IDEA ALLEY

Bran muffin plea nets many recipes

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

My memories of a recipe for muffin batter made with cereal that would keep for weeks in the refrigerator may have been vague and cloudy, but that was certainly not the case with the Alley Kats.

The recipe, according to multiple Kats, has been a favorite for more than 30 years.

Our thanks to everyone who shared recipes, including Jo Jacobs, Jean Boyce, Betty Reinhard, Charlotte Shoptaw, Kim and Jenny Ann Boyer, Mary Ann Rishel, Betty Vickers, Joan Bone, Deb Short, Kathy Galyean, Mary Wilson, Kerri Russell, Phylis Hoffmann, Bettye Kerns, Carolyn Bunning, Norma Hall, Lurene Wilson, Joe Riddle, Sammye Carpenter, Carol Knowling, M. Cook and everyone whose recipe arrived after deadline.

The muffins are known by many names: Six Weeks Muffins, Bran Muffins, Raisin Bran Muffins and Refrigerator Muffins.

Among the dozens of recipes shared, there were two main variations, those made with raisin bran and those made with plain bran.

Some cooks added nuts, while others opted for dates or even dried cranberries. A few embellished the muffins with vanilla and cinnamon. One cook spiced things up with cloves and nutmeg. Yet others went with the tropical flavor of pineapple. One recipe included poppy seeds.

Several recipes included instructions for substituting no-calorie sweetener for the sugar. One cook suggests serving the warm muffins with butter and honey.

For convenience, I’ve condensed the recipes into one version.

Six Weeks Refrigerator Bran Muffins 1 (15-ounce) box bran flakes OR raisin bran cereal OR a

combination 3 cups granulated sugar (see notes) 5 cups all-purpose flour OR self-rising flour (see notes) 5 teaspoons baking soda 2 teaspoons salt 4 eggs, beaten 1 cup vegetable oil 4 cups buttermilk Add-ins: 2 teaspoons vanilla extract; 2 teaspoons EACH ground

cinnamon, cloves and nutmeg; 2 teaspoons poppy seeds; 1

cup dried fruit such as cranberries, pineapple or raisins

Mix dry ingredients in an extra-large bowl.

In a separate bowl, whisk together the moist ingredients. Add wet ingredients to dry and mix well. Store in refrigerator in covered container for up to 6 weeks.

To prepare: Heat oven to 400 degrees. Grease muffin tins or line with paper liners. Fill each well◊full. Bake 15 to 20 minutes.

For single servings, spoon batter into a well-greased ramekin and microwave for 1 minute.

Baked muffins can be frozen and thawed and heated in the microwave for 45 seconds when ready to eat.

Makes about 4 ½ dozen.

Notes: Can use 1 cup sugar PLUS 2 cups molasses.

For a reduced-sugar version, substitute 1 ½ cups granulated sugar PLUS 1 ½ cups Splenda.

If using self-rising flour, omit baking soda and salt.

REQUESTS

Mexican rice like that served at TaMolly’s or El Parian for Mary Ann Walters. “When I fix it, it seems gummy. Hope you can help,” Walters writes.

Sweet and sour sauce for dipping or as a condiment for Asian dishes for Carol Knowling. “We tend to lean more toward the sweet side rather than the sour.” Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; e-mail: [email protected] Please include a daytime phone number.

Food, Pages 38 on 05/15/2013

Upcoming Events