Three-Grain Muffins

Total Time

Prep/Total Time: 30 min.


4 dozen

Updated: Jun. 08, 2022
"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."


  • 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.
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.