Monday, August 17, 2009

Refrigerator Bran Muffins

The beauty of this recipe is that you can make the batter up ahead of time, store it in a covered container in the refrigerator, then bake as many fresh muffins as you want for breakfast.

Even as I type those words I have to wonder if anyone, anywhere, bothers with this sort of thing any more. I've always preferred cooking for breakfast rather than for supper, so I've never minded baking up a batch of muffins or pancakes or waffles for breakfast. Now that I am retired I have just continued the custom, only in progressively smaller batches.

But I have to wonder--am I the only one in the world who is still baking??

3 cups 100% bran cereal
1 cup boiling water
2 cups buttermilk
2 eggs, slightly beaten
1/2 cup vegetable oil
1 cup raisins or chopped prunes
2 1/2 tsp. baking soda
1 tsp. salt
1 cup of sugar or honey
2 - 1/2 cups flour

Mix the cereal with the boiling water in a large bowl. Let cool.

Add the eggs, buttermilk, oil, and fruit. Beat well.

Stir together the baking soda, salt, sugar, and flour. Stir into cereal mixture only until all is blended.

Use immediately or refrigerate (tightly covered) for up to 2 weeks.

Bake in well greased muffin tins at 325˚ for 25 minutes or until done. Makes about 3 dozen large muffins.

1 comment:

BdVdB said...

Recently I asked my coworker Jennifer if she had any recipes for me to include here on the blog. She replied, "But I don't cook; I just bake." This morning she brought in some pound cake.