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 From the Cardiologist's Wife: Raisin Bran Muffins When I have company coming, I like to do as many things ahead of time as I can so I can relax and enjoy everyone. Easter is March 31 and since many of you also have family or friends spending the weekend, I’m sharing a great muffin recipe. You can whip these up in about 15 minutes and store them in the refrigerator until you are ready to bake them. I originally got this recipe from my mother-in-law but I have tweaked it just a bit to make it healthier. I reduced the sugar by a half cup but you could probably cut another 1/4 to 1/2 cup since the cereal has plenty of sugar as well. Instead of 5 cups of all purpose flour, I use 3 cups of all purpose and 2 cups of whole wheat flour for the extra protein, fiber, calcium and other minerals. If you like the taste and texture of whole wheat, increase it to 3 cups and reduce the all purpose to 2 cups. I use low fat buttermilk to reduce the fat content. We love dates at our house so I added chopped dates but you could also experiment with chopped prunes. While the recipe claims it keeps for 6 weeks in the refrigerator, I have never been comfortable keeping it that long to see. To be safe, you could go ahead and bake the whole batch and freeze any extras. Muffins freeze well when wrapped in wax paper and frozen in a Ziploc bag. Be sure to use a very large mixing bowl as this makes a huge quantity of batter. Serve these with a bowl of fruit and everyone will enjoy a good breakfast before church or hunting Easter eggs. Raisin Bran Muffins INGREDIENTS: *15 oz. box Raisin Bran cereal *2 1/2 cups sugar *3 cups all purpose flour *2 cups whole wheat flour *1/2 to 1 cup chopped dates *5 tsp. baking soda *2 tsp. salt 2 tsp. nutmeg *2 tsp. cloves *2 1/2 tsp. cinnamon *1/2 to 1 cup pecans or walnuts *4 eggs, beaten *1 cup canola oil *2 tsp. vanilla *1 quart low fat buttermilk DIRECTIONS: Mix wet ingredients in a large container. Mix and add to the dry ingredients. Stir well, cover and store in refrigerator. Bake at 400 for 15 to 20 minutes. Batter will keep in refrigerator for 6 weeks. [+] add comment
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