Oatmeal Muffin Mix

These muffins are like the bran muffins Jo made awhile back, but with oatmeal instead. 

Ingredients:
2.5 cups whole wheat flour
1.25 cups unbleached or all purpose flour
4 t baking soda
3/4 t salt
4 cups quick cooking rolled oats
2.25 cups boiling water
3/4 cup vegetable oil
1.25 cups packed brown sugar
3 eggs, slightly beaten
3 cups fresh buttermilk

In a medium bowl, combine whole wheat flour, unbleached flour, baking soda, and salt.  Stir with a wire whisk to blend; set aside.  Measure oats into a large bowl.  Pour boiling water over oats.  Let cool about ten minutes.  Add oil, brown sugar, eggs, and buttermilk.  Beat vigorously by hand or with an electric mixer about one minute to blend.  Stir in flour mixture by hand until just blended.  Pour into a 12 cup container with date and contents.  Store in refrigerator.  Use within six weeks.  Makes about 12 cups OATMEAL MUFFIN MIX or about 50 muffins.

 Baking Instructions:  Preheat oven to 375.  Generously grease 12 muffin cups.  Gently stir OATMEAL MUFFIN MIX.  Fill prepared muffin cups about 3/4 full.  Bake about 25 minutes in preheated oven until golden brown. Makes 12 muffins.

Variation: For each cup of OATMEAL MUFFIN MIX used, stir in 1/4 cup chopped nuts, shredded coconut, or dried fruit. 

I took this glamour shot.  Thanks.

These were good muffins.  I had them plain the first time and then was going to add something (not those nasty suggestions), but I forgot and made them plain again.  I still have tons of batter, though, so I'll have plenty of chances to add something in.  I like the idea of having batter right there so I can toss in a few and have hot muffins whenever I want. 

Jacob said they were good, too.  He doesn't really like muffins, so it says something when he eats them willingly.  He did say that they would be better with something added in (He suggested chocolate chips, of course).