Mighty Good Muffins

Ever since I can remember my grandmother has been making these muffins. Every time we’d come to visit her and Pops, breakfast has always included these muffins. I was so excited to finally get the recipe (and then alter it just a little to make it a tad bit healthier).

This recipe makes 1 full gallon of batter. Lots and lots of muffins! You can store the batter in a sealed container in the refrigerator for at least 3 weeks and bake it as you like. So, if you have guests over or just need a quick breakfast, just whip up a batch from the batter!

But, the greatest thing about them is that you can have them just plain, mix in your favorite things or try one of these variations!

Variations:

  • Grated apples and cinnamon
  • Dried cranberries and walnuts
  • Canned pumpkin and pumpkin spice seasoning
  • Smashed banana and walnuts
  • Raisins (golden and normal)
  • Cranberry Orange Relish

The best way to eat Mighty Good Muffins are slightly warm. If they didn’t just come out of the oven or your eating the left over muffins from the day before, just sprinkle a little water on the top, pop it in the microwave just for a couple of seconds and they taste just like they are fresh out of the oven!

Photographed above: Banana Walnut, Plain, and Cranberry Orange Relish Mighty Good Muffins with coffee, of course

Mighty Good Muffins

Ingredients

  • 2 cups All Bran
  • 2 cups shredded wheat
  • 2 cups oatmeal (old fashioned or quick cooking….I prefer old fashioned)
  • 2 cups warm water
  • 1 cup canola oil
  • 4 eggs, beaten
  • 3 cups cane sugar
  • 1 tablespoon salt
  • 1 quart light buttermilk (or you can use soured milk = 4 cups skim milk + 4 tablespoons white vinegar or lemon juice and let sit for 5 minutes, stir and mix in!)
  • 5 teaspoons baking soda
  • 5 cups unbleached all-purpose flour

How-To

  1. Warm the water and pour over the All Bran, shredded wheat and oatmeal.
  2. Add in the remaining ingredients and mix.
  3. At this point, you can store the batter in a sealed container for at least 3 weeks and bake it as you like.
  4. When ready, take out 3 1/2 cups of the batter and mix in any of the variations you’d like, or leave them plain.
  5. Preheat oven to 375°.
  6. Fill your 12 muffin holes in your muffin pan about 1/2-3/4 full.
  7. Bake for 12-15 minutes (test with a toothpick).

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10 comments

  1. These are fabulous! I made a batch with bananas and walnuts this morning and blueberry, along with another batch or two, are being baked tonight! My team of high school speech kids won’t even realize that they are eating something somewhat good for them.

    1. Aww…that’s awesome! I’m so glad you like them! I always look forward to a good muffin. :-) I bet your high schooler’s will love them!

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