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!
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
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 c. non-fat buttermilk
2 c. old fashioned oats (not the instant kind)
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
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