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


  • 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.


(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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