I particularly like this muffin mix because it is mainly whole wheat and oats! There certainly is some brown sugar, but hey! My kids tell me that it seems too hard to get all that whole grain down without any sugar. This is a recipe that is just maybe the most popular of all at our house. You don't need butter on these, they taste as good cold as hot, so they make a great snack or breakfast on the go. I wanted a mix to save time...so here it is. Hope you enjoy it as much as we do.
Label a gallon sized Zip-Lock bag with the name of the mix, the date that you are packing it, along with the instructions to make the muffins from the mix.
2TO MAKE THE MIX:
In a large bowl, combine oats, whole wheat flour, all-purpose flour, baking powder and salt together well. Stir until well combined. Pour into the Zip-Lock bag, and seal it up tightly.
3INSTRUCTIONS TO MAKE THE MUFFINS FROM THE MIX:
Pour ingredients of bag into a large bowl. Make a well in the center, and set aside.
4In another bowl, lightly beat the eggs and add the brown sugar, water, oil and vanilla. Mix well until thoroughly combined.
5Pour wet ingredients into the dry (mix) ingredients and Stir JUST UNTIL COMBINED. DO NOT OVER MIX. Spray cup liners or muffin tin cups with vegetable spray*. Fill cups 3/4 full. If you want a little higher top on your muffins, fill closer to the top. You will however have a couple less muffins.
6Bake at 350 degrees for 20-25 minutes. Remove from the oven when muffins test done (toothpick inserted into the middle muffin center comes out clean). Allow to cool in muffin tins for 5 minutes, before removing to cooling racks to cool until ready to serve.
*NOTE: If you spray the liners of the cups, the muffins will come out of the liners more easily without taking half of the muffin with them!