Alegra's Six Week Muffins

Discover the ultimate make-ahead breakfast or snack with Alegra's Six Week Muffins, a versatile, long-lasting batter that yields irresistibly moist and fluffy muffins every time. This recipe combines the hearty goodness of bran cereal with rich buttermilk, a hint of vanilla, and the natural sweetness of raisins or dried fruit, offering a wholesome treat loaded with fiber and flavor. The best part? The batter can be stored in the refrigerator for up to six weeks, allowing you to bake fresh, homemade muffins on demand in just minutes. Whether you're prepping for busy mornings or planning a casual brunch, these muffins are a perfect, customizable solution—add a dash of cinnamon for extra warmth or swap in your favorite dried fruit to suit your taste. Perfectly golden with a tender crumb, Alegra's Six Week Muffins are your new go-to recipe for quick, satisfying bites straight from the oven.

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 60

Ingredients

• 8 cups All-purpose flour
• 5 cups Sugar
• 5 teaspoons Baking soda
• 2 teaspoons Salt
• 1 teaspoon Cinnamon (optional)
• 2 cups Raisins (or other dried fruit)
• 6 cups Bran cereal (like All-Bran or similar)
• 4 large Eggs
• 1 quart Buttermilk
• 1 cup Vegetable oil
• 2 teaspoons Vanilla extract

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, sugar, baking soda, salt, and cinnamon (if using). Stir well to evenly distribute the dry ingredients.

Step 2

Add the raisins or other dried fruit to the dry mixture, ensuring they are coated to prevent clumping.

Step 3

Stir in the bran cereal until fully combined with the other dry ingredients.

Step 4

In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well blended.

Step 5

Gradually pour the wet ingredients into the dry ingredients, folding gently with a spatula or large spoon. Mix just until combined—do not overmix.

Step 6

Cover the mixture and refrigerate for at least 24 hours. The batter can be stored in the refrigerator for up to six weeks.

Step 7

When ready to bake, preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease the cups.

Step 8

Spoon the batter into the prepared muffin cups, filling each about three-quarters full.

Step 9

Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Step 10

Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 11

Serve warm or at room temperature. Enjoy fresh muffins anytime with this make-ahead recipe!

Nutrition Facts

Serving size	(4350.0g)

Amount per serving	% Daily Value*
Calories	13201.5

Total Fat 288.8g	0%
Saturated Fat 59.1g	0%
Polyunsaturated Fat 136.3g
Cholesterol 851.4mg	0%
Sodium 15438.9mg	0%
Total Carbohydrate 2562.8g	0%
Dietary Fiber 190.3g	0%
Total Sugars 1401.6g
Protein 226.1g	0%

Vitamin D 671.5IU	0%
Calcium 1918.3mg	0%
Iron 115.5mg	0%
Potassium 9731.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.9%

Protein: 6.6%

Carbs: 74.5%