Yield: 1 Servings
|1 cup||Shredded wheat|
|1 cup||Boiling water|
Pour boiling water over cereals, let cool. Beat eggs until fluffy, add sugar and shortening. Blend well, add buttermilk, and cooled cereal mix.
Add flour, soda, and salt. Blend well. Fill greased muffin tins ½ full.
Bake at 400 degrees for 15-20 minutes, or until done. Makes about 30 muffins.
These are very moist, and will keep almost indefinitely. The mix will store up to a month in the refrigerator.
Posted to recipelu-digest Volume 01 Number 548 by Sandy <sandysno@...> on Jan 17, 1998