Six Week Refrigerator Bran Muffins with Natural Bran
Light and airy bran muffins…No kidding!
This is one of those bran muffin recipes that has been around for eons. It makes four dozen muffins and the batter is stored in the fridge so you always have it on hand when you’re in the mood for fresh muffins but don’t have the time or inclination to mix up a batch.
A lot of six-week refrigerator bran muffin recipes call for boxed bran cereal but we always made them with natural bran. Using natural bran keeps your muffins light textured which is a treat since many bran muffins are more like doorstops.
Lower in sugar and convenient…
The batter can be stored in the fridge for up to six weeks, although we have read that they don’t rise as high as the batter gets older.
Six Week Refrigerator Bran Muffins with Natural Bran
Six week refrigerator bran muffins use natural bran, which keeps them light-textured. So you can say farewell to bran muffin bricks.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 dozen muffins 1x
- Category: Muffins & Quick Breads
Ingredients
- 6 cups natural wheat bran
- 2 cups boiling water
- 1 cup butter, softened
- 1 1/3 cups brown sugar
- 4 eggs
- 4 cups buttermilk
- 1 cup Crosby’s Fancy Molasses
- 5 cups flour, spooned in
- 2 Tbsp baking soda
- 1 Tbsp baking powder
- 1/2 tsp salt
Instructions
- Preheat oven to 425 F and prepare muffin pans.
- Measure the wheat bran into a large bowl and cover with boiling water. Stir and let sit.
- In another bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
- In a large bowl, cream butter and sugar. Add eggs, one at a time, mixing well after each addition. Whisk in the molasses and buttermilk.
- Add flour mixture and stir gently until almost combined. Stir in wheat bran mixture and mix gently just until incorporated.
- Scoop into prepared muffin cups and bake at 425 F for 5 minutes. Reduce oven temperature to 375 F and bake for another 18-20 minutes, until muffin tops spring back lightly when touched.
- Cool in pan for 10 minutes then remove to a cooling rack.
Nutritional Profile:
| Calories (kcal) | 150.5 |
| Fat (g) | 5.3 |
| Saturated Fat (g) | 2.9 |
| Trans Fat (g) | 0.2 |
| Cholesterol (mg) | 27.5 |
| Sodium (mg) | 261 |
| Potassium (mg) | 242.3 |
| Carbohydrate (g) | 24.7 |
| Fibre (g) | 3.4 |
| Sugar (g) | 9.3 |
| Protein (g) | 3.9 |
| Vitamin A (RAE) | 45 |
| Vitamin C (mg) | 0.2 |
| Calcium (mg) | 60.3 |
| Iron (mg) | 1.8 |
| Vitamin D (μg) | 0.1 |
| Vitamin E (mg) | 0.4 |
| Thiamin (mg) | 0.1 |
| Riboflavin (mg) | 0.1 |
| Niacin (NE) | 2.8 |
| Folate (DFE) | 53.7 |
| Vitamin B6 (mg) | 0.2 |
| Vitamin B12 (μg) | 0.1 |
Gillian
Fantastic recipe! I love the finer moist texture instead of the Bran Flakes cereal hockey pucks that I am used to baking. Definitely will be saving this recipe to make again.
I did add 1 cup of chopped dried dates to the recipe…yummy!
Krista
Best Bran Muffins I have made. Followed the recipe without any substitutions. Easy to make and delicious.
Jessica
I’ve made this muffin recipe twice, and both times they turned out delicious. Each time I have made this the butter/sugar/egg mixture curdles after adding the buttermilk. All the ingredients were at room temperature so I am assuming the curdling is caused by the acidity of the buttermilk. If that’s the case, is there a point in creaming the butter and sugar at the beginning? Could oil be substituted for the butter and simply mix the wet ingredients together?
Lynn
I always use oil rather than butter and they turn out fine.
Jude
HI I’m nervous about milk lasting even a couple of weeks in the mixture. Can’t imagine that it could last six weeks safely. Maybe it turns into yoghurt, guess there’s no harm in that.
Gwenna Harms
This recipe is almost identical to the one my mother used 50 years ago. I use it regularly, but now our kids are grown, & one batch is too much for us. So
I scoop enough for 4 muffins into quart sized bags & freeze them flat. When I want muffins, I cut a corner off the defrosted bag & squeeze out into my muffin tins. Bake as directed.
