An easy and delicious Breakfast / Teacher treat {6 Week Bran Muffins}

The school year for us ends in a little over 24 hours from the time I’m writing this post.  I am amazed at how quickly this school year has come and gone from our lives.  The one thing I regret is that we were in such limbo as the school year began and then as it progressed, I never took the time to do anything special for the teachers at our new school.  I prayed daily for them, but didn’t do anything beyond that.  Since tomorrow is my last chance to do this, today I’ll be writing notes and making a few “thank you” gifts for those who have tirelessly given to our children all year. 

Because my children are in Junior High, they no longer want to walk into school with a hand full of gifts to deliver to their teachers.  So I’ll be doing the delivering myself (grin).  For the administrators and office staff, I’m taking a large basket of these delicious 6 Week Bran Muffins.

The batter for these muffins stays good for 6 weeks in the refrigerator.  Because of this, I always double the recipe.  (However, it rarely lasts more than a few weeks in our house.  The batter itself is delicious – and it’s so nice to have something to pull out and bake up in jiffy.)

My sweet teacher-friend, Jean Nilson, gave me this recipe back in the early 90s when I was teaching 2nd grade at Chimneyrock Elementary School in Cordova, TN.  Jean, if you’re reading this, I’ll be thinking of and praying for you as I bake these muffins!  Love ya!
6 Week Bran Muffins
15 oz box Raisin Bran Cereal
3 cups sugar

5 cups flour

5 t. baking soda
2 t. salt

1 Tbs. nutmeg

1 Tbs. cloves
1 Tbs. cinnamon
4 eggs, beaten
1 cup vegetable oil
2 t. vanilla
1 qt. buttermilk

Mix dry ingredients into a big bowl. Add liquid ingredients. Keep covered in refrigerator.

To bake muffins, fill muffin cups 1/2 full. (Batter is very thick.) Bake at 400 for 15-20 minutes. Will keep for 6 weeks in refrigerator – but only if you can resist eating the batter, or cooking them every day!

(You can “healthy” these up by substituting wheat flour and wheat germ for some of the white flour and by using Total Raisin Bran, or a more high-fiber raisin bran cereal if you want to.  I’ve also substituted some of the sugar for Splenda on occasion, but the real recipe does actually make the tastiest muffins.)

This post is linked to Kim’s “Recipes to Run On”

About SmellingCoffee

I'm a Jesus-loving, husband-loving, family-loving minister's wife and mom to two college kids, making our home and serving our Lord in the Mississippi Delta. I study, teach, speak, and write for the greatest Boss in the universe. "Faith, Family, Food, Fun, and Living Life brewed in the fragrance of the knowledge of Jesus Christ in every place": That's what you'll find at


  1. Kim {Recipes To Run On} says:

    Happy Summer Jennifer to you and your family! Can you believe another school year has passed? We are on break now too! Thanks for linking these. They sound so good. I'm going to pop these in my WW calculator…. and am bookmarking this to try soon. A great breakfast/snack to make with my kiddos this summer. I love the idea of having fresh muffins in the morning with coffee. Have a great start to your break!!! {hugs}

  2. Yum. Thanks for sharing this. I was thinking maybe I could try them as mini-loaves and send to school w/ nice thank you cards to my sons' teachers. I just made a trial batch and they are so yummy – my kids agree!

  3. My Dad used to make these almost forty years ago. The only problem was that we couldn't prove the six-weeks 'cause they got used before then. I like the adaptability, too. This is a keeper recipe.

  4. So excited about trying these. I've been looking for a similar recipe. Nice to find a 'tried and true' one. Thanks!