Muffins Recipe – Eats Now

Name: Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. All-Bran; 2 c. Shredded Wheat; 2 c. boiling water; 1 c. shortening; 1 qt. buttermilk; 4 eggs; 3 c. sugar; 5 c. flour; 1/2 tsp. baking powder; 2 tsp. salt; 4 1/2 tsp. soda; 1 c. chopped dates or raisins

Servings: persons

2 c. All-Bran
2 c. Shredded Wheat
2 c. boiling water
1 c. shortening
1 qt. buttermilk
4 eggs
3 c. sugar
5 c. flour
1/2 tsp. baking powder
2 tsp. salt
4 1/2 tsp. soda
1 c. chopped dates or raisins

1
In a bowl pour boiling water over shortening and cereals.
2
In a separate bowl, mix together all other ingredients.
3
Add the cereal mix and mix well.
4
Fill muffin cups 1/2 full and bake at 400u00b0 for 15 minutes.
5
Store unused batter in refrigerator. This batter can be kept in fridge for a week or more.
6
It's fun to put some in a jar and take to a friend or a shut-in or someone recuperating from an illness.
7
Be sure to put baking instructions on a tag or card.

3172

kcal

Calories

153

Fat

410

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. All-Bran, 2 c. Shredded Wheat, 2 c. boiling water, 1 c. shortening, and more.

Yes, Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Muffins

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