STORE AND BAKE HOLIDAY MUFFINS|
(Yields 22 To 26 Muffins)
1 c. quick cooking oatmeal
1 c. All-Bran cereal
1 c. buttermilk or sour milk
2/3 c. packed brown sugar
1/2 c. cooking oil
1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1 tsp. grated orange peel
1 c. coarsely chopped
Combine oats, cereal and buttermilk in large bowl.
Blend in brown sugar, oil and eggs. Stir in remaining ingredi-
ents, mixing just until moistened. (Batter may be cooked
immediately or refrigerated in covered container for up to 3
days.) Spoon batter into lined muffin cups, filling half full.
Microwave (High) 1 for 30 to 45 seconds; 3 for 1 to 1 1/4
minutes; 6 for 2 to 2 1/4 minutes.
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