quick & Easy

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