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The good thing about getting fresh food, is you have to do something with it right away while it is still at it’s peak. This afternoon I threw on my apron and got busy in the kitchen. Since we had so many berries I decided to make homemade strawberry ice cream, and strawberry shortcake for the evening since we had some friends over. The left over berries went into the freezer for enjoying over the next few months–hmmm, a taste of summer while the snow is falling.
Since I was already in the kitchen, I also made a huge batch of raisin bran muffins. It’s an awesome recipe since you use a box of cereal and the batter lasts up to two weeks in the fridge. That means you can make only the number of muffins you want on a given morning. When the morning is a bit crazy with kids running around or if you are caught sleeping a little later than you should, it’s nice to have a quick breakfast that seems like it would have taken you all morning to make.

Here’s the recipe:
Raisin Bran Muffins
1 box of raisin bran (20 oz)
5 cups flour
3 cups sugar
5 tsp. baking soda
2 tsp. salt
4 eggs
1 cup oil
1 quart buttermilk
–mix the dry ingredients and then add the wet. mix.
–bake at 350 degrees for about 18 minutes

I know it seems like a huge recipe, and it is, but remember to only bake as many as you need at a given time. The family will love them!

Happy baking to you!