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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Flexible keep-in-the fridge dough makes for fresh muffins every day. Ingredients:
2 cups shredded wheat |
2 cups bran cereal |
2 cups oats |
2 cups boiling water |
4 eggs |
1 cup sugar |
1 cup brown sugar |
1 tsp salt |
5 cups whole wheat flour |
5 tsp baking soda |
1 quart buttermilk |
Directions:
1. Makes 6-8 dozen
2. Crush shreddded wheat, all-bran, and oats. Pour boiling water over the top and let sit to cool.
3. Beat eggs until light and creamy.
4. Add sugar and brown sugar; beat well to combine.
5. Mix dry ingredients together.
6. Slowly add buttermilk to eggs and sugar mixture until well combined.
7. Mix cereal mixture into buttermilk mixture. Fold flour mixture into batter (be careful not to over mix, especially since you'll be stirring again later. Overmixing will cause tough muffing). May be refrigerated for up to a month.
8. When ready to make muffins, just pop batter into greased or papered muffin tins, or pull out the amount you want to bake and mix in fruit, nuts, extra bran (but you won't need it :), vegetables, or whatever strikes your fancy (I find 1-2 cups of mix-ins for a dozen is the right amount, but I generally eyeball it). If you think the batter has become too thick in the refrigerator, you can think it out with about 1/2 cup of applesauce for a dozen muffins.
9. Some of my favorite combinations: Carrot-apple ginger, blueberry walnut (this makes it a super food!), zucchini-pumpkin, cranberry-almond, poppyseed-almond, banana walnut.
10. Bake at 375 for 20-25 minutes.
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