Muffins By The Gallon
Hearty, fiber-rich muffins with a wholesome flavor from cereals and oats, perfect for breakfast or snacks, appealing to health-conscious eaters seeking quick, satisfying baked goods.
Ingredients
Instructions
- Soak the Bran Buds, Shredded Wheat, and quick oats in warm water and stir until smooth.
- Cream the Crisco, sugar, and beaten eggs together.
- Add the creamed mixture to the soaked cereals.
- Alternately add the flour, soda, salt, and buttermilk to the mixture, mixing until light.
- Store the batter in the refrigerator; it will keep for up to 1 month.
- Bake the muffins at 400°F until golden brown, approximately 20 minutes.
Tips & Substitutions
For a lighter texture, consider using half whole wheat flour and half all-purpose flour. You can substitute vegetable oil for Crisco if preferred. Additionally, you can mix in some mashed bananas or applesauce for added moisture and flavor, similar to Lighter Banana Bread. Adjust the sugar based on your taste preferences.
Serving Suggestions
These muffins are delicious enjoyed plain or with a spread of butter or cream cheese. They pair beautifully with a cup of coffee or tea for breakfast or as a snack. For a fun twist, try serving them alongside a Fruit Parfait Salad for a refreshing contrast.
Storage & Reheating
To store leftover muffin batter, keep it in an airtight container in the refrigerator for up to one month. When you're ready to bake, simply scoop the batter into muffin tins and bake as directed. For baked muffins, store them in a sealed container at room temperature for up to 3 days or freeze for longer storage.
Nutrition & Diet Analysis (per serving)
Each serving of Muffins By The Gallon contains roughly 2450 calories, with 72g protein, 482g carbohydrates, and 27g fat. It is an excellent source of iron (153% of the Daily Value), protein (144% of the Daily Value), and dietary fiber (112% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2703mg per serving (118% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole grain oats instead of quick oats?
Yes, you can use whole grain oats, but be aware that they may result in a denser muffin. If you prefer a lighter texture, stick to quick oats, which incorporate more smoothly into the batter.
What can I add to the muffins for extra flavor?
Consider adding nuts, dried fruits, or chocolate chips to the batter for an extra burst of flavor. Spices like cinnamon or nutmeg also work well to enhance the muffins' taste.
How can I tell when the muffins are done baking?
The muffins are done when they are golden brown on top and a toothpick inserted into the center comes out clean. Keep an eye on them as baking times may vary slightly depending on your oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).