Tuesday, November 4, 2008

Refrigerator Muffins

These muffins are versitile and delicious!

2 cups old fashioned oatmeal
2 cups all-bran cereal
2 cups shredded wheat, crushed
2 cups boiling water
1 1/2 cups crisco
4 beaten eggs
3 cups sugar
1 teaspoon salt
5 teaspoons baking soda
5 cups flour
1 quart buttermilk
(nuts, dates, cranberries, spices, etc.)

Use a huge bowl with a lid. Serves 65. BUT you will keep the dough in the refrigerator to use each morning for a delightful surprise at breakfast. Dough will keep up to 3 months.
Put oatmeal, all-bran, shredded wheat, water, and crisco in a bowl. Soak. Add eggs and sugar. Mix. Sift together salt, soda, and flour. Add to cereal mixture alternating with buttermilk and mixing. Store in a covered container. Add nuts, dates, whatever in small amount of batter each morning to keep them guessing. Bake at 450 degrees about 18 minutes.

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