With school well underway, there continues to be the challenge of coming up with quick and easy breakfast ideas. Here is a muffin recipe that you make once and bake fresh any time in the next several weeks. This is because the recipe is really huge.
It makes 52 muffins, but you don’t have to make them all at once. The batter can keep in the refrigerator in a tightly covered bowl for up to six weeks. You bake only the number of muffins you want – one muffin or several at a a time.
Six Week Muffins
1 (15 oz) package bran flakes with raisins
5 cups flour
5 teaspoons baking soda
2 teaspoons salt
2 1/2 cups sugar
4 eggs, beaten
1 cup vegetable oil
4 cups buttermilk
Nuts, if desired
In a very large mixing bowl, combine cereal, flour, baking soda, salt and sugar. Beat eggs in another bowl. Add oil to eggs. Gradually add oil-egg mixture and buttermilk to dry ingredients. Stir only until dry ingredients are moistened. Batter will be stiff.
To bake, preheat oven to 375 degrees F. Grease muffin cups or use paper liners in muffins cups. Fill cups 2/3 full with batter. Bake about 15 minutes, or until muffins are lightly browned and spring back when lightly touched.
Muffins are always best served hot. Serve them with fresh fruit and a glass of milk. This is a good way to start the school day – or any day.
