Bed and Breakfast Muffins

These are my favorite muffins. They're really simple to make and they're good for you, too. Healthy and tasty, you can't go wrong with these! The best part about this recipe is that you can make the batter in advance and store it in your fridge for up to 6 weeks. No joke.

6 c. Raisin Bran cereal

2 3/4 c. sugar (or Splenda)

5 c. flour (see notes)

2 T. baking soda

2 tsp. salt

2 T. cinnamon

1 T. nutmeg

4 eggs, beaten (or 8 egg whites)

1 qt buttermilk (reg. or nonfat)

1 c. canola oil (vegetable oil works, too)

1/2 c. nuts (optional)

In a LARGE airtight container, mix dry ingredients including spices. Add eggs, milk, oil, and nuts. Mix well. Store in refrigerator at least overnight before first use, and then up to 6 weeks. Bake in well greased muffin pan (foil liners work, but not the paper ones!) filled 2/3 full, at 350 degrees for 20-25 minutes.

Notes: You can use any type of flour you desire. I like to use a combination of 2 1/2 c. white, 2 c. whole wheat, 1/2 wheat germ. My friend Billie Scroggins, who shared this recipe with me, likes to put 1 tsp. strawberry jam in the center: spoonful of batter, then spoonful of jam, then spoonful of batter into tins. I haven't tried it this way because I love the muffins as they are.

I really wish you were here to share a muffin and a cup of coffee with me...