I remember the first time we stayed with Grandma Louise, my wife’s grandmother, and that first morning where the smell of fresh-baked muffins and brewing coffee filled the house like a more-civilized alarm clock nudging me awake as the sun began to seep gently under the window curtain.
I shuffled out to the kitchen table in my nice pajamas, eager to discover the source of this foreign wonderfulness and with an easy smile and cheery “good morning” she set a plate of these muffins and a cup of coffee in front of me, steam still rising lazily from each.
It’s muffin time.
I absconded with this recipe and we raised two kids on it. It’s reasonably healthy, reasonably inexpensive, super easy, and they liked it.
A few quick notes:
- 400° for 15 minutes meant a few of these were easily fresh in the morning while getting the kids ready for school.
- The recipe makes a lot of batter — enough for about 60 muffins! It takes a big bowl and about half of the bottom shelf in the refrigerator.
- However, the batter keeps in the refrigerator unbaked and sealed up for six weeks. Hence the name.
- It’s more savory, less sweet. These are not cupcakes sans frosting and they’re not donut aisle sugar bombs.
I make this in a Tupperware 26 cup Fix-N-Mix bowl which comes with an air-tight lid. (Sadly, I’ve learned they no longer make this one.)
As to its origins, I spent a good amount of time searching for a source of this recipe to no avail. I can hear Grandma Louise’s voice telling me she has no idea where it came from and she probably just clipped it out of the newspaper or got it from a friend of hers. (Which qualifies it as the best kind of recipe, one that’s been handed down and shared.)
I will confess, after a while I quit making them. They just weren’t as good as they used to be which we chalked up to the memory being sweeter than the reality. But I was reminded of them again recently by a comment from a good friend and so I set out to discover if maybe one of my pet theories might be at play.Food changes. And not always for the better.Click To Tweet
I made the recipe this time with all organic and well-sourced ingredients. As I’ve heard others say, “What our grandparents called food.”
For example, Grandma’s recipe called for a box of Kellogg’s Raisin Bran. At the time, this was fine. But nowadays the label on that has high fructose corn syrup as the fifth ingredient. Right after sugar. So I used an organic brand, Cascadian Farms, because I think it tastes good. (You’d be amazed how many do not.) And local eggs. Always.
Did it work? You bet. These were good and brought back even better memories. And that works for me.
So, without further ado.
Six Week Muffins
What used to be a common muffin recipe using raisin bran cereal updated by using all organic ingredients.
- 15 ounces raisin bran cereal
- 3 cups sugar
- 5 cups all-purpose flour
- 5 teaspoons baking soda
- 2 teaspoons salt
- 4 eggs
- 1 quart buttermilk
- 1 cup vegetable oil
Mix the dry ingredients in the big bowl with a spatula using a folding-in method rather than a normal stirring action to keep from crumbling the cereal flakes.
Beat the eggs in another bowl.
Mix well the other wet ingredients together with the eggs.
Mix the wet ingredients into the dry, again with a folding-in spatula method.
Store covered in the refrigerator overnight before using.
Bake in muffin tin 2/3 full for 15 minutes at 400°.
- Stir the batter before each use.
- This batter keeps in the refrigerator in a sealed bowl for up to six weeks.
- It makes a LOT of muffins -- pace yourself.