Refrigerator Muffins
3 cups Raisin bran or bran cereal
2 cups buttermilk(I used the powdered stuff that you mix with water.)
1/3 cup canola oil
2 eggs, beaten
1/4 cup packed light brown sugar
1/4 cup sugar
2 1/2 tsp. baking soda
1 tsp. salt
1 cup flour
1 1/2 cup whole-wheat flour
Combine all the ingredients in large plastic or glass container and stir until moistened. Let batter sit overnight.
The next day, preheat oven to 400 degrees. Grease 6-cup muffin tin or more depending on how many you want to make. Fill to 2/3 full. Bake for 15-20 mins. until tops are lightly browned and firm on top. (In my oven I only did 15 mins. and they are just right but we are very dry that baked goods dry out quickly.) Store remaining batter in the refrigerator for up to 2 weeks.
I added some Crasins that I had on hand. I think they are pretty tasty. There are no preservatives and little sugar, I confess that I have a sweet tooth but, I still thought they were tasty, worth making again and not hard since the batter is made the night before. I personally hate to make breakfast in the morning so these are perfect for me. We will see if they hold off the hunger for the boys today. I am a bit afraid of our food budget in the coming years, "a fearful looking forward to" you might say.
