Instructions: In a bowl combine the whole wheat flour, unbleached flour, buttermilk powder, walnuts, baking soda and salt. Stir with a fork to blend.

Measure oats into a bowl. Pour in boiling water. Let cool about 10 minutes.

Add to oats oil, honey, eggs and warm water. Beat vigorously.

Stir in the flour mixture till just blended. Pour into a container with a tight-fitting lid. Store in refrigerator.

Makes 12 cups, or about 50 muffins.

To bake: fill greased muffin tins 3/4 full. Bake in preheated oven at 375 for 25 minutes or until golden brown.

NOTES : This is a muffin batter that can be kept in the fridge for up to 6 weeks-scooped out for fresh muffins at 30 minutes notice-very handy for busy folks and families.

Original recipe called for oil in place of applesauce. Egg Beaters could probably be used in place of eggs.

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