Wednesday, November 6, 2013

Hickery Holler 6 Week Bran Muffins

Sometime around the late eighties my then mother in law shared a muffin recipe with me called 6 week muffins. You can find many variations of this recipe all over the internet. The greatest thing about this recipe was that it was said that the batter would last for 6 weeks in the refrigerator.  Now to be honest I have no idea as to if it will last that long or not. In the late eighties I had 4 growing children in my household and this muffin recipe was a staple for many breakfasts for my children. No muffin batter was going to last for 6 weeks in my house unless there was something seriously wrong with it. It's been probably 30 years now and I am still making this muffin.  And it still doesn't last 6 weeks : )

This recipe makes a huge amount of batter but it does keep well and I think the batter gets better after about a week in the fridge. The original recipe is as follows. 

6 Week Muffins

1 (15 ounce) box Raisin Bran cereal
3 cups sugar
5 cups flour
5 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons salt
4 beaten eggs
1 cup melted margarine
1 quart buttermilk

Mix raisin bran, sugar, flour, soda,cinnamon and salt in large bowl.
Stir in beaten eggs, margarine, and buttermilk.

Mix well.

Store, covered, in refrigerater.

To use, bake at 400* for 15-20 minutes.

Will keep in fridge for 6 weeks.

Now over the years I have experimented with many additions. From the main bowl I simply remove 2 1/2 cups of the mixed batter. I added 1/2 cup apple sauce and 1 small chopped apple and about 1/2 cup of walnuts then mixed well and baked as directed. They were wonderful sweet and moist. 2 1/2 cups of batter will make about 12 muffins with additions. 1 1/4 cups batter with half the additions will make 6 breakfast muffins which is what I bake in the mornings. 

These muffins are great with that same 2 1/2 cups of original batter and a cup of grated carrot, or try some of my canned pineapple zucchini or even just plain zucchini. Or maybe a cup of sweet potatoes grated or a cup of pureed pumpkin. 

A great way to start off the morning or a convenient after school snack with the batter handy in the refrigerator. Even if you don't have a house full of kids bet these won't last 6 weeks at your house either. 

This recipe should make from 4 to 5 dozen regular size muffins . 

Blessings from The Holler

The Canned Quilter


  1. We eat a lot of muffins in our house so I will have to try this recipe out. They look delicious!

  2. I had to smile when I saw this recipe. Thanks for the reminder, I used it years ago and had forgotten about it. DH used to love these muffins. I made your Autumn Apple Cake last week it is great. Perfect size for DH and I. I love you blog...Thanks for sharing your life with us.

  3. I was literally thinking about this recipe last night and thinking how I should look for it again. Thanks!

  4. These sound so good.........looks like something needs added to my

  5. Seems very delicious. I will try this. Thanks!

  6. This is a great recipe, I used to make these all the time when my boys were at home. I put a spoonful of batter in the muffin tin, a spoonful of blackberry jam, and topped it with batter. The jam gets baked inside the muffin - kind of like a jelly donut.

  7. I first had these muffins when I was in high school and working at a daycare center for the summer. These muffins are delicious! I never thought of adding mix-ins. I have some zucchini pineapple in my pantry just begging for bran muffins. Thanks!


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