The batter for these muffins can be stored in the refrigerator for up to six weeks (hence the name). It's a great way to incorporate bran into the diet.

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Name: Six-week Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 60
Cuisine: American
Ingredients: 1 box bran flakes cereal 15-ounce; 1 quart buttermilk; 3 cups sugar; 4 eggs beaten; 5 cups flour; 5 tsp baking soda; 2 tsp salt; 1 cup canola oil

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INGREDIENTS

1 box bran flakes cereal ; 15-ounce
1 quart buttermilk
3 cups sugar
4 eggs ; beaten
5 cups flour
5 tsp baking soda
2 tsp salt
1 cup canola oil

Servings

INSTRUCTIONS

Mix bran flakes and buttermilk in large bowl; let stand 30 minutes. Sift together flour, sugar, baking soda, and salt. Add oil and beaten eggs to bran mixture. Add sifted ingredients and mix well.

Store in lightly covered container in refrigerator. Bake as many as desired at one time. Grease muffin pans or use paper muffin liners; fill about 2/3 full. Bake at 375 for 20 minutes or until done.

Delicious served warm right out of the oven!

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Nutrition

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Serving Size: 1 Serving (67g)
Recipe Makes: 60 Servings

Calories: 255
Calories from Fat: 174 (68%)

Amt Per Serving		% DV

	Total Fat 19.3g	26 %
	Saturated Fat 10.1g	51 %
	Monounsaturated Fat 6.4g
	Polyunsanturated Fat 1.6g
Cholesterol 41.7mg		13 %
Sodium 134.7mg		5 %
Potassium 42mg		1 %
Total Carbohydrate 20.9g		6 %
	Dietary Fiber 0g	0 %
	Sugars, other 20.9g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 255

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