6 Week Muffins
How to Make 6 Week Muffins
- Mix cereal, sugar, flour, baking soda, and salt in very large bowl.
- Add egg, butter, shortening, and buttermilk; mix well.
Store in covered containers in the refrigerator, use as desired. Batter will keep in refrigerator for 6 weeks.
- For muffins:
Fill greased muffin tins 2/3 full. Bake in pre-heated 400 oven, 15 - 20 minutes.
- NOTE: raisins, dates, or prunes may be added to batter ( right before baking) as desired.