Tammy
I also used to make this delicious recipe about 25 years ago. My sister introduced it to me. I recently made them again and they were still as deli odious as back then. I am more health conscious these days and wondering what substitution would be best for the 1 cup butter? Olive oil, mashed avocado, applesauce, 0% Greek yogurt, others? Has anyone made a substitution for the butter and what did you use? Thanks
Lilibeth
Looking forward to trying this recipe.
Just wondering – does the batter react well to being frozen?
Thanks :)
Lynn
I used oil (usually olive oil) and they turned out just fine
Mary
Hands down the best bran muffin recipe ever.
Carol
I made 1/4 of the recipe which made 6 XL muffins. Added sultanas. After the bran had soaked in the boiling water, I added the milk to the bran, let it sit for 5 minutes or so, and added it to the butter/sugar mixture before I stirred in the flour and raisins. I added a couple minutes to the bake time. I have always preferred raisin bran muffins with molasses. The other thing I like is that it was not overly sweet. Very nice texture, hot out of the oven. Easy to make. Thanks for the recipe. Now that I have tried it, I will make enough to keep some mixture in the fridge next time.
Barbara
My go-to non-sawdust bran muffin f 30+ yrs, mislaid for a while, delighted when I found it here. I bake by weight, simplified as follows: to 4L icecream bucket add 348g bran, 227 butter, 337 molasses (I use blackstrap: less sweet, less sugar, more minerals), add 474 boiling water, 283 brown sugar & stir well. Stir in 4 eggs (200g), 968 buttermilk, 620-625 apf, 30 baking soda, 17 baking powder & stir briskly until uniform in colour. Slap on the lid & refrig at least 1/2 day before using. Scoop 73-146-219-292-365-438g into 6 muffin cups w paper liners, tare, repeat f 12-holer pan. Bake as directed. Clean-up = 1 spoon. Yesterday’s batch for Clinic this morning: 1 slice banana in bottom, 1 slice 1/4d poked into middle, 1 on top, “branana”. Saturday’s will be w frozen blueberries :)
Zachary Newcombe
I’ve been looking for a good recipe for old fashioned bran muffins that you can taste the bran. Found this recipe online and decided to try it. When I went to buy molasses I was very pleased to find that my small town local grocery in Canada carried Crosby’s fancy molasses. My question now is can I halve the recipe? I don’t have the room to store more in my fridge and I know I can’t eat so many muffins in a short time. I have food issues unfortunately and also it’s just me eating them.
Carola
There should be no problem with halving the recipe. I just did this today before seeing your question.
Carol
I’ve halved it no problem other then I had to remake it sooner
Diane
Zachary
I cook all the muffins then I freeze them
Take out a few at the time since it’s my breakfast every morning!
Just an idea for you!
Laura
My Mom used to make these all the time, but with bran flakes and all bran cereal. I like using the above recipe better with natural bran, either wheat or oat (both work well!)
I have created a version that is vegan, which turns out really well, almost exactly the same as the muffins my Mom made.
The batter is usually used up in 2 weeks in my house, so I am not sure if the muffins do not rise as well the longer the batter is in the fridge. Here are the substitutes for vegan:
Eggs – 4 tablespoon flax seed, ground with 12 tablespoons water, let sit 10 minutes. Applesauce might also work, but I have not tried this. Banana might be interesting too.
Buttermilk – 4 cups oatmilk with 4 tablespoon apple cider vinegar (or lemon) and let sit 10 minutes
Butter – I use margarine. I have not tried it with oil.
Laura
Try coffee in place of the water!!
Hector
Now that sounds very exciting. 😊
Dekate
Canola is all I ever have used.
Muffins come out perfect.
I’ve had compliments from so many such as Hutterite colony even a
Only recipe I ever use,I have my own little tweaks here & there but same recipe pretty much.
cathy scaife
looking forward to baking these. look great. thank you. going to add blueberries…. great idea
Scott Chobotar
The best and only bran muffin recipe I ever make, for years.
missy b
Thank you so much Crosby’s Molasses kitchen for sharing this absolutely delicious six week refrigerator bran muffins recipe! It’s a classic old-fashioned and simple Canadiana keeper recipe in my books. My, my, my, these muffins are oh so tasty and they baked up just as good as I remember my Mom making them. Made the recipe (incl adding 2 – 3 cups of softened raisins) earlier this afternoon. I baked six JUMBO sized muffins (in extra large sized parchment baking cups) and they turned out perfect in the allotted temperature and time written in the recipe. Encountered a bit of a challenge trying to acquire 100% natural wheat bran that was not available at our Superstore but in stock at our local Sobey’s (Rogers brand). Many thanks again and looking forward to trying other Crosby’s Molasses recipes in the future (esp the effortless oven baked ribs recipe too).
