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Anytime-Any Kind Muffins




Source of Recipe


southernplate.com


Recipe Link: http://www.southernplate.com/2012/08/anytime-any-kind-muffins-and-why-you-dont-need-lipliner-in-an-earthquake.html

List of Ingredients




6 Cups old Fashioned Oats
5 cups all purpose flour
2 cups very hot water
1 cup shortening, melted
(such as Crisco, can substitute melted butter)
2 cups sugar
4 eggs
4 cups buttermilk
5 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons salt

Recipe



Mix in ideas are: Blueberries, chocolate chips, m&ms, sliced almonds, walnuts, chopped pecans, diced apples, dried cranberries or cherries, other dried fruit or berries, chopped bananas, chopped peaches, craisins, raisins (or choc. covered), dates, coconut, carrots, poppy seeds, peanut butter, cereal. Also maybe add some flavoring extract, citrus zest, apple butter etc.

1. For each batch, you can add 1/2 cup mix-ins to one cup of batter.
2. In a medium bowl, place 2 cups oats and hot water. Stir and set aside.
3. Place all remaining dry ingredients into a large bowl or dishpan. Stir to combine. Form a well in the center and crack eggs into the well while beating them lightly with a spoon. Add milk and stir batter well with large spoon until well combined.
4. Melt shortening or butter and pour into hot oat mixture, stir. Pour hot oats into batter and stir again until well combined. Cover and refrigerate at least overnight.
To make 4 muffins muffins: 1 cup of muffin mix makes approximately 4 muffins. To every cup, add about 1/2 cup of mix ins such as berries, chocolate chips, nuts, or dried fruit. See post above for more ideas.
To make only one muffin, use 1/4 cup batter and approximately 2 tablespoons mix ins.
5. Bake in greased muffin tin or a muffin tin lined with cupcake papers at 400 for 20 minutes, or until lightly browned.
Batter keeps for up to a month. Prepared muffins freeze well as does batter.
Makes approximately 60 muffins. Batter can easily be halved.

I would add dried craisins and sunflower seeds to the muffins.

Ooh, nice! I wonder how these would do with a little grated carrot? The base itself looks wonderful with all that oatmeal, but the sky really is the limit with these babies.

I think this looks yummy! I’m going to try it with banana’s and pecans.

I love bran muffins so how about adding 1/2 of 100% bran that you soaked in a little milk and 1/4 cup of dried cranberries.

My son is very fond of white chocolate chips and “minanas” (bananas). Would work, but might not keep very long.
Any dried fruit, chopped up would be nice…

And what we left out the sweet and popped in the salty? cheese, bits of ham, pieces of veg (baked or raw), litlle left overs of meat, nice herbal mixes… mmmmmm! great for on-the-road-to-Podunk, I would say…

Peanut, Peanut Butter…Jelly, Jelly! That ole song says it all. Yay to the gal that said, The sky is the limit”, to this I agree! Yummy; Carrot Cake Style, yes with crushed pineapple and pecans (and even fast, easy cream cheese frosting or from a can, lol), ginger and molasses for a play on Ginger Snaps, Morning Glory Muffins, any dessert, cookie or muffin you could make work with this basic batter; even Stevia or Splenda, of course and one of my gluten-free flours. I don’t see why coconut milk wouldn’t work for the milk and I will use Coconut Oil for nutrition and yummy texture and taste. Might use 1/2 butter to 1/2 coconut oil. Thanks, Christy, for a wonderful recipe starter and yet another super story!! I will pass both onward!