My friend Pam gave me this recipe.
It's a very cool process, make the batter ahead of time, cover it and keep it in the fridge, then bake muffins fresh every morning!
The batch makes 24 muffins, however she bakes 4 each morning in her toaster oven, so this one batch can last all week. She says it keeps for weeks, but never lasts that long.
Think of the possibilities!
It's a great time saver, you can do the batter ahead, and then it makes life easier in the morning. Brunch guests, fresh baked treats for your co-workers coffee break or for the holidays. I can imagine popping a batch of these in the oven for Christmas morning, to snack on while you are enjoying the early morning festivities, something to hold you over until the real sit down breakfast is ready.
(Sorry to confuse you, but I pictured the sour cream by mistake- LOL)
Ingredients
1 1/2 cups of sugar
1/2 cup butter
1/2 cup butter
2 eggs
1 1/2 cups flour
1 cup whole wheat flour
2 1/2 teaspoons baking soda
1 cup whole wheat flour
2 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups buttermilk
1 cup boiling water
3 cups All Bran cereal
3/4 cups raisins (or dried cherries, dried blueberries or cranberries)
3/4 cups chopped walnuts
Pour hot water over All Bran and let set to cool.
Cream shortening and sugar, add eggs and mix well. Mix
together with a fork the flour, salt, soda. Add alternatively the buttermilk
and flour mixture. Blend in cooled All Bran, add raisins and walnuts. Batter
can be used immediately or stored in the refrigerator for up to 5 weeks. Cover
tightly until ready to use. Spoon batter from container without stirring into
greased muffin pan (or use muffin papers). Bake at 400 degrees in a preheated
oven for 20 minutes.
No comments:
Post a Comment