Do you know what 4 dozen muffins look like? If you’re wondering – it’s 48 muffins. And 48 muffins look like this:
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.
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:
— Angele Lafond (@XD_Impact) May 31, 2014
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…. 😉