Linda's
"MAKE AHEAD MUFFINS"

2-1/2 cups plain Flour
(1-1/2 cup White & 1 cup of Wheat)
1 cup wheatgerm
1/3 cup sugar
1/3 cup brown sugar
2 teaspoons soda
½ teaspoon salt
2 cups buttermilk
½ cup oil
2 eggs slightly beaten
( raisins, cinnamon, nuts
or anything else to taste)

Combine Flour, wheatgerm, sugars,
soda, and salt in a large bowl.
Blend well, stir in buttermilk, eggs, & oil.
(Can store up to 2 weeks in ice box)
Fill greased or paper cups 2/3 full,
bake @ 400 for about 14-15 min.

I think these are best after batter sits
overnight and if the muffins are baked
mostly cooled and stored
in air tight container.

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