Anytime/Any Way Muffins

By Renna

Great recipe to keep batter in fridge for muffins anytime, up to 1 month.

Ingredients

• 6 Cups old Fashioned Oats
• 5 cups all purpose flour
• 2 cups very hot water
• 1 cup shortening, melted (such as Crisco, can substitute melted butter)
• 2 cups sugar
• 4 eggs
• 4 cups buttermilk
• 5 teaspoons baking soda
• 2 teaspoons cinnamon
• 2 teaspoons salt

Details

Servings 60

Preparation

Step 1

In a medium bowl, place 2 cups oats and hot water. Stir and set aside.
Place all remaining dry ingredients into a large bowl or dishpan. Stir to combine. Form a well in the center and crack eggs into the well while beating them lightly with a spoon. Add milk and stir batter well with large spoon until well combined.
Melt shortening or butter and pour into hot oat mixture, stir. Pour hot oats into batter and stir again until well combined. Cover and refrigerate at least overnight.

Mix in ideas are: Blueberries, chocolate chips, sliced almonds, walnuts, chopped pecans, diced apples, dried cranberries or cherries, other dried fruit or berries, chopped banana.

To make 4 muffins muffins: 1 cup of muffin mix makes approximately 4 muffins. To every cup, add about 1/2 cup of mix ins
To make only one muffin, use 1/4 cup batter and approximately 2 tablespoons mix ins.

Bake in greased muffin tin or a muffin tin lined with cupcake papers at 400 for 20 minutes, or until lightly browned.

Batter keeps for up to a month in fridge. Prepared muffins freeze well as does batter.
Makes approximately 60 muffins. Batter can easily be halved.