Gramp’s Kitchen – Three Grain Muffins

Three Grain Muffins

2 cups quick cooking oats
2 cups crushed shredded wheat (about 4 large)
2 cups of all bran
1 quart of buttermilk
1 cup boiling water
1 cup veg oil
4 eggs, beaten
2 ¼ cups packed brown sugar
5 cups flour
5 teaspoons baking soda
1 teaspoon salt

In a large bowl, combine oats, shredded wheat & bran. Add buttermilk, water, oil, and eggs; stir for 1 minute. Stir in the brown sugar. Combine flour, baking soda, and salt; add to the cereal mixture & stir well. Fill greased or paper lined muffin cups 2/3 full. Bake at 400 degrees for 18-20 minutes.

*Muffin batter can be stored in the refrigerator for up to 1 week.

*Recipe from unknown source. Found in my Grandparents kitchen.


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