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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 48 |
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A new neighbor brought me a batch of this muffin mix, relates Dorothy Collins of Winnsboro, Texas. I was pleasantly surprised at how well it kept in the fridge and what delicious, moist muffins it created. Ingredients:
2 cups quick-cooking oats |
2 cups crushed shredded wheat (about 4 large) |
2 cups all-bran |
4 cups buttermilk |
1 cup boiling water |
1 cup vegetable oil |
4 eggs, lightly beaten |
2-1/4 cups packed brown sugar |
5 cups king arthur unbleached all-purpose flour |
5 teaspoons baking soda |
1 teaspoon salt |
Directions:
1. In a large bowl, combine oats, Shredded Wheat and bran. Add buttermilk, water, oil and eggs; stir for 1 minute. Stir in brown sugar. Combine flour, baking soda and salt; add to the cereal mixture until blended.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks. Yield: 4 dozen.
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