Refrigerator Muffins

If you like muffins for breakfast and snacks, this recipe makes enough batter for lots of muffins. You can mix the batter up, refrigerate it and then bake muffins as you need them. One batch of batter will make about six dozen muffins (more or less), depending on the size of the muffin tins.

2 cups hot water
1 cup of wheat germ
1 cup of Canola oil (or another cooking oil)
3 cups sugar
4 eggs
4 cups of buttermilk (or milk with 4 tablespoons of vinegar or lemon juice)
9 cups flour
5 teaspoons soda
2 teaspoons salt
6 cups bran flake cereal (raisin bran works well)

Measure the wheat germ into a mixing bowl. Pour the hot water over the wheat germ. Let sit for a few minutes. Measure the Canola oil into the mixing bowl. Add the sugar. Beat in the eggs. Stir in the buttermilk or sour milk. Add the flour, soda and salt and stir together until thoroughly combined. Fold in the bran cereal until moistened.

Fill muffin cups lined with cupcake papers three-quarters full and bake at 350 degrees Fahrenheit for 20 to 25 minutes or until golden brown.

Store remaining batter in the refrigerator until you are ready to bake more muffins.