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 cereal; 2 c. shredded wheat cereal; 2 c. quick cooking oats; 2 c. warm water; 1 c. shortening; 3 c. sugar; 4 eggs; 5 c. self-rising flour; 1 tsp. baking soda; 1 qt. buttermilk

Servings: persons

1
Place All-Bran, crushed shredded wheat, oats and warm water in mixing bowl, stirring until smooth.
2
In another bowl, cream shortening, sugar and eggs.
3
Beat in the combined flour, soda and salt, alternating with buttermilk.
4
Add cereal mixture.
5
Put in a gallon jar and place in the refrigerator.
6
Use desired amount of mixture as needed to prepare muffins.
7
Bake at 350u00b0
8
for 45 minutes.
9
Muffin dough keeps well in refrigerator for approximately 1 month.

2578

kcal

Calories

Fat

488

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 10 ingredients. The key ingredients include: 2 c. All-Bran cereal, 2 c. shredded wheat cereal, 2 c. quick cooking oats, 2 c. warm water, 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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