Raisin Bran Muffins and Butterflies

Like many places in the U.S. right now, we are also experiencing devastating forest fires.  It's been terribly smoky and eerie skies all day and night.  Our local paper has let everyone know that many animals, birds, and insects are all coming down from the mountains, so to be aware and cautious.

Last night we dined at one of our newest restaurants and here was our sunset view.  Incredibly sad to see the smokiness, but yet such a rare sight to see.

Among my grandma's many wonderful recipes and memories are her Raisin Bran Muffins.  They are so good, fulfilling, and I love how she added an option to her recipe to add melted butter, cinnamon, and sugar to the top before baking.  

Grandma always started and ended her days with a little something sweet at her meals and I just love that!  Why not, right?!

Grandma also loved butterflies.  I will never forget when she taught me about her "butterfly kisses" that she would give my daughters when they were babies.  They would laugh and giggle when she delivered her special kisses to them.

This was one of my grandma's morning cups.  She would enjoy tea or hot cocoa out of it.  I am so grateful and blessed to have it now.  It gives me so much joy and happiness in the mornings and always touches me with memories.

I have been seeing many butterflies around our area and backyard.  It could be because of the surrounding fires, but I like to think it's my grandma stopping by to say "hello".

I had forgotten until I was in the middle of making these beauties how many muffins this recipe actually makes.  It was too late for me to turn back, so now I have enough muffins (which had to be frozen) to last me until the end of this year!

I hope that these bring a little sunshine and happiness to start your day like they do for me.  Enjoy!

Raisin Bran Muffins

Courtesy of GGMa

*This recipe makes 6 dozen muffins (portions can be cut in half)

5 cups all-purpose flour

3 cups granulated sugar

5 tsp. baking soda

1-1/2 tsp. salt

7-1/2 cups (15 ounces) Post Raisin Bran cereal

1 quart low fat buttermilk

1 cup vegetable oil

4 eggs, beaten

Preheat oven to 400 degrees.

In a very large (restaurant size) bowl, blend flour, sugar, baking soda, and salt.  Stir in cereal.  Add buttermilk, oil and beaten eggs and blend until dry ingredients are moist.

Fill muffin tins 2/3 full.  Bake for 15 to 20 minutes.

*** If desired lightly brush melted butter over batter and sprinkle with cinnamon and sugar before baking. 

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