Tuesday, May 29, 2012

Refrigerator Muffins

A friend was asking for breakfast suggestions. These muffins are the kind that you mix up the batter and keep it in the fridge for a few weeks, baking fresh muffins when you want them. You can bake a few in an oven or toaster oven, or I have had success filling cupcake papers 1/2 full of batter (I usually sit the cupcake papers in a custard cup or microwave safe muffin pan). Microwave until muffin looks dry. I can usually cook 2 for 70-80 seconds. It's a fast way to have a hot, healthy breakfast.

30 Day Bran Muffins
2 c. boiling water
2 c. 100% bran cereal (like All Bran)
1/2-1 cup butter or margarine
2 c. sugar
4 eggs
1 quart buttermilk
5 c. flour
1 Tbsp. salt
5 tsp. baking soda
4 c. bran flakes or raisin bran cereal
1 c. raisins (optional)
Pour the boiling water over the 100% bran cereal and set aside to cool. If desired, you can add a cup of raisins to the mixture to soften. Meanwhile, cream butter and sugar. Add eggs and blend well. Stir in buttermilk alternately with dry ingredinets, then stir in bran mixture and bran flakes. Bake in muffin cups at 350 degrees for 20 minutes or til baked, or can be baked in the microwave, about 2 minutes for 6 muffins. Batter may be stored in a covered container in the fridge as long as a month. Do not stir before baking. Makes 5-6 dozen

Refrigerator Oatmeal Muffins
4 cups quick cooking rolled oats
2 1/4 cups boiling water
3/4 c. vegetable oil
1 1/4 c. brown sugar
3 eggs, slightly beaten
3 cups buttermilk
2 1/2 cups whole wheat flour (white flour may be substituted)
1 1/4 c. all purpose flour
3/4 tsp. salt
4 tsp. baking soda
1 c. raisins (optional)
Measure oats into a large bowl. Pour boiling water over oats. If desired, about 1 cup of raisins may be added. Let cool about 10 minutes. Add oil, brown sugar, eggs, and buttermilk. Beat vigorously about 1 minute. Stir in flours, salt, and baking soda, stirring just until blended. Put into a 12 cup container with a tight lid. Store in refrigerator 2-3 weeks. Makes about 50 muffins. To bake, preheat oven to 375 degrees. Grease muffin cups or line with cupcake liners. Fill muffin cups 3/4 full. Bake about 25 minutes or until golden brown. Or put cupcake papers in microwave save muffin pan. Fill 1/2 full. Bake in microwave about 2 minutes for 6 muffins, until mufins look dry.

Applesauce Refrigerator Muffins
1 c. butter, softened
2 c. sugar
2 eggs
3 tsp. vanilla
2 cups applesauce
4 c. flour
1 tsp. cloves
2 tsp. allspice
3 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
1/2 cup chopped nuts (optional)
Cream together margarine and sugar. Add eggs and vanilla. Beat well. Stir in applesauce. Combine all dry ingredients. Add to creamed mixture. Mix well. Stir in chopped nuts, if desired. Can store covered in refrigerator for 2-3 weeks. Bake in greased muffin pans or muffin pans lined with paper cupcake liners. Bake at 400 degrees for 12 minutes, or until browned. Or line microwave safe cupcake pans with paper cupcake liners. Fill 1/2 full of batter. Bake in microwave, about 2 minutes for 6 muffins, or until batter appears dry.

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