First Post

So I've come to realize that I'm not all that great at introspection. I used to be a good writer and want to get better at putting my thoughts on paper (or e-paper). So about today. . .I tried a new muffin recipe:

Ever-Ready Red River Oat-Bran Muffins:
Ingredients:
1 1/3 cups boiling water
3/4 cup Red River Cereal
2 1/2 cups ROBIN HOOD All Purpose Flour (any flour will do)
2 1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup shortening (I used 1 stick of butter and 1/2 cup of olive oil as I don't like shortening)
1 1/2 cups granulated sugar
2 eggs
2 cups buttermilkk
2 cups ROBIN HOOD or OLD MILL Oats
1-1 1/2 cups raisins, chopped dates or dried cranberries
Preparation:
1. POUR boiling water over Red River Cereal and bran; let stand.
2. COMBINE flour, baking soda and salt. Mix well.
3. CREAM shortening, sugar, eggs and buttermilk together in large bowl until blended. Add flour mixture with bran mixture, oats and raisins. Mix thoroughly. Spoon into greased muffin cups, filling almost full.
4. BAKE at 375°F (190°C) for 18 to 23 minutes, or until top springs back when lightly touched.
5. STORAGE: Keep unused batter in covered container in refrigerator until using. Mixture can be kept for 1 month. To bake, use batter directly from refrigerator and bake 23 to 28 minutes.

MAKES about 2 dozen muffins.

They've turned out really good and the batter can be kept for fresh muffins later.