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Shredded Wheat Muffins Recipe
|Butter/Other shortening||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Shredded wheat biscuits||2 , crushed|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||3 Teaspoon|
Serving size: Complete recipe
Calories 1345 Calories from Fat 534
% Daily Value*
Total Fat 60 g93%
Saturated Fat 34.9 g174.3%
Trans Fat 0 g
Cholesterol 355 mg
Sodium 2806.5 mg116.9%
Total Carbohydrates 174 g58.1%
Dietary Fiber 4.9 g19.7%
Sugars 66.1 g
Protein 31 g61.4%
Vitamin A 37.6% Vitamin C
Calcium 142% Iron 47.2%
*Based on a 2000 Calorie diet
Add egg and beat thoroughly until light.
Add milk and shredded wheat, stir and let stand while sifting flour and greasing pans.
Sift flour, measure and resift 3 times with baking powder and salt.
Add all at once to egg mixture.
Stir only until flour is just dampened.
Dip into well-greased muffin tins filling 2/3 full.
Bake in a moderately hot oven (425° F.) for 15 to 20 minutes.