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| Me this fall keeping busy driving the tractor and catch cart |
We have been busy in the field harvesting corn and soybeans for the last week and a half. That means a few things: A) My blog has been quiet; B) Our house looks like a disaster and; C) I haven't been grocery shopping and have had to get creative in the kitchen. During harvest, I am lucky that my mother-in-law fixes cooler lunches for all of us while we're out in the field, and for supper, we usually just pick up whatever from the nearest food establishment from the field. But that means breakfast is on me. I am a huge breakfast person and I love to mix it up. I don't like to have the same thing day in, day out, so that is why I love these Six Week Muffins for breakfast!
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 AE Dairy 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. I usually split the batter in thirds and make 18 at a time every couple of weeks.
I love these muffins because they are a hardy muffin that has a slightly sweet and tangy flavor that is enhanced by the buttermilk. They are also convenient for you to take on the road (or in the field). These muffins also use a lot of pantry staples. All of the ingredients in this recipe have long shelf lives, including the buttermilk. I actually love keeping some buttermilk in the refrigerator to add a little bit of richness to my baking.
What are some of your favorite make ahead breakfast foods? Remember to Comment for a Cause!
