Did your Mom make these Six Week Raisin Bran Refrigerator Muffins when you were growing up as well?
And if she did, did she store it in: A) the huge Tupperware bowl with a lid that everyone had or B) a 4 litre ice cream pail with a lid.
My mom stored it in an ice cream pail, for sure. I remember my mom making us muffins from this recipe when we were in school and I distinctly remember it being in an ice cream pail. I am pretty sure however that the ubiquitous Tupperware lidded monster bowl was the top choice for moms of the 70’s and 80’s.
I was happy to see that these muffins ring in at only 140-160 calories each. I had to triple check my nutrition calculator because I didn’t believe it, but it’s pretty correct if you make 5 dozen ( and you will make really close to that!). So for a junky 1970’s muffin recipe that’s pretty good!Now I am not claiming that this recipe is healthy, but any means. It has white sugar and oil in it, Raisin Bran cereal, I mean these are not the healthy muffin you are looking for.
But let’s face it : muffins aren’t exactly healthy, no matter what anyone claims. Sure, you can make them lighter like my Light Blueberry Lemon Muffins but light muffins are still carb-loaded deliciousness with minor nutritional payout.
I’m just being honest here, sorry.
I figure you may as well just enjoy a seriously amazing bran muffin – not for health’s sake, but for deliciousness sake – and have a side of fruit salad to help ease the guilt.
Yes, the bran is good for you and yes the extra iron is awesome for those of you that are like me and can’t get enough iron it seems. So six week refrigerator bran muffins aren’t completely terrible.
They are also SO GOOOD. Oh man. Those crispy tops and the sweet raisin bran interior? These are one of my favourite muffins and the kids love them for breakfast. They are so fast to bake up in the morning first thing while the kids are getting ready and we all have a hot, fresh breakfast before they go to school.
Six week refrigerator bran muffins are pretty much a lifesaver for busy mornings! They also make an appearance for after school snacks before swimming, I love that the batter just sits in the fridge and anyone (yes ANYONE including the kids) can whip up muffins at any time.
So, did your Mom make these when you were a kid?
Happy baking!
Love,
Karlynn
Six Week Raisin Bran Refrigerator Muffins
Ingredients
- 4 eggs
- 3 cups sugar
- 4 cups buttermilk
- 6 cups bran cereal with raisins
- 5 cups all-purpose flour
- 1 cup vegetable oil
- 5 teaspoons baking soda
- 1 teaspoon salt
Instructions
- In a very large bowl, beat the eggs and sugar until well combined.
- Stir in the buttermilk, cereal, flour, oil, baking soda and salt; mix well.
- Refrigerate at least 6 hours before using.
- When you are ready to bake, pre-heat your oven to 400 °F.
- Use a large cookie scoop to fill greased or paper-lined muffin cups two-thirds full with batter ( see photo)
- Bake for 15-20 minutes or until a toothpick inserted near the center comes out clean.
- Store the batter covered, in the refrigerator for up to 6 weeks.
Notes
Nutrition
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Barbara Nelson says
This is close to what I made in the late’70’s but mine used 3 kinds of bran cereal along with the buttermilk. I can’t remember
which I used, oil or shortening.
We’d gave a copy of this out to our patients in the OB/Gyn office I worked in.
Karlynn Johnston says
Yup, I grew up eating these muffins!
Holly says
Love these muffins! Great snack for the kids…. And brings back fond memories of my childhood:)
Joycelyn says
Been making six week bran muffins with raisins or at times other dried fruits plumped in warm water then drained well before using, for a good 60 plus years.
have to ask since I have a weathered old copy of the original six week bran muffins recipe ( that used oil, not butter like later recipes that had switched from oil to butter had done.)
Known fact, once butter cools after baking, it returns to being a solid resulting in a not so moist baked good compared to baking with oil or even half oil and half melted butter.
That aside..
Where’s the addition of plain/regular baking bran that’s usually steeped in boiling water then drained and the addition of the very important molasses that assures home bakers and cooks their bran muffins would bake up tasty and moist each and every time?
Neither is included in your recipe ingredient list which by your depicted photo makes the muffins look quite pale in colour. Bran flakes cereal is okay but it’s just cereal flakes that would act like all other flaked cereal by turning to watery mush once mixed with liquid which in turn could never give the same texture, taste, and moistness as regular bran and molasses would do.
