This is an easy one for those of us with kids. Mix up a batch of this batter and refrigerate for quick morning breakfasts. These also work well for a late night snack. Our oldest loves these muffins and asks me to make them on occasion. The youngest like them when it’s convenient for them. Mr. Ber and I love them! It’s so easy to preheat the oven while we get the kids up and have a hot breakfast in as little as 20 minutes. Plus, when you’re inevitably running late these are super easy to eat in the car!
1 – 15 oz box of Kellogs Raisin Bran cereal — I find these in 18 oz boxes and just use slightly less than the full box. A full box makes this batter a little more difficult to work with.
1 cup Crisco shortening
3 cups sugar
1 quart buttermilk
5 cups sifted all purpose flour
5 teaspoons baking soda
2 teaspoons salt
Mix together flour, baking soda, and salt. Cream shortening and sugar. Add eggs. Alternate adding flour mixture and buttermilk. Fold in cereal. Bake at 400 degrees for 15-18 minutes.
This can be refrigerated for up to 6 weeks in an air tight container.
This makes a big batch! Be prepared when mixing everything together. I’ve gotten as many as 6 dozen muffins from one batch, but I use a smaller scoop to spoon the batter into muffin liners.
For some time now I’ve been interested in experimenting with other cereals. As I tweak the recipe and find something else that works just as well I will update the post.
Let us know if your family enjoys these as well!