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Buttermilk Cereal Muffins Recipe
|Buttermilk||3⁄4 Cup (12 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Whole grain wheat flake cereal||1 Cup (16 tbs), slightly crushed (toasted (about 2 cups uncrushed))|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
Calories 214 Calories from Fat 63
% Daily Value*
Total Fat 7 g10.8%
Saturated Fat 1.6 g7.9%
Trans Fat 0.7 g
Cholesterol 17.6 mg5.9%
Sodium 319.2 mg13.3%
Total Carbohydrates 35 g11.5%
Dietary Fiber 2.3 g9.2%
Sugars 11 g
Protein 4 g8.8%
Vitamin A 6.9% Vitamin C 6.5%
Calcium 4.8% Iron 32.8%
*Based on a 2000 Calorie diet
Grease bottoms of 12 muffin cups, 2 1/2 X 1 1/4 inches.
Beat egg in medium bowl; mix in buttermilk and shortening.
Stir in remaining ingredients just until moistened.
Fill muffin cups about 2/3 full.
Bake until golden brown, 15 to 20 minutes.
Immediately remove from pan.