Friday, August 19, 2011

Gettin' Ready for School: Breakfast!

In preparation for school starting in a couple weeks (I really should nail down a start date...), I made Refrigerator Molasses Muffins to try this week. I've loved the idea of refrigerator muffins (which basically means you can make up the batter and store it safely in the frige for up to six weeks, depending on the recipe). In searching recipes online, I found many recipes which called for a bran cereal. Those would've been fine to try.....except I didn't have any bran cereal to use. But, I have had a jar of molasses in my cupboard for far too long, so I decided to offer it up.

  • 4 c Unbleached Flour, Sifted
  • 2 ts Baking Soda
  • 1 ts Salt
  • 1 ts Ground Cinnamon
  • 1 ts Ground Ginger
  • 1/4 ts Ground Cloves
  • 1/4 ts Ground Allspice
  • 1/4 ts Ground Nutmeg
  • 1 1/3 c Vegetable Shortening
  • 1 c Sugar
  • 4 ea Large Eggs, Slightly Beaten
  • 1 c Molasses
  • 1 c Butter/Sour Milk
  • 1 c Raisins
  1. Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice and nutmeg; set aside.
  2. Cream together shortening and sugar in mixing bowl until light anf fluffy, using electric mixer at medium speed. Add eggs beat well.
  3. Blend in molasses and butter/sour milk. Add dry ingredients all at once, stirring just enough to moisten. Stir in raisins.
  4. Spoon into greased 3-inch muffin-pan cups, filling 1/2full. 
  5. Bake in 350 degree oven 20 minutes or until golden brown. Serve hot with butter and jam.  
NOTE:    Batter can be stored in refrigerator in covered container for up to 3 weeks.
Yield: 12 servings

Conclusion:  delish!  All the boys loved the muffins for breakfast. They were moist and flavorful.  Ben said they had a banana bread taste to them, but I could imagine pumpkin bread! (neither of these tastes are disliked in this house.)

Oh, yes, the boys are not that keen on cooked raisins, so I substituted chocolate chips instead.

Yes, I fed my kids chocolate chips for breakfast, OK?

I'm thinking that one batch of muffins is going to give us about 4 breakfasts;  I'l probably make 2 meals worth right away, and save the batter for a week or so before using the rest.  I'm also going to experiment by adding in dried apples instead of the chocolate chips, as well as substituting applesauce in for the sugar. And, I'll definitely give the bran cereal-based muffin mixes a chance, depending on the cost of molasses vs. cereal.

Now, to figure out a way to get the kids to eat hot oatmeal and ignore the fact that I hate it........any ideas are appreciated!


Jennifer said...

I wonder if it would work with honey?

Dana said...

I too used to hate hot oatmeal...until I tried steel-cut oats made in the crock pot. Now I loooove it! It is hot and ready when we get up (during the least on the first day, one batch lasts more than one day) I like to add a little brown sugar and flavored coffee cream, or fresh raspberries (which, oddly enough, I can get in Japan in the middle of winter, but I know that isn't the case elsewhere.) Anyway...give steel cut oats a try.

brandyb said...

We love chocolate chips in our muffins at my house!!

Hills N Valleys said...

Those look so good! My mom used to have a mix she kept in the fridge for super yummy bran (seriously good!) muffins. I need to get her recipe again. I am going to try out your recipe this next week as I have a jar of molasses just looking for a recipe. :)