Six-Week Bran Muffins


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!

Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
18 dozen


  • 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


  1. In a large bowl, add boiling water to first 6 cups of bran cereal, cool.

  2. 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.

  3. 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
Vitamin C 0mg 1%
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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