This muffin mix you make once, keep in a container in the back of your fridge for up to a month and bake as the mood strikes  ~  making "homemade" easier ~ an easy way to fill your kitchen with the scents of vanilla, spices & fresh-baked goodies.

REFRIGERATOR RAISIN BRAN MUFFINS

Ingredients:

1 15-ox box raisin bran (or any bran-based fruit/granola cereal on hand)
5 cups All-purpose Flour (or 4 cups Flour and 1 1/2 cups Whole Oats)
1 1/2 cup Sugar (or 3/4 cup each Sugar and Splenda)
1 1/2 cup Brown sugar (or half Brown Sugar and half Brown Sugar Twin)
5 tsp Baking soda
1 tbsp Pumpkin spice
1/2 tsp Cloves
1/2 tsp Nutmeg
1 tsp Cardamom (you can make it without, but you'll miss out!)
1 tsp Salt
4 Eggs, beaten
1 cup Vegetable Oil (or 1 cup Melted Butter)
2 tsp Vanilla flavoring (or 1 tsp of Vanilla and 1 tsp of Butter or Rum or Orange)
1 qt Buttermilk (or sour skim milk by adding 2 Tbsp white vinegar to a quart)

Preparation:

Mix all the ingredients thoroughly. If you're going to bake some of the muffins immediately, let the batter sit, covered, for at least half an hour before placing in muffin cups to bake. Store what you're not going to use immediately in the refrigerator in a tightly sealed container. 

When you want to bake some muffins, lightly grease each cup -- I use a vegetable oil spray -- and (using the same method you would to "flour" a cake pan) "flour" the cups with a mixture of  1/2 cup sugar + 1 tsp each cinnamon and cardamom.  Don't skip the cardamom; the extra flavor is worth it.  Fill the muffin cups 2/3 full and bake at 425 degrees for 20-30 minutes (depending on the type and size of muffin pan you use). 

HINT:  If you're only baking a muffin or two, pour a little water into each of the empty cups in your muffin pan.  Your muffins will bake more evenly, and your pan won't scorch.

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