Ever-Ready Red River Oat-Bran Cereal Muffins
Red River Cereal
I enjoy hot cereal, porridge is a favourite but I also enjoy Red River Cereal. Red River Cereal is a breakfast that always reminds me of my youth and going up to the cottage with the family for our summer vacation. Mom made us this hot and tasty breakfast on rainy days when we wanted something to brighten us up before heading out into the rain. it was camp and only for two weeks, the weather was not going to keep us inside,
Red river Cereal takes a bit longer to make than the instant or three-minute oats packs do but within 15 minutes you have a healthy and tasty breakfast, especially when berries are added.
If you follow the directions on the box and add fruit of your choice, you will have a healthy and tasty hot meal to begin your day. What’s more you can make some great muffins as well.
This morning I decided it was time to make muffins and I wanted to use Red River Cereal. The following recipe is from Red River, before I modify a recipe I like to work with the original, until I am comfortable enough with the results to add my own touches. I did not use any sugar, but a pinch of ginger and a teaspoon of honey instead.
If you are in a hurry but still want some homemade muffins, you can do this, if you plan ahead. We all know there are times when we are busy so considering that, when you have the time to make muffins, make enough batter so you can keep some for one of those busy days. Then all you need to do is spoon the mix in the muffin pans and bake.
Ever-Ready Red River Oat-Bran Muffins:
1 1/3 cups boiling water
3/4 cup Red River Cereal
3/4 cup natural bran
2 1/2 cups ROBIN HOOD All Purpose Flour (any flour will do)
2 1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup shortening
1 1/2 cups granulated sugar
2 cups buttermilkk
2 cups ROBIN HOOD or OLD MILL Oats
1-1 1/2 cups raisins, chopped dates or dried cranberries
POUR boiling water over Red River Cereal and bran; let stand.
COMBINE flour, baking soda and salt. Mix well.
CREAM shortening, sugar, eggs and buttermilk together in large bowl until blended. Add flour mixture with bran mixture, oats and raisins. Mix thoroughly. Spoon into greased muffin cups, filling almost full.
BAKE at 375°F (190°C) for 18 to 23 minutes, or until top springs back when lightly touched.
STORAGE: Keep unused batter in covered container in refrigerator until using. Mixture can be kept for 1 month. To bake, use batter directly from refrigerator and bake 23 to 28 minutes.
MAKES about 2 dozen muffins.
I just made a dozen and have put the rest of the dough into the fridge. Sunday morning I’ll pop them into the muffin pan and then the oven so we can enjoy them with our second cup of coffee.