In a large bowl, stir together the first six ingredients. Combine the remaining ingredients; add to the dry ingredients just until moistened. Cover and refrigerate until ready to bake. Batter will keep for several weeks.
When ready to bake, stir batter and fill greased muffin tins two-thirds full. Bake at 350° for 20 minutes or until muffins a toothpick comes out clean. Yield: about 5 dozen.