Raisin Bran Muffins

 

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