Six Week Muffins
Breakfast tends to be a very hectic time for most families, but as we have all heard time and time again, it is one of the most important meals of the day. To make things quick and easy in our household, I try to keep healthy options on hand at all times. That usually means baking in advance or keeping ingredients mixed and ready to be whipped up at a moments notice. These Six Week Muffins are a quick and easy option.
Six Week Muffins consist of a batter that can be assembled in less than 10 minutes and then stored in your refrigerator for up to six weeks. With all of the ingredients ready to go, you can bake a fresh batch of muffins at a moments notice! This is perfect for a last minute carry-in at work, sending kids off to school in the nick of time, or even those unexpected weekend guests.
With just eight ingredients, these muffins are extremely simple to prepare. Even better, they're delicious! I like them best after the batter has been resting in the refrigerator for our about two weeks, but I've never had a bad batch. One quick tip... make sure you use a LARGE container to store the batter. This recipe makes A LOT.
I typically mix everything together in an extra large glass bowl and then seal with a reusable silicon lid. This Joie lid was given to me for Christmas and has been great! The lids are not only reusable but also oven, microwave and dishwasher safe. I've nearly given up all of my aluminum foil and plastic wrap thanks to these handy gadgets! Similar options available here, here and here.
I waited just over two weeks before making my first batch of muffins. As you can see, the batter firmed up significantly in that time. Don't be concerned if yours does as well. The muffins continue to bake to perfection!
Paired with some scrambled eggs and berries, these muffins round out the perfect weekend breakfast. Enjoy!
Six Week Muffins
Servings: 4-5 dozen | Prep: 5 minutes | Total: 25 minutes
- 5 eggs, beaten
- 1 quart buttermilk (4 cups)
- 1 cup oil
- 3 cups sugar
- 5 cups flour
- 2 teaspoons salt
- 5 teaspoons soda
- 1 (15 oz.) box Raisin Bran
- Combine eggs, oil and buttermilk in extra large bowl; Mix well.
- Add sugar, flour, salt, and soda; Mix well.
- Add cereal; Mix well.
- Store in covered container in refrigerator. Use as needed. Do not re-stir mix.
- Spoon into well greased muffin tins 2/3 full.
- Bake at 400 degrees for 18-20 minutes. Recipe will keep up to 6 weeks.
NOTE: The consistency of the batter continues to change over time. I find the best results come after leaving the batter in the refrigerator for at least two weeks - resulting in a crunchy on top but super moist inside texture. Yum!