If there is one indulgence that I love it’s making a freshly baked breakfast during the week. But seriously, who has time for that. This recipe (which will appear in my next book) is one that my mom made quite often growing up. It’s so simple and the batter keeps great for a few weeks and the muffins can bake in the amount of time it takes you to shower and get ready to run out the door.
There is one more little secret about this recipe – the main ingredient is cereal. No kidding! Raisin Bran is what is called for, but I just whipped up two batches for this week using Great Grains Cranberry Almond Crunch and Honey Bunches of Oats with Strawberries. So what’s your favourite flake based cereal? Here are a few suggestions, but feel free to get creative and let us know what you tried.
7.5 oz. Cereal (Raisin Bran or similar)
2 1/2 tsp. Soda
1 1/2 cups Sugar
2 1/2 cups Flour
1 tsp. Salt
1/4 cup Melted Margarine (Or Butter)
2 Extra Large Eggs
1/4 cup Vegetable Oil
2 cups Buttermilk
(grab the quart and whip up 2 batches)
1/2 cup chopped nuts
1 cup Dried Fruit
(Raisins, Cranberries, etc.)
Mix cereal, flour, soda, salt and sugar together in a large bowl or mixer. Add nuts and dried fruit if you choose to add these to your mix for extra punch. Next add melted butter, eggs, oil and buttermilk and mix until combined. Place in an airtight container and let sit at least overnight (these will keep for a week or two in the refrigerator).
Preheat the oven to 350 degrees and scoop up the desired number of muffins you’d like that morning (save the rest) and bake for 20-25 minutes.
I hope you enjoy this fabulous recipe! I know I’ll be baking off some muffins tomorrow morning and can’t wait.