I was recently visiting my oldest son’s family for an extended few days. I revelled in cooking and baking their favorites.

As a treat one very early morning, my son brought home an assortment of breakfast goodies from a local Birmingham speciality bakery. Included were some deliciously moist gluten-free “healthy” muffins. He bounced in with his usual exuberant good morning greeting and said, “mom, you’ll like these. They remind me of the muffins you used to make for us!”

One of my idiosyncrasies is being able to taste test, analyze ingredients, and then replicate a recipe. I realized that these delectable muffins really did taste like my old-timey tried and true raisin bran muffins. I was anxious to go home and create a gluten-free version using other grain cereal flakes and my favorite Bob’s Red Mill 1-to-1 Baking Flour.

This recipe is odd because you mix up the batter and let it sit in the fridge till you want to bake. It’s convenient to have on hand whether you bake just one or a dozen. You can also bake the whole batch and freeze the muffins individually to later pop in the microwave. Be sure you use cupcake liners since the batter is so moist. You can substitute the raisins with any type of chopped up dried fruit and also add nuts.

Find the largest bowl you have. Crack your eggs first and whip them up with the rest of your wet ingredients. Stir in the whole box of cereal flakes and your dry ingredients. Fold in extra dried fruit and nuts as desired. Let the batter rest in the fridge till flakes are good and soggy!

Bake at 375 for about 20-25 minutes, depending on the size of your muffin tins. To test for doneness, stick a toothpick in the middle and if it comes out clean, they’re done!

What flavor muffin will you bake this week?