Buttermilk Spice Cereal Muffins Recipe

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Buttermilk Spice Cereal Muffins

R T

By
@rtx

I found the basics for this recipe on another site. But the poster did not include the amount of flour in the list of ingredients. So I went internet surfing looking at muffin recipes and came up with this recipe based upon what I found for bran muffin, cereal muffin and 6 week muffin recipes. These will make 3 dozen jumbo size muffins. Please note that the cereal mixture is really gummy and is very clumpy. It did not stir into the batter well so I mixed with the mixer until the clumps were gone and the cereal mixture was well incorporated. You can also use 1 cup of oil in place of the shortening. These freeze well and you can keep the batter covered in the refrigerator 4 to 6 weeks. (Thus the 6 week muffin, by baking fresh muffins every week.)
I baked for 22 - 24 minutes to get a golden brown.


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Comments:

Serves:

3 dz

Ingredients

1 c
quick cooking oats - not instant
1 c
shredded wheat cereal, crushed
1 c
all-bran cereal
1 c
shortening
1 1/2 c
sugar
1 1/2 c
splenda or can use all sugar
4
eggs
5 c
all purpose flour
5 tsp
baking soda
5 tsp
baking powder
3 tsp
salt - can use less according to taste
1 qt
lowfat buttermilk
1 Tbsp
cinnamon - can use more or less according to taste
1 1/2 c
hot water

Directions Step-By-Step

1
Preheat oven to 350 degrees
2
Heat 1 1/2 cups water in Microwave for 2 minutes, measure out cereals and mix together in a separate bowl. Pour hot water over cereals, stir ensuring all cereal is wet, set aside.
3
In a separate bowl mix flour, baking powder, salt and baking soda until well incorporated: set aside.
4
In a large bowl cream the shortening, eggs and sugar together.
5
Add dry ingredients (I usually add one cup at a time) mixing well.
6
Add buttermilk, mixing until well incorporated. Batter should be thick and smooth. (Like a thick cake batter.)
7
Add cereal mixture, stirring to break up into smaller clumps. Beat with mixer until there are no more clumps. Add cinnamon to taste, stirring to incorporate into batter.
8
Bake in muffin/cupcake liners or in a well greased muffin tin for 22 - 24 minutes in a 350 degree oven until muffins are a light golden brown.

About this Recipe

Course/Dish: Muffins