Christy Jordan’s Any Time, Any Kind Oatmeal Refrigerator Muffins

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

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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.

1. Muffin Mix: In a medium bowl, place 2 cups oats and hot water. Stir and set aside.
   
   
   
   
   
2. Place all remaining dry ingredients into a large bowl. Stir to combine. 
   
3. 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.
   
4. Pour melted butter or oil into hot oat mixture, stir. 
   
5. Pour hot oats into batter and stir again until well combined. Cover and refrigerate at least overnight.
   
   
   
   
6. To bake one batch or 4 muffins, use 1 cup Muffin Mix batter; add about 1/2 cup of mix-ins (see above ideas). 
   
7. To bake only one muffin, use 1/4 cup Muffin Mix batter and approximately 2 tablespoons mix-ins (see above ideas).
   
8. 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. 

Recipe without photos . . .

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.

1. Muffin Mix: In a medium bowl, place 2 cups oats and hot water. Stir and set aside.
2. Place all remaining dry ingredients into a large bowl. Stir to combine. 
3. 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.
4. 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.
5. To bake one batch or 4 muffins, use 1 cup Muffin Mix batter; add about 1/2 cup of mix-ins (see above ideas). 
6. To bake only one muffin, use 1/4 cup Muffin Mix batter and approximately 2 tablespoons mix-ins (see above ideas).
7. 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.