During a lot of the recipes I post, I do a good bit of rambling between the recipe directions. Today though, I shall spare you from that scary, rambly part of my brain and just post some pictures and the recipe itself. (Don't worry. The rambling will be back in the next recipe!)
This recipe is one of my favorites because you can keep the batter in the fridge for up to six weeks (hence the recipe’s name) and just scoop out the batter you need. Which basically means you can have made-from-scratch-fresh-from-the-oven muffins with very little effort. How wonderful is that?
Here are a few pictures of the process. The complete recipe is at the end.
15 ounce box Raisin Bran or bran flakes 2 1/2-3 cups sugar (Could cut the sugar quantity quite a bit, if desired.) 5 cups flour 5 teaspoons baking soda 2 teaspoon salt 1 1/4 cups Crisco or 1 cup vegetable oil (for lighter muffins) 4 eggs 4 cups buttermilk
1. Combine the first five ingredients, mixing together until large lumps remain.
2. Add Crisco or oil, eggs and buttermilk. Stir together well but do not over mix.
3. Place in a sealable plastic container under refrigeration until ready to use (or overnight).
4. When needed, scoop out the amount required and ladle batter into greased or sprayed muffin tins. Fill any unused muffin wells 1/4 of the way with water. If batter becomes too thick, stir in milk, buttermilk or melted butter until a good muffin batter consistency is achieved.
5. Bake at 375°F degrees for 20 minutes or until golden brown. You can also bake these in mini muffin pans for about 12 minutes. Makes four dozen or so muffins. Batter will keep for several weeks in refrigerator. (Note: After a couple of weeks, the top of the batter will turn dark; just stir the batter before putting into tins.)
You can add a variety of toppings before baking: Brown sugar, raisins, Craisins, chopped pecans, walnuts, peanuts, macadamia nuts.
I add nuts to some (which Steve and I love) and sprinkle cinnamon on others.
Yesterday I made the muffins for Sunday lunch and tried to think of something Christmas-y to sprinkle on them.
“Voila!” thought I. “I shall sprinkle green sugar on top of a couple muffins so that I can usher a festive muffin look to our table.”
And how did that work out? Not so much.
I was taking the muffins out of the pan when Sarah walked by. She stopped dead in her tracks and said, “Mom! Those muffins have mold growing on them.” Since that wasn’t quite the effect that I was going for, I think it’s safe to say that the green sugar topping can probably be nixed.
Before I close, let me give you a quick update on our “third child.”
Snowy continues to not feel well; he’s thrown up, been shivery on and off, and still has that “I don’t feel good” look in his eyes. (You know, that particular look that mothers everywhere can recognize in a single split second.)
He’s still drinking way more water than usual and drinking it in a frantic manner, like he just can’t get enough of it.
It’s just going to be a long two weeks while we wait on the follow up visit and the vet’s prognosis. In the meantime, we will spoil him (even more than he already is) and treasure the moments.
Oh, and one more thing?
Snowy asks if you’d please continue to pray for him and for our whole family. 'Cause we're all a little sad right now . . .