Healthy refrigerator muffins

This is a basic recipe for really healthy refrigerator muffins that you can mix up and will keep, uncooked, for three weeks. Just scoop out and cook what you want as you need it. Yield is about 12-16 muffins.

You will need

-¾ cup molasses

-½ cup cold-pressed canola oil

-2 eggs

-2 ½ cups all-purpose flour

-¼ cup ground flaxseed

-2 ½ tsp baking soda

-¼ ground nutmeg

-1 tsp ground cinnamon

-1 tsp ground ginger

-¼ tsp ground cloves

-¼ ground allspice

-½ tsp salt

-2 cups buttermilk*

-¾ cup raisins or chopped prunes

Combine molasses and oil; beat in eggs one at a time. Add flour, ground flaxseed, baking soda, salt, spices and buttermilk (* I keep non-instant powder, it’s much better than regular dry buttermilk, in the cupboard and reconstitute as needed.) Mix until smooth. Add fruit.

Refrigerate the batter, covered, to be used as needed. When ready to use, simply spoon batter nearly to the top of paper-lined muffin tins. Bake at 400ºF for about 20 minutes.

Variations:

-omit raisins and cloves and add ½ cup drained, chopped pineapple

-use mixture of raisins and chopped nuts to equal ¾ cup

-add shredded coconut

-omit raisins, cloves and nutmeg and add ¾ cup shredded carrot and ¼ cup chopped walnuts

-substitute different types of flours (whole wheat, kamut, spelt, rye, etc) for up to ½ of the total flour content

-substitute yoghurt for all or part of the buttermilk

-substitute chopped walnuts for raisins and add 2 tsp grated lemon rind; glaze with lemon juice mixed with honey

-omit raisins and add chopped dates and 2 tsp orange rind

-substitute brown sugar for some of the molasses

-omit molasses and spices; use ½ cup honey; substitute dried cranberries or blueberries for raisins and add 2 tsp grated lemon rind

Please note that these muffins must have either buttermilk or yoghurt or the mixture won't last.

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