Wild Goose Inn Muffins
  • 1 box Raisin Bran cereal (about 8 cups)
  • 5 cups flour
  • 1 cup sugar
  • 5 tsp. baking soda
  • 2 tsp. salt
  • 2 tsp. ground cinnamon
  • 1 cup chopped walnuts
  • 2 cups shredded coconut
  • 4 cups buttermilk
  • 1 cup vegetable oil
  • 4 eggs, beaten
  1. Heat oven to 400 degrees. Mix all dry ingredients well. In a separate bowl, mix wet ingredients. Blend both batches together until just combined. (He actually used a large tupperware container, tossed in both batches, and shook!)
  2. Fill lined muffin tin cups with a large scoop of batter. For large crunchy tops, mound the batter up over the top of the tin (these muffins do not rise much!). Bake for 23 minutes. (Yes, he said 23 exactly, but your oven may require more or less!)
Last month my husband I got a great surprise gift from his coworkers to celebrate our marriage... a weekend at a gorgeous bed and breakfast! It was an awesome mini-honeymoon, since we still haven't had our real one yet! They served these amazing muffins at breakfast, which the proprietor was kind enough to tell me was a "secret" recipe. Not much of a secret, since he later handed me a copy and gave me a bunch of tips to make sure mine turn out as fabulous as his do! You'll love how tasty these muffins are, moist and soft on the inside, with a crunchy sconelike top. And you won't believe how easy they are!