So Cool and Healthy Muffin Mix

The kids and I were puttering around this morning and I decided to pull out one of my bajillion “cooking with kids” cookbooks because I want to start a program in Kamloops teaching kids how to cook simple things and thus help out in the kitchen with those skills.  My sister, is doing a program like that where she lives and I was totally inspired to do one, here.

I found the coolest thing… a muffin mix that you are supposed to be able to keep in the fridge for up to a month!  Sweet idea, eh?  That way, when you need some muffins you just pop ’em in the oven.  I think it’s a great idea, except that once I went to all the trouble of preparing the mix, I wasn’t about to leave it untasted… so we ended up making a double batch and now I only have one more batch in the fridge. Ah well, such is life.

Here they are, courtesy of “Cooking Wizardry for Kids” and a little bit of modification on my part.

1 15 oz package of Raisin Bran (I worked this out to be about 300g and I used Bran Flakes with a handful or raisins tossed in)
5 cups of flour (I used 2c whole wheat, 1c white, 1/2c wheat germ and 1/2c wheat bran)
2 tsp baking soda
2 tsp salt
4 c buttermilk (or just milk with some lemon juice or vinegar)
4 eggs
1 c vegetable oil (I used 3/4 c oil and 1/4 c unsweetened applesauce)
3/4 c honey or molasses (I used 1/2 c honey and 1/4 c molasses)

1) Mix dry ingredients
dsc075952) Mix wet separately
dsc0759813) Add all together and mix until just moist.

4) At this point you can cover the mix and refrigerate it until you want to use it.  Or… you can heat your oven to 400 degrees F, spoon the batter into your greased (or silicone/paper) muffin tins and bake for 20 – 25 minutes.
dsc076012dsc076053They are a great muffin and the kids liked them, too!!  I’m looking forward to trying out the batter that I have stored in my fridge for a later date.

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