Well, today is my first post as a result of the encouragement by Joanne at The Simple Wife to celebrate the incredible job of being an American Frugal Housewife. I have really been thinking on this topic all week and the ways that I can begin to take inventory of my home, my cupboards, my shelves, my bookcases, and virtually every nook and cranny that I can take inventory of in order to shake out what is not needed (Simplifying--one of my goals for 2009)and to make the best use of what should remain behind.
There is also plenty of excess that can be trimmed away quite easily in the kitchen alone. I am determined to bake muffins for the week (breakfast or snacks), ensure that there is a great lunch in the fridge for Rob when he comes home during the day for lunch (since I still work outside of the home) and have our evening meals planned in a way that we will not have mounds of leftovers that end up being wasted. But, back to the muffins!
Instead of my usual stand-by's, this week I am definitely going to go for something new and whip up a batch of Joanne's Morning Glory Muffins. Then maybe next week, I'll try her Pumpkin Muffins. I have a recipe for some really great Refrigerator Raisin Bran Muffins (see below) that you must try. They are great since they can be made in a large batch and can be kept in the fridge (to be made as needed). You just scoop them out and pop them in the oven...you can make 2 at a time or 10 at a time~however many you like (since the batter is kept in a storage container in the fridge for up to 7 days). You choose the volume, which is helpful when trying to prevent so much waste.
REFRIGERATOR RAISIN BRAN MUFFINS
INGREDIENTS
4 eggs
1 quart buttermilk
1 cup vegetable oil
1 cup sugar
6 cups raisin bran cereal
1/2 cup raisins
5 cups all-purpose flour
5 teaspoons baking soda
1 teaspoon salt
DIRECTIONS
In a large mixing bowl, beat eggs, buttermilk, oil and sugar. Stir in cereal and raisins. Sift together flour, baking soda and salt; add to egg mixture. Stir just until all ingredients are moistened. If desired, store batter, covered, in the refrigerator for up to 7 days. To bake, gently stir batter; fill greased muffin cups two-thirds full. Bake at 400 degrees F for 15-20 minutes or until golden brown. Serve warm. (All of the batter does not need to be baked at once.)
FOOTNOTE
**An important tip though~try and wait until the day after you make the batter to cook your first batch. The batter has buttermilk in it, which I find needs to rest for a day and "get married" with all of the other ingredients. This also makes the muffins more moist. Let me know how you like them! If Cooking for Two: Bake muffins and freeze to enjoy months later.
