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Three-Grain Muffins

"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."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 dozen


  • 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


  • 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.
Editor's Note: Muffin batter can be stored in the refrigerator for up to 1 week.
Nutrition Facts
1 each: 166 calories, 6g fat (1g saturated fat), 19mg cholesterol, 218mg sodium, 26g carbohydrate (12g sugars, 2g fiber), 4g protein.

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Average Rating:
  • schweitzerca
    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.

  • LeslieH
    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.

  • Bricon
    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.