Back to School Refrigerator Muffins
Prep Time
15 minutes
Cook Time
20 minutes
30 muffins


2 cups (500 ml) milk
2 tsp (10 ml) vinegar
1 cup (250 ml) canola oil
2 cups (500 ml) brown sugar
2 (large) eggs
1 tbsp (15 ml) molasses
1 tbsp (15 ml) maple syrup
2 3/4 cups (680 ml) whole wheat flour
2 tsp (10 ml) baking soda
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) salt
Add 1 1/2 cups (375 ml) grains (i.e. quick oats or spelt or bran etc.)


  1. Add the vinegar to the milk and let sit while you mix the other ingredients.
  2. Mix the oil, eggs, brown sugar, molasses and maple syrup to a mixing bowl and mix together using an electric beater.
  3. Mix the flour, baking soda, baking powder and salt together.
  4. Add the milk, alternating with the flour mixture, to the mixing bowl (use two additions of each).
  5. Add the grains you have chosen.
  6. Store in a sealed container in the refrigerator for up to six weeks.
  7. When you are ready to make your muffins, take out 1 ½ cups (375 ml) of batter and add the fruit of your choice. Bake 20-25 minutes at 375 F.