Keep muffin mix in fridge, freezer

Dear Jeanne: This is a recipe for a raisin-bran muffin mix, which can be kept in the refrigerator six weeks or frozen. You improve the quality of ingredients for so many wonderful recipes; I am hoping that you might be able to do the same for this one, which is healthy but can still be kept in the refrigerator to be baked as needed, or frozen. Thanks for all you do to help so many of us enjoy eating — more healthily! — Venita Ballinger, San Diego

Dear Venita: I can see why it's called "Feeding the Flock" — it's enough muffins for a large crowd! I have changed some of the ingredients to make it more nutritious.

I have added different kinds of fiber — oats and flaxseed meal — because we need all kinds of fiber to absorb the things we don't want to hang around and move them along. I also like to grate apples, carrots or zucchini into the mix.

You also can add dates, prunes or dried apricots, finely chopped. All of these will not add a lot of calories per muffin, but lots of good nutrition. I like your idea about making cookies, which also could be called drop biscuits!

FEEDING THE FLOCK

1 box raisin bran (15.25 ounces)

3 cups sugar

5 cups flour

5 teaspoons baking soda

2-3 tablespoons pumpkin-pie spice

4 eggs, beaten

1 cup melted shortening

2 tablespoons vanilla

1 quart buttermilk

Mix raisin bran, sugar, flour, baking soda and pumpkin-pie spice. Add eggs, shortening, vanilla and buttermilk. Makes a large batch. This will keep in the refrigerator for six weeks or may be frozen for longer storage (do not stir each time).

I drop a quarter-size amount to make cookies and bake for 15 to 20 minutes at 325 or 350 F. Or I make "scuffins": Drop a larger amount on a cookie sheet and bake like scones 15-20 minutes. The batter lasts a long time, but the muffins are bake and eat. Makes 6 dozen regular muffins.

FEEDING THE FLOCK HEALTHY (BRAN MUFFINS)

2 cups boiling water

2 cups oatmeal