Ingredients
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1
-
5
-
3
-
5
-
2
-
4
-
1
-
4
-
1 1/2
-
-
-
-
-
-
Directions
Mom’s Magic Muffins,I found this Muffin recipe in a newspaper. It has lots of fiber, very good, freezes well, and is a great breakfast item. used cupcake papers, only fill them 1/2 full. I bake them, then freeze them all, when I want a couple, I microware two for 30 sec. and they are thawed, warm and delicious. Try them, you won’t be disappointed.,My sister found this recipe in a magazine years ago and shared it with me… it truly is wonderful! Everyone who eats these thinks they are delicious. We always add pecans, which makes them even better. Also, we use 2-3/4 cups all-purpose flour and 2 cups whole wheat flour to make them even healthier. Best “healthy muffin” recipe ever!!,This batter definitely gets better over time. You can keep the batter in your refrigerator for up to four weeks. I added pumpkin spice – delicious! Serve warm for a little butter for a special treat. Will try with nuts next time.
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Steps
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1
Done
|
Combine Cereal, Flour, Sugar, Baking Soda and Salt in a Large Bowl, Mix Well. |
|
2
Done
|
Combine Buttermilk, Oil and Eggs in a Separate Bowl, Whisk Well. |
|
3
Done
|
Pour Egg Mixture Into Cereal Mixture, Stir Until Just Blended, Fold in Cranberries. |
|
4
Done
|
Place in Tightly Covered Container in the Refrigerator Overnight. the Batter Will Keep For 4 Weeks and Improves Over Time. Do not Stir at Any Time After Refrigerating or When Preparing to Bake the Muffins. |
|
5
Done
|
Preheat Oven to 400 Degrees, Grease Muffin Cups, Spoon Batter Into Pan, Bake 18 Minutes or Until Toothpick Comes Out Almost Clean. Cool in Tins 10 Minutes. |
