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Ingredients Jump to Instructions ↓

  1. 2 cups quick-cooking oats

  2. 2 cups crushed Shredded Wheat (about 4 large)

  3. 2 cups All-Bran

  4. 4 cups buttermilk

  5. 1 cup boiling water

  6. 1 cup vegetable oil

  7. 4 eggs, lightly beaten

  8. 2-1/4 cups packed brown sugar

  9. 5 cups all-purpose flour

  10. 5 teaspoons baking soda

  11. 1 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Three-Grain Muffins Recipe photo by Taste of Home 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.

  3. Editor's Note: Muffin batter can be stored in the refrigerator for up to 1 week.

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