Do you know what 4 dozen muffins look like?  If you’re wondering – it’s 48 muffins.  And 48 muffins look like this:

Forgot to take a picture, so here's a foursome I copy/pasted from google

Forgot to take a picture, so here’s a foursome I copy/pasted from google

That’s a lot, right?

Now imagine I baked this many Oatmeal Rasberry Muffins.  The goal would be to freeze them in portions, 4 or 6 to a bag, and enjoy yummy raspberry oatmeal muffins for weeks to come.

Bwahaha!

So this happened:

In 24 hours hubby and Thing 2 snaffued 2 1/2 dozen muffins.  That’s 30 muffins between the 2 of them! He says he  hasn’t noticed a difference – he may have a horse’s stomach. But Annabelle? I could hear her stomach rumbling from the other room!

It gets better:

48 hours later…. This:

 What does a shit storm look like, you ask? 

Seriously?  Do you want me to draw you a picture?  Cause I totally could but then you may loose your appetite for … oh … about a week!  Thing 2 is still in diapers – ‘Nuff said.

So about this recipe…. 

For this make-ahead batch of Raspberry Oatmeal Muffins you will need:

  • 2 Packages of Quaker Oatmeal Muffin Mix
  • 1 Bag of Europe’s Best frozen raspberries (mildly thawed)
  • 4 Eggs
  • 2 Cups of of Water

Add Mix, eggs and water to your mixer (I like my KitchenAid stand mixer for this) and use the stir / mix function until just combined.  Add the semi-frozen muffins to your bowl and keep mixing until well blended.  The mixture WILL look like a pukey shade of purple – it’s ok, that’s how its supposed to look!

Bake in oven according to package directions; let cool and enjoy!

These are a great way to add fiber and fruits to your family’s diet…. they just don’t need to eat a few dozen each…. 😉