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Six Week Bran Muffins

You might be thinking this is the old original recipe that we've all had for years...and you are right! Sometimes it's good to pull out an old favourite and jazz it up a bit, or bake it in different shapes and sizes. This is a large recipe, but disappears faster than the 6 weeks it can last. Adding dates to this old standby makes them even more moist and tasty.
I use Anneliese's Sticky Sauce when I want to make some of them a little sweeter and stickier.
Once you've made the muffin mix, you can bake up just several or a whole pan at a time. Try poking a few frozen blueberries into the batter just before baking or grating some orange rind into the batter.
All variations freeze well.
  • 3 cups bran buds (I use All Bran Cereal, Kellogg's brand)
  • 3 cups bran flakes
  • 2 cups boiling water
  • 1 cup butter
  • 1 1/4 cup white sugar
  • 1 1/4 cup brown sugar
  • 4 eggs
  • 4 cups buttermilk
  • 1/3 cup molasses
  • 5 cups flour
  • 2 tablespoons baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/4 cups dates, chopped fine
  • 2 tablespoons water
  1. Stir bran buds and flakes together in a large glass bowl. Pour bowling water over them and allow to sit.
  2. In another large bowl cream butter and sugars together. Add eggs, buttermilk and molasses and beat well.
  3. Add bran mixture and mix well.
  4. Measure all dry ingredients into another bowl and stir to combine.
  5. Add dry mixture to to bran and buttermilk mixture and stir or mix to combine.
  6. Put chopped dates and last amount of water into a microwavable bowl. Cook in microwave for 1 minute. Take out and stir well. Mixture will get pasty. You may need to put it back in for 30 seconds. Don't over cook as they will burn. 
  7. Add cooked date mash to batter and stir well to combine.
  8. Store whole mixture in a well sealed container and place in refrigerator. Give the mix a little stir when you are ready to bake some muffins. If adding in some extra fruit or zest, put some of the mix into a small bowl and stir in the extras. The mix will be good for up to 6 weeks if kept well sealed and in refrigerator. 
  9. Choose the size of tins. Spray lightly if not using a liner. For regular size muffins, fill cups to 2/3 full and bake at 400ºF for 15-18 minutes. Ovens vary so check with a toothpick. If using mini muffin tins, bake at same temperature but check at 10 minutes. 
Sticky Sauce method: (for 12 regular size muffins)
  • 4 tablespoons butter
  • 4 tablespoons brown sugar
  • 4 tablespoons maple syrup
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla
  1. Put all ingredients except for vanilla in a small sauce pan. 
  2. Stirring constantly bring to a light bowl until sugar has melted. 
  3. Remove from heat and stir in vanilla.
  4. Grease muffin tins and then divide mixture between 12 muffin cups. (these don't work with paper liners)
  5. Put muffin batter right on top of the sticky sauce. Filling to 3/4 full. 
  6. Bake as directed above. Remove sticky muffins upside down to a cooling rack immediately after baking. 
This is where I bake and family and friends young and older gather. As you can see it's small and cozy, but spills over into a casual living space with a cozy fire place...and yes, you can take your 'cup of stuff and a thing' into there and put your feet up, or sit at the island. I may put you to work with a cutting board and sharp knife if you sit there. 


  1. So you put the sticky sauce in the bottom of the muffin tin and then the bran batter next??? These intrigue me....

  2. What are Bran Buds? My family enjoys bran muffins, but I will try your recipe for a change! Thanks

    1. I use All Bran cereal by Kellogg's.

    2. Post Cereals makes them Grape Nut Buds. Kellogs makes the Grape nuts Linda Walmer

  3. how many regular size muffins would this big batch make? I want to make sure we will eat that many in 6 weeks even though I see they can be frozen, still curious as to how many dozen it makes.

    1. This recipe makes 4-5 dozen regular size muffins. Pan size and how full you fill the cups makes that little bit of difference in the yield.

  4. Such an interesting way of making the muffins... My favourite.. so I must give it a try.. Thank You for sharing .


  5. When you say, "bran flakes", do you mean a boxed cereal such as Kellogg's All Bran Flakes, or do you mean a package of wheat bran?

  6. Hi Lorrie, I use the boxed cereal...Kellogg's All Bran:)

    1. Kellogs Bran Flakes and Kellogs All Bran? Right?

    2. I'm wondering the same thing. Does she use two kind of boxed cereal?

    3. Yes, All Bran which is flakes and Bran Buds which are little harder pieces. Flakes most often come in a clear bag, and Buds in a cereal box. I sure hope that helps.

  7. Thank you for this recipe. I have a batch of them in the fridge right now and have baked them twice over the past couple of weeks and they are spot on. I just wanted to make sure the buttermilk is still 'good' after a few weeks since the expiration date has now passed. I'm sure this was taken into consideration but just wanted to make sure it was ok to use the real stuff rather than in powdered form...yummy !

  8. Just to reassure you - Buttermilk keeps months longer than the expiration date. It's good until you see mold in the carton!! I think I've still used it up to 3 months after the expiration date!

    1. I wanted to say the same thing. I never worry about buttermilk going bad - unless there is mold. You do not need to be concerned about it in the batter. I would assume you would use the batter up within a month or so.


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