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.