Crosby Molasses
Thank you Missy B. for the glowing comments! It means a lot to us. Thank you for trying our recipes :) -Marie-Pierre from Crosby’s Kitchen
Cori
Love this recipe growing up my mom made these all the time love them but can’t eat them any more wish there was a gluten free recipe of these since I can’t eat wheat any more any suggestions would be greatly appreciated
ST
Love them, added raisins when in muffin tin and used wholemeal flour. Added lime juice and vinegar to make buttermilk sub as didn’t have it and used raw sugar as didn’t have brown… turned out delicious. Its my go to recipe.
Linda
Can you add raisins and/or nuts to the batter if you are going to keep it in the fridge for up to 6 weeks or should you add them just before baking?
Crosby Molasses
Sure! -Marie from Crosby’s Kitchen
Ellen
Absolutely amazing, no better bran muffin recipe out there. Turns out perfect everytime.
Sandy
Definitely a 5++++ star rating for this recipe!
Can’t wait to make it again
Sandy
Bonnie
Sandy, my neighbour shared her version with me and she crushes bran flakes to use as part of the bran. She lightly crushes four cups of flakes to measure two cups, so not a fine powder, just very small bits. Works very well. And she always uses Crosby’s Fancy molasses.
Sandy
Hello there
My Mom and I used to make this YEARS ago…
I would like to make it again as there is nothing like homemade
Quick question though, I remember my Mom using All-Bran cereal…can I use this instead of
the natural wheat bran?
I do remember the Crosby’s name on her recipe and ALWAYS having/using your Molasses so
this is the same recipe
Unfortunately, my Mom has long gone to heaven so I cant check with her to be sure how or what she used
I would appreciate your commenting on this
Thank you so very much!
Sandy
Crosby Molasses
Hello Sandy! Thank you for your comment. We have never tried this recipe with All-Bran cereals so unfortunately, we do not know how they would turn out… If you give it a try, let un know :) -Marie at Crosby’s Kitchen
Kim
Recipe is perfect really, added raisins to some, then dates, then some frozen raspberries, all variations delicious! Will be using this recipe frequently, so much better than store bought!
Yvonne
I have been making this recipe for some time now and always enjoy freshly baked muffins for breakfast–they are so moist and tasty! (When I do add in extras such as grated carrots I will just scoop out as much as I plan on baking that morning –generally 6 muffins –then add in the carrots and bake as normal) ! By doing this I can change up the batter as often as I wish!!!
Thank you for sharing this wonderful moist muffin recipe!
Yvonne
Crosby Molasses
Thanks Yvonne for trying this recipe and for giving it a 5-star rate :)
-Marie at Crosby’s Kitchen
PAT
My mom’s recipe called for honey, does anyone know how to use in this one.
Cindy
I have been trying recipes that are as good as the Raisin Bran muffins I ate when on vacation in Delaware and made by GIANT grocery chain. Could this be it? Does anyone out there know?
Betty Blois
I have been using this recipe for years. To me it is the best bran muffin. It’s not dry. And the flavor is perfect. And it’s sitting in the fridge just waiting to be used for breakfast.
SH
I have a question…. How does this batter keep for 6 weeks and having 4 raw eggs mixed into it?
Crosby Molasses
Hi SR,
Trust us, it works! However, we bet these muffins never lasts that long! They are sooo good!
Cs
Love this recipe. It turns out greatevery time, with whatever add-ins I decide to try, and it’s always at my break and call… it doesn’t get any better than this! I do reduce the sugar to 1 cup as I like things less sweet than most people.
Sandra McKenzie
I find it takes more than 2 cups of boiling water to cover the bran?
Betty Blois
The recipe works. You will have lots of other liquid.
Vicky
You don’t “cover the bran”—you just get it a bit moist!!
