Buttermilk Spice Cereal Muffins

Buttermilk Spice Cereal Muffins

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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.


★★★★★ 1 vote

3 dz


  • 1 c
    quick cooking oats - not instant
  • 1 c
    shredded wheat cereal, crushed
  • 1 c
    all-bran cereal
  • 1 c
  • 1 1/2 c
  • 1 1/2 c
    splenda or can use all sugar
  • 4
  • 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

How to Make Buttermilk Spice Cereal Muffins


  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.

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