Haven’t had much time to write, but have been keeping my hands busy lately!
So, just a few photos from this week…
It began with frames and yellow paint…
And then some brown paint…
And then some more frame parts took over the dining room…
(And laundry too…
…a basket of folded clothes decided to make an online appearance!)
And there were LOTS of little details!
We even got to spend a few hours holding little hands!
And there was sustenance in the form of Raisin Bran Muffins…
I am always amazed when making this recipe
that was a staple of Hubby’s Mom’s kitchen…
The bowl is filled to the brim with the initial ingredients…
…and then you’re supposed to stir in a box of of Raisin Bran cereal!
And somehow it fits!
And there are plenty to share… The batter can keep in the fridge for up to 6 weeks!
(Great to have on hand for Instant Hospitality!)
It’s amazing what can be accomplished with a pot of coffee on the back burner
and a stash of fresh, yummy Raisin Bran Muffins!
Grammy’s Raisin Bran Muffin Recipe…
(Originally from Kellogg’s, I think!)
Mix together 1 cup oil, 4 eggs, & 3 cups sugar in your largest bowl.
In a medium bowl, sift together 5 cups of flour & 2 tsp. baking soda.
Mix dry ingredients into wet ingredients, alternating with 1 quart buttermilk.
(You will need the entire quart!)
Once the buttermilk, oil mixture, and dry ingredients are well mixed,
Stir in 15 oz. Raisin Bran cereal.
Bake muffins @400° for around 15-20 minutes.
(They should be golden brown, and not smooshy on top.)
Keep extra batter in fridge for up to 6 weeks…
…but I’ll bet it won’t last that long, they’re so yummy!
You can play around with this recipe…
Mix up your flours… white, whole wheat, spelt, oat?
Use brown sugar?
Add in some nuts or seeds?
Also… I never seem to have the correct size Raisin Bran box, so I look at the serving
size on the side and do a bit of math to figure out how many cups are needed.
This store-brand cereal ended up being 7 ½ cups for 15 oz.
I usually use between 7 & 8 cups.