BREAD-IRONMAN MUFFINS –Jug Muffins

By Sharon T

Ingredients

• BREAD-IRONMAN MUFFINS –Jug Muffins
• BRAN RAISIN MUFFINS
• 3 C FLOUR
• 2 C WHOLE WHEAT FLOUR
• 1 TB PLUS 2 TSP BAKING SODA
• 2 TSP SALT
• 2 C QUICK COOKING OATS –OATMEAL
• 2 C ALL-BRAN OR OTHER 100% BRAN CEREAL
• 1 C RAISIN BRAN CEREAL
• 1 C GRAPE NUTS CEREAL
• 1 C RAISINS
• 2 STICKS (1 CUP)BUTTER MELTED AND COOLED
• 1 QT WELL-SHAKEN BUTTERMILK
• 2 C SUGAR
• 1/2 C PACKED BR. SUGAR
• 4 LG EGGS
• PREHEAT OVEN TO 350 DEGREES. SPRAY MUFFIN PANS
• WHISK TOGETHER FLOURS, BAKING SODA, AND SALT IN A LARGE BOWL, THEN STIR IN OATS, CEREALS AND RAISINS. WHISK TOGETHER BUTTER, BUTTERMILK, SUGARS, AND EGGS IN ANOTHER BOWL. ADD TO CEREAL MIXTURE AND STIR UNTIL JUST COMBINED. (BATTER WILL BE THICK)
• SPOON 1/3 C BATTER INTO EACH MUFFIN CUP AND BAKE IN MIDDLE OF OVEN UNTIL GOLDEN AND TESTER COMES OUT CLEAN. 17-20 MINUTES. REMOVE MUFFINS FROM PAN TO COOL ON RACK.
• BATTER KEEPS IN AN AIRTIGHT CONTAINER CHILLED, 1 MONTH.
• BAKED MUFFINS KEEP IN AN AIRTIGHT CONTAINER 3 DAYS
• IF NOT BAKING A FULL PAN OF MUFFINS, FILL EMPTY MUFFIN CUPS 3/4 FULL OF WATER.

Preparation

Step 1

BREAD-IRONMAN MUFFINS –Jug Muffins
BRAN RAISIN MUFFINS

3 C FLOUR
2 C WHOLE WHEAT FLOUR
1 TB PLUS 2 TSP BAKING SODA
2 TSP SALT
2 C QUICK COOKING OATS –OATMEAL
2 C ALL-BRAN OR OTHER 100% BRAN CEREAL
1 C RAISIN BRAN CEREAL
1 C GRAPE NUTS CEREAL
1 C RAISINS
2 STICKS (1 CUP)BUTTER MELTED AND COOLED
1 QT WELL-SHAKEN BUTTERMILK
2 C SUGAR
½ C PACKED BR. SUGAR
4 LG EGGS

PREHEAT OVEN TO 350 DEGREES. SPRAY MUFFIN PANS
WHISK TOGETHER FLOURS, BAKING SODA, AND SALT IN A LARGE BOWL, THEN STIR IN OATS, CEREALS AND RAISINS. WHISK TOGETHER BUTTER, BUTTERMILK, SUGARS, AND EGGS IN ANOTHER BOWL. ADD TO CEREAL MIXTURE AND STIR UNTIL JUST COMBINED. (BATTER WILL BE THICK)
SPOON 1/3 C BATTER INTO EACH MUFFIN CUP AND BAKE IN MIDDLE OF OVEN UNTIL GOLDEN AND TESTER COMES OUT CLEAN. 17-20 MINUTES. REMOVE MUFFINS FROM PAN TO COOL ON RACK.

BATTER KEEPS IN AN AIRTIGHT CONTAINER CHILLED, 1 MONTH.
BAKED MUFFINS KEEP IN AN AIRTIGHT CONTAINER 3 DAYS
IF NOT BAKING A FULL PAN OF MUFFINS, FILL EMPTY MUFFIN CUPS ¾ FULL OF WATER.