A Month-full of Muffins

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

4 eggs

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.
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