Kellogg's Six Week Bran Muffins

4.8 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 171.5
  • Total Fat: 1.3 g
  • Cholesterol: 24.7 mg
  • Sodium: 345.9 mg
  • Total Carbs: 36.9 g
  • Dietary Fiber: 2.0 g
  • Protein: 4.4 g

View full nutritional breakdown of Kellogg's Six Week Bran Muffins calories by ingredient
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Number of Servings: 36


    1 15 oz. box Kellogg's Raisin Bran
    2 1/4 c. sugar
    5 c. flour
    5 tsp baking soda
    1 scant tsp. salt
    4 whole eggs, beaten
    1 c. applesauce
    1 qt. buttermilk


In large bowl, mix cereal with sugar, flour, baking soda and salt. Add beaten eggs, applesauce and buttermilk and blend. Place in covered container in refrigerator wvernight. Oil muffin tins lightly, or use paper cups, place batter in tins. Bake at 400 degrees for 15 to 20 minutes or until center springs back. Makes 3 dozen muffins.

Only use batter for the number of muffins you want at any one time. Batter keeps in refrigerator for 6 weeks. Great for overnight guests.

Number of Servings: 36

Recipe submitted by SparkPeople user PAUL43.

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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    We call these "Six Week Muffins" because the batter will stay in the fridge for 6 weeks in an airtight container (it never lasts that long, though, they are gobbled up). I have also used baby food prunes instead of the applesauce/oil. - 1/3/09

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  • Incredible!
    1 of 1 people found this review helpful
    I had these at a bed and breakfast inn once. They made them with plain bran flakes and served every morning with different additions to make a different muffin every day: Raisin Bran Muffins, Banana nut muffins, apple cinnamon muffins, zucchini chocolate chip muffins, you get the idea. - 8/25/08

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  • Incredible!
    1 of 1 people found this review helpful
    friends at work loved them will make again - 8/23/08

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  • Versatile recipe. - 8/30/11

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  • The bake well in a toaster oven. - 9/15/10

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