6 Week Bran Muffins

"This is a simple, healthy recipe and yummy too! The batter can be stored in your refridgerator for up to 6 weeks. Perfect for hot fresh muffins any time!"
 
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Ready In:
15mins
Ingredients:
11
Serves:
24
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ingredients

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directions

  • Mix all dry ingredients.
  • Add eggs, oil, applesauce and buttermilk.
  • Put in plastic container and cover.
  • Fill muffin tin 2/3 full. Bake at 375 for 15-20 minute.
  • **Can be stored in fridge for up to 6 weeks! DO NOT RESTIR.

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Reviews

  1. Delicious! Just what I was looking for. I can never leave a recipe alone, so I added about 1/2 cup more raisins, 2 tsp. cinnamon and 1 tsp. nutmeg. I also used whole wheat pastry flour. These muffins are dense but moist and yummy. Very wholesome... makes a great breakfast. Remember NOT to stir the batter after storing it... just scoop it out.
     
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RECIPE SUBMITTED BY

I love to cook (and I love to eat!) They make a great combo, right?! Ever since moving in with Mr. Meat and Potatoes I have had to broaden my cooking horizons to find some worthy middle ground. I could survive for quite a long time on broccoli and pasta, or chick peas right out of the can. Mr. M and P on the other hand needs bacon, french fries and the frequent bag of Taco Doritos. In the past few years I have found so many great recipes to satisfy us both!
 
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