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I write about about being a 40-something mum of six wonderfully exasperating children, attachment parenting, my adventures in the kitchen, and whatever else comes to mind. 


Recipe: 4-3-2-1 Refrigerator Muffins

Recipe: 4-3-2-1 Refrigerator Muffins

Now that we are a family of 6, regular-sized muffin recipes don't cut the mustard. A dozen muffins will disappear over breakfast, and the kids will still be looking for more. This recipe make 5 dozen, which keeps us going for a few days.

If you don't want to make them all at once, you can keep the extra batter in the fridge for up to 6 weeks for muffins "on demand".

Here's how you make them:

  • 3 cups All Bran cereal
  • 3 cups natural bran flakes
  • 2 cups raisins
  • 2 cups boiling water

Combine cereal, bran flakes, raisins, and boiling water. Stir and let sit until lukewarm.

  • 1 cup butter
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup fancy molasses
  • 4 eggs
  • 1 Litre buttermilk

Cream together butter and sugar. Add molasses. Beat in the eggs one at a time. Add buttermilk and the cereal mixture.

In a large bowl, sift together:

  • 3 cups all-purpose flour
  • 2 cups whole wheat flour
  • 2 tbsp baking soda
  • 1 tbsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp salt

Add to batter and stir to moisten.

Grease muffin tins or line with wrappers. Fill cups 3/4 full. Bake muffins at 400F for 20-25 minutes. Allow to cool slightly before removing from pan.

Place excess batter in air-tight container and refrigerate for up to 6 weeks. Makes 5 dozen muffins.

More Than Tolerance

More Than Tolerance

Recipe: Lemonade Cake

Recipe: Lemonade Cake