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Oma's Breakfast Muffins
by April Henry

I realized the other day that this recipe was not posted (gasp!)... it is one of my all-time favorites! I will make these muffins till the day I die.

Oma's Breakfast Muffins

Yield: 36 muffins (approx)
It took me 2 hours to figure this out, but the Weight Watcher points are as follows ~ 5 points for one muffin if made with oil and 3 points for one muffin if substituted with applesauce

2 cups Quick Oats
2 cups Shredded Wheat cereal
2 cups All-Bran cereal
1 cup Boiling Water
1 cup Oil (Applesauce can be substituted for heart-healthiness)
2 1/4 cups Brown Sugar (packed)
1 Quart Buttermilk
4 Eggs
5 teaspoons baking soda
1 Tablespoon salt
5 cups Flour

Combine three cereals. Add boiling water. Stir in oil and sugar. Add remaining ingredients in order listed. Fill muffin tin 2/3 to 3/4 full. Bake for 15-20 minutes at 400 degrees. Can add raisins, nuts or mashed bananas. Refrigerate. Can be kept up to 2 months.

You do not have to make the muffins all at once - I make the batch and then refrigerate it. We make about 6 in the morning for our family. The remaining batch will last a couple weeks (sometimes less!) I've also made these all at once for our ladies Bible study group at church.


This is actually a double batch because we couldn't remember how many cups were in a quart. When we finally realized it was 4 (and not 8) - we needed to double the recipe. Ordinarily I mix it up in the Kitchen-Aid, but it won't hold a double batch... only my Great-Grandmother's Bauer Bowl will hold that much.