buttermilk spice cereal muffins
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.
Ingredients For buttermilk spice cereal muffins
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1 cquick cooking oats - not instant
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1 cshredded wheat cereal, crushed
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1 call-bran cereal
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1 cshortening
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1 1/2 csugar
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1 1/2 csplenda or can use all sugar
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4eggs
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5 call purpose flour
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5 tspbaking soda
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5 tspbaking powder
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3 tspsalt - can use less according to taste
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1 qtlowfat buttermilk
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1 Tbspcinnamon - can use more or less according to taste
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1 1/2 chot water
How To Make buttermilk spice cereal muffins
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1Preheat oven to 350 degrees
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2Heat 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.
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3In a separate bowl mix flour, baking powder, salt and baking soda until well incorporated: set aside.
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4In a large bowl cream the shortening, eggs and sugar together.
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5Add dry ingredients (I usually add one cup at a time) mixing well.
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6Add buttermilk, mixing until well incorporated. Batter should be thick and smooth. (Like a thick cake batter.)
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7Add 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.
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8Bake 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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