This weekend was really fun. I went out with my friend Ashley and we took some pictures around town and inside town. I will post some pictures after I get done talking about these muffins.There was this field that we found when we were driving outside of town and it had some hay barrels in it. Luckily enough they were by the road. We took pictures of ourselves on the hay barrels and trying to climb to the top. I was practicing my people picture taking skills and got some pretty good ones of my friend. She even has the picture as her profile picture on facebook right now, Senior picture worthy she said. 😉 Pretty awesome I think. I’d post it on here, but I’d have to ask her fist if I can.
I also spent some time this weekend messing around with my camera. I was trying to figure out manual mode and was googling everything I could possibly find about shutter speed and aperture settings. I’d buy a book about my camera, but most of that stuff I already know. I already know how to use the different settings my camera has and auto mode, but not manual. I’m pretty good and trying to figure things out for myself when it comes to technology and that is what I finally decided to do about my camera. Just figure it out by myself.
Well, enough about camera talk, and let’s talk about this muffin for a bit. This recipe calls for a 1/2 of a 15 oz box of Raisin Bran cereal. We like to buy ours in bulk at Sam’s Club because it’s cheaper. I had to eyeball the Raisin Bran until it looked like it wasn’t soup in the batter. The batter didn’t look too pretty, and I was afraid that it wouldn’t turn out because it was so runny. Well it did, and these Bran muffins are really really good! This muffin recipe is definitly a keeper. I found it at Joy the Baker’s website and had to try these, because I love having muffins for breakfast in the morning.Print
1/2 of a 15oz box of Raisin Bran Cereal
1/2 teaspoon salt
2 1/2 cups flour
1/2 cup vegetable oil
1/3 cup brown sugar
2/3 cups granulated sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
3/4 teaspoon baking soda
2 cups buttermilk
In a large bowl mix together Raisin Bran, flour, salt, sugars and baking soda.
In a medium sized bowl, whisk together oil, eggs, vanilla extract and buttermilk.
Whisk the wet ingredients into the dry ingredients. If you plan on baking the muffins right away, allow to sit on the counter for 45 minutes before baking. This will allow the cereal to soften.
If you’d like to bake the muffins throughout the week, place the batter in an airtight container and store in the fridge. Scoop into lined muffins pans when ready to bake. Sprinkle with a spoonful of granulated sugar if desired.
Bake at 375 degrees for 15 to 20 minutes, or until a skewer inserted in the center comes out clean.
This is the famous Fargo Theater sign in down town Fargo. It is a popular spot to take pictures at. There was even another guy taking pictures the same time we were.
A field outside of town, this is my favorite one that I took last night.
A pretty church in down town Fargo.
Another hay barrel picture. You will see lots of these if you ever come to North Dakota.