Writings on Guam and More
Refrigerator Muffin Batter
...batter stays good for 2 months and still yields high, soft and delish muffins.

REFRIGERATOR MUFFIN BATTER

This recipe was given to me by my client, Sharon. I altered it a bit to use extra-virgin olive oil in place of some of the shortening, decreased the sugar and substituted a bit of the all-purpose flour for whole wheat flour. The changes I made are bold and in parentheses. 

It is a surprisingly healthy, moist-but-not-oily muffin recipe. One of the outstanding features about this recipe is that you can keep the batter in the fridge for up to two months! Bake fresh muffins as needed. Just before baking, add any extras you like such as blueberries or walnuts to the portion of the batter you will be using. Makes 15 cups of batter or 60, 1/4 cup muffins.

I would suggest preparing this batter using the original ingredients. Then, incorporate one of my changes at a time until you have made all three substitutions to the recipe. The original recipe is still pretty "healthy." By making small changes, you acclimate your taste buds to a "healthier" version...delish, but slightly different.

I always bake a dozen as soon as I mix the batter. However, I just realized that muffins made from batter that has been in the fridge for a few weeks have a better flavor and a more tender, moist crumb. So, make the batter ahead of time then fridge it for a week before baking your first batch. Though muffins from the freshly-made batter are good....their older counterparts are great!

INGREDIENTS
Set 1
2 c. crushed Shredded Wheat cereal (plain, unfrosted, crush cereal then measure 2 cups)
2 c. crushed All-Bran cereal, original (crush cereal then measure 2 cups)
2.5 c. boiling water
 
Set 2
1 c. Crisco white shortening (OR, use 1/2 c. shortening and 1/2 extra-virgin olive oil)
3 c. sugar (OR, use 2.5 c. sugar)
4 eggs
4 c. non-fat buttermilk
2 c. old fashioned oats (not the instant kind)
 
Set 3
5 c. all-purpose flour (OR, use 4 c. all purpose-flour and 1 c. whole wheat flour)
5 t. baking soda
1 T. salt
 
Set 4
blueberries (optional)
 
Tools:   1 very large container,   muffin cups,   2 medium bowls,   whisk,   electric beater,  baking rubber spatula,   muffin pans,   medium to large container with lid,   pan spray

 

DIRECTIONS

  1. Place the crushed cereal in a medium bowl. Pour boiling water over cereal and let sit to cool; put in refrigerator to cool more quickly. DO NOT STIR.
  2. Pour flour, baking soda and salt in the large container. Mix to thoroughly combine.
  3. In the other medium bowl, cream the shortening, oil and sugar with an electric beater.  Add all of the eggs to the sugar and beat till well incorporated.
  4. Using the whisk, add the buttermilk to the egg mixture.
  5. Stir the oats into the buttermilk / eggs with a baking rubber spatula.  Combine thoroughly.  
  6. Pour the liquid mixture into the dry mix then add the cooled cereal.  Mix with rubber spatula till well combined.  Do not over-mix.
  7. Batter is ready to bake or set in fridge in a covered container.
  8. To bake, pre-heat oven to 400 degrees. 
  9. Line muffin pans w/ muffin cups and lightly spray with pan spray. 
  10. Use a ¼ cup measuring cup to scoop batter, lightly smoothing the top of the cup. Empty batter into muffin cups.
  11. If including blueberries, place 1 heaping tablespoon of batter in each cup.  Then, add 1/2 to 1 tbsp. of berries, followed by another heaping tablespoon of batter. Spread this last tablespoon of batter over the blueberries.
  12. Bake for 16-20 minutes, depending on how many muffins you are making.  If you are baking just 2 individual muffins at a time, it may only take 16 minutes. If you are making a dozen, it takes about 20 minutes.

 

Estimated Nutritional Data for Paula's doctored batter recipe without toppings:  Each 1/4 cup of batter has 140 calories, 2 g of protein, 18 g of carbs, 4 g of fat.

Return to More Recipes     Next recipe




 

LOOKING for something on Paulaq.com? Enter your keyword in the search box below:



Subscribe to me on YouTube

PURCHASE YOUR BOOKS TODAY

   

Here's HomeA Taste of Guam | Remember Guam | Macarons Math Science Art | Novel: Conquered | Visit Guam | Jura Coffee and Espresso  | More Recipes | The Big Green Egg | Garden Goodies | Contact Paula

Infinity Publishing Author!

© Copyright Paula Quinene. Check out Guam cookbooks and Chamorro cookbooks, A Taste of Guam and Remember Guam, for more Guamanian recipes and Chamorro recipes that are tested, tried and true. Get Macarons Math, Science, and Art, for foolproof macaron recipes and techniques. Most photos courtesy Paula and Edward Quinene.