The Covered Dish - Raisin Bran Muffins

Well; the bunnies are finally out and I can see where I’ve made headway over the weekend. This is good. A feeling of accomplishment is so wonderful! We had company over the weekend and it’s like they were never here. It was one of our son’s friends they were building the new Legend’s car in our 3rd garage and I only saw them at the dinner table!

I started the weekend with my feet on the floor and haven’t stopped all day. I made a huge pan of Bran muffins which everyone has enjoyed today. There’s still batter in the refrigerator for at least one or two more dozen. Thus; the reason why I love these recipes that yield huge amounts. Speaking of huge amounts, I’ve got another ‘large’ muffin recipe for you this week that makes 5-6 dozen itself.

It seemed like it was a weekend for ‘big’ cooking. I wrote a brand-new recipe over the weekend and I am pleased to say it came out quite well. Nope, I can’t share it yet. I promised I would debut a new dish at a women’s event I’m speaking at in April. For those of you in Northeast Missouri, I’m the speaker for a Women’s Luncheon in Lewistown, Missouri on the 20th of April. It will be at the Methodist Church Fellowship Building, across from the park. Watch for notices in the Press News Journal. If there is a website etc. I’ll try and put it in the column too.

This coming weekend Ervin and I embark on a road trip back to Lewistown to see my dad, then on North to Minnesota to spend time seeing the countryside with friends Willis & Irene. We are also planning on seeing our former neighbors as we cross into Wisconsin on our return. I am hoping to encounter some new food styles and Willis has promised a good pie shop! Rumor, our corgi, will co-pilot on the trip.

The Raisin Bran Muffins are so good. As I mentioned above, they are easy to make and…. they’re going to make you several dozen. The dough will usually stay in the refrigerator 4-6 weeks. I have not tried the recipe using the Raisin Bran with the clusters, I’m thinking it would work, but on the other hand, I wouldn’t dive in without doing some sort of test first. Here’s the recipe, Simply Yours, The Covered Dish.

Raisin Bran Muffins

8 cups, (20 ounces) Raisin Bran Cereal

3 cups sugar

5 cups flour, no need to sift

2 teaspoons salt

5 teaspoons baking soda

4 eggs

1 cup butter or oil

1 quart of buttermilk

Options: Chopped Nuts, Coconut, crushed pineapple

Pour the buttermilk over the entire box of cereal while mixing everything else. Combine dry ingredients and then mix all the wet into the dry. This recipe will keep in the refrigerator 4-6 weeks, in a plastic sealed container. Makes approximately 5-6 dozen. Bake at 400 degrees until muffins spring back. Place in sprayed muffin tin using a 3-tablespoon scoop.

You know this recipe was written many years ago, I’m wondering what Honey Bunches of Oats would do with this muffin format?