This batter stays good in the fridge for several days. Then you can make fresh muffins on demand all week long. I used this batter to make "breakfast in a tin" all week. Simply slice ham and place in the bottom of the muffin tin and crack an egg on top. Spoon muffin batter the remaining 6 spaces. It looks like this.
Then bake at 400 for 20 minutes
Here is the recipe
In large mixing bowl:
2 eggs
1/4 c oil
1/4 c applesauce (or mashed banana)
2 c buttermilk
1 tsp vanilla
add:
2 c flour
1/2 c wheat
2, 1/2 baking soda
2 tsp Cinnamon
1 tsp salt
half 17 oz box bran cereal
1, 1/4 c sugar
1, 1/2 cup raisins
bake 400 for 20 minutes