Three-Grain Muffins Recipe

4.5 3 3
Three-Grain Muffins Recipe
Three-Grain Muffins Recipe photo by Taste of Home
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Three-Grain Muffins Recipe

Read Reviews
4.5 3 3
Publisher Photo
"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."
MAKES:
48 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
48 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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.
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. Yield: 4 dozen.
Editor's Note: Muffin batter can be stored in the refrigerator for up to 1 week.
Originally published as Three-Grain Muffins in Quick Cooking May/June 1999, p19

Nutritional Facts

1 each: 166 calories, 6g fat (1g saturated fat), 19mg cholesterol, 218mg sodium, 26g carbohydrate (12g sugars, 2g fiber), 4g protein.

  • 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
  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. Yield: 4 dozen.
Editor's Note: Muffin batter can be stored in the refrigerator for up to 1 week.
Originally published as Three-Grain Muffins in Quick Cooking May/June 1999, p19

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Reviews forThree-Grain Muffins

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schweitzerca User ID: 1064748 52170
Reviewed Jun. 20, 2012

"These muffins are very good if you like a true bran taste, which I do. Using the different cereals was a twist and I like using buttermilk. I may add some spices next time. But very good."

MY REVIEW
LeslieH User ID: 191346 52162
Reviewed Apr. 26, 2012

"These muffins are okay, but definitely need a little something added for some spice or flavour. Maybe the raisins etc like Bricon suggested or some cinnamon added to mix might be nice."

MY REVIEW
Bricon User ID: 824055 25798
Reviewed Dec. 12, 2009

"I've made a number of times for myself and even for a coffee bar. easy, keeps well in the fridge and you can always add flavours in small batches - raisins, dried cranberry, banana, choc chips. Definitely a family favourite."

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