 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 60 |
|
St. John's Jug Muffins I was given the recipe for these muffins years ago, and I make a batch of the batter every winter, writes Judith Cadigan of Swarthmore, Pennsylvania. When the urge for a muffin strikes, you can bake just one instead of a whole batch, and put the remaining batter back in the refrigerator. Active time: 30 min Start to finish: 1 hr Ingredients:
3 cups all-purpose flour |
2 cups whole-wheat flour |
1 tablespoon plus 2 teaspoons baking soda |
2 teaspoons salt |
2 cups quick-cooking oats |
2 cups all-bran or other 100% bran cereal |
1 cup raisin bran cereal |
1 cup grape-nuts cereal |
1 cup raisins |
2 sticks (1 cup) unsalted butter, melted and cooled |
1 qt well-shaken buttermilk |
2 cups granulated sugar |
1/2 cup packed brown sugar |
4 large eggs |
Directions:
1. Preheat oven to 350°F. Generously butter muffin cups.
2. 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, then add to cereal mixture and stir until just combined. (Batter will be very thick.)
3. Spoon 1/3 cup batter into each muffin cup and bake in middle of oven until golden and a tester comes out clean, 17 to 20 minutes. Remove muffins from pan and cool on a rack.
4. Cooks' notes: Batter keeps in an airtight container, chilled, 1 month.
5. Baked muffins keep in an airtight container 3 days.
6. If you're not baking a full pan of muffins, fill empty muffin cups three-fourths full with water.
|
|