NORMA de Meel
So excited to try “my Mom’s” lost recipe!! Is your original recipe using white flour only? I like the idea of using some whole wheat flour as long as it does not make it too dense. Loved all the comments.
Mare
Yes the hot water just makes the bran moist, which is all that it’s suppose to do. There is lots of other liquid.
Lori Ritchie
Can I cut the molasses down a bit? and if I do by how much? should I add something in lieu of the molasses?
Marie-Pierre Lessard
Yes, can cut the molasses down and replace it with sugar, brown sugar or maple syrup.
Jayne Davidson
Does this recipe not ask only for natural bran?I dont see cereal as an ingredient.
Denise
You’re asking a molasses company for a substitute for molasses…..ughhhh ?
Lori Ritchie
Can I make these muffins with all natural bran without adding the cereal?
Marie-Pierre Lessard
Hello Lori,
We have never tried with all natural bran without adding the cereal. If you try, let us know :)
Jo
Made 1/2 the recipe. Came out very good. Moist for a bran muffin. I added 1 tsp cinnamon and 1/2 tsp ginger. Also some “plumped” raisins and chopped candied ginger. Used 1 C baking pans. Slightly less baking time. I only had Grandma’s Molasses from our grocery and Bob’s Red Mill wheat bran that I got on Amazon.
Cate
These were amazing! I had a nostalgic craving for the ‘ice cream bucket’ bran muffins my mom used to make. These are them! I made the base mixture and added different ingredients to each batch. I did date, raisin and orange zest, dried apricot and orange zest, and apple and fresh ginger. They were all outstanding but the orange zest really sends the flavour over the top. I also add some raw sugar to the tops before cooking for a bit of crunch. Amazing!
Crosby Molasses
This is awesome! So glad you found this recipe! There is nothing more satisfying then a recipe that can bring us right back to the comfort of our mother’s homemade cooking. What a great idea too, trying different variations. The orange zest sounds amazing! I must try! Thank you for your tips and for your feedback.
Susie
I’m not even sure how I even came across your recipe but I’m so glad I did! This recipe is AMAZING! I’ve been on a lookout for a good Bran muffin recipe and this one did not disappoint. Now I did cut back on the sugar, I left out the 1/3 cup of BS; I did add 3 cups of Raisins (soaked them in hot water with Vanilla before I added them to the mix), I also added 1 cup of dried Pineapple. I baked them at 350 from beginning to end, baking them for 15 minutes. I have to say this is the largest batter mix I’ve made at once…I baked the batter all at once rather than putting back in the fridge…the end of the night I had quite a bit of Bran muffins on hand…perfect for something sweet in the morning along aside some boiled eggs- VOILA!!!! Thank you Pat for the recipe- people don’t be alarmed by the amount of Bran in this recipe- it will all work out to deliciousness!!!!
Crosby Molasses
Hi Susie, I’m so pleased you found our recipe. Great to know it’s so easy to modify.
Carol Morden
I use this recipe often and since I love maple, I always add 2 tsps maple flavor and add chopped dates when I’m filling the muffin pans…yum…so good.
Crosby Molasses
Hi Carol, I love the suggestion to add maple flavour!
Carol Wood
Can I use sour milk instead of buttermilk?
Crosby Molasses
Hi carol, Yes, you could use sour milk but a little less than called for. Another option is to combing the milk with a little yogurt of sour cream to thicken it.
Marilene Leblanc
I only have All Bran as I’m from a sm community. Can I make it with the All Bran? I really want to make this recipe.
Crosby Molasses
Hi Marilene, This recipe only works with natural bran. The muffins will be like lead if you use All Bran cereal.
Pat
I used the ‘original’ recipe many, many years ago. Yesterday, I substituted the equivalent amount of coconut milk instead of butter and added a grated apple along with a cup of sultanas.
Delicious!!!
Crosby Molasses
Hi Pat, Thank you for the suggestions. It’s great to know that classic recipes such as this one are so adaptable.
Alyssa
Hi!
I’m expecting my 2nd baby any day now and am so excited to have found this recipe (the nurse from my first baby and me class mentioned a 6 week muffin batter recipe in passing once)
One question about the shelf life, I have buttermilk that expires in a day or 2. If I make this batter tonight, will it still be good for the 6 week time frame?
