One feature this month through my 31 Days from a Tractor Seat series that I look forward to sharing are some of my family's "Tractor Approved" recipes. During fall harvest I have a unique situation where I find myself in the field pretty much all day, everyday, along with my husband and kids. Thankfully I have a wonderful mother-in-law that makes box lunches for us everyday at noon and for supper we usually just send whoever is in the semi-truck to pick up some food from the nearest food establishment from the field. The downfall of this situation is that we don't have that much food in our house during harvest because I don't have that much time to run to the grocery store, especially since we don't live that close to one that is open 24 hours and on Sundays... But anyways, I try to keep some staples in the house so when we do find ourselves at home we can eat something at home. Today I'm going to share one of my go-to breakfast muffins - Six Week Muffins!
Why do Six Week Muffins get the "Tractor Approved" seal? First, my entire family loves them. They are a hardy muffin that has a slightly sweet flavor. Second, they are convenient for you to take on the road (or in the field). During harvest sleep can become an elusive thing, so there are days that you literally wake up early enough to just put on a pair of clothes and get out to the field. And when you work long hours you really need a good breakfast to get you going, so these muffins are great to grab on-the-go. Third, you can keep the batter in the refrigerator up to six weeks so you make fresh muffins as much as you want. I usually split the batter in thirds and make 18 at a time every couple of weeks.
Six Week Muffins
6 cups All-Bran Cereal (Kellogg's)
2 cups Water, boiled
1 cup Shortening, melted
3 cups Sugar
4 Eggs, beaten
1 qt Buttermilk
5 cups Flour
5 tsp Baking Soda
2 tsp Salt
Pour boiling water over 2 cups of bran and let stand for 15 minutes. Then mix in melted shortening, rest of bran, sugar, eggs and buttermilk. Sift flour, soda and salt - and add to the rest of the mixture.
Bake muffins at 400 degrees for 20 minutes. Recipe makes 4 to 5 dozen muffins.
You may cover and refrigerate the batter up to six weeks for fresh muffins as much as you want.
What are some of your go-to on-the-go breakfast foods? Remember to Comment for a Cause!
(This post is a part of a 31 Days from a Tractor Seat series. The best way to keep up with this series is to follow via email on the right sidebar of this post or by following on Bloglovin. Also be sure to like the Corn, Beans, Pigs and Kids Facebook page for daily updates from the field.)