MENU
JOIN
Raisin Bran Muffins Raisin Bran Muffins
Best Bran Muffins Best Bran Muffins
Blueberry-Bran Muffins Blueberry-Bran Muffins
Cran-Orange Bran Muffins Cran-Orange Bran Muffins
Apple Bran Muffins Apple Bran Muffins
Carrot Bran Muffins Carrot Bran Muffins
Bran Muffins Bran Muffins
Applesauce Oat Bran Muffins Applesauce Oat Bran Muffins
Oatmeal Raisin Muffins Oatmeal Raisin Muffins
Chocolate Banana Bran Muffins Chocolate Banana Bran Muffins
Apple-Oat Bran Muffins Apple-Oat Bran Muffins
Golden Raisin Bran Muffins Golden Raisin Bran Muffins
Raisin Rye Muffins Raisin Rye Muffins
Easy Bran Muffins Easy Bran Muffins
Buttermilk Bran Muffins Buttermilk Bran Muffins
Bran Banana Muffins Bran Banana Muffins
Date-Nut Bran Muffins Date-Nut Bran Muffins
Easy Oat Bran Muffins Easy Oat Bran Muffins
Almond Bran Muffins Almond Bran Muffins

Six-Week Bran Muffins

5 | 4 Reviews
Total Time:Prep: 20 min. + chilling Bake: 15 min.

Recipe by Michelle Garber

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

I'm only 12 years old but already like to cook and bake. This batter can be made ahead and stored in the refrigerator for weeks, so it's easy to make yummy muffins fresh each morning.

TEST KITCHEN APPROVED

Six-Week Bran Muffins

5 | 4 Reviews Add your review
Yield:6 dozen
Prep:20 min
Cook:15 min
Save Saved Saving print

Ingredients

  • 4 eggs
  • 3 cups sugar
  • 1 quart buttermilk
  • 6 cups bran cereal with raisins
  • 5 cups all-purpose flour
  • 1 cup vegetable oil
  • 5 teaspoons baking soda
  • 1 teaspoon salt
Text Ingredients
Shop Recipe

Directions

  1. In a large bowl, beat eggs and sugar until well combines. Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well. Refrigerate at least 6 hours before using. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Batter may be stored, covered, in the refrigerator for up to 6 weeks.