Early Spring Sunrise Snow on the Silo

Sunday, April 3, 2011

From the kitchen......

A flat of basil seedlings, waiting on spring.

I like to cook, not the 'Mastering the Art of French Cooking' cooking, at least not every day. I really like simple, yummy food. Meals that make good use of my stockpile and garden. Meals that you cook once and eat twice, maybe even three of four, times.

Since I am starting to work out of the house again part-time I really need to find time savers. I don't like processed foods from a can or a box and try to watch out for sodium and artificial ingredients.

Breakfast is always a tough one for me. I was looking for something to do with the ridiculous amount of cereals I have stashed and remembered a recipe I used to use to make muffins with Raisin Bran cereal. I happened to have a box of Raisin Bran Crunch that we were not fond of and had some buttermilk in the fridge so I made up a batch. The recipe is available from

1 (15 oz.) box Raisin Bran
2 1/2 c. sugar
5 c. flour
5 tsp. soda
2 tsp. salt
4 beaten eggs
1 c. vegetable oil
1 qt. buttermilk

Mix dry ingredients together, add beaten eggs and buttermilk and oil. Fill muffin tins almost to top.

Bake at 400°F. for 15 minutes. They will be dry if baked too long.

I KNOW! It makes a huge batch, but I just bake what I need and then keep the remaining batter covered in the fridge. Fresh, hot muffins in just the time it takes to bake them in the oven. It really will keep 4 - 6 weeks. They are actually better after the batter rests a day or two.

You really can have fresh baked muffins whenever you want!

I'm planning on taking a dozen into work with me, may as well start working on my job security right away!