This morning was such a pretty one – nice enough for Hubbie and I to enjoy our morning coffee on the deck…usually our deck is best enjoyed in the afternoon. And what would have been perfect with that morning drink?? A fresh homemade muffin straight out of the oven…with just a bit of butter melting over the middle!!
Sounds yummo to me – but making homemade muffins always means baking a dozen….and I only need one (or two!) but you can’t just make one!! UNTIL NOW…..
I’m tellin’ you, I learn the coolest things in blogland!! Jennifer at http://smellingcoffeetoday.blogspot.com/ has such an enjoyable blog – you really should check it out – and not too long ago, I got this recipe from her for Six Week Bran Muffins! Yep, you make up the batter and it keeps in the fridge for six weeks – and you can make as many…or as few..muffins as you need!! How cool is that??
And, trust me – that are delicious!! I even made two last evening when my daughter stopped by on her way home – she loved ‘me too!! I did half the recipe because I don’t think I have anything big enough to mix up all that batter or store it in my fridge…but halving worked great! Hope you try ’em soon!
Six Week Bran Muffins
15 oz box Raisin Bran Cereal
3 cups sugar
5 cups flour
5 t. baking soda
2 t. salt
4 eggs, beaten
1 cup vegetable oil
1 qt. buttermilk
1 t. nutmeg
1 t. cloves
1 t. cinnamon
Mix dry ingredients into a big bowl. Add liquid ingredients. Keep covered in refrigerator.
To bake muffins, fill muffin cups 1/2 full. (Batter is very thick.) Bake at 400 for 15-20 minutes.
Will keep for 6 weeks in refrigerator.
(You can “healthy” these up by using wheat flour and Total Raisin Bran if you really want to.)