Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes Six-Week Bran Muffins 4.6 (164) 141 Reviews 10 Photos 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! Recipe by Dee Updated on April 24, 2023 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 10 10 10 10 Prep Time: 10 mins Cook Time: 25 mins Total Time: 35 mins Servings: 216 Yield: 18 dozen Jump to Nutrition Facts Ingredients 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 Directions In a large bowl, add boiling water to first 6 cups of bran cereal, cool. 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. Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes. I Made It Print Nutrition Facts (per serving) 106 Calories 3g Fat 18g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved