Southern Spirit Hunters
Gardening => In The Kitchen => Topic started by: Tina on Mar 10, 2010, 09:54:25 AM
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This says it makes 48 muffins but I think I get more standard size out of it.
SERVES 48 , 48 muffins
Ingredients
* 2 1/2 cups white flour
* 2 1/2 cups whole wheat flour (I am using 4 cups of whole wheat to 1 cup all purpose)
* 2 teaspoons cinnamon
* 3 cups sugar (I am trying part raw and part honey today, I have subbed with part molasses before)
* 5 teaspoons baking soda
* 2 teaspoons sea salt
* 4 eggs, beaten
* 1 quart buttermilk (milk with lemon juice today)
* 1 cup oil
* 15 ounces Raisin Bran cereal (I rarely use raisin bran just bran flakes, I am subbing a cup of steel cut oats for some of this)
Directions
1. Mix well together everything, EXCEPT raisin bran.
2. Then fold in raisin bran.
3. Grease muffin tins. (I use paper)
4. Bake 20 minutes at 400F degrees..
5. Keeps six weeks in refrigerator. (And is actually better after resting. But I have never kept it 6 weeks)
6. Scoop out what you need for a day or two and put it back in the fridge
7. These also bake up and freeze well but my freezers are stuffed!
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Are you storing the raw dough or the baked cupcakes, Tina? :ScratchHead:
I like bran muffins... :licklips:
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Thank you, Tina. The muffins are good for 6 weeks refrigerated or the dough is? Let us know how your modifications turn out!
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The recipes all say the dough is storable for 6 weeks. I have stored it for up to a couple of weeks. I would worry too much storing it longer. With eggs and things in it that would worry me. But even with my small family it doesn't last too long. It does turn grayer with storing but is still good. It is a very thick batter that you can stand a spoon in for a while.
Jonni was a very picky eater and she loved these. I took them for a lot of school functions and they were loved by picky eaters everywhere.
You can freeze the cooked muffins and zap them for a few seconds to have instant breakfast.
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My modifications of this are legion. I have added blueberries, bananas a lot of dried fruits or dates. I don't think I have added nuts but you can. I happen to like mine nut-less and soft. But today I added steel cut oats (soaked overnight) and those came out as crunchy nutty like pieces, Not bad at all. Wheatgerm also does that, adds a nut-like texture. My next batch will include some sunflower seeds because I have some raw ones I want to soak and roast. So after I do that I will add them to some of my current batter and bake.
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Ah, and you need a very large bowl for this.
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Thank you, Tina. I bought some raw sugar at the store today. Can I just use the same amount in place of granulated sugar?
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Yes, it goes the same measurements.
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Thank you.
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What kind of oil do you use, Tina?
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I planned on using butter, melted. Adding it at past the last minute like I did today, I used the corn oil I had on hand. I plan on finishing up my corn oil and looking for better alternatives.
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I am definitely going to try using coconut oil. See how we like that. Maybe I will try these with it.
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Good recipe, thanks Tina.
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ok, made these tonight. with raisin bran and put pecans it in. with some of the steel cut oats. wonderful. even scott ate them and he hates raisins and doesn't like nuts in anything.
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Good additions! Glad they went over well.
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Hmmmm, good idea on using the pecans.
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my only problem with them is eating too many. i've had 2 tonight for dessert. 2 for breakfast. 2 for lunch, 2 for after work snack. my only defense is that i made them small.
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Bumping for Dianna
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Thank you, Tina.... :NewHug:
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Dianna, make a half recipe of these and have it in the fridge when you are expecting your granddaughters over next. They will enjoy filling the pan and then eating them a few minutes later.
I halved the recipe last night and baked a dozen this morning. They are half gone.
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Sounds like a wonderful idea to me, Tina. Thank you... :grinnnn:
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Yummm going to have to make theses!!
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I've been wanting some of these. I thought I emailed the recipe to myself and I didn't. So here I am to do it now.