Breakfast for the Busy Mom

Ordinarily, I wouldn't call myself a big muffin afficianado. However once you take into account the Mommy factor along with trying to get out the door for work then breakfast takes on a whole new challenge. Sure I could buy prepackaged, sugary nightmares but 1) that takes extra money and 2) it's not usually as healthy. If I want the healthy stuff I'll have to spend even more money. Seeing as how I always have flour, sugar, baking powder/soda, and various other baking supplies on hand (and I LOVE to bake), why not make my own grab-n-go breakfast?

Most of the muffin batters I like make about a dozen muffins which, depending on how you define a portion (1 or 2 muffins), will last about a week or two for two people. So if I never go anywhere on the weekends, have people over or do anything special or out of the norm, I can pull this of regularly no problem. Uh-huh. I do vary things occasionally with making a breakfast bread (i.e. banana) but that involves cutting and I'm lazy. So I'm always on the lookout for a new muffin batter and I love to find ones that make more than a dozen. Then last weekend I had the ultimate "DUH" moment: Six Week Muffins.

If you haven't heard of these muffins then you need to crawl out from under that rock you love so much. These are healthy (made with Raisin Bran and extra raisins), economical (makes a TON) and the batter lasts in the fridge for, of course, 6 weeks. So here ya go (and stay tuned for after the recipe for my own little helpful mommy hints):

Six Week Muffins

1 15 oz box Raisin Bran
1/2 box raisins
5 cups flour
2 cups sugar
5 tsp baking soda
2 tsp salt
1 qt buttermilk
4 eggs, beaten
1 cup oil*

In the biggest bowl you have, combine the cereal, raisins, flour, sugar, baking soda, and salt. In a second bowl (if you've got a big one with a spout, use that) mix the buttermilk, eggs and oil. Add the egg mixture to the cereal mixture and mix well with a wooden spoon. Store in jars or containers in the refrigerator for up to six weeks.** Use as needed. Grease muffin pans well, fill with muffin batter and bake at 400 for 15-20 minutes.

*HEALTHIER TIP: I used 1/2 cup canola oil and 1/2 cup unsweetened applesauce.

**BUSY MOMMY TIP: Using my trusty ice cream scoop (which I more for scooping muffin batter than I do scooping ice cream), spoon 12 large scoops into 1 gallon-sized freezer bags. Keep out what you want to bake right away and freeze the rest. Then when you're ready to bake, thaw the batter in the bag, snip off the corner and squeeze the batter into the muffin pan. Voila! You've always got muffin batter on standby whether it's been 6 weeks or 6 months AND cleanup is minimal. You're also not committed to the same muffin for the next month and a half.

Special bonus for mommies of kids under 2: you'll notice there are no nuts in this muffin. ;)