Tuesday, November 23, 2010

It's time for muffins!

When this cold snap hit, I always bake something.  Turning on the oven for the productive reasoning of making a nutritious muffin AND warming up the kitchen is a WIN WIN !
This was todays recipe as I had a huge thing of buttermilk from a trip to a warehouse grocery store.  What I love is that the batter stays in your fridge and you can make just a few at a time, fresh each morning!

Six Week Refrigerator Bran Muffins

4 cups bran flake cereal
2 cups All-Bran cereal (the little bud kind)
2 cups boiling water....pour over the above and let sit
Cream together: 1 cup butter
1 1/2 cup white sugar ( i use less)
1 1/2 cup brown sugar
Add 4 eggs, one at a time, mixing well inbetween
Add 4 cups (1 liter) buttermilk
1/4 cup molasses
Mix the cereal and butter mix together.
Combine in separate bowl: 5 cups flour (try some whole wheat, etc)
2 tbsp baking soda
1 tbsp baking powder
1 tsp salt
2 cups raisins (my hubby prefers cranberries)

Mix all together, fill your muffins tins, bake at 400F for approx. 20 minutes.  Let sit in pan for 5 minutes after removing from oven.
Put the rest of your batter in an old ice cream pail or container and put in your fridge.  Great fast muffins whenever you want!
Sometimes I add frozen blueberries, etc right before cooking a fresh batch.  For some reason that I won't argue, my girls have always loved bran muffins!  It's a "regular" miracle!  ha ha

1 comment:

Kimberly said...

I love the idea of keeping the batter in the fridge till you need it. Brilliant! We're all about muffins in our house, but our favourite is whole wheat pumpkin chocolate chip. Mmm...now I want some...