Today in addition to making my countdown calendar and making a checklist for everything that needs to be done each day, I also made up a bunch of muffins (actually started those yesterday), and french toast for the freezer for next week for breakfasts. Thought I’d share two of the recipes for the muffins that I made.
The first one is for
Refrigerator Bran Muffins
My mom used to make a variation on these all the time when I was a kid. She always had the batter made up in the fridge for a quick couple of muffins for breakfast.
4 eggs
1 quart buttermilk
1/2 cup oil (I use extra virgin olive oil)
1/2 cup unsweetened applesauce
1 cup sugar (I use sucanat)
6 cups (10 oz) bran flakes with raisins (Raisin Bran)
1/2-1 cup dried cranberries or any other dried fruit…my mom used to use chopped dates…YUMM 🙂
5 cups flour (I use 2 1/2 cups whole wheat pastry flour, 1 1/2 cups unbleached flour and 1 cup rolled oats)
5 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
In a large mixing bowl, beat eggs, buttermilk, oil, applesauce and sugar. In another bowl mix together cereal, additional dried fruit, flours, baking soda and salt and cinnamon. Add to wet ingredients and be careful to not overmix. If desired, place in storage container with a tight fitting lid and store in refrigerator for up to 2 weeks. To bake, fill greased muffin cups two-thirds full. Bake at 400 degrees for 15-20 minutes or until golden brown. Serve warm. Muffin batter does not need to be used all at once.
Yield: about 3 dozen
One of the other muffins I made is Alton Brown’s Blueberry Muffins. The only variation that I make to his recipe is that I use 5 ounces of whole wheat pastry flour, and the other 7 1/2 ounces I use organic unbleached flour. Also, if I don’t have any plain yogurt, I almost always have vanilla yogurt, so if I am using vanilla yogurt, I decrease the sugar to 3/4 cup.
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