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Now you don't need a lot of time on your hands to enjoy muffins from scratch - if you plan ahead. With a pot of batter on hand in the fridge our Ever-Ready Red River Oat-Bran Muffins can be baked fresh in minutes.
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1 1/3 cups
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boiling water
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325 ml
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3/4 cup
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Red River Cereal
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175 ml
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3/4 cup
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natural bran
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175 ml
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2 1/2 cups
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ROBIN HOOD All Purpose Flour
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625 ml
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2 1/2 tsp
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baking soda
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12 ml
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1/2 tsp
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salt
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2 ml
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1/2 cup
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shortening
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125 ml |
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1 1/2 cups
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granulated sugar
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375 ml
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2
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eggs
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2
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2 cups
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buttermilk
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500 ml
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2 cups
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ROBIN HOOD or OLD MILL Oats
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500 ml
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1-1 1/2 cups
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raisins, chopped dates or dried cranberries
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250-375 ml
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| 1. |
POUR boiling water over Red River Cereal and bran; let stand. |
| 2. |
COMBINE flour, baking soda and salt. Mix well. |
| 3. |
CREAM shortening, sugar, eggs and buttermilk together in large bowl until blended. Add flour mixture with bran mixture, oats and raisins. Mix thoroughly. Spoon into greased muffin cups, filling almost full.
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| 4. |
BAKE at 375°F (190°C) for 18 to 23 minutes, or until top springs back when lightly touched.
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| 5. |
STORAGE: Keep unused batter in covered container in refrigerator until using. Mixture can be kept for 1 month. To bake, use batter directly from refrigerator and bake 23 to 28 minutes.
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MAKES about 2 dozen muffins.
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