Montana Mountain Muffins Recipe

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These coffee flavored muffins are wonderful for either breakfast or just a snack. No matter when you serve them, they won't last long.—David Wallace-Menard, Shepherd, Montana

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Montana Mountain Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 60 Servings

15 20 35

Ingredients

4 cups all-purpose flour
4 cups whole bran cereal
1-1/2 cups sugar
4 teaspoons baking powder
3 teaspoons baking soda
2 teaspoons salt
2 cups cold coffee
2 cups milk
6 eggs, beaten
1-1/2 cups vegetable oil
2 teaspoons vanilla extract
2 cups raisins

Directions

In a large bowl, stir together the first six ingredients. Combine the remaining ingredients; add to the dry ingredients just until moistened. Cover and refrigerate until ready to bake. Batter will keep for several weeks.
When ready to bake, stir batter and fill greased muffin tins two-thirds full. Bake at 350° for 20 minutes or until muffins a toothpick comes out clean. Yield: about 5 dozen.

Nutritional Facts 1 serving (1 each) equals 145 calories, 7 g fat (1 g saturated fat), 22 mg cholesterol, 180 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Montana Mountain Muffins in Reminisce July/August 1992, p39

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas