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“A big batch of muffin batter made from cereal, keeps in the fridge for weeks and you scoop out what you need to eat each time.”
READY IN:
40mins
YIELD:
8 dozen muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix crisco (or oil), sugar, buttermilk, eggs, half the cereal, and the raisins (if included) together.
  2. Add in the flour, baking soda, salt and water. Mix thorougly.
  3. Once mixes, never stir again.
  4. Spoon into greased muffin tins; bake at 350 degrees for about 20 minutes.
  5. Unused batter can be stored in fridge for long periods.

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