Saturday, October 13, 2018

Six-Week Raisin Bran Muffins

Now here's something I don't think you see too much anymore--six-week refrigerator bran muffins.

And that's a shame really.  Granted the recipe makes a huge amount; you will definitely have to find your very biggest bowl to mix it and a good amount of space in your fridge to store it (at least in the beginning), but the convenience and specialness of homemade, hot raisin and bran muffins with melted butter is something you just can't buy at your local coffee shop.

Perhaps it's me because I'm getting older, but I value those quiet moments at home, not standing in line with twenty-five other non-morning, likely grumpy people, grins.  And if you're in that morning grump slump, we all know how annoying it can be to have that little bluebird of happiness just chirping merrily away.  So much better to be at home, get one's footing, and then go out and face the world.  These will help.

Six-Week Raisin Bran Muffins

1 (15 ounce) box Raisin Bran cereal (about 9 cups)
3 cups sugar
5 cups flour
5 teaspoons baking soda
2 teaspoons salt
4 large eggs, beaten
1 cup vegetable oil
1 quart (4 cups) buttermilk
1 1/2 teaspoons cinnamon

Mix cereal with raisins, sugar, flour, soda and salt in a very large bowl. Add oil, eggs and milk. Allow to rest before use.  Fill muffin tins 2/3 full and bake at 400 degrees for 18-20 minutes.

Store in a covered container and use as needed.

COOK'S NOTE:  Yep, this does in fact last six weeks.  I stirred the batter off and on in between, sniffing to make sure that it was still okay.  I could make six muffins or a dozen, whatever time and appetite allowed.

Saturday, October 6, 2018

There's Nothing Like Corn, Corn, Cornmeal Pancakes in the Morning

I'm still kind of laughing about this.  Sweetie Pie, who is the meat eater in this household, put back his ham steak to grab some more cornmeal pancakes.  Just when you think you've seen it all and miracles never happen on a Sunday morning, this happens.

We love pancakes and eat a lot of them for weekend breakfasts.  I've shared my favorite pancake recipe here.  Sweetie Pie grew up with cornmeal pancakes; I had never heard of them until I met him. I've made cornmeal pancakes in the past, usually they included a can of corn, but I'm thinking this my new favorite recipe and will be retiring the other.  


3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1 1/3 cup buttermilk
2 tablespoons honey
1 1/2 tablespoons butter, melted
pancake syrup of choice

In a medium sized bowl, combine the cornmeal, flour, baking powder, baking soda and salt.  Whisk to combine.

In a large measuring cup beat together the eggs, buttermilk, honey and butter.  Add to the cornmeal mixture and stir but do not overmix.

Heat a griddle or large cast iron skillet over medium.  Give a light coating of cooking spray or oil.  Ladle 2 tablespoons of batter for each pancake, gently swirling the batter to make into a nice circle.

Fry until bubbles appear, about 2 to 3 minutes each side.  You're probably going to make this in batches so have a baking sheet on standby and oven preheated at lowest possible temperature, to transfer the pancakes to while preparing the rest of them.

COOK'S NOTES:  I used an electric fry pan, set it at 350 degrees Fahrenheit, and I found it cooked them too fast on the outside.  I reduced the heat to 325 degrees Fahrenheit and wiped out some of the oil, and they came out much nicer.  I use a little stainless steel gravy ladle to scoop out the batter, pouring it into a circle and using the side of the ladle to even out the edges and thickness.