Bran Muffins.

Wouldn't you love to quickly make from-scratch muffins any morning of the week?  If you're like me most weekday mornings are not conducive to baking.  But, what if you could grab some batter from the fridge, spoon into muffin tins, place in the oven, and come back 15 minutes later to a warm breakfast?  That is what I love about this recipe.

Another thing to love: the batter keeps (and improves in flavor) for 4 weeks!!  That being the case, there is no need to bake all the muffins at once.  Do you have a family of 4?  Bake 4 muffins!  Taking them to the office?  Fill up the muffin tin!

Bran Muffins.

(Recipe slightly adapted from Nicole)

6 cups Raisin Bran Cereal

5 cups flour

3 cups sugar

5 tsp baking soda

4 eggs (beaten)

2 tsp salt

4 cups sour milk (Created by adding 1 tablespoon lemon juice to 1 cup milk and letting sit for 2 minutes.  You could also use buttermilk as indicated in the original recipe)

3/4 cup vegetable oil

2 cups dried fruit (raisins, craisins, cherries - this is a great opportunity to clean the cupboard of partial bags)

Combine flour, sugar, cereal, soda and salt in a large bowl. Mix well. In a separate bowl, combine sour milk, oil, and eggs.  Whisk well. Pour liquid mixture into dry mixture and stir just until blended.  Mix in dried fruit.  Place in a tight-sealing container in the refrigerator overnight. Without stirring, spoon batter into pans.  Bake in a 400 degree oven for 18 minutes or until a toothpick comes out clean.  Cool slightly in muffin tin and enjoy warm with a slab of butter.  Mmmmmm. 

Remember:

The batter will keep for four weeks and improves over time.

Do not stir at anytime after refrigerating; this includes when preparing to bake muffins.

You will need a fairly large sized container...so plan accordingly...I've been without a container for months, but am happy to report I've finally purchased a replacement container and I can start making these on a regular basis again!