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As we age it seems we find ourselves losing special friends! I just returned home from a vacation with 5 longtime friends only to find out that another friend had passed away. Connie Snyder and my friendship goes back to when I transferred from a country school to “ town school” in third grade. We were brought up in the Methodist church in Elmore, MN. and as adults attended the UMC here in Fairmont. Our friendship supported us through troubled and good times in raising our children.
In our later years we found we had granddaughters the same age, so the four of us did many fun activities through their growing up years, even staying over at motels at times. Connie loved spending time with her children and grandchildren since retiring, tending her outdoor flowers, loved telling a good story and always much laughter. She will be greatly missed by her family and many friends. Today I am sharing a recipe that Connie shared with me a few years ago. I hope you enjoy it as much as Connie and I did.
Connie’s Ground Flax Seed Muffins
1- 14 oz. box of raisin bran, or if you don’t care for raisins, plain bran flakes
4 cups all purpose flour
1 cup ground flax seed
5 tsp. baking soda
2 tsp. salt
3 cups sugar
4 cups buttermilk
1 cup vegetable oil
4 eggs, beaten
1 1/2 cups dried sweetened cranberries
Combine cereal, flour, sugar, baking soda and salt in a large bowl. Mix well. Combine buttermilk, oil and eggs in a separate bowl and whisk well. Pour egg mixture into cereal mixture, stir until just blended, fold in cranberries. Place in a tightly covered container in the refrigerator overnight. The batter will keep in the refrigerator for 4 weeks, Do not stir at anytime after refrigerating or when preparing to bake. Preheat oven to 400, grease muffin cups, spoon in batter. Bake 18 minutes Makes 4 dozen.
Have a great week!