Crosby Molasses
Hi Alyssa, Congrats on your happy arrival. I hope all is going well with your little one. A much belated response but yes, the buttermilk will be fine in the batter in the fridge.
ADP
This is wonderful! I’m the 70s & 80s I made 6 week been muffins from a recipe in Mother Earth magazine. And I lost it in the 90s in a move.
Yours are better!! Adding the boiling water to the bran makes them so much lighter!
My old recipe had many substitutions offered that work well with this one. One of my favorite is to replace 1 or 2 cups of flour with quick cook oatmeal – using 2 cups oatmeal to replace 1 cup of flour. For my old recipe they specified at least 2 cups white flour must be used to provide the gluten to hold together nicely. Makes a nice change of texture and flavor. Also, dried fruit or fruit puree was an option of course.
My children at these every morning growing up and now beg for some when I’d make a batch!
I bake all at once and freeze using a vacuum sealer. 45-60 seconds in microwave and they are given fresh.
Thank you so much!!
Crosby Molasses
Hi there, I’m so pleased you discovered our recipe. Thanks for all of the suggestions. I especially like the addition of oatmeal.
Judy
I only have oat bran … can I substitute 6 cups of Oat bran for 6 cups of the wheat bran ?
Marie-Pierre Lessard
We have never tried but if you do, let us know :)
Dealynn
You may already have this answer, but in case not, I made this today with oat bran. They are terrific. The boiling water and oat bran is quite clumpy. Worked to get the clumps as small as I could. The finished muffins have bites that vary in texture with the clumps of oat bran. Can’t see them. Taste great. I love oat bran.
Elaine
Absolutely delicious….you need a huge mixing bowl for this recepie…I agree molasses does change it up….so good
Dolores
Hi Debbie
Can I replace all purpose flour with whole wheat flour.
Crosby Molasses
Hi Dolores, Yes, these muffins are quite adaptable so you could use whole wheat flour in place of the all-purpose.
Debbie
How much does a person put in each cup to get 48 muffins?
Crosby Molasses
Hi Debbie, I never measure my batter when I’m filling my muffin pans. My guess is 2/3 cup.
Christa
These are so good, not too sweet and great with raspberries!
Crosby Molasses
Hi Christa, Great suggestion to add raspberries. I’ll be sure to try that next time I make them since I still have lots of raspberries in the freezer. Thanks.
Yvonne C Maure
January 30 2019,Having lost the recipe I’ve made for over 40 yrs, I WENT on pineterest to find one similar to mine, so I picked this one,much to my regret.I should have known when I saw ‘5 cups of BRAN” and 2/3 of boiling water,I should have stop there. I remember my recipe called 3 cups of bran. I just baked 12, they like hockey puck!!
Crosby Molasses
Hi Yvonne, I’m trying to understand why your muffins didn’t work. Our six-week refrigerator bran muffin recipe calls for 6 cups of natural bran and 2 cups of water and 4 cups of buttermilk. Perhaps you used another recipe altogether.
Liz
Can I use blackstrap instead of fancy molasses?
Crosby Molasses
Hi Liz, Yes, you could use blackstrap molasses in place of the fancy molasses, but keep in mind that blackstrap is much less sweet and strongly flavoured. Another option is to use half blackstrap, half fancy.
Carla
I have made these for years, using my grandmothers tattered recipe card. Since it is fall and pumpkin is a favorite. Wondering if any one had added,, pumpkin , pumpkin pie spice and pecans to this recipe. One can of pumpkin or two?
Crosby Molasses
Hi Carla, Such a great idea to add a little pumpkin puree to this recipe. I think I’d start by cutting the recipe in half and adding a cup of pumpkin and a tsp. of pumpkin pie spice. Definitely worth a try. Thanks for the suggestion.
Linda J
When adding pumpkin puree is this just a straight addition or do you need to cut something out ie: buttermilk
Crosby Molasses
Hi Linda, I haven’t tried the pumpkin addition suggested by a reader. But, if I try it I would cut the recipe in half and replace 1/4 cup of butter with pumpkin. If that worked out fine I would try more next time. good luck. Readers may have some other suggestions.
Crosby Molasses
Hi Carla, I love the idea of adding pumpkin. I’d start slowly, maybe 1/2 cup for starters since I’m not sure how much additional moisture the recipe can handle.
