Lori Dinsmore Posted September 8, 2010 Report Share Posted September 8, 2010 This was one of my Mom's favorites...I made it for my DH's construction crew, they are roofing my house, and they loved them. Six-week Bran Muffins 1 (15oz) Box of Raisin Bran 3 cups sugar 5 tsp. baking soda 5 cups flour 1 cup oil or melted shortening (I use veg oil) 1 qt. Buttermilk 4 eggs beaten 2 tsp salt (optional) Mix bran, sugar, flour, soda and salt. Add eggs, shortening and buttermilk: mix well. Bake at 400 for 15 to 20 minutes. Batter can be kept for six weeks when stored in a air~tight container in fridge. Great to have on hand for unexpected company. Hope you enjoy these! Link to comment Share on other sites More sharing options...
Quilting Heidi Posted September 8, 2010 Report Share Posted September 8, 2010 I have had this receipt since 1989 and used it lots! It is so good and makes the best muffins. Mine has a can of packed pumpkin and butter instead of oil. I also always add more raisins because we like lots of them. Link to comment Share on other sites More sharing options...
meg_marsh Posted September 8, 2010 Report Share Posted September 8, 2010 Heidi - what size can of pumpkin and how much butter. This recipe sounds great!! Link to comment Share on other sites More sharing options...
Lori Dinsmore Posted September 8, 2010 Author Report Share Posted September 8, 2010 Oh Heidi, My Mom worked at the Welfare Department and they made a cook book in 1978 it's in that cookbook...I like the sounds of the substitutions are the measurements the same...I would like to try it! Lori Link to comment Share on other sites More sharing options...
JustSewSimple Posted September 8, 2010 Report Share Posted September 8, 2010 My recipe uses apple sauce instead of oil. Link to comment Share on other sites More sharing options...
Quilting Heidi Posted September 9, 2010 Report Share Posted September 9, 2010 OK my recipe is the same except the following: substitute 1 cup melted butter for oil add: 1 TBS pumpkin pie spice (sometimes I just use cinnamon) 1 cup pumpkin I have reduced the butter to 1/2 cup and added 1/2 cup of applesauce or baby food prunes. The muffins are just a little denser this way but still very good. Link to comment Share on other sites More sharing options...
mestuart Posted September 9, 2010 Report Share Posted September 9, 2010 you gals are the best... thanks for sharing and reminding us of the wonders of home baking. summer is fading and it's time to turn up the oven and bake our way out of a funky day. love the ideas. I've had the original recipie forever and love the idea of kicking it up a notch. happy fall everyone. Marion in BC Link to comment Share on other sites More sharing options...
Raechel Posted September 9, 2010 Report Share Posted September 9, 2010 mmmm... yum! I can't wait to try it out on my family;) Link to comment Share on other sites More sharing options...
hollyc Posted September 9, 2010 Report Share Posted September 9, 2010 These are the best, I usually add about 1 cup more raisens Link to comment Share on other sites More sharing options...
MtnBarb Posted February 2, 2012 Report Share Posted February 2, 2012 Well, I have to say that when I read the title "Six Week Bran Muffins" I immediately wondered what happens in six weeks? lol I thought maybe the bran did something medicinal in six weeks! :P:P:P Link to comment Share on other sites More sharing options...
Dustee Posted February 2, 2012 Report Share Posted February 2, 2012 These sound delicious. I am going to try the original recipe and the pumpkin. Are the pumkin muffins anything like pumpkin bread? Dustee Link to comment Share on other sites More sharing options...
Guest Linda S Posted February 2, 2012 Report Share Posted February 2, 2012 What size can of pumpkin do you use, Heidi? The one-pie or two-pie can? Link to comment Share on other sites More sharing options...
quietlifeaz Posted February 3, 2012 Report Share Posted February 3, 2012 I know this is a really old post..but I just have to ask...where does the "6 week" come from in the name? I have some ideas, but it is once again my nurse humor that others may not find so funny. Link to comment Share on other sites More sharing options...
Quilting Heidi Posted February 3, 2012 Report Share Posted February 3, 2012 Kelly you can leave the batter in the frige for up to 6 weeks. I usually bake a doz. at a time. Link to comment Share on other sites More sharing options...
quietlifeaz Posted February 3, 2012 Report Share Posted February 3, 2012 Thank you that is a way better explanation than anything I could come up with. Link to comment Share on other sites More sharing options...
RitaR Posted February 3, 2012 Report Share Posted February 3, 2012 I probably missed it, but, how many does this bake in regular muffin pans. Sounds like it is very tasty. I'd replace any solid shortenings, lards or margarine and butter with liquids. Much more heart healthy, and does help the lungs and body too.. I prefer the lighter ones, so think I'd add a bit more pumpkin or other thick liquids. And, would add more raisins and add nuts. Link to comment Share on other sites More sharing options...
quietlifeaz Posted February 3, 2012 Report Share Posted February 3, 2012 Originally posted by hmerrill Kelly you can leave the batter in the frige for up to 6 weeks. I usually bake a doz. at a time. Obviusly I did not read past the ingrediants.....my typical way of scimming receipes. Link to comment Share on other sites More sharing options...
Quilting Heidi Posted February 3, 2012 Report Share Posted February 3, 2012 Rita I'd say it makes about 5 - 6 doz regular size muffins. Link to comment Share on other sites More sharing options...
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