Ever Ready Muffins...
These are great muffins and I thought I would share the recipe with you. I love it because they are super yummy, but also, get this, the batter keeps in the fridge for 6 weeks! Yep, you make the batter and whenever you want muffins, presto, in 15 minutes you have a nice treat for yourself, your family, company, or friends. It's great to have the batter on hand during the holiday season, 'cause there's enough cooking to do and it's nice to offer guests something hot for breakfast when you're not a morning person. They are very moist and taste as good cold as they do hot. really.
First, you mix the following in a large bowl: 15 oz of Raisin Bran (9 cups), 5 cups flour, 3 cups sugar, 1 Tablespoon+2 teaspoons of baking soda, & 2 teaspoons salt. You make a well in the center and add 4 beaten eggs, 1 quart of buttermilk, & 1 cup of oil. Mix and refridgerate overnight.
Now it's ready to bake. I use a scant icecream scoop to fill the greased muffin tins. (Make as many as you like, just return the remaining batter to the fridge for the next time.) Top with a Tablespoon of your preferred topping. Bake at 375* for about 15 minutes. Enjoy!
Toppings: Orange (our favorite) 1/3 cup grated orange peel, and 2/3 cup sugar. We just save our orange peels and throw them into a zip-lock bag in the freezer. I just pop them into the cuisinart and chop them til they're tiny.
Praline: 1/2 cup brown sugar, 1/3 cup flour, 1/3 cup butter(melted), 1 cup chopped pecans, 1/2 cup flaked coconut. We keep the prepared toppings in a tupperware container in the fridge.