FYI
If you ever decide to do some research of why flake cereal was invented such as corn flakes, especially for men confined to sanitoriums, you’ll find a very surprising answer!
Lilac Rose says
Joycelyn, appears YOUR recipe is what I’m searching out! 🙂 Any chance you’d be willing to share? Pretty please? I’ve been searching for days!
Jane Evans says
Can you use self rising flour and they will still keep batter for 6 weeks
Julie A Iverson says
My bran muffins turned out small and heavy. Not raised and moist
Tanna Romero says
How come the buttermilk doesn’t go bad after 6 weeks? The date in the carton is much less than 6 weeks.
Thanks tanna
Nana says
I make these replacing flour with 3/4 whole wheat flour 1/4 white flour 1cup raisins soaked to plump. Small can crushed pineapple w juice 3 mashed bananas replace sugar with 1 cup monk fruit sweetener
Paulette Cathey says
Nana, do you still use the Raisin Bran cereal?
Mary Ann Patterson says
Does adding bananas keep them from being “everlasting”?
Helen says
I have my mom’s hand written recipe for these. Had a craving for them so I made a batch this week. They are so moist. I love that you only need to bake as many as you want.
Diana T says
I’m about to make a batch of these- haven’t made them in years! We laugh & call these MAT Muffins- make a turd because they also are a great “mover” and taste better than a laxative! They really ARE good though! I’m thinking about adding some walnuts too in this batch!
Andrea Pulling says
I made these for years when the kids were at home. It was a Sunday morning treat before church. I used All Bran though. And with each batch I made out of the recipe, I would add a different ingredient. (ie. crushed pineapple, cherries, blueberries, nuts, raisins, etc.) It was always a surprise to see what the extra item was. We all loved them……
Sally says
Where’s the All bran? our recipe always had All bran or Bran Buds that we’re soaked in boiling water before mixing with the other ingredients.
Stacey says
Do you think they could be made into mini loafs instead of muffins?
Cathy says
Love these muffins, been making them for years! I throw in about 1 1/2 cup of raisins too!
Cricket says
I love this recipe too! Adding dried cranberries is also a good thing to add once in a while for a change. Also chopped walnuts or chopped pecans, too.
Cathy says
I’ve made these for years. I add 1 1/2 cups chopped pecans,1 tsp ground cinnamon,1 tsp.ground cloves and 1 tsp ground nutmeg and cook them in mini muffin pans.
GAIL L SCHUETZE says
My kids are 24 and 28 and I use to bake these for their breakfast. I also froze them in batches to take camping
Diane Rubinato says
So glad to find this recipe. I made my first batch of Raison Bran muffin using a 6 jumbo tin. Baked them for 20 minutes, then left them in the tin to cool and they turned out great!
Just curious if anyone have tried freezing their muffins after they were baked?
Thank you and I can’t wait to try yourCinnamon Raisin Oat Bran Muffins – 6 Week recipe next!
Kathy says
I bake them all, cool and freeze . then a minute in the microwave and fresh muffins!
Diane Rubinato says
So glad to find this recipe. I made my first batch of Raison Bran muffin using a 6 jumbo tin. Baked them for 20 minutes, then left them in the tin to cool and they turned out great!
Just curious if anyone have tried freezing their muffins after they were baked?
Thank you and I can’t wait to try your 6 week Cinnamon Oatmeal recipe next!
Vera says
Can you add cinnamon and sub brown sugar for the white?
If so how much of each?
GAIL L SCHUETZE says
Yes. My original recipe from the 1986-90’s. When my kids were small. 1/2 white 1/2 brown sugars. I also added vanilla cinnamon and nutmeg
GAIL L SCHUETZE says
My kids are 24 and 28 and I use to bake these for their breakfast. I also froze them in batches to take camping
Monica says
Ha ha, I remember these well! And my mom used the ice cream pail too! How did they all do the same thing without Pinterest and the internet?!
Karlynn Johnston says
Those were the days when they had Tupperware parties and exchanged recipes!
Mr. Kitchen Magpie says
These are amazing!