Multigrain Muffins

Make enough for a crowd – or cut the recipe in half

2 c. quick-cooking oats

2 c. crushed shredded wheat cereal

2 c. bran cereal

1 qt. buttermilk

1 c. boiling water

1 c. vegetable oil

4 eggs, beaten

2 1/4 c. packed brown sugar

5 c. all-purpose flour

5 tsp. baking soda

1 tsp. salt

In a large bowl, combine oats, shredded wheat, and bran. Add buttermilk, water, oil, and eggs. Stir for 1 minute. Add sugar. In a separate bowl, combine flour, baking soda, and salt. Add to the cereal mixture and stir well.

Fill greased or paper-lined muffin cups 2/3 full. Bake at 400 degrees for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes, then transfer to a wire rack.

4 dozen muffins

Note: Batter can be stored in the refrigerator for up to a week.