When it comes to cooking, eating healthy is a big priority for me. I make most things from scratch. The truth is I don't have time to make pancakes from scratch on a school mornings, nor do I have time to wait for muffins to bake.
Today I made made up bags of our favorite pancake recipe so that I can quickly add wet ingredients and get pancakes made for breakfast.
I also made a big batch of "6 Week Bran Muffins." I put them in the freezer so that I can pull them out the night before we plan to eat them for breakfast.
I am also planning to boil eggs ahead of time and I always try to have fruit on hand to add to each breakfast.
6 Week Bran Muffins
(My sister-in-law, Shannon, shared this recipe with me, it has been a favorite for many years!)
2 cups flour (I use fresh ground white wheat flour)
1 cup oats
1 cup wheat germ
3 cups sugar (I used 1 1/2 cups)
1 Tbsp. baking soda
1 tsp salt
1 tsp cinnamon
2 cups chopped nuts
4 eggs
1 cup oil (I used 1/2 cup oil and 1/2 cup unsweetened applesauce)
1 quart buttermilk
1 25 oz. box Raisin Bran
Mix wet and dry ingredients in separate bowls. Mix together. Bake 350 degrees for 25 minutes. Store batter in the fridge for up to 6 weeks. It makes about 3 dozen.
6 Week Bran Muffins
(My sister-in-law, Shannon, shared this recipe with me, it has been a favorite for many years!)
2 cups flour (I use fresh ground white wheat flour)
1 cup oats
1 cup wheat germ
3 cups sugar (I used 1 1/2 cups)
1 Tbsp. baking soda
1 tsp salt
1 tsp cinnamon
2 cups chopped nuts
4 eggs
1 cup oil (I used 1/2 cup oil and 1/2 cup unsweetened applesauce)
1 quart buttermilk
1 25 oz. box Raisin Bran
Mix wet and dry ingredients in separate bowls. Mix together. Bake 350 degrees for 25 minutes. Store batter in the fridge for up to 6 weeks. It makes about 3 dozen.
