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6 Week Bran Muffins

These 6 Week Bran Muffins are the perfect recipe  to have on hand when you are wanting an easy and hot breakfast.  The batter makes four dozen muffins and is stored in your fridge to bake up any time!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 dozen


  • Large Bowl with Lid


  • 4 eggs
  • 3 cups sugar
  • 1 quart buttermilk
  • 6 cups bran cereal
  • 5 cups all purpose flour
  • 1 cup avocado oil (vegetable oil works as well)
  • 5 tsp baking soda
  • 1 tsp salt


  • In a large bowl (with a lid!), beat the eggs and sugar until they are well combined.
  • Stir in the buttermilk, cereal, flour, oil, baking soda and salt; mix well.
  • Refrigerate the batter at least 6 hours before using.
  • When ready to bake, preheat oven to 400°.
  • Grease your muffin tin and fill two-thirds full with batter.
  • Bake at 400° for 15-20 minutes.
  • The batter may be stored (covered) in the refrigerator for up to 6 weeks.