Magic Muffins

As a teenager, my friends and I visited SLC regularly where we usually stayed with my Grandma.  She always had a pot of my favorite homemade Chicken Noodle Soup on the stove and often served us bran muffins for breakfast in bed.  This isn't her recipe but is similar (and I like it a little better).  They are still a favorite and I love that I can make a large batch and have fresh muffins once a week for 4 weeks!  They also freeze well.

1 box (14 oz) Raisin Bran cereal
5 cups flour (3 c white, 2 c wheat)
3 cups sugar (can reduce to 2 cups and/or use 2/3 c agave in place of 1 c sugar)
5 t baking soda
2 t salt  (1 t)
4 c buttermilk
1 c vegetable oil (or 1/2 c oil + 1/2 c chia gel)
4 eggs, beaten
1 1/2 c dried, sweetened cranberries (or raisins or dates or a combination)

Combine cereal, flour, sugar, baking soda and salt in large bowl; mix well.  Combine buttermilk, oil and eggs in separate bowl and whisk well.  Pour egg mixture into cereal mixture; stir until just blended.  Fold in cranberries.

Place tightly covered container in refrigerator overnight.  The batter will keep for 4 weeks and improves over time.  Do not stir at any time after refrigerating or when preparing to bake muffins.

Preheat oven to 400•.  Grease muffin cups (do not use liners).  Spoon batter into prepared pan.  Bake 18 minutes or until done.  Cool in muffin tins 10 minutes.  Serve warm or remove to wire rack to cool completely.  Makes 4 dozen.

170 calories, 6g fat, 3g protein, 29g carbs, 1g fiber, 300mg sodium (original recipe)