six week muffins and a quick trip to the bay


This past week I booked a last minute ticket home to the Bay Area. While my visit wasn’t under the most ideal of circumstances, it turned out to be a great week. In addition to spending some quality time with the ‘rents, I got to celebrate with Katie for her 22nd birthday, watch Jill and the rest of Cal crew dominate Stanford and Wisconsin at the Lake Natoma invitational races in Sacramento and experience the infamous “Around the Clock” Happy Hour in Berkeley at the Bear’s Lair. My mom, who has perfected the art of taking a butter, cream and/or sugar-laden recipe and adjusting it to be more healthful and less caloric while still maintaining it’s flavor and integrity, shared with me an awesome muffin recipe that I will be very quickly adopting. They are called “six week bran muffins” because you make a huge vat of batter and keep it in the fridge for up to six weeks, making only as many muffins as you want at a time. My mom only makes two or three at a time so that my dad can take one to work at the hospital each morning. This batch didn’t last nearly as long as six weeks, however, after I discovered them. The muffins are not too sweet and not too dense, which are my biggest problems with muffins in general. Here’s the recipe…

NOTE: this makes 7-8 DOZEN muffins!

1 15oz box of raisin bran cereal, or equivalent

2 cups of sugar

5 cups of flour

5 tsp baking soda

1 tsp salt

4 eggs beaten

1 cup of olive oil

2 overripe bananas (optional)

1 quart of buttermilk

– Mix dry ingredients in a large bowl. Add eggs, oil and buttermilk.

– Store in covered container (ie a tupperware) in the fridge for up to six weeks. Bake as many as needed, whenever needed!

– To bake: grease muffin tins, fill 2/3 full, bake at 400 degrees for 15-20 minutes

Photo Credit: Zoe Feld


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One Response to “six week muffins and a quick trip to the bay”

  1. Frank Says:

    WOW! Sounds amazing!

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