Refrigerator Bran Muffins

1 1/2 C sugar
1/2 C oil
2 1/2 C flour
2 1/2 tsp soda
1/2 tsp salt
2 C buttermilk
2 C 100% All-Bran cereal
1 C bran buds
1 C boiling water
2 eggs, beaten

Pour boiling water over All-Bran, then add buds and mix all ingredients.  Cover and refrigerate until baking.  Fill muffin cups 2/3 full.  Bake at 400 for 20 minutes.  Batter keeps 3 weeks in fridge.  Freezes well.

Oatmeal Carrot Muffins

These muffins rock.  Our whole family (including Benjamin) devours them.  I modify the recipe a bit: add a grated zucchini and a grated apple (with water pressed out) and a scant 1/3 C ground flaxseed.  I also pass on the white flour and either do all wheat or 1/2 wheat 1/2 spelt.  If your vegetables are big or too watery, add a little more flour or oats.

OATMEAL CARROT MUFFINS

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1/2 c. oil
3/4 c. brown sugar
1 egg
1 tsp. vanilla
1/2 c. grated carrots
1/2 c. whole wheat flour
1/2 c. flour
1 c. rolled oats
1 tsp. baking powder
3/4 tsp. soda
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Nuts, as desired

Combine oil, brown sugar, egg, vanilla and carrots. Mix well. In another bowl, combine dry ingredients. Stir into first mixture. Add nuts. Spoon batter into muffin papers in muffin tins. Bake in 400 degree oven for 15-20 minutes. Makes 12 muffins.

Refrigerator Bran Muffins

1 1/2 C sugar
1/2 C oil
2 1/2 C flour
2 1/2 tsp soda
1/2 tsp salt
2 C buttermilk
2 C 100% All-Bran cereal
1 C bran buds
1 c boiling water
2 eggs, beaten

Pour boiling water over All-Bran, then add buds and mix all ingredients.  Cover and refrigerate until baking.  Fill muffin cups 2/3 full.  Bake at 400 degrees for 20 minutes.  Batter keeps 6 weeks in fridge.  Freezes well.

Cornbread

Cornbread from Joan Wright

Mix:  2/3 cup sugar

        1/2 cup butter

add:  2 eggs

Mix and add to first mixture:  1 cup flour

                                          1 cup cornmeal

                                          1/2 tsp salt

(actually, I don't mix that.  I just dump it all in the food processor.)

add:  1 cup buttermilk mixed with 1/2 tsp baking soda (be sure to mix it well and really scrape the inside of the measuring cup to get it all out.  Actually, I don't know if you really have to mix those things or not, but the recipe says to so I do.)

Pour into greased 9" square pan and bake 30-40 minutes at 375.  (When I'm serving a lot of people, I double the recipe and bake it in a 9 x 13" pan.)

-Mom