Refrigerator Muffins

Delicious Refrigerator Muffins

Pour 1 1/2 cups of boiling water over 2 cups of crushed shredded wheat (6 biscuits) and 2 cups All Bran broken up or Bran Buds cereal. Set aside and cool. Do not stir. (I mix them up before adding the water)

Cream: 1 cup of canola oil and 3 cups sugar (I use dark brown and  white.)

Add and mix in: 4 eggs, 2 cups old fashioned oatmeal, 1 qt buttermilk (Powdered buttermilk works well and you can keep it on hand for other times and uses)

Then add: 5 cups a.p. flour, 1 Tbsp salt 0r less, 5 tsp soda, 2 Tbsp. cinnamon. 

Add the cooled cereal mixture and stir only until blended. I mix mine with the mixer as it is easier for me. You will need a very large bowl as it makes a lot. 

For variety add: dates, raisins, nuts, coconut, chocolate chips, cranberries, finely diced apple, mashed banana, blueberries. Lots of possibilites as to what you can add. 

Bake fresh as needed at 400* for 15-20 minutes for large or 10-12 for mini muffins in greased muffin tins. Use a tooth pick to check for doneness.

This will keep for a month in the refrigerator.  An ice cream pail will work well.

***** I cut the recipe in half. This recipe is from a friend who comes from a line of great cooks. :)