I have three kids. Three hungry-all-the-time kids. Summer is approaching and let’s all be honest here, that has me a bit scared. I have a seven-year-old boy who thinks he needs a full fledged meal every other hour, a six-year-old girl who trails right behind him and a newly three-year-old who seems to prefer grazing most of the day rather than sit down for a meal.
THEY ARE EATING ME OUT OF HOUSE AND HOME.
I love these little buggers to death, but they ransack my kitchen! And now with summer almost here and school barely out, they are home ALL DAY LONG. At least August through May they re bugging their teachers for a snack, not me.
What I’ve found is that there is only one way to get through the summers with kids in tow. You have to keep a fully stocked kitchen at all times. Whether it be to throw snacks into a picnic basket for days at the park or for when it’s raining cats and dogs outside and we’re all on each other’s nerves.
Having that fully stocked pantry can literally mean life or death.
I prefer my kitchen in the 50/50 rule. 50% of it has pre-packaged snacks. String cheese, granola bars, boxes of raisins and the like. The other 50% needs to be homemade for me. Fresh garden salsa and chips, sliced veggies with dip and fresh fruit in abundance.
This is my rule, not everyone has to follow it, but I’ve found yes, kids love the store bought stuff, but they also LOVE homemade stuff by none other than me…MOM.
These 1 Month Refrigerator Muffins are a godsend. I came across a similar recipe a few years back, made them once {before kids} and quickly forgot them. This was before I had to feed other people.
When I was brainstorming my grocery list a couple of weeks back these popped back in my head. Remember those muffins? They were spectacular and I could make one or two or six or a dozen at a time and just store the batter in the fridge until the following week.
How many times have my kids requested some sort of baked good on weekday mornings and I either didn’t have the time or energy to fulfill their request?
Too many to count.
This delicious, tangy, batter is PERFECT. Don’t skimp on the buttermilk! I almost did, thinking I could get by with regular milk. Don’t do that. The buttermilk gives them a great flavor. It makes the muffins.
1 Month Refrigerator Muffins
- 5 c. Raisin Bran cereal
- 5 c. flour
- 2 ½ c. sugar
- 1 T. baking soda
- 2 t. salt
- 4 eggs
- 1 c. canola oil
- 1-quart buttermilk
- In a large bowl {I prefer using one with a lid for easy storage later on}, mix together the eggs, oil, and buttermilk.
- Whisk in the dry ingredients in this order; salt, baking soda, sugar, cereal, and flour. Stir to just combine, careful to not over mix.
- Refrigerate and bake as needed. Bake at 375 degrees for 20 minutes.
- This batter will stay fresh in the fridge for up to one month.
Kids adore muffins of any kind…here are some more of my favorites!
Double Chocolate Banana Muffins
Apple Cider Mini Donut Muffins
Cinnamon Raisin Streusal Muffins
Flourless Peanut Butter Banana Chocolate Chip Muffins
Overnight Blueberry Maple Oatmeal Muffins
And follow me on this food blogging journey! You’ll see many more of my crazy ramblings via social media. In fact, I share the best stuff there.
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PinIngredients
- 5 c. Raisin Bran cereal
- 5 c. flour
- 2 ½ c. sugar
- 1 T. baking soda
- 2 t. salt
- 4 eggs
- 1 c. canola oil
- 1-quart buttermilk
Instructions
- In a large bowl {I prefer using one with a lid for easy storage later on}, mix together the eggs, oil, and buttermilk.
- Whisk in the dry ingredients in this order; salt, baking soda, sugar, cereal, and flour. Stir to just combine, careful to not over mix.
- Refrigerate and bake as needed. Bake at 375 degrees for 20 minutes.
- This batter will stay fresh in the fridge for up to one month.
- Kids adore muffins of any kind…here are some more of my favorites!
Until next time – happy eating!
What a great idea!! I’m going to try it out!
★★★★★