Ally's Sweet and Savory Eats: 1 Month Refrigerator Muffins

Monday, July 3, 2017

1 Month Refrigerator Muffins

Imagine how excited you get on Christmas morning...
THIS is how excited I am about these muffins.

1 Month Refrigerator Muffins...this batter can stay in the fridge for up to one month!  Tangy, sweet and so incredibly soft, the best muffin I've made to date! (sweetandsavoryfood.com)

I have three kids. Three hungry-all-the-time kids. Summer is HERE and let's all be honest, that has me a bit scared. I have a seven year old boy who thinks he needs a full fledged meal every other hour, a six year old girl who trails right behind him and a newly three year old who seems to prefer grazing most of the day rather than sit down for a meal.

THEY ARE EATING ME OUT OF HOUSE AND HOME.

I love these little buggers to death, but they ransack my kitchen! And now with summer here and school out, they are home ALL DAY LONG {prayers are welcome}. At least August through May they're bugging their teachers for a snack, not me.

What I've found is that there is only one way to get through the summers with kids in tow. You have to keep a fully stocked kitchen at all times. Whether it be to throw snacks into a picnic basket for days at the park or for when it's raining cats and dogs outside and we're all on each others nerves.

Having that fully stocked pantry can literally mean life or death.

1 Month Refrigerator Muffins...this batter can stay in the fridge for up to one month!  Tangy, sweet and so incredibly soft, the best muffin I've made to date! (sweetandsavoryfood.com)

I prefer my kitchen in the 50/50 rule. 50% of it has pre-packaged snacks. String cheese, granola bars, boxes of raisins and the like. The other 50% needs to be homemade for me. Fresh garden salsa and chips, sliced veggies with dip and fresh fruit in abundance.

This is my rule, not everyone has to follow it, but I've found yes, kids love the store bought stuff, but they also LOVE homemade stuff by none other than me...MOM.

These 1 Month Refrigerator Muffins are a godsend. I came across a similar recipe a few years back, made them once {before kids} and quickly forgot them. 

This was before I had to feed other people.

1 Month Refrigerator Muffins...this batter can stay in the fridge for up to one month!  Tangy, sweet and so incredibly soft, the best muffin I've made to date! (sweetandsavoryfood.com)

When I was brainstorming my grocery list a couple of weeks back these popped back in my head. Remember those muffins? They were spectacular and I could make one or two or six or a dozen at a time and just store the batter in the fridge until the following week.

How many times have my kids requested some sort of baked good on weekday morning and I either didn't have the time or energy to fulfill their request?

Too many to count.

This delicious, tangy, batter is PERFECT. Don't skimp on the buttermilk! I almost did, thinking I could get by with regular milk. Don't do that. The buttermilk gives them a great flavor. It makes the muffin!

1 Month Refrigerator Muffins...this batter can stay in the fridge for up to one month!  Tangy, sweet and so incredibly soft, the best muffin I've made to date! (sweetandsavoryfood.com)

Kids adore muffins of any kind...here are some of my other favorites!


And...in case you missed it, I debated over on Facebook and Instagram on whether I should make a new tab on this blog all about my other love.

BOOKS.

Everyone is always asking what I'm reading.  Always.  The husband often jokes that I have a book propped up on my hip just like I have kids propped on there.  What a funny guy.

He's kinda of right.

I often showcase what I'm reading over on Instagram.  Take a peek HERE.  So, would you like to always know what I'm reading?  How I enjoyed this book or that one?  Let me know!


Yield: 48

1 Month Refrigerator Muffins

prep time: 5 MINScook time: 20 MINStotal time: 25 mins
By far the best muffins to date! This batter stays in the fridge for up to one month. Bake a few or a dozen! Whatever you need at the time. These muffins are tangy, sweet and incredibly soft.

INGREDIENTS:


  • 5 c. Raisin Bran cereal
  • 5 c. flour
  • 2 1/2 c. sugar
  • 1 T. baking soda
  • 2 t. salt
  • 4 eggs
  • 1 c. canola oil
  • 1 quart buttermilk

INSTRUCTIONS:


  1. In a large bowl {I prefer using one with a lid for easy storage later on}, mix together the eggs, oil and buttermilk.
  2. Whisk in the dry ingredients in this order; salt, baking soda, sugar, cereal and flour. Stir to just combine, careful to not over mix.
  3. Refrigerate and bake as needed. Bake at 375 degrees for 20 minutes.
  4. This batter will stay fresh in the fridge for up to one month.
Created using The Recipes Generator

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