Morning Muffins

I got this muffin recipe from one of my cooking classes. The best part is it can be mixed and then left in the fridge for a couple of weeks. My husband and I love putting a little bit of batter in a mug, microwaving it, and then eating it with a spoon. It's a great warm breakfast for fall and winter. 

I've tweaked it since getting it, so I'll post the original recipe and my version.

Buttermilk Bran Muffins (Original)

Makes 1 ½ dozen

½ C. 100% Bran Flake cereal 

1 C. All Bran cereal 

½ C. boiling water 

¼ C. shortening 

1 egg 

1 C. raisins

1 ¼ C. flour

¼ tsp. salt

1 ¼ tsp. baking soda

1 C. buttermilk (1 C plain yogurt)

½ C. sugar

1. Preheat oven to 375 degrees. Prepare muffin tins.

2. Combine cereals and hot water. Let stand.

3. Beat shortening, egg, buttermilk and sugar in a separate bowl.

4. Add softened cereal to the egg mixture and beat to combine.

5. Combine dry ingredients and raisins in the food processor and process until raisins are chopped. Stir with wet mixture ingredients until just mixed.

6. Bake mini muffins 10 to 12 minutes. If making regular sized muffins, bake 18 to 20 minutes. Remove from pan. Cool on rack.

7. The batter can be put in the refrigerator and used for several weeks.

Breakfast Muffin in a Mug

1 ½ C. 100% Bran Flake cereal 

½ C. boiling water 

¼ C. butter or margarine

1 egg 

1 C. raisins (I've never put raisins in; I always forget, but I want to try it with raisins.)

1 ¼ C. flour

¼ tsp. salt

1 ¼ tsp. baking soda

1 C plain yogurt (vanilla is great too!)

½ C. sugar

1. Combine cereal and hot water. Crush cereal a little so it will all get soggy in the water. Let stand.

2. Beat butter, egg, buttermilk and sugar in a separate bowl.

3. Add softened cereal to the egg mixture and beat to combine.

4. If using raisins, chop them up with a food processor.

5. Combine dry ingredients and raisins and stir with wet mixture ingredients until just mixed.

6. Fill a mug 1/2 to 3/4 full with batter. Put in microwave for 1-2 minutes until done.

7. The batter can be put in the refrigerator and used for several weeks.

Enjoy!