Reamers

"I'm not saying my wife's a bad cook, but she uses a smoke alarm as a timer."
--Bob Monkhouse

Ingredients

1 cup whole bran cereal flakes
1-1/2 cups all-purpose or wheat flour 2-1/2 teaspoons baking powder
1 teaspoon cinnamon
Dash of salt
1 egg, beaten
1 cup milk
3/4 cup packed brown sugar
1/4 cup vegetable oil
1/2 cup chopped walnuts, add another 1/4 cup if you really like walnuts
1/2 cup raisins or craisins, plumped (If not using pineapple, add 114 cup raisins.)
1/2 cup crushed pineapple, drained, optional

Oven Preheat Temperature: 400°F
Heat Treat Cycle: 15 to 20 minutes or until golden brown

Directions

Put the raisins or craisins in a small bowl and cover with boiling water. Let the raisins plump for 5 minutes, then drain.
Meanwhile, in a large mixing bowl, mix together the bran cereal, flour, baking powder, cinnamon and salt.
In another bowl beat the egg, then add the milk, brown sugar and vegetable oil. Dump the egg, milk, sugar and oil mixture into the flour mixture. Stir until just moistened and the batter is lumpy. Fold in the nuts, raisins, and pineapple. At this point the Reamer batter can be baked or placed in an airtight container and stored in the refrigerator for up to a week.
These can be baked one or two at a time so you can have warm, fresh Reamer muffins any time the need arises. To bake refrigerated batter, first stir the batter. Prepare a muffin tin, greasing only the muffin cups needed. You can also line the muffin tin with paper cups. Fill the muffin cups 2/3 full, then bake at 400°F for 15 to 20 minutes or until golden brown. You may need a knife to nudge the muffins out . Serve warm with butter and honey. There are called reamers because, you guessed it, they clean you out.

Feeds and Speeds

Feeds: 16 regular people or 8 irregular machinists

Speeds: 50 minutes billable shop time, start to finish