Six Week Muffins
Submitted by babyj
Make one big batch of raisin bran muffin batter and bake fresh muffins for up to six weeks straight from the fridge. The ultimate meal prep breakfast hack.
YIELD
2 servingsPREP
10 minCOOK
25 minREADY
40 minWhat if you could mix up muffin batter once and have fresh-baked muffins every morning for the next six weeks?
That’s exactly what this recipe delivers.
Raisin bran cereal, flour, buttermilk, eggs, and oil come together in a big bowl, then the batter goes into the fridge where it actually improves over time.
Scoop out what you need, bake for 20 to 25 minutes, and you’ve got warm, tender muffins with zero morning effort.
The batter makes 2 to 3 dozen muffins total, and baked muffins freeze well too.
Kitchen Tips
- Let the batter rest overnight before the first bake. It hydrates the bran and develops a better texture
- Don’t stir the batter every time you dip into it. Just scoop from the top to keep the raisins distributed
- Spray your muffin tins generously. This batter likes to stick
- Baked muffins freeze beautifully. Pop one in the microwave for 30 seconds and it tastes just-baked
Ingredients
Directions
Mix first 6 ingredients.
Add eggs, buttermilk, oil, and mix thoroughly.
Cover batter and refrigerate overnight before using.
(Spray muffin pans with non-stick spray).
Bake at 400℉ (200℃) for 20 minutes or at 350℉ (180℃) F for 25 minutes.
Batter will keep in the refrigerator for 6 weeks.
Muffins may be frozen after being baked.
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