How to Make Raisin Bran Muffins: The Importance of Eating “Quite Calmly”

By: Melanie

One of my all-time favorite works of literature (and not coincidently, least favorite movies) has to Oscar Wilde’s The Importance of Being Earnest. Every time I reread the play, I notice another pun, hyperbole, or hilarious bit of irony that had previously escaped my notice.

I think one reason I love this comedy so much is that it always strikes me as Seinfeld-esque. (Though in reality, I suppose Seinfeld is Wilde-esque!) Seinfeld is, perhaps, the greatest show ever. (I could have an entire conversation (with my dad, most likely) in which nothing but Seinfeld quotes and allusions are exchanged.)

The characters in the Importance of Being Earnest are all hyperbolic types of people that Wilde perceived in his Victorian society. Much like Seinfeld, the characters are devoid of morals, lie openly and often, and assume ridiculous fake identities (Bunbury and Art Vandelay, anyone?) Additionally, they pour over the minutia of everyday life. One of my favorite scenes in the play is when Jack and are discussing, at length and in great detail, muffins:

Jack: How you can sit there, calmly eating muffins when we are in this horrible trouble, I can’t make out. You seem to be perfectly heartless.

Algernon: Well, I can’t eat muffins in an agitated manner. The butter would probably get on my cuff. One should always eat muffins quite calmly. It is the only way to eat them.

Jack: I say it’s perfectly heartless your eating muffins at all, under the circumstances.

The serious nature with which Jack and Algernon dissect the eating of muffins is hilarious. (Akin to the big salad, perhaps?) But what’s more: I sort of agree. As a lover of muffins (and all bready breakfast foods)—one simply should not eat a muffin in an agitated manner! So, please, enjoy these raisin bran muffins. Eat them, but eat them calmly.

Raisin Bran Muffins

Ingredients:

4 eggs, slightly beaten

1 quart buttermilk

1 cup vegetable oil

5 cups flour

3 cups sugar

5 tsp baking soda

2 tsp salt

1 15 oz box of Raisin Bran

Raisin Bran Muffins

Directions:

Mix eggs, buttermilk, and vegetable oil together. Sift flour, sugar, baking soda, and salt together in another bowl. Add liquid ingredients to the dry and mix until combined. Do not overmix—the mixture should not be smooth.

Let the batter sit for 24 hours in the refrigerator then spoon into either a greased muffin tin or muffin cups . Cups should be 2/3 full.

Bake at 350 degrees for 15-20.

The great thing about this recipe is that the batter can be refrigerated for up to six weeks, so you can enjoy fresh muffins every morning!

Advertisements

About melanieandchristy

Follow us on twitter: @christy_melanie
This entry was posted in Breads, Breakfast, Easy preparation, Holiday dishes, The Importance of Being Earnest, Vegetarian and tagged , , , , , , , , , . Bookmark the permalink.

5 Responses to How to Make Raisin Bran Muffins: The Importance of Eating “Quite Calmly”

  1. spoonwithme says:

    Love this post! What a fun idea for a blog!

  2. Babygirl says:

    These muffins look really good. I am usually not a muffin person but appreciate this recipe.

  3. Melanie's Dad says:

    I can’t believe you didn’t mention the whole Seinfeld “Muffin Top” episode where the group gets into the business of selling just the primo part of the muffings, the tops. but go out of business when then can’t find a way to get rid of the bottoms. Even the homeless won’t eat them… they’ve got standards after all.

  4. Errr…you’re right, Dad, I don’t know how I let that escape my mind! I bow to your superior Seinfeld knowledge…this time!

  5. christy says:

    Raisin bran used to be my favorite cereal as a child. I’d love to try these!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s