Saturday, March 7, 2009

A Whole Lot of Muffins

This weekend I picked up a cool new muffin pan at Williams-Sonoma. It gives you bug muffins. Since I've been making muffins for my daughter just about every weekend I thought she would love to see some bug muffins.

For my first use of the new pan I decided to make Pumpkin Cream Cheese Muffins. My daughter had these at Thanksgiving when someone else made them. She loves pumpkin so it seemed like a good choice. These muffins are delicious. They also have a crumb topping (actually on the bottom with these muffins). This recipe will definitely be going into my book for future baking sessions.

Safeway had a great deal going on for Post Raisin Bran this week. Since I picked up a few boxes I decided to go ahead and make some bran muffins. I absolutely love bran muffins. As you can tell by my picture I couldn't even get a picture taken without taking a bite. They are delicious. The batter for this recipe is also supposed to last for 6 weeks in the fridge. I say supposed to because it has never lasted that long around here. We always use it up way before 6 weeks.

Here is the recipe for Raisin Bran Muffins:

15 oz. Raisin Bran cereal
2 cups Sugar
2 tsp. Salt
5 cups Flour
5 tsp. Baking Soda
4 Eggs
1 qt. Buttermilk
1 cup Oil

Preheat oven to 350.

Mix first 5 ingredients in a large bowl. In a smaller bowl mix together eggs, buttermilk and oil. Add liquid mixture to dry mixture. You must mix this by hand. Fill muffin pans. Bake 15 - 20 minutes. Store any remaining batter covered in the refrigerator. Batter should last 6 weeks in refrigerator.

I would like to note that Post really skimps on the raisins in their Raisin Bran. When I pull the batter out to make the rest of the muffins I will definitely be adding more raisins to it. These muffins are delicious warm with a little bit of butter. Yum!

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