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!

Tasty Breadsticks

I've been using a really simple, no-rise breadstick recipe since I've gotten married. I liked it because it was easy and quick, and I didn't have to remember to start making it a long time before dinner. Well I tried a new recipe that my sister-in-law loves, and I'm definitely switching over. These breadsticks were AMAZING! And they're quite easy even though they do rise for 45 minutes. The dough was a lot easier to work with, softer without being sticky, and they are so yummy with the topping. Here's the original link.


Breadsticks


Ingredients
Dough:
1 pkg active dry yeast (2 1/4 t.)
4 1/4 c. all-purpose flour, plus more for dusting
2 T unsalted butter, softened
2 T sugar
1 T fine salt


Topping:
3 T. unsalted butter, melted
1/2 t. kosher salt
1/8 to 1/4 teaspoon garlic powder
Pinch of dried oregano

Directions

Make the dough:

Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.

Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes. Preheat the oven to 400 degrees. 

Make the topping: 

Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.