Wednesday, August 30, 2006
Making mornings easier...
Most of the time, we do our mornings in shifts. I leave for work around 6 or 6:30, and J doesn't get up until later. For me, breakfast is often cereal or a smoothie. These muffins are great because the batter stays in the refrigerator until I need it. I just scoop out however many muffins I want to bake that morning and-- voila! Freshly-baked, homemade muffins.
1 (15 oz) package of raisin bran
2 c sugar
1 c oil
5 c flour
5 t soda
2 t salt
1 qt buttlermilk
Combine all ingredients; store batter in refrigerator. Bake muffins 15 minutes at 400. If not baking full pan of muffins, add water to the empty tins.
Note: Step up the fiber content even more by substituting flaxseed poweder for some of the oil.
So there you have it, a busy morning treat and two bonus tips. Works for me! Now go see Shannon and her treasure trove of tips.