I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
Back to Blog
Love those muffins warm out of the oven!
I know I gave you a muffin recipe a couple of weeks ago, but muffins are such a comfort food warm out of the oven I just couldn’t resist giving you another! I really do think these are healthy, providing you don’t slather on too much butter! This recipe came from my friend Connie Snyder. It makes a large batch so you can keep them in a covered bowl in the refrigerator for 4-6 weeks and pop a few in the oven for breakfast, a snack or good with soup too! Plan ahead, the dough needs to refrigerate overnight before baking.
Flax seed Muffins:
1-14 oz box of raisin bran
4 cups all purpose flour
1 cup ground flax seed
2-3 cups sugar (depending on how sweet you like your muffins)
5 tsp baking soda
2 tsp salt
4 cups buttermilk
1 cup vegetable oil
4 eggs, beaten
1 1/2 cups dried sweetened cranberries
Combine cereal, flour, flax seed, sugar, baking soda and salt in a large bowl, mix well. In another bowl combine buttermilk, eggs and oil, whisk well and pour into cereal mixture, stir until just blended. Fold in cranberries. Place in a tightly covered container in the refrigerator, overnight.
Do not stir at any time after refrigeration or when preparing to bake. Preheat oven to 400 degrees, grease muffin cups. Spoon batter into pan about 2/3 full and bake for about 18 min. Makes about 4 dozen.
Stay warm and have a great week!