As I peruse old cookbooks, I ran across several versions of Six-Week Muffins, the kind that started with a box of bran cereal. Seemed like a good thing to have in the fridge during COVID-19 stay-at-home time. However, I wondered if I might find a similar idea using oatmeal on the internet. That’s when I found Christy Jordan’s Any Time, Any Kind Refrigerator Muffins on her Southern Plate blog. Exactly what I had in mind and with all the different mix-in ideas, there is the opportunity for variety in every bake!
Christy Jordan’s Any Time, Any Kind Oatmeal Refrigerator Muffins
Makes approximately 60 muffins. Batter can easily be halved. Note: Batter keeps for up to a month. Prepared muffins freeze well as does batter.
Muffin Mix:
6 cups old fashioned oats
5 cups all purpose flour
2 cups very hot water
1 cup butter, melted or use 1 cup vegetable oil, such as canola
2 cups granulated sugar
4 eggs
4 cups buttermilk
5 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons salt
-----
Mix-in ideas: Blueberries, diced apples, chopped banana, chopped strawberries or peaches, dried cranberries or cherries, other dried fruit or berries, sliced or slivered almonds, chopped walnuts or chopped pecans, sunflower seeds. Even . . . chocolate chips or M&M’s.
- Muffin Mix: In a medium bowl, place 2 cups oats and hot water. Stir and set aside.
- Place all remaining dry ingredients into a large bowl. 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.
- Pour melted butter or oil into hot oat mixture, stir.
- Pour hot oats into batter and stir again until well combined. Cover and refrigerate at least overnight.
- To bake one batch or 4 muffins, use 1 cup Muffin Mix batter; add about 1/2 cup of mix-ins (see above ideas).
- To bake only one muffin, use 1/4 cup Muffin Mix batter and approximately 2 tablespoons mix-ins (see above ideas).
- Bake in greased muffin tin or a muffin tin lined with cupcake papers at 400° for 15 to 20 minutes, or until lightly browned; or bake individual muffins in a greased or lined custard cup.
Christy Jordan’s Any Time, Any Kind Oatmeal Refrigerator Muffins
Makes approximately 60 muffins. Batter can easily be halved. Note: Batter keeps for up to a month. Prepared muffins freeze well as does batter.
Muffin Mix:
6 cups old fashioned oats
5 cups all purpose flour
2 cups very hot water
1 cup butter, melted or use 1 cup vegetable oil, such as canola
2 cups granulated sugar
4 eggs
4 cups buttermilk
5 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons salt
-----
Mix-in ideas: Blueberries, diced apples, chopped banana, chopped strawberries or peaches, dried cranberries or cherries, other dried fruit or berries, sliced or slivered almonds, chopped walnuts or chopped pecans, sunflower seeds. Even . . . chocolate chips or M&M’s.
- Muffin Mix: In a medium bowl, place 2 cups oats and hot water. Stir and set aside.
- Place all remaining dry ingredients into a large bowl. 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.
- Pour melted butter or oil into hot oat mixture, stir. Pour hot oats into batter and stir again until well combined. Cover and refrigerate at least overnight.
- To bake one batch or 4 muffins, use 1 cup Muffin Mix batter; add about 1/2 cup of mix-ins (see above ideas).
- To bake only one muffin, use 1/4 cup Muffin Mix batter and approximately 2 tablespoons mix-ins (see above ideas).
- Bake in greased muffin tin or a muffin tin lined with cupcake papers at 400° for 15 to 20 minutes, or until lightly browned; or bake individual muffins in a greased or lined custard cup.
No comments:
Post a Comment