from Mary / IN MY KITCHEN

Six weeks of goodness

Postfrommary

You know how sometimes you get on a culinary "kick" and you make one recipe part of your list of usuals….and then sometimes you forget about them…..for a long time?

And then when you suddenly recall them or crave them, or find the recipe card all scrunched down in your recipe box and have that….Oh yeah…..these were good! moment…..Am I the only one who does that?

Here is one such recipe. I first started making these before we even had kids. The fact that the batter kept for 6 weeks was vital. Now,with many more mouths, they don't need to last 6 weeks. But it is so convenient. Make up the batter. Put it in the fridge. Scoop out some, bake it and have warm fresh muffins whenever. They are super moist and I would like to think all that bran gives them a push towards healthy. Give 'em a try. I don't think they will disappoint.

Six Week Bran Muffins

5 c. flour

5 t. baking soda

2t. salt

2 t. cinnamon

1 t. nutmeg

15 oz. box of Raisin Bran cereal (8 c.)

3 c. sugar

4 eggs

1 c. oil

1 quart buttermilk

2 t. vanilla

Beat eggs, oil, buttermilk and vanilla. Add dry ingredients and stir well. Add cereal last, mixing in well. Transfer to large plastic container with tight fitting lid. Store in refrigerator until ready to use. When ready to bake, don't stir batter. Dip batter out and fill paper lined or greased cups. Bake 20 minutes at 375 degrees. Batter keeps for up to six weeks in fridge.

Postfrommary

You know how sometimes you get on a culinary "kick" and you make one recipe part of your list of usuals….and then sometimes you forget about them…..for a long time?

And then when you suddenly recall them or crave them, or find the recipe card all scrunched down in your recipe box and have that….Oh yeah…..these were good! moment…..Am I the only one who does that?

Here is one such recipe. I first started making these before we even had kids. The fact that the batter kept for 6 weeks was vital. Now,with many more mouths, they don't need to last 6 weeks. But it is so convenient. Make up the batter. Put it in the fridge. Scoop out some, bake it and have warm fresh muffins whenever. They are super moist and I would like to think all that bran gives them a push towards healthy. Give 'em a try. I don't think they will disappoint.

Six Week Bran Muffins

5 c. flour

5 t. baking soda

2t. salt

2 t. cinnamon

1 t. nutmeg

15 oz. box of Raisin Bran cereal (8 c.)

3 c. sugar

4 eggs

1 c. oil

1 quart buttermilk

2 t. vanilla

Beat eggs, oil, buttermilk and vanilla. Add dry ingredients and stir well. Add cereal last, mixing in well. Transfer to large plastic container with tight fitting lid. Store in refrigerator until ready to use. When ready to bake, don't stir batter. Dip batter out and fill paper lined or greased cups. Bake 20 minutes at 375 degrees. Batter keeps for up to six weeks in fridge.

3 comments on “Six weeks of goodness”

  1. Mmmm, I love bran muffins! And yes, I often forget about fabulous recipes for months at a time and then wonder what I was thinking!!

  2. I do that all the time — suddenly remember something that I used to eat all the time but forgot about.

    These sound great. Thanks for the recipe. I’m not much of a baker so I think this will be just the thing having a handy stash of batter in the fridge.

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