Here is one of my favorite recipes from when my kids were small. The dough keeps in the fridge for up to six weeks. I could make a half dozen muffins in the morning in a snap, keep them in a well sealed container and then bake as needed. They will keep you regular if you know what I mean, so don’t eat one of these for the first time without knowing how the fiber hits you. To medicate them, substitute in medicated vegetable oil for the vegetable oil. Calculate the dosage after you determine the amount of muffins this recipe makes for you. Everyone’s muffin pan filling style is different but I get about four to five dozen muffins from a batch. You can also just make the muffins as written, and then put medicated budder on a warm muffin.
15 oz box of Raisin Bran Cereal
3 cups Sugar
5 cups Flour
1 tsp Baking Soda
1 cup Vegetable Oil
1 Quart Buttermilk
1 1/2 tsp Cinnamon
1 1/2 cup Raisins
Preheat oven to 350° degrees & line muffin pans.
Soak cereal with the buttermilk for at least 30 minutes prior to starting recipe.
Separately combine oil eggs and sugar, and mix well.
Add cinnamon and baking soda to flour and mix well (I like to use a dry whisk but you could sift it).
Add the dry with the wet ingredients and then buttermilk cereal mix , fold in the raisins last.
Bake at 350° for about 24 minutes.
I always use self rising flour for my cakes and muffins. It has baking powder and salt already added. So the above recipes do not have any added salt or baking powder. If you use regular flour you can add the salt and baking powder to the dry ingredients and mix well. The ratio is easily found on the internet but it is 1 1/2 teaspoons baking powder and 1/4 teaspoon salt per cup of flour. Also these are fairly large recipes because I always bake in fairly large quantities. It’s pretty easy to cut everything in half and make a half batch that will still be pretty large. I rarely do that for the buttermilk as it keeps forever, but if I don’t use it all up in time I bake off the rest and freeze them. Always freeze baked goods. NEVER put them in the fridge. The sugar will preserve them on the counter for a bit but the fridge will dry them out. The freezer is your baked goods friend.
If you don’t know how to make your own medicated oil for baking you can use my tincture recipe found at potofwellness.com and substitute your fave oil for glycerin and follow the same basic instructions. I love to use avocado oil.
Make yourself a batch of muffins or loaves, take them on your road trips or summer picnics. They are great to bake and freeze for weekends at the cabin too.
Laura Mastropietro, former cannabis co-op grower and patient advocate, consultant, Edible Chef for two edible lines, featured in ‘Cannabis Saved my Life’ by Elizabeth Limbach, currently curates a learning hub called PotofWellness.com, stays active in the cannabis community while running a restaurant and commercial bakery in beautiful Sedona Arizona. Wife, Mother, Grandmother, with a full beautiful life and toss in a life altering disease, cannabis is the magic that helps her keep it all going. Have a cannabis question? Send it to Dear Mama at firstname.lastname@example.org