Today is a “snow day”. Now, even by ridiculous Virginia snow day standards, this is a joke. Yes, Texas, the roads are a little icy, but the snow was melted and gone by 11am. But since I didn’t have to go to campus to teach, I’ve been spending my day making a blanket fort in my bed , cleaning the apartment from top to bottom, doing my taxes, and thinking about baking.
While looking through my family cookbook, I realized that I’ve never made a muffin recipe on here. And that has to change.
So here is a classic muffin recipe from my childhood that is perfect for baking a few muffins at a time. The batter keeps really well in the fridge (air-tight container!) for up to 6 weeks and my mom always used it to make a few fresh muffins before we’d leave for school. Plus, it is a fairly healthy muffin to help in the fight against muffin tops everywhere.
No 3-day weekend is complete without muffins.
Refrigerator Raisin Bran Muffins (makes 12 muffins)
1/2 cup regular raisin bran cereal
1 1/4 cup flour
2/3 cup sugar
1 1/4 tsp baking soda
1 egg, beaten
1 cup buttermilk
1/4 cup vegetable oil (can sub apple sauce if you have it on hand!)
In a large bowl, combine cereal, flour, sugar, and baking soda. In a separate bowl, combine eggs, buttermilk, and oil. Mix well. Add to bran mixture and stir until just moist. Use immediately or store in refrigerator for up to 6 weeks (buttermilk helps preserve the batter, as well as a cold fridge and a tight seal on your container). To bake, fill greased muffin cups about 2/3 full and bake at 400* for 15-20 minutes.