Six week bran muffins recipe

Six Week Bran Muffins recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delectable "Six Week Bran Muffins" recipe, a delightful treat that is sure to become a breakfast favorite. These muffins are packed with wholesome ingredients and have an incredible moist texture that will leave you craving more. The recipe boasts a unique six-week preparation process, allowing the flavors to develop and intensify over time. With a perfect balance of sweetness and nuttiness, these muffins are an absolute delight for the taste buds.

Keywords: bran muffins, breakfast recipe, six-week preparation, moist texture, wholesome ingredients.

six week bran muffins recipe details

Six week bran muffins recipe, recipe Rating: 4.6
Number of votes:107

Ingredients

3 cups Bran Budscereal

3 cups All Brancereal

2 cups boiling water

1 cup margarine

1-1/2 cups sugar

1-1/2 cups brown sugar (packed)

4 eggs

4 cups buttermilk

1/4 cup molasses

5 cups flour

2 Tablespoons baking soda

1 Tablespoon baking powder

1 teaspoon salt

Instructions:

In a large bowl, combine cereals and boiling water. Let stand. In another mixing bowl, cream together margarine and sugars. Add eggs one at a time, beating after each addition. Mix in buttermilk and add molasses. Stir in cereal mixture.

In another bowl, combine flour, baking soda, and baking powder. Mix thoroughly. Add to batter. Stir just to combine. Store in refrigerator (keeps for 6 weeks). As required, fill muffin cups 3/4 full. Bake at 400 degrees for 20 minutes.

Variations: At time muffins are baked, add fresh raspberries or blueberries, or fill muffin cups 1/2 full then add 1 teaspoon soft cream cheese and top with more muffin batter; bake. You can also add raw sugar on top before baking. This gives a crunchy topping.