So, I set off on a mission to find the newspaper clipping of the recipe that she used. I know I have it somewhere.... but I couldn't find it. (Anyone who knows me, knows that organization is not my gift.) So, I found a recipe online, of course. It worked out for the best, because I'm excited I found Pinch of Yum, a Minneapolis food blogger. Her recipes look delicious! I'm quite certain this Mac & Cheese recipe will be tested out this weekend.
But I digress. This recipe says you can save the leftover batter in the fridge and microwave it in a mug when you want a muffin. I forgot to do that. Oh well, there's *just* enough room in my freezer for some muffins for me and the babes. Many raisin bran muffin recipes I looked at online called for buttermilk, which I NEVER have on hand. I like how this one provided a substitute of milk + plain yogurt.
|I'm slightly obsessed with taking batter photos, though they don't |
really show much about the recipe... but they do show
off my 1970s orange Tupperware flour and sugar canisters!
Pinch of Yum's Raisin Bran Muffins
- 1/2 cup oil
- 1 cup sugar
- 2 eggs
- 2 cups buttermilk (sub 1 cup milk and 1 cup plain yogurt)
- 4 cups Raisin Bran cereal
- 2 cups flour
- 2 tsp. baking soda
- 1 tsp. salt
- Mix in order and bake in muffin tin at 400 degrees for 12-20 minutes, depending on pan size. (My large muffin tin took about 18 minutes). Let cool at least 10 minutes. Top with butter and honey.
- Save leftover batter in the refrigerator. For individual servings, scoop into ramekin/mug and microwave for 1 minute.
|The finished result. I had mine with a healthy (?) dose of butter. Babies had theirs plain.|
They don't look like how I remember my grandma's muffins looking - I can picture hers being brannier and darker. But, they look and taste good, nonetheless!
|Eager to try it!|
|Nom Nom Nom|