Raisin Bran Muffins
I’ve never been able to get my daughter to eat meat. She doesn’t like the taste, texture, or effort required to get it to her stomach. So I wasn’t surprised when the doctor said she might be slightly anemic. Since I am also anemic, I searched for an answer that didn’t involve too many OTC pills. My doctor had the solution. He gave me this recipe, which is just sweet enough to keep her interested and packed with enough iron to keep her (and me) full of energy all day.1 cup canola oil3 cups sugar4 eggs beaten1 quart buttermilk5 cups flour3 tsp baking soda1 tsp salt1 15 oz box Post raisin bran cereal (8 cups)Mix everything together in a large bowl. Let it chill overnight. Gather the batter from the top and place in muffin tins. Bake at 400 degrees for 18-20 minutes.The best part of this recipe is that the batter can be kept in the refrigerator for six weeks with no issues. The batter doesn’t last two weeks in our house; the muffins are just too yummy!When we did our homework for this recipe, we found that Post had the highest amount of iron out of all the raisin bran cereals. The price per box is slightly higher but it’s worth it to get a bit more iron into our daughter’s diet.Happy baking! Let me know how it works for you, and if you modify the recipe, let me know how that works as well! (My little one came outside today with chocolate chips pressed into the tops of the muffins – perhaps a bit of chocolate added in could be interesting?)
