As mentioned in one of my earlier posts, my Mom had a small bakeshop in her kitchen. I am also quite confident that you have heard the say 'too many hands in the soup pot spoils the broth'. The summer that I helped her out we decided that it was a much better idea to have one doing some of the goodies and another one doing the rest. My job was to make cakes, donuts, muffins and lemon pies and Mom made the tarts, sticky buns, bread and anything else she wanted to try.
Although my family still enjoys all of these things, the muffins were and still are one of their favorites. They are easy to make, the batter stays fresh up to 6 weeks and you can just bake a few at a time. Great for kids lunches too!
Muffins by the Pail
2 cups natural bran
1 cup mazola oil
4 cups kellogg's bran flakes (we found that other brands of bran flakes were very soft but still usable)
4 eggs
3 tablespoons baking soda
1 quart of sour milk (a few drops of vinegar in fresh milk does the trick. I actually use one can of evaporated milk and one of water and enough vinegar to turn it sour)
2 cups boiling water
3 cups brown sugar
4 cups flour
2 cups of raisins
1 tablespoon of salt
Mix all ingredients thoroughly. Let stand overnight. Stores up to 6 weeks in closed container in refrigerator. Bake in muffin tins at 350° until golden brown.
Friday, September 18, 2009
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I would love to find time to try these, they sound fantastic!!! Great for breakfast on the run Jaye
ReplyDeleteReading your story about your mom's Sticky Buns and Muffins...I decided to share the best of those two memories.
ReplyDeleteSTICKY ALMOND MUFFINS
3/4 Cup Sliced Almonds
1/2 Cup Packed Brown Sugar
1/2 Cup Butter,Melted
2 Cups All-Purpose Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Eggs
1 Cup Sour Cream
1/2 Teaspoon Vanilla
1/2 Teaspoon Almond Extract
Toast almonds on baking sheet in 350 F oven for about 10 minutes or until golden brown.Divide 2 Teaspoons among 12 well-greased or nonstick muffin cups;sprinkle each with 1 Teaspoon of the brown sugar.Drizzle each with 2 Teaspoons of the melted butter.Set aside.
In Large bowl, combine flour,remaining sugar,remaining almonds,baking powder,baking soda and salt.Whisk together eggs,remaining butter,sour cream,vanilla and almond extract;pour over dry ingredients.Stir together just until moistened.
Spoon into prepared muffin cups.Bake in 375 F oven for 20 to 25 minutes or until golden brown and tops are firm to the touch.Let stand in pan on rack for 5 minutes.Remove from pan,scraping any glazed almonds in pan onto bottoms of muffins.Let cool,upside down,on rack for 3 minutes.Serve warm.
Makes 12 Muffins.