Charlotte
I substitute applesauce for the fat (butter) and it works well. I also do a 3 part blend of white flour, whole wheat flour, and protein powder. I have cut back on sugar half and half with Splenda. They are very moist and last six weeks (although they actually seldom make six weeks as I often share the batch with friends).
Crosby Molasses
Hi Charlotte, Thank you for all of the tips. I love how you have adapted the recipe and made it extra healthy. What a great idea to add protein powder to muffins. Brilliant!
Arniece Salata
I had to substitute wheat germ (my small town grocery didn’t have any bran) for the wheat bran so just thought I’d let people know it works. Only 2 things to note: 1) it took a bit more hot water, which I just added a bit at a time until it was sufficiently wet. 2) after the hot water it was really dense, so when it was time to add – I added a bit of batter to the hot water/germ mixture to make it a bit looser – then I added to the rest of the batter. I didn’t do that the first time and may have overmixed trying to incorporate it in.
I chose not to substitute with oat bran because I’m watching calories. Other than that, the muffins were excellent!
Crosby Molasses
Dear Arniece, Wow, thanks for the detailed instructions for your substitution. Glad your version worked out well.
Judy
Is this a recipe where you can replace the fat with applesauce? Or am I dreaming?… I did just put a batch in the oven following your recipe…smell great!
Lynn Purdy
Judy, I am not sure how the applesauce will react in the 6 weeks that these will keep in the refrigerator. You may have to do a test sample and see. We have not tested it for applesauce. Thanks for the question, though. I’m happy that they smell great!
Claudette
I have made this recipe for well over 50 years. I have found that using blueberries is best done just before baking, I cook mine at 400 degrees for 20 minutes.
Lynn Purdy
Claudette, we all have our own ways of adapting recipes. Thanks for sharing your version.
Julia
These muffins are the best bran muffins Ive ever made. I have tried many recipes. I add walnuts or pecans and that gives them added flavour. Plump the raisons in a bit of simmering water. Great for anyone with constipation issues too.
Lynn Purdy
Julia, They are a great recipe. Easy and convenient. You have figured out how to make them your own. You can add many different ingredients, depending on what is in your pantry.
Joan
Can I use allbran and if so, how much?
Crosby Molasses
Hi Joan, All Bran will make this recipe dry and heavy. If you’d like an All Bran muffin recipe here’s one of my favourites: https://www.crosbys.com/orange-cranberry-bran-muffins/
Kathy K.
I had the simmilar or maybe the same recipe long ago but lost it . I love pintrest.
Susan
Delicious. I made a test batch using coconut oil instead of butter. Works perfectly. Thanks
Nangirl
This is the best bran muffin recipe ever. I had lost the recipe and couldn’t find it until I signed up a couple of years ago to your website and once again discovered these very convenient and delicious muffins. I always take out what I need and add the raisins etc just before cooking. Thanks for all of the great recipes you post.
Crosby Molasses
Thanks for your email! And thanks for the suggestion to add the raisins just before baking.
Danielle
Hi Bridget. Thanks so much for posting this recipe. I’ve been craving my grandmother’s lighter bran muffins made with natural wheat bran as opposed to the albran cereal bran muffin recipes I have. I’ve just put a batch in the oven now. I added cranberries and a bit of orange zest. Can’t wait to try them.
Thanks again
Crosby Molasses
Hi Danielle, Thanks for suggesting cranberries and orange zest. Now you have ne craving these muffins. I hope you enjoy this recipe as much as you did your grandmother’s.
Carol
I’ve halved it no problem other then I had to remake it sooner
Eva Rogers
They taste good but didn’t have round tops like my original 6 week muffin, light but I like them a little more dense. I did add raisins.
Jane Porterfield
I love bran muffins, but really prefer blueberry bran muffins. Would there be a way to use blueberries with this recipe? I was thinking that I could just coat frozen berries with flour and add some to every batch (by putting the mix in a bowl before filling the muffing tins). Do you think that would work?
I used to make the 6 weeks recipe years ago and loved them.
Kelsey Reid
Hi Jane, I find that when baking muffins with blueberries it is more effective to place the frozen blueberries into the muffin tin after putting in the batter, this way they wont all sink to the bottom.
Jane Porterfield
Sounds good. I’ll give it a try.
Linda
I’ve read that if you toss berries in flour, and then add them to the batter, it will prevent them from falling to the bottom. Hope this helps..
