Once upon a time, a boy named M took a girl name Beth on their first date. He took her to a favorite Tuscaloosa dining spot – Cypress Inn. Today, Beth loves M more than ever. She also still loves eating at Cypress Inn when in Tuscaloosa. They all lived happily ever after.
Now, that I’m done talking about myself in the 3rd person, I can tell y’all about these muffins. These muffins are incredible. They truly are one of my favorite things to eat in the entire world. Thankfully, Cypress Inn shared long ago their recipe for the muffins they serve with every meal. My boss at my college job used to make these and bring them in to us at work occasionally. She’s my favorite, too. Now, I make them often in the fall and winter. I love how my whole kitchen smells like fall when I’m baking these and how one bite takes me back to my second home of Tuscaloosa.
Just a warning, this recipe makes a ton. I’ve got a bowl of the batter in my fridge right now, and I’ve already made 8 dozen mini muffins from them. There’s still plenty of batter left – enough for 2-4 more dozen. Don’t worry, I shared them with family over the holiday weekend. I didn’t eat 8 dozen muffins myself! Although I probably could. They’re delicious! Please try them soon.
1 15oz box of raisin bran cereal
3 c sugar
5 c all purpose flour
5 tsp baking soda
2 tsp salt
1 c vegetable oil
1 qt buttermilk
2 tsp vanilla
1 tsp ground cinnamon
1 tsp groud cloves
1 tsp ground nutmeg
Preheat oven to 400 degrees. Mix dry ingredients in large bowl. In a separate bowl, beat eggs with a spoon. Add in vanilla and vegetable oil and mix together. Add to dry ingredients and stir to combine (I don’t completely stir at this point. I just stir enough to start to get the dry ingredients wet). Pour buttermilk over everything. Mix well. Fill mini muffin tins 2/3 full and bake for 12 minutes.
The batter will last about a month in the refrigerator.