(That title really ought to ramp up my search results. But probably not in the way I would like.)
This choice is inspired by real-life friend and fellow blogger Sher, who wrote me a quick email this morning entitled "muffin virgin needs you". If that's not the best email subject ever, I don't know what is. She was asking about a muffin recipe that I included in a little friends-and-family cookbook we prepared a couple of years ago. Being a Scot, she had never prepared muffins before, so she had some questions. I called her and we ironed out the details, and that got me thinking about the recipe for Refrigerator Bran Muffins.
The basic recipe is taken from a great column that used to run in the Prague Post. You can make these muffins in the time it takes to shower and shave, and you can keep the batter in your fridge for up to a month. I usually add flax seeds, oat bran, and fruit and reduce the amount of sugar in my mix, but feel free to develop your own customizations. The (cooked) muffins can be made at once and frozen or baked a few at a time for a fresh, hot breakfast.
Refrigerator Bran Muffins
(Makes 18-24 muffins)
1/2 box (250 grams or approx. 9 oz.) Raisin Bran
1 1/2 c. sugar
1 1/2 c. unbleached flour
1 c. whole wheat flour
2 1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. each cinnamon, nutmeg, and ground cloves
2 eggs
1/2 c. vegetable oil
500 ml./17 oz. buttermilk
1 tsp. vanilla extract
Mix dry ingredients gently in a medium Tupperware container with a lid. In a separate container (4-cup Pyrex measuring cups work well), measure out the buttermilk. Add eggs, oil, and vanilla and mix with a wire whisk until eggs are incorporated. Add liquid ingredients to dry, folding gently. Do not overmix! If adding fruit or nuts, fold in now.
Refrigerate batter overnight for best results.
When ready to bake, preheat oven to 400 degrees F. Fill muffin tins 1/2 to 3/4 full. (If making only a few muffins, fill remaining muffin cups with water.) Bake 15-20 minutes.