6 Week Bran Muffins Recipe

Ingredients for 6 Week Bran Muffins

• All Bran Cereal
• Flour
• Shortening
• Sugar
• Buttermilk
• Baking Soda
• Eggs

How to Make 6 Week Bran Muffins

1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 cup bran cereal, ¾ cup sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
3. In a separate bowl, whisk together the wet ingredients: 1 cup milk, ⅓ cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
5. Fill each muffin cup about ¾ full.
6. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
8. Store cooled muffins in an airtight container in the refrigerator for up to 6 weeks.