Rating: 4.5 stars 4.5
63 Ratings
  • 5 star values: 40
  • 4 star values: 19
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

This muffin batter can be mixed up ahead of time, and kept in the refrigerator for up to a week for fresh muffins any time.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix cereal and boiling water together in a metal bowl, and allow to cool.

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  • Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened. Batter should be lumpy. Put batter into a one gallon wide mouth jar. When using mix, use a ladle to get batter out of the jar; don't mix or stir.

  • When ready to use, spoon batter into muffin tins. Bake at 375 degrees F (195 degrees C) for approximately 15 minutes.

Nutrition Facts

218 calories; protein 4g; carbohydrates 36.4g; fat 6.8g; cholesterol 21.8mg; sodium 352mg. Full Nutrition
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