The Most Requested Recipe We Have!

The great part about this recipe is the fact that it makes so much and can last in your fridge for up to 6 weeks. It makes in excess of 75 muffins! We LOVE this recipe.

Refrigerator Bran Muffins

6 c. 100% bran (Todd ONLY buys Kellogg's All Bran Original, don't try anything else!)
2 c boiling water
1 c oil
2 c sugar
4 eggs
4 c milk
5 c flour
5 t baking soda
1 t salt

Pour boiling water over bran, cover and let sit to soften. Meanwhile cream sugar and oil in VERY large bowl. Add 4 beaten eggs, milk, and softened bran. Stir it up really good. In separate bowl combine flour, soda, salt and add all at once to wet ingredients. Fill oiled muffin tins and bake at 350 degrees for around 20 mins. Serve with honey on top. YUM! First batch might take a little less time. After that, since batter has been in fridge it usually takes a little longer to cook. After first batch, refridgerate covered and you don't need to stir it ever again if you don't want.

Modifications -

Todd has been subsituting whole wheat flour in. He has gone up to 3 c whole wheat, 2 c white and he feels like the muffins were a little too dry. The rest of us didn't mind! 2 c whole wheat, 3 c white was non-noticable.

Just Because the World Should Also be Able to Enjoy!
(The Fruits of Todd's Genius that is!)

So we had these waffles this morning and I really felt guilty that I had yet to share this recipe with my friends and family that are so dear to my heart! Todd initially found this recipe online but of course has made some major modifications to it and this morning at the breakfast table there was no talking, no whining, no crying... only Savannah and Nate and Jenny stuffing their mouths as fast as they could and sputtering, "More Please" every time we saw another waffle come out of the waffler maker! Todd didn't even get to try the first 5 waffles from this batch! They were soooo delicious! So here you all go, enjoy.

Whole Wheat Waffles

1.5 c whole wheat flour (Todd has tried and tested and is set on Gold Medal Whole Wheat Flour)
1.5 t baking powder
.25 t salt
.25 t cinnamon
.25 t ginger
.25 t nutmeg
.25 t all spice
.5 c oil (Todd uses Canola in all his cooking now)
2 c milk
2 eggs - separated

Combine dry ingredients. Combine milk, oil, egg yolks - stir. Add all at once to dry ingredients. Stir thoroughly until no lumps. Batter will seem quite thin. (This has proven necessary to Todd for Whole Wheat Waffles for the desired lightness.) Beat egg whites until soft peaks. Do not over beat. Fold into batter. Cook as waffle maker instructs. Best served with homemade syrup, as are all waffles! Enjoy!

Homemade Syrup

1 part white sugar

1 part brown sugar

1 part water

some Mapleline - Maple flavoring from Walmart will NOT due!

Boil.

OH - and an Update!

P.S. Nate is finally walking. At 16.5 months he finally is walking from room to room. Although the doctor kept telling us this was within the normal range, Jenny was getting quite worried about him attending Nursery and getting ran over! As is, since Jenny was called as a nursery leader Nate is going already and is one of the biggest kids in there! Of course...