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TEST KITCHEN APPROVED

Three-Grain Muffins

Name: Three-Grain Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 dozen
Ingredients: 2 cups quick-cooking oats; 2 cups crushed Shredded Wheat (about 4 large); 2 cups All-Bran; 4 cups buttermilk; 1 cup boiling water; 1 cup vegetable oil; 4 eggs, lightly beaten; 2-1/4 cups packed brown sugar; 5 cups all-purpose flour; 5 teaspoons baking soda; 1 teaspoon salt

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Dorothy Collins, Winnsboro, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 08, 2022

"A new neighbor brought me a batch of this muffin mix," relates Dorothy Collins of Winnsboro, Texas. "I was pleasantly surprised at how well it kept in the fridge and what delicious, moist muffins it created."

Editor's Note: Muffin batter can be stored in the refrigerator for up to 1 week.

TEST KITCHEN APPROVED

Three-Grain Muffins

4 Reviews Add your review

Yield:4 dozen

Prep:10 min

Cook:20 min

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Ingredients

2 cups quick-cooking oats
2 cups crushed Shredded Wheat (about 4 large)
2 cups All-Bran
4 cups buttermilk
1 cup boiling water
1 cup vegetable oil
4 eggs, lightly beaten
2-1/4 cups packed brown sugar
5 cups all-purpose flour
5 teaspoons baking soda
1 teaspoon salt

Text Ingredients

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Directions

1
In a large bowl, combine oats, Shredded Wheat and bran. Add buttermilk, water, oil and eggs; stir for 1 minute. Stir in brown sugar. Combine flour, baking soda and salt; add to the cereal mixture until blended.

2
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks.