6 Week Bran Muffins
Tonight was one of those nights you wish you could hang on to forever. My family had a Family Home Evening lesson, then we spontaneously rode scooters and bikes together under the amazing sky, played football a bit, and then when it got dark, we played Ghosts in the Graveyard. We laughed and romped and it felt so good to play as a family.
Thank goodness for cooler FALL WEATHER that allows us to do these fun activities outside without melting. Plus there is one of us that gets super-duper cranky when he/she is hot…not saying who. Definitely not me…
I am not in the minority when I say I love fall. My heart sings as the temps start dropping, I squeal with delight as we throw the windows open at night and fall asleep to the rhythmic sound of crickets. I love when fall decor creeps in my home.
The crunch of leaves under my booted feet, the flannel and sweaters, the orange pumpkins in the garden, and most of all, the BAKING. If I had some self control, I would bake every day.
Here is a great recipe that I tend to make as fall comes and the school year starts BECAUSE of this great perk… it’s super great. The reason this recipe is called Six Week Muffins is you can make the batter and keep it in your fridge for SIX WEEKS!! The batter gets better with time, I think… I usually bake a dozen at first when I make the batter and then store the rest of the batter in my fridge in a covered bowl so that whenever I need bran muffins for lunches or snacks or breakfast, I just pull it out of the fridge, fill up a muffin tin and I am 20 minutes away from fresh, hot bran muffins.
Here is the recipe
6 Week Muffins
|Prep time||20 minutes|
|Cook time||20 minutes|
|Total time||40 minutes|
|Meal type||Bread, Breakfast, Snack|
- 2 cups boiling water
- 5 teaspoons baking soda
- 1 cup Butter (Salted)
- 2 cups Sugar
- 4 Eggs (Beaten slightly)
- 1 quart Buttermilk
- 5 cups All Purpose Flour
- 1 teaspoon Salt
- 4 cups All Bran Cereal
- 2 cups Bran Flakes
- 2 cups Dates (Chopped)
|Add soda to boiling water. Set aside to cool.|
|Cream sugar and butter. Add eggs.|
|Stir in buttermilk, flour, salt and water.|
|Add Bran and dates and stir.|
|Grease muffin tin or line with liners.|
|Add a scant 1/4 c. batter to each cup or liner. Each cup should be 3/4 full.|
|Bake at 375 degrees for 20 - 25 minutes. Muffins should be slightly brown on top.|