Six-Week Bran Muffins

This recipe brought back a lot of memories when I came across it in my old recipe notebook.  I think this recipe is about 20 years old because I remember it being really popular among many of my friends when my kids were very young.  This recipe makes a huge batch of batter that you store in the fridge for up to six weeks.  When you are ready for a quick and easy breakfast, just make however many you want, serve with some fresh fruit and you are ready for the day.  These muffins are incredibly moist and flavorful and when you have a batch in the fridge, you always have something to serve surprise visitors.

1 12 oz box Raisin Bran cereal

2 tsp salt

3 cups sugar

5 cups flour

5 tsp baking soda

4 eggs, beaten

1 cup vegetable oil

1 quart buttermilk


In a large bowl, mix the cereal, salt, flour, sugar and baking soda.  Add eggs, oil and buttermilk to mixture.  Mix well and put in a large covered container. You can store this mix in the fridge for up to six weeks.  When ready to bake, heat oven to 400 degrees and fill greased muffin pans 2/3 full; bake for 15-20 minutes.  They can also be baked ahead of time and frozen in zipper top bags.

Honey Yeast Rolls

We don’t eat much bread in the Hughey household these days, but when we do, we like it to be delicious and made from scratch.  Bread making is an art and a skill that must be learned through practice.  Once you master the art of bread making, it is a very addictive and rewarding hobby.  My trusty old Kitchen Aid Stand Mixer sure comes in handy for this recipe!


1/4 cup warm water (100° to 110°)

1 (1/4-oz.) envelope active dry yeast

1 teaspoon honey

1 3/4 cups milk

2 large eggs, at room temperature

1/2 cup butter, melted and cooled

1/3 cup honey

3 teaspoons salt

1 1/2 cups all-purpose flour

5 cups whole wheat flour

1/2 cup butter, softened

1/4 cup honey


1. Combine first 3 ingredients in a small bowl, and let stand 5 minutes or until mixture bubbles.

2. Meanwhile, heat milk in a saucepan over medium heat 3 to 5 minutes or until 100° to 110°.

3. Stir together warm milk, eggs, and next 3 ingredients in bowl of a heavy-duty electric stand mixer, blending well. Add yeast mixture, stirring to combine. Gradually add 5 cups flour, beating at medium speed, using paddle attachment. Beat 3 minutes. Cover with plastic wrap, and let stand 1 hour.

4. Uncover dough, and add remaining 1 1/2 cups flour, beating at medium speed 5 minutes. (Dough will be sticky.) Transfer to a lightly greased large mixing bowl. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

5. Punch down dough. Turn dough out on a well-floured surface, and roll into 28 (2 1/2-inch) balls (about 1/4 cup dough per ball). Place balls in 4 lightly greased 9-inch pans (7 balls per pan). Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

6. Stir together 1/2 cup softened butter and 1/4 cup honey.

7. Bake rolls at 400° for 10 to 12 minutes or until golden brown. Brush tops with honey butter. Serve with remaining honey butter.