One Sunday when I was still pregnant, I made a list of my priorities. Since I wasn't working and had all the time in the world, I was used to getting stuff done on my time schedule. I knew this was about to change, and so I decided that I needed to get my priorities straight. I listed a few things that needed to get done every day for me to feel like myself (things like going outside and having clean floors--have you seen my giant furball of a dog??), and things that weren't as important, and maybe never needed to get done (things like watching tv or doing my hair...I mean, I brush it, but you know, doing it is another story). One of the things that made it on the important list was having good, nourishing food to eat, preferably baked by me.
Now, I was no expert on having babies, but I suspected that there wasn't always a lot of time for baking.
That's why these muffins are magic. You mix up a big bowl of batter and it can live in the fridge for a month while you scoop out enough batter for a few muffins every day. Magic!
These muffins have been my best friend the past few months and it's high time they made their debut on the blog.
30 Day Bran Muffins
from Favorites by Grace Ivory Little & Jane Ivroy Metcalf
4 cups All-Bran cereal
2 cups boiling water
1 cup butter
2 1/2 cups sugar
1 quart buttermilk
5 teaspoons baking soda
1 teaspoon salt
5 cups flour
2 cups Bran Flakes cereal
Pour boiling water over All-Bran cereal and let it sit. Cream butter and sugar; add eggs then dry ingredients alternating with buttermilk. Mix in All-Bran and water mixture. Last of all, stir in Bran Flakes. Bake at 400 degrees for 15 minutes in a greased or paper-lined muffin tins.
My favorite way to eat them is with blanched, slivered almonds piled on top before baking. Makes them nice and crunchy! You can also add chocolate chips, fruit, or anything else your heart desires.