Recipe: Six Week Muffins

Many years ago, a lady from my church brought me a meal after the birth of our third child. Included in the meal was a batch of Six Week Muffins with the recipe attached.

I’d never heard of such a thing, but they proved to be a lifesaver for me! This is a muffin mix you can make, keep in the refrigerator, and use anytime you need it for six weeks! (Honestly it doesn’t usually last six weeks at our house!)

It’s great for breakfast or a quick after school snack. Best of all, it’s pretty healthy and full of fiber!

Six Week Muffins

Mix Together:

15 oz. box of Raisin Bran Cereal
2-1/4 cup sugar
5 tsp cinnamon
5 cups flour
5 tsp baking soda
2 tsp salt

Add:

1 cup oil
4 eggs
1 qt buttermilk

Mix well with a spoon. Store in refrigerator. Fill muffin tins as needed. Bake 400 degrees for 18-20 minutes.

Enjoy!

(Jill’s note: I once made this recipe with no oil and no eggs…by accident! It was actually very good and we now prefer them that way! And they’re definitely healthier without the eggs and oil!)

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7 Comments

Michelle Robinson on January 20, 2011 at 6:00 am

Thanks for sharing this! I’ve heard of this type of recipe, but I’ve never seen one before–can’t wait to try it! And I’ll definitely give it a try without the eggs and oil, too. 🙂 Sounds really yummy!

Karen HL on January 20, 2011 at 11:44 am

I love this recipe and have used it often. I use 1 tsp cinnamon, 1sp nutmeg and 1 tsp cloves! Also when I’m really watching the calories – instead of oil I use applesauce and I have used Spenda instead of sugar! YUM!

JillSavage on January 20, 2011 at 5:55 pm

Karen, Thank you for the modifications! I love hearing about them when someone has actually tried them!

Diane on January 20, 2011 at 9:06 pm

I have been making this for years. What is also good with it is adding blueberries. I always keep a bag of frozen blueberries and toss in a cup in the mix and it’s yummy.

Stephanie L on January 23, 2011 at 8:21 pm

THANK YOU for posting this! It is so yummy! I love having something like this handy for my family. I made a batch without eggs and oil, and I really like it! Thanks so much! (Do you happen to have a good bread recipe that doesn’t need a breadmaker?)

JillSavage on January 23, 2011 at 9:27 pm

Stephanie,

I don’t have a recipe for bread that doesn’t need a breadmaker. I’m glad you liked the muffins!

Terri on January 26, 2011 at 1:33 pm

Thanks, Jill! I just made a batch of these and they are delicious. I made a similar recipe a while back, but what I love about this one is that it calls for an entire quart of buttermilk. I don’t like having leftovers of ingredients I don’t use often–more often than not, it ends up going bad and getting tossed.

One more money-saving tip–paper muffin liners are MUCH less expensive at Gordon Food Service (GFS) than at the regular grocery store.

Lastly, a request: At my moms’ group yesterday we had a speaker talking about children’s friendships. The advice she gave us was to make our homes the gathering place for our kids’ friends and to be welcoming and prepared to offer snacks. Do you have any tips for feeding hungry teenagers on a tight budget on a moment’s notice? I was thinking this muffin recipe would be great and would love to hear if you have any other ideas and/or recipes.

Michelle Robinson on January 20, 2011 at 6:00 am

Thanks for sharing this! I’ve heard of this type of recipe, but I’ve never seen one before–can’t wait to try it! And I’ll definitely give it a try without the eggs and oil, too. 🙂 Sounds really yummy!
Karen HL on January 20, 2011 at 11:44 am

I love this recipe and have used it often. I use 1 tsp cinnamon, 1sp nutmeg and 1 tsp cloves! Also when I’m really watching the calories – instead of oil I use applesauce and I have used Spenda instead of sugar! YUM!
- JillSavage on January 20, 2011 at 5:55 pm
  
  Karen, Thank you for the modifications! I love hearing about them when someone has actually tried them!
Diane on January 20, 2011 at 9:06 pm

I have been making this for years. What is also good with it is adding blueberries. I always keep a bag of frozen blueberries and toss in a cup in the mix and it’s yummy.
Stephanie L on January 23, 2011 at 8:21 pm

THANK YOU for posting this! It is so yummy! I love having something like this handy for my family. I made a batch without eggs and oil, and I really like it! Thanks so much! (Do you happen to have a good bread recipe that doesn’t need a breadmaker?)
- JillSavage on January 23, 2011 at 9:27 pm
  
  Stephanie,
  
  I don’t have a recipe for bread that doesn’t need a breadmaker. I’m glad you liked the muffins!
Terri on January 26, 2011 at 1:33 pm

Thanks, Jill! I just made a batch of these and they are delicious. I made a similar recipe a while back, but what I love about this one is that it calls for an entire quart of buttermilk. I don’t like having leftovers of ingredients I don’t use often–more often than not, it ends up going bad and getting tossed.

One more money-saving tip–paper muffin liners are MUCH less expensive at Gordon Food Service (GFS) than at the regular grocery store.

Lastly, a request: At my moms’ group yesterday we had a speaker talking about children’s friendships. The advice she gave us was to make our homes the gathering place for our kids’ friends and to be welcoming and prepared to offer snacks. Do you have any tips for feeding hungry teenagers on a tight budget on a moment’s notice? I was thinking this muffin recipe would be great and would love to hear if you have any other ideas and/or recipes.