On my own this week (Yippee!…NOT…)
Cody is out of town on business and that means that I am “in charge” of the morning routine with the boys. Usually, I am up and gone to work before anyone else is awake. When he is gone, morning havoc happens. It’s me, not them. Knowing that I get to arrive at work later than usual, I end up sleeping in. Then, I have to rush to get myself ready at the same time that I am trying to get the boys up and ready. Breakfast becomes an issue. It is too easy to send them out the door with a Pop Tart or cereal breakfast bar, but I KNOW that this is not the way that their school day should start. They are growing boys and they need good nutrition not only for their brains, but also to get them through until lunch.
Thus, my solution = 6 Week Muffins. These are the most awesome, quick – yet fresh, breakfast ever. They are made with a whole box of Raisin Bran, baked fresh every morning, stored in the refrigerator for (get this) up to 6 weeks, and DELICIOUS! These muffins, with a piece of fruit, are the perfect way for the boys to start their school day AND for me to feel like I was a good mother as I head to work 🙂
- 1-15 oz box Raisin Bran cereal
- 1 cup vegetable shortening, melted
- 3 cups sugar
- 4 eggs, beaten
- 4 cups buttermilk
- 5 cups all-purpose flour
- 5 tsp baking soda
- 2 tsp salt
- Preheat the oven to 400 degrees F. Line a 12 cup muffin pan with paper liners or lightly grease with butter or non-stick cooking spray. Set aside.
- In a very large mixing bowl, mix together the cereal, sugar, flour, soda and salt.
- Add the eggs, shortening and buttermilk.
- Stir until completely combined.
- Use a cookie scoop to fill each muffin cup about ¾ full.
- Bake for 12-15 minutes until the muffin tops are set and a cake tester inserted into the center of the muffins comes out clean.
- Let cool in the muffin tins for 5 minutes, then transfer the muffins to a baking rack.
- Serve warm or at room-temperature.
- Store the batter in a covered container in the refrigerator for up to 6 weeks.