30-Day Bran Muffins

These probably sound like they aren't that good.  Michael was skeptical when I told him that Bran Muffins were good but he LOVES them.  The great thing about them is that you can whip up the batter and leave it in the fridge for 30 days,  only taking what you need when you want them over that 30 days it's GREAT!  We half this recipe.  

Ingredients: 

4 cups All-Bran cereal

2 cups boiling water

1 cup margarine or butter

2 ½ cups sugar

4 eggs

1 quart buttermilk

5 tsp. baking soda

1 tsp. salt

5 cups four

2 cups Bran Flakes cereal

Directions:

Pour boiling water over All-Bran cereal and let sit.  Cream butter and sugar; add eggs then dry ingredients alternating with buttermilk.  Mix in All-Bran and water mixture.  Last of all, stir in Bran Flakes.  This batter stores in the fridge for 30 days and makes dozens of muffins!  Bake at 400 degrees for 20 minutes in greased or paper-lined muffin tins.

Buttermilk Substitute:

2 cups milk (1/2 a quart) with 2 T. lemon juice = buttermilk

Lemon Poppy Seed Pancakes

I found this recipe at Picky Cook and it is wonderful!

Ingredients:
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup sugar
pinch of salt
1/3 cup poppy seeds
zest of 4 lemons
2 cups buttermilk
2 large eggs, lightly beaten
2 tablespoons butter, melted
butter, to serve (and for pan)

Directions:
To make the pancakes combine the flour, sugar, baking powder, baking soda, salt in a large bowl. In another bowl the buttermilk, eggs, butter, lemon zest and poppy seeds. Add the wet to the dry. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.

Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter. 

We serve them with strawberries and whipped cream.  Sometimes we squeeze a little more lemon on them as well.  These are seriously SO delicious.