A Recipe and Grocery Update

One of the easiest breakfast foods is muffins. I'm not a morning person though and really dislike mixing up a batch of muffins first thing in the morning. I found the perfect solution with this Raisin Bran Muffin recipe as it can be mixed up and then stored in the refrigerator for up to six weeks! I just pull the bowl out of the fridge, fill up a muffin tin and then stick the bowl back in the fridge for the next morning. Each batch lasts us about six breakfasts and we eat the leftovers throughout the day as snacks. Even my husband, who is not a muffin person, enjoys these.

Raisin Bran Muffins

1 15 oz. box of raisin bran cereal

2 1/2 cups sugar

5 cups flour

5 tsp. baking soda

2 tsp. salt

1 cup oil

4 eggs, beaten

1 quart buttermilk

Preheat oven to 400 degrees. Mix the cereal, sugar, flour, baking soda and salt in large bowl. Add the oil, eggs, and buttermilk to the dry mixture and mix well.

Fill muffin tins 2/3 full. Bake at 400 degrees for 18-20 minutes. Remaining batter can be refrigerated in a covered bowl for up to 6 weeks. (Note: the batter starts to look a little funny after a week or so but is still good.)

I do usually sprinkle the tops of the muffins with cinnamon and brown sugar or a little sugar before baking for an added crunch and sweetness.

Grocery Update

I went shopping yesterday and paid just $59.21 for groceries for the next week. I do need to pick up some fresh fruits and vegetables as our grocery store didn't have much of a selection so as we are out and about today I will pick up a few things and add that to the grocery total. We should be coming in way below $75 this week!

How large is your family and what is your typical weekly budget?