6 Week Bran Muffins

These are so good and the best part is the batter can be kept in a jar for up to 6 weeks. So on a busy morning, make a small batch to serve along side some protein and you’ve got a balanced meal! Our family loves them warm with butter.

Yield: 6 dozen

Author: Kaylee Stevie

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6 Week Bran Muffins

These are surprisingly delicious and the best part is the batter can be kept in a jar for up to 6 weeks. Perfect for busy mornings!

Ingredients

• 4 eggs
• 3 cups sugar
• 1 quart buttermilk
• 6 cups bran cereal
• 5 cups all-purpose flour
• 1 cup butter, melted
• 5 tsp baking soda
• 1 tsp salt

Instructions

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

Notes

-Our family loves these best served warm, with lots of butter.