Recipes make muffin batters that last awhile

Glenda Scott, Kingston

Billye Selby, Oklahoma City, uses 4 cups All-Bran cereal and 2 cups crumbled shredded wheat in this recipe. Martha Hardin, Oklahoma City, says she keeps her muffin dough in the refrigerator in tightly closed jars up to six weeks. She sometimes divides the dough between four 1-quart jars to refrigerate, then she can bake 1 quart of dough (one dozen muffins) at a time. Or sometimes she bakes all the dough at the same time, freezes the muffins and microwaves one or a few for a quick breakfast. Carolyn Compton, Oklahoma City, shared a similar recipe she got from her mother 30 years ago. She, too, suggests the batter will keep six weeks. However, she says when ready to use, don't stir, just drop the batter into the greased muffin tins. Caroline Medlinger of Oklahoma City sometimes adds currants. Karla Saroch, Oklahoma City, says these are great for school mornings and snacks.