The beauty of this batter is that it keeps for about a month, so you can whip up a batch on the weekend, and then make a couple or three muffins each morning. You get a freshly baked muffin each day for about the same amount of energy as putting a PopTart in the toaster. Slap some batter in the muffin pan, finish reading the paper or applying hair products or pack your lunch or have a cup of coffee, and then twenty minutes later, you have a muffin to take to work or pop in your kid’s lunch pail.
The recipe makes 4 dozen — cut it in half if that’s too many for your family for a month.
8 cups of Raisin Bran cereal (one 14 oz box)
5 cups flour
3 cups sugar
5 teaspoons baking soda
2 teaspoons salt
4 cups buttermilk
1 cup oil
1.5 cups dried cranberries
1. In a large bowl, combine the dry ingredients: the cereal, flour, sugar, baking soda, and salt. In a separate bowl, combine the wet ingredient (buttermilk, oil, and eggs) and whisk until smooth and completely blended. Pour the buttermilk/eggs/oil mixture into the cereal/flour/sugar/baking soda/salt bowl and gently stir until just blended, and then fold in the cranberries.
2. Place in a tightly sealed container and refrigerate overnight. Important: do not stir the mixture again. When you need some batter, spoon from the top — do not remix the batter.
3. Preheat the oven to 400º. Grease muffin pan and spoon in the batter. Bake 18 minutes (check the first time with a toothpick). Cool in the pan for a couple of minutes, then serve warm or throw ‘em in your lunch box.