5 cups flour
1 Tbs. nutmeg
Mix dry ingredients into a big bowl. Add liquid ingredients. Keep covered in refrigerator.
To bake muffins, fill muffin cups 1/2 full. (Batter is very thick.) Bake at 400 for 15-20 minutes. Will keep for 6 weeks in refrigerator – but only if you can resist eating the batter, or cooking them every day!
(You can “healthy” these up by substituting wheat flour and wheat germ for some of the white flour and by using Total Raisin Bran, or a more high-fiber raisin bran cereal if you want to. I’ve also substituted some of the sugar for Splenda on occasion, but the real recipe does actually make the tastiest muffins.)
This post is linked to Kim’s “Recipes to Run On”