I came across this recipe many years ago and recently had the opportunity to make it for a brunch I catered. This is by no means paleo or gluten-free, but it is a delicious muffin with a nice texture, full of healthy ingredients.
The best thing about the recipe is that you can make the batter and then cook as many or as few muffins as you want at one time. The batter will keep for up to a month in an airtight container in the refrigerator.
Makes 60 muffins
3 cups all-purpose flour
2 cups whole-wheat flour
1 tablespoon plus 2 teaspoons baking soda
2 teaspoons salt
2 cups quick-cooking oats
2 cups All-Bran or other 100% bran cereal
1 cup raisin bran cereal
1 cup Grape-Nuts cereal
1 cup raisins
2 sticks (1 cup) unsalted butter, melted and cooled
1 quart (4 cups) well-shaken buttermilk
2 cups granulated sugar
½ cup packed brown sugar
4 large eggs
Spoon 1/3 cup batter into each muffin cup and bake on the middle oven rack until golden and a tester comes out clean, 17 to 20 minutes. Remove muffins from pan and cool on a rack.
Batter keeps in an airtight container, chilled, for up to 1 month.
Baked muffins keep in an airtight container for up to 3 days.
If you’re not baking a full pan of muffins, fill the empty muffin cups three-quarters full with water.
They look very lovely indeed!