It's a Keeper Muffins - A Guest Post

Today I've invited my friend, Helen, to share one of her favorite "It's a Keeper!" recipes.  An "It's a Keeper Recipe" would be one of those long forgotten recipes that you stumble upon in your pile of stored recipes.  You wonder, "Should I keep this one, or toss it?  My recipe pile is getting out of control!" 

Helen and I first met when our 8 year olds were in preschool together.  Our paths have continued to cross through the years as we are both busy, on the go moms, looking for ways to feed our families economical, nutritious, easy to fix meals that our children will eat without complaining.  I hope you enjoy her recipe and are maybe inspired to look through your own stack of stashed recipes and decide what's a keeper and what can go. 


Hi! My name is Helen. I'm a full time mom & wife, part time lunch lady, and full time crazy busy. I am always looking for a hearty muffin other than those sold in plastic wrap or baked from premade mixes that scream "Just add water" to feed myself, my three growing children, and my on the go hubby. After several family recipe book clean outs, I found this muffin recipe that you can make as a single serve snack or feed to a crowd. The batter also keeps for up to 5 weeks covered in the fridge or garage (if Ohio ever gets a winter) so you only have to go through the prep work once and can enjoy many batches of these deliciously moist and tasty muffins. I hope you enjoy these as much as my family and I do!

Here's the recipe I found and decided to keep:


ME's Keep it muffins
9 Cups raisin bran cereal
1 - 15 oz. box golden raisins
4 Cups sugar
5 Cups flour
5 teaspoons baking soda
2 teaspoons salt

Mix the above dry ingredients in a LARGE bowl. I use my hands to make sure all the raisins are covered and unclumped. Next add the wet ingredients...


4 Cups of buttermilk
4 eggs
1 cup of oil


Mix well without crushing up the cereal. Transfer to a LARGE (I use a 19 cup container) plastic container with a lid. Let sit overnight in the fridge or garage (if it is between 35 and 40 degrees).

Scoop mix from the top (it is very important to NOT mix the batter) and place in prepared (papered or sprayed) muffin cups. Bake at 400 degrees for 12 to 15 minutes until the tester comes out clean.

These muffins can be made on a waffle iron, too. You should test out a couple to see how long they need to "bake" on your particular iron. Also, if you want to make a small batch, they can be made in a toaster oven.  I use mine to make six or fewer, but I have to watch so I don't get them too done.

Our family has been known to swap the raisins for craisins or press chocolate chips or nuts gently into the top of the unbaked muffins. Enjoy!

ME's Keep It Muffins make an excellent snack any time of day

What's your favorite recipe that you've found in a stashed pile and decided "It's a keeper!"?

This recipe fit the description over at Eat At Home Ingredient Spotlight: Dry Cereals.  Check out some other great ideas using dry cereals.  Maybe you'll find one that's "a keeper"!

Guest Post - Thoughts on Cereal for Dinner and Sacrifice

I have been encouraged by many friends who have been following along in my blogging adventures since I started this blog on Jan 1.  Today I'd like to introduce you to my friend, Amy.  She's a mom to 3 kids (a 6th grader, 2nd grader, and preschooler) and a foodie like me.  I asked her to share some thoughts and a favorite recipe that is budget friendly, easy to fix, and a family favorite.  Here's what she has to share.  May you, too, be inspired with her wisdom of the value of eating a meal together as a family, even if it's a simple bowl of cereal. . . . . .

Thoughts on Cereal for Dinner and Sacrifice
By Amy

Years ago, I remember watching an episode of Oprah with Maria Shriver as a guest.  She mentioned that as a child, her mother (Eunice Kennedy Shriver) would serve oatmeal for dinner once a week.  The amount of money that would have been spent for that meal was given to charity.  During these “oatmeal dinners”, the family would talk about everything they had to be grateful for and the needs of those less fortunate. 

I remember nothing else from that episode, but the story Maria shared was very powerful to me.   At first, I was moved by the fact that such a privileged and prominent family would eat such a humble meal.  But, Mrs. Shriver clearly created this ritual to impart an important life lesson to her children.  It then occurred to me how brilliant an idea this is for any family to do.  Most importantly, it teaches thankfulness and humility while simultaneously setting aside a donation for those in need.  Lastly, it can be a quick AND nutritious meal for a busy school night (especially on a cold winter day).

This recipe is my go-to choice for our “oatmeal night”.  If you have never tried steel-cut oats before—you are in for a treat.  Steel-cut oats are different than rolled or “old-fashioned” oats, in that the whole oat grain is chopped rather than flattened like traditional oatmeal.  The cooking time is longer…but so worth it.  It has a nutty taste and chewiness all its own.  We like ours with brown sugar and a splash of half & half stirred in.  Trust me.  You may never go back to regular oatmeal again.

Perfect Steel Cut Oatmeal

Serves 2-4

4 Cups Water

1 cup steel-cut oats
Pinch of salt

In a heavy 2 qt saucepan, bring the water to a boil and stir in the oats and salt. Let the water and oats come back to a boil then reduce heat.

Let the oats simmer on low with the lid off, stirring occasionally until cooked through - 20 minutes for chewy oats or 30 minutes for softer oats.

Stir in extras such as milk, sweeteners, fruit, or nuts. Leftovers keep for one week in the fridge.

Steel cut oatmeal with blueberries and chopped walnuts

How convenient that you can find a $1 off coupon for steel cut oats right now on coupons.com!  Enjoy!