Thursday, September 17, 2009

Love to Cook Thursday - Anytime Muffins by Terri

For several years I have given family cookbooks to the young brides in the family. I try to include a variety of recipes from each cook in the family. Recently my aunt shared a recipe that she makes each year before school starts for her granddaughters. This recipe has several options. It can be made as directed, and the muffins baked all at one time, then frozen and removed as needed from the freezer and microwaved or it can be made, then stored in the refrigerator in an air tight container for up to 3 weeks, then baked freshly as needed. Feel free to try some of the options listed at the bottom of the recipe, or try your own variety!
Anytime Muffins
From the Kitchen of Delpha Herndon
Modifications by Terri
4 cups Rice Krispies Cereal
1 can Apricot or Peach Nectar
4 eggs, beaten
1 cup Splenda sugar blend
1 cup Splenda brown sugar blend
1 cup natural applesauce
1 qt low fat buttermilk
3 cups whole wheat flour
2 cups all purpose flour
4 cups All Bran Cereal
1 pkg Craisins 
2 cups coarsely chopped walnuts
2 pkgs. white chocolate chips 
1 tsp. salt
5 tsp. soda
2 tsp. cinnamon
2 T vanilla 

Combine Rice Krispies and Nectar. Set aside for 5 minutes to allow cereal to absorb juice. Set aside. Mix together in extra large mixing bowl eggs, sugar, applesauce and buttermilk. Stir in cereal. Mix well. Add flour and spices. Mix well. Add Craisins, walnuts and chocolate chips. Stir well. Place in air tight container and allow to chill over night.
"Pam" muffin tins and scoop a level scoopful of dough into each cup(about 2/3 cup). These muffins will be very dense and do not rise much. In above photo I used the paper liners for the muffin tin...I have decided that the paper is not needed and the muffins freeze better without them. These muffins are best when made fresh.
Bake at 375 degrees for 15 to 20 minutes.

If you decide to make ahead - I freeze 4 each in quart size freezer baggies.

Recipe options - feel free to substitute:
2 cups sugar for the Splenda white and brown sugar blends
2 cups dates instead of the chocolate chips
2 cups raisins instead of the craisins
2 cups pecans instead of walnuts
1 cup of canola oil for applesauce

Original recipe called for 2 cups of rolled oats and 2 cups of boiling water instead of Rice Krispies and Nectar. When baked with Oats, dates and raisins the original recipe has 94.8 calories per muffins.

Also, several spices may be added: 1 tsp. allspice, 1 tsp. nutmeg and or 1 tsp ground cloves.

Walk with God!

1 comment:

Kipi said...

Muffins are a big favorite at our house! I had a Frugal Gourmet recipe a LONG time ago for bran muffins that were SO good, and it was one that made a large batch that you could keep in the fridge and bake only what needed. I don't know what ever happened to that book. :(