Muffins….(and using what I have)

Yesterday was my baking day for my bread customers.   Well, I normally buy my eggs from one of my friends at the Farmer’s Market every Saturday morning.  She decided late last week that she needed a day off (this lady is such a neat lady, and is such a hard worker, I was very glad she was finally doing something good for her :)), so she called me and asked if I wanted her to deliver my eggs to me on Friday afternoon (which would have been out of her way), I told her “no, I can wait until Monday”…..   SO, I get the orders for my bread customers and 2 of the customers have ordered whole grain bran muffins with fruit and nuts, but I’m out of eggs.   I CAN do this, and don’t need to go to the store to buy a dozen eggs for a recipe that only calls for 4 when I know I’m getting my weekly order of 3 dozen eggs in just a few hours.    Did you know that there are several very good substitutes for egg in recipes for baking?   One of which is finely ground flax seeds blended with water….this is the substitute that I used (and when I tried the muffins this morning, I LOVED the taste that the flax seeds gives to the muffins, I may do this EVERY TIME I make these now!).

Anyhow, the recipe that I used this week is an adaptation of one that my mom used when I was a kid and that my grandma used when I was a kid (and would send us the muffins for Christmas every year).    I can remember my mom mixing this up in her HUGE tupperware bowl and putting the lid on it and putting it into the fridge for quick and easy breakfasts in the morning.

Here’s the original recipe, and the changes that I make are in {  }

Six Week Bran Muffins

15 oz Raisin Bran cereal {I use a natural brand of raisin bran, it has no additives or white sugar}

1 C. melted butter or oil {I use 1/2 cup natural apple sauce and 1/2 cup evoo}

1 1/2 C. sugar (more or less depending on your sweet tooth) {I use 1 cup of sucanat}

4 eggs, beaten {normally I use 2 whole eggs and 4 egg whites, this time I used 4 T. flax seeds finely ground then blended with a scant 1 cup of cold water}

1 quart buttermilk

5 C. flour {I used 2 cups freshly ground kamut flour and 3 cups freshly ground whole wheat pastry flour}

5 t. baking soda {I use 2 T}

2 t. salt

extra raisins {I used 1 cup dried cranberries and 1 cup chopped toasted walnuts}

Mix raisin bran, sugar, flour, soda and salt and extra raisins (and nuts) in a large bowl.   Add eggs, butter or oil and buttermilk and mix well by hand {being careful to not overmix, this will result in tough muffins}.

Fill greased muffin pans 2/3 full.  Bake at 375-400 degrees for 15-20 minutes or until brown {and they test done using a toothpick}.   Batter will keep in refrigerator for up to 6 weeks.

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3 Responses to Muffins….(and using what I have)

  1. Gail says:

    Oh I love that raisin bran muffin recipe! Haven’t thought of it in a long time but I have buttermilk I was wondering what to do with, maybe I should see about these. I like the changes you made, I probably can’t get a natural raisin bran cereal…we’ve been noticing how much sugar the regular one had in it!
    Did you use any eggs at all? or the flax replaced that? I think I have ground flax as well. I used to freeze these some when I did them before and would keep the batter in fridge til ready to bake…would that still work as well as freezing with the changes?

    Hi Gail,

    Yes, you can still keep the batter for these with the changes in the fridge, but I wouldn’t keep them for more than 2-3 weeks because of the applesauce. And yes, these muffins are absolutely freezeable. I didn’t use any eggs, just the flax seed egg replacement. The natural raisin bran cereal that I use is from Trader Joe’s, but I can get the Cascadian Farms natural organic Raisin Bran cereal at Target (not a super Target, our regular ol’ Target in their little grocery section) also. And if all else fails, see what you can get from 🙂 They do carry the CF brand there.

    Oh one more thing…..when I’ve wanted to make these and didn’t have any buttermilk, I have thinned some plain yogurt with a little bit of skim milk, and that works well too, but you don’t get the same flavor as you do from the buttermilk.



  2. Mari says:

    I think that’s the same recipe my Mom made and I remember it in a big tupperware container too. They are so good!

  3. Mommaofmany says:

    I have made these, but didn’t know you could refrigerate the batter for so long. Thanks for the tip!

    I use kefir in place of buttermilk in all my recipes. It has great flavor and adds the same tenderness as buttermilk.

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