"When baby #3 arrived, we were living in the sweltering August heat of the Mojave Desert in the “largest cul-de-sac” in the world (AKA, Fort Irwin, CA). Far away from extended family and in a new home, I was more blessed than I could have imagined. Neighbors came from everywhere with food and treats and offers to help. One dear friend brought me these muffins, and provided me with an ample supply for the freezer too! They were moist and delicious and perfect with a cup of tea, coffee, or even a cold glass of milk. Every time I make these, I think back to the days in the desert, with good friends and abundant blessings. I hope you enjoy them too!
Recipe can be made ahead and stored in the refrigerator for up to 6 weeks. For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling. Pure deliciousness! This recipe is best if made in advance and stored in the refrigerator."
YIELD 60 muffins
1(15 ounce) box Raisin Bran cereal (Flakes, about 9 cups)
5teaspoons baking soda
1cup vegetable oil
1 1⁄2teaspoons cinnamon (optional)
12tablespoons brown sugar
• Mix cereal with raisins, sugar, flour, soda and salt in a very large bowl. Add oil, eggs and milk. Allow to rest before use.
• Store in a covered container and use as needed.
• Fill muffin tins 2/3 full and bake at 400 degrees for 18-20 minutes.
• For an added treat melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling.