Six Week Muffins

This is a wet mix for bran muffins which can be stored up to six weeks in the refrigerator. This recipe comes from Janni O. who altered the original recipe to make it healthier, more moist, and definitely more delicious than the original. Below you can find both versions.

Original Six Week Muffins

Combine in a large mixing bowl:
1 quart buttermilk
2 large eggs
1 cup vegetable oil

Add & let soak in the liquids until moistened:
1 package raisin bran cereal (17 ounces)

In another bowl, combine:
3 cups granulated sugar (or sweetener)
5 cups all-purpose flour
2 teaspoons salt
3 teaspoons baking soda

Add dry ingredients to cereal mixture, then stir just until everything is moistened.

Stir in:
1 cup dried fruit or nuts (or stir in just before baking to add more variety)

Line muffin pans with cupcake papers or grease pans well. Fill cups almost full. Let sit 15 minutes before baking.

Bake in a pre-heated 350 degree oven for about 20 minutes or until they test done.

Store leftover batter in a covered container and refrigerate for up to 6 weeks. To make muffins from refrigerated batter, dip out the batter into muffin tins without stirring. Bake as directed above.

Notes:
Over-mixing can cause tunneling (air holes) in the muffins.
To sour milk, add 1 tsp. lemon juice or vinegar to a measuring cup, then add milk to equal one cup. Let stand till it coagulates, about 10 minutes, then use to replace the buttermilk.


Janni's Healthy Version of Six Week Muffins

Combine in a large bowl:
2 cups hot apple juice
1 quart buttermilk
2 large eggs (or 1/2 cup liquid egg substitute)
7/8 cup applesauce
2 tablespoons canola oil
1 teaspoon vanilla

Add & let soak till moistened:
1 package raisin bran cereal (15 ounces)

Combine in another bowl:
3 cups granulated sugar (or sugar substitute) (or 1 cup brown sugar + 1/2 cup honey)
3 cups unbleached, all-purpose flour
2 cups whole wheat flour
2 tablespoons wheat germ
1 1/2 teaspoons kosher salt (less if using table salt)
3 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 to 1 teaspoon nutmeg

Add above dry mix to wet cereal mixture, then stir jutil till everything is moistened.

Fold in:
1 cup dried fruit or nuts now (or add just before cooking for more variety)

Line muffin pans with cupcake papers or grease pans well. Fill cups almost full. Let sit 15 minutes before baking.

Bake in a pre-heated 350 degree oven for about 20 minutes or until they test done.

Store leftover batter in a covered container and refrigerate for up to 6 weeks. To make muffins from refrigerated batter, dip out the batter into muffin tins without stirring. Bake as directed above.

Notes: Over-mixing can cause tunneling (air holes) in the muffins.
To sour milk, add 1 tsp. lemon juice or vinegar to a measuring cup, then add milk to equal one cup. Let stand till it coagulates, about 10 minutes, then use to replace the buttermilk.