How To make Six Week Muffins

Best Ever Bran Muffins

This is the bran muffin recipe that actually tastes good! The secret is to use coconut oil. Not only does it make these bran muffins healthier, it also brings the most delicious flavor.
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✅Ingredients

• 1½ cups 100% all bran cereal
• 1 cup buttermilk
• 1/3 cup coconut oil melted
• 1 large egg
• 2/3 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt


✅Instructions

00:00:53 - What kind of bran cereal to use for muffins

1️⃣ 00:00:44 - Preheat oven to 450 degrees Fahrenheit. Lightly spray a muffin pan with nonstick spray or line with paper cups.

2️⃣ 00:00:53 - In a medium sized mixing bowl soak bran cereal and buttermilk for about 10 minutes until it gets all soggy.

3️⃣ 00:01:30 - Add in melted coconut oil, egg, brown sugar, vanilla extract, flour, baking soda, baking powder and salt. Stir thoroughly. This mixture will be very thick.

4️⃣ 00:02:34 - Divide the batter equally among the 12 muffin cups, filling almost all the way full.

5️⃣ 00:02:57 - Bake in the preheated 450 degree oven for 5 minutes. Without opening the door, reduce the heat to 350 degrees and let the muffins continue baking another 8 to 10 minutes. Remove from the pan and cool on a wire rack.


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Delicious Oatmeal Muffins Recipe

Simple, satisfying, and made with pantry staples, this Oatmeal Muffins recipe makes for a great breakfast or quick afternoon snack. Thanks to Quaker for sponsoring this video. These wholesome muffins are irresistible as they’re crisp on the outside and pillowy soft on the inside. This easy muffin recipe is perfect for freezing as well.

RECIPE:

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Six Week Raisin Bran Muffin Batter (recipe in description)

Flash Back Friday! My mom used to keep Raisin Bran Muffin Batter in a crock in the fridge for weeks. She'd warm up the oven in the morning, fill several muffin wells 2/3 full, bake at 400 for 20 minutes. Hot fresh bran muffins!

6 Week Raisin Bran Muffins
Oven - 400 F
18-20 minutes
Fill muffin tins 2/3 full

Dry Ingredients:
5 cups All-purpose flour
5 teaspoons Baking Soda
2 teaspoons salt
3 cups of Sugar
(Optional) 1-1/2 teaspoons Cinnamon
Put in Bowl and whisk together.
Add and mix 15 oz box Raisin Bran.

In another bowl whisk together:
1 Quart of Buttermilk
1 cup of Vegetable oil
4 Eggs

Mix wet ingredients with dry ingredients.
Put in Refrigerator and let sit overnight.
-Mixture lasts for 6 weeks
-can add any additional ingredients like nuts, orange peel, cranberries, etc.

Easy Muffin Recipe

In the first episode of Bachelor Cuisine with Chef's Spud and Toasty we reveal the recipe for six week muffins. The beauty of this recipe is that you can keep it as a dough for up to six weeks before baking them. Cook at 375 for 15-20 minutes or single servings for 1 minute in the microwave. All you need is:
2 Cups of Boiling Water
5 Teaspoons of Baking Soda
1 Cup of Shortening
1 Cup of Sugar
1 Cup of Brown Sugar
2 Cups of Raisin Bran
1 Quart of Buttermilk
4 Whisked Eggs
5 Cups of Sifted Flour
1 Teaspoon of Salt
4 Cups of All Bran Cereal
Optional: 1 Cup of Nuts and 2 Cups of Raisins or Craisins

English Muffins | Recipe for Super Fluffy English Muffins

Tried to find English muffins in the store recently and couldn't so I decided to make my own. This recipe will give you super thick and fluffy English muffins that are perfect for breakfast and brunch. If you haven't ever made your own at home, take the extra time and try it out. The difference in flavour versus the store bought English muffins in ridiculous. The light bubbly interior and crispy polenta laden crust is perfect for eggs Benedict, jam, clotted cream and whatever else you want to slather on them for breakfast or lunch.

Recipe:
7 g instant yeast
170 ml cold milk
15 g sugar
6 g salt
300 g bread flour
20 g butter (for bow)
Mixture of 50% flour 50% polenta for dusting (about 1/2 cup or 125 ml)
Polenta for lining pan and top of muffins.

Apple Bran Muffins

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