“The batter keeps in the refrigerator up to one week, so you can have freshly-baked muffins on your table in next to no time. For variety, add currants, dried cranberries or other dried chopped fruit before baking.”
READY IN:
25mins
SERVES:
18
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir flour, sugar, baking soda and salt in large bowl to blend; mix in cereal; whisk buttermilk, oil, eggs and zest in medium bowl to blend; mix into dry ingredients; cover and refrigerate; this mixture can be kept in the refrigerator for up to 1 week; it will thicken over time.
  2. Preheat oven to 400F; line 18 muffin cups with liners.
  3. Spoon 1/3 cup batter into each muffin cup; bake until tester comes out clean, about 15-20 minutes.

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