I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 17, 2016

Overnight Bran Muffins

15 oz. box Raisin Bran cereal
1 cup oat bran    
1 cup whole wheat flour 
3 cups all purpose flour
2 cups sugar
2 tsp. salt
5 tsp. soda
2 cups pecans (or other nuts)
1 cup Eggbeaters (or 4 beaten eggs)
1/2 cup vegetable oil
1 qt. nonfat buttermilk
1/2 cup unsweetened applesauce or prune puree

Mix dry ingredients together in a large bowl.  Mix liquid ingredients and pour over dry mixture; mix lightly just to combine.  Cover and refrigerate overnight.  To bake, spray muffin tins with non-stick spray, and fill 3/4 full with batter.  Bake at 350 degrees for 25 minutes.  Makes 36 muffins.  Batter keeps several weeks in refrigerator and muffins freeze well.  . 

This recipe is a variation of muffins Carol Piotrowski brought to the Piotrowski  family reunion in Flagstaff, Arizona.  We ate them all week. According to our friend Father Dave McCreanor, this is the ultimate muffin.  He ate one for breakfast every morning for several years until he was finally over-muffined.
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