A batch of batter for Oatmeal Refrigerator Muffins will help make mornings easier.
Just spoon some into prepared muffin tins, and while they are baking you can enjoy your coffee.
(And if you are looking for a good coffee to enjoy, can I suggest something from Nova Scotia’s Full Steam Coffee Co? I received a pound of their Louisbourg 1713 French Roast for Christmas, and it’s my new favorite!)
The batter will make approximately 4 dozen large muffins and will keep in the fridge for about 4 weeks (though you may get a slightly flatter muffin top towards the end of that period).
The recipe uses all whole wheat flour, but the oatmeal keeps them light. And don’t worry about the seemingly large amount of baking soda – you won’t taste it in the muffins.
Use a thick applesauce for this recipe. If you are using a homemade sauce that is a bit watery, pour some of the sauce into a strainer to reduce the liquid. You can save the strained liquid for another recipe.
- 5 cups / 1.250 liters oatmeal
- 1 cup / 250 ml wheat bran
- 1 cup / 250 ml vegetable oil
- 1 cup / 250 ml brown sugar
- ½ cup / 125 ml molasses
- 1-1/2 / 7.5 ml teaspoons salt
- 1-2 cups / 250-500 ml raisins or other dried fruit optional
- 3 cups / 750 ml boiling water
- 3 cups / 750 ml buttermilk or sour milk see note
- 1 cup / 250 ml apple sauce
- 4 eggs
- 5 cups / 1250 ml whole wheat flour
- 2 tablespoons / 30 ml baking soda
- 1 tablespoon / 15 ml baking powder
In large bowl, stir together oatmeal, bran, oil, brown sugar, molasses, salt and raisins (if using).
Stir boiling water into the mixture, and let it sit until cooled and oatmeal has softened.
When the mixture has cooled, stir in the buttermilk, applesauce, and eggs.
In separate bowl, stir together the whole wheat flour, baking soda, and baking powder.
Pour bran mixture over flour and stir gently until all the flour has been moistened. Try not to overmix the batter..
Store batter in a large storage container in the fridge for up to four weeks.
Preheat oven to 400 degrees F / 204 degrees C.
Grease muffin cups or line with paper liners.
Spoon batter to fill cups ⅔ -3/4 full.
Bake for 15 minutes or until a toothpick tests clean.
Remove from oven and let muffins sit in pan for 5 minutes before removing to a cooling rack.
You can also use 2 cups of plain yogurt mixed thoroughly with 1 cup of milk.