Energy Muffins
Claire’s modified version of Dorothy McPherson’s Cereal Muffins
2 cups oatmeal (old-fashioned, not quick cooking)
2 cups shredded wheat, large size, crumbled (this is 4 rounds of Barbara's brand of shredded wheat)
2 cups coarse bran (I like Shiloh Farms brand)
4 cups all-purpose flour (you can substitute whole wheat for 2 of the cups)
5 teaspoons baking soda
1 teaspoon salt
1 cup dark brown sugar
1 cup boiling water
1 quart buttermilk
1 cup unsalted butter (2 sticks), melted and cooled slightly
4 eggs
Pre-heat oven to 400 degrees and lightly butter 36 muffin tins or prepare tins with muffin liners. (I prefer to butter the tins for this recipe). Put bran into medium bowl and pour boiling water over bran. Mix all other dry ingredients in mixer bowl using paddle attachment, mix to combine. Add bran to dry mixture, mix to just combine. Add eggs, melted butter, and buttermilk to mixture in bowl and mix until combined. Fill muffin tins to near top. Bake for approximately 15 -20 minutes, until golden brown. This recipe could be cut in half but these freeze beautifully so why not make this big batch!?
