6 Week Mix It Up Muffins

• Fun Fruit Combos: add up to 3 cups of the dried fruit of your choice if creating ONE flavor for the entire mix OR add ½ to ¾ cup of the combo of your choice to 2 ½ cups of mix
• Mixed berry (for 12 muffins or 2 1/2 cups batter): mix 1/3 cup dried blueberries and 1/3 cup dried cherries into the batter. Then, add either 12 tsps of blackberry or raspberry jam (put 1 tsp of jam in the middle of each muffin – spoon 1 Tbsp of muffin batter into your individual muffin cup, add 1 tsp of jam, and then cover with another Tbsp of muffin mix – see pictures above)
• Cranberry: mix in dried cranberries
• Cranberry Date: mix in dried cranberries and chopped dates
• Coconut Pineapple: mix in coconut flakes and dried, candied pineapple
• Pineapple Mango: mix in dried, candied pineapple and cut pieces of dried mango
• A bit more flair:
• Chocolate chips
• Nuts (to add nuts, sprinkle a few chopped nuts in the bottom of the individual muffin cup and press a few nuts in the top before baking)

Tools & Timing

• The mix MUST chill at least 6 hours; in total, you’ll need about 7 hours to prep, chill, and bake your first batch of these amazing muffins! After the initial prep, you’ll only need to preheat your oven and bake for 15-20 minutes for a fresh batch of tantalizing muffins!
• Muffin tin
• Cooking spray (or muffin cup liners)
• Very large mixing bowl (with cover or plastic wrap)
• Large wooden spoon or spatula (or mixing implement of your choice!)
• Space in your fridge for the bowl
• Cooling rack

Step-by-step

1. If using butter, cut into pats (1/2 inch pieces) and place in microwave safe bowl. Melt in 30 second increments, stirring after each interval. Once completely melted, set aside to cool. (If using oil, skip this step.)
2. Crack eggs in a bowl; whisk and set aside.
3. In your very large bowl, mix flour, sugar, baking soda, salt, and cinnamon.
4. Add cereal and mix carefully so as not to crush the bran flakes. (I find it easier to add 3 ½ cups…mix…and then add the remaining cereal…but if you have an extremely large bowl, go for the gold and add it all at once!)
5. Check your butter – once it’s room temperature, pour the cooled butter into the eggs. Add the vanilla (and slightly overpour – this is one of my life rules). Whisk all together.
6. Pour egg mixture on top of cereal blend.
7. Add the buttermilk and mix everything together using a large wooden spoon or spatula.
8. *Optional customization step: if you’re going for one flavor profile for your entire mix, add up to 3 cups of dried fruit. I add 2 cups of dried cranberries; my mom likes to add 2 cups of dried cranberries and 1 cup of chopped dates. If you want to customize each time you bake, skip this step!
9. Chill batter at least 6 hours before using.

When Ready to Bake

When you’re ready to bake, follow these easy steps.

Preheat oven to 400

Spray muffin pans with cooking spray (or line with paper liners). Note: These muffins do not have a traditional “muffin top” so you only need to grease the cups and not the edges of the pan. I know, I know…the top of the muffin is usually the best part…but trust me…these muffins don’t even need a muffin top to give you one!

Using a teaspoon, fill muffin cups about 2/3 full.

Bake 15-20 minutes (test for doneness with a toothpick – insert it into the middle muffin – when it comes out clean, your muffins are done!)

Remove from oven (if you didn’t use paper liners, let muffins sit in muffin pan for 5 additional minutes).

Serve and Enjoy

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Tricks, Tips, and Tweaks

*If you need to make fewer muffins, fill the empty muffin spots 2/3 full of water. This will ensure that your muffins cook correctly!

**Get to know your oven: every oven cooks differently…for instance, my oven takes exactly 17 minutes to cook these.

***My mom uses a 4.5L/152oz/4.7qt rectangular Tupperware to store her mix.

****Make your own buttermilk by adding vinegar to milk (google it – it’s very easy!)