Six-Week Bran Muffins

4.6

(164)

141 Reviews

11 Photos

This six-week bran muffin batter can be stored in your refrigerator, unbaked for weeks. Use only the amount you want each day. Mine never seems to last that long!

Submitted by Dee

Updated on April 24, 2023

11

Prep Time:

10 mins

Cook Time:

25 mins

Total Time:

35 mins

Servings:

216

Yield:

18 dozen

Jump to Nutrition Facts

Ingredients

6 cups boiling water
6 cups whole bran cereal
3 cups shortening
9 cups white sugar
12 eggs
12 cups buttermilk
15 cups all-purpose flour
5 tablespoons baking soda
1 tablespoon salt
12 cups whole bran cereal

Directions

In a large bowl, add boiling water to first 6 cups of bran cereal, cool.
Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in 12 cups of bran cereal. Stir only until moistened.
Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.

Nutrition Facts (per serving)

106	Calories
3g	Fat
18g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 216
Calories 106
% Daily Value *
Total Fat 3g	4%
Saturated Fat 1g	5%
Cholesterol 11mg	4%
Sodium 150mg	7%
Total Carbohydrate 18g	6%
Dietary Fiber 1g	3%
Total Sugars 10g
Protein 2g	4%
Vitamin C 0mg	0%
Calcium 20mg	2%
Iron 1mg	6%
Potassium 49mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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