Crosby Molasses
This is a great help. Thanks.
lynda
Hello Bridget,
Thank you for this recipe I regularly make your molasses bran muffins.
I would like to add raisins (or other dried fruit and/or nuts) to your “Six Week Refrigerator Bran Muffin”recipe. Do I add them to the whole mix to sit in the fridge? or do I add them to a 12 muffin serving before I bake them?
Can I add oat bran for 1/2 the wheat bran?
Thank you
Alice
I used about 3 cups of raisins and an extra 2/3 cups of boiling water. Turned out perfectly. Just add them to the bran to soak.
Crosby Molasses
Hi Alice, Thanks for the suggestion. I know there are a lot of people who can’t imagine eating bran muffins without raisins.
Sue Clark
Hi I was happy to see this , because my mom used to make these as well. I was wondering how much sugar you omitted , and how much more molasses you added in place of it.
Crosby Molasses
Hi Sue! The sugar is cut in half and enough extra molasses to equal one cup. Hope this helps!
Dawna Sinclair
Id Love to hear from Brenda Bolten how it was with the coconut oil!
Brenda Bolton
Hello, I was wondering could you use coconut oil for some of the fat in this recipe . I have been using it alot since it is more heart friendly , I used half in my date square recipe ,it was REALLY good in taste and the texture of the crumb was so tender . It will be the standard recipe from now on .
Crosby Molasses
Hi Brenda, I haven’t tested this recipe with coconut oil but it’s worth a try. You might want to cut the recipe in half for your test though. And as you mentioned with the date squares, replacing half of the butter with coconut oil is a good place to start. Thanks for the suggestion. I might try it myself.
Jill H.
This is THE best bran muffin recipe!
My husband & I each have 1 every morning. I enjoy making the large recipe, seeing that it takes a full 1L container of buttermilk & half a container of fancy molasses, so there is no waste.
I usually bake a dozen right away, then split up the rest of the batter into 3 plastic freezer containers. Take one out, thaw in fridge & bake a few at a time.
Thanks, this recipe is a staple in our house!
nycol
So, I added some ground ginger powder and some cinnamon. Delish!! Very ginger-snappy. This is a wonderful recipe and will be copied down for my recipe box. thanks again.
Maureen
I was so glad to see this recipe again as I had a similar one years ago that I lost. It fits in so well with my plan to try and have healthy choices available at home to toss in my lunch bag or grab for breakfast. I had some fresh cranberries that I had picked up at a local market and added some into the first batch. Delicious! Last night my daughter cooked a batch and added a few white chocolate chips (left over from another Crosby’s recipe, I might add). Also delicious! Thanks for bringing this recipe back to my recipe box.
nycol
This is my FIRST comment i have ever left on a blog. Just wanted to let you know how excited i was when i discovered this recipe. i grew up on my grandmas 6 week muffin recipe via my amazing mom. this is a much healthier recipe and i look forward to trying it out. also, happy about the abundant molasses, as i am working more of it into my diet these days. i will be adding ginger to the mix and will let you know how it works out.
Crosby Molasses
Hi there, I’m so pleased you found us! let me know how the ginger worked. Sounds like a tasty addition.
dorenda
Your muffins are amazing. My husband, family and friends love them. The molasses makes them. Thank you so much for a delicious healthy bran muffin!
Betty
Where does the “six week” come from?
Crosby Molasses
Hi Betty,
The “six week” comes from the batter’s shelf life in the fridge. Although I have never kept it longer than three weeks.
Teresa
You can keep unbaked mix in refrigerator 6 weeks,make as you want.
Mireille
I just made them..they are delicious….
Madge Taite
I will make this six week muffins! Do I just bake a dozen From the batter at a time, keeping mixture in fridge until six weeks..?????
Crosby Molasses
Hi Madge, Yes, you can keep the batter in the fridge and bake the muffins as needed. I always end up using all of the batter within a few weeks so have never actually kept it for the full six weeks.
Patricia Ann Cornell
yes you can it is the best. I add blueberries to some of it in a bowl and they are great
Arlene
I have used this recipe for over 50 years. It was in the La Leche League Cookbook and as the recipe title states, the batter will last up to 6 weeks in your refrigerator. It can use any oil or butter. My kiddos loved these as did hubby.