Big Batch Muffins
This recipe is designed to use up small amounts of leftover dry cereal (any variety in any amount). It yields about 40 muffins. Usually made with a bran or wheat type cereal, you can get creative with what you have. Use up what’s left in all those boxes that are taking up space on the shelf. Toss in a few raisins, chocolate chips or nuts, too.
Servings: 40
Calories: 184kcal
Ingredients
- 3/4 cup vegetable oil
- 2 1/2 cups white granulated sugar
- 4 eggs
- 9 cups dry breakfast cereal
- 4 cups buttermilk (or buttermilk substitute*)
- 5 cups all-purpose flour
- 2 tsp salt
- 5 tsp baking soda
Instructions
- Preheat oven to 400 F.
- In a large bowl, mix together oil, sugar, eggs, and dry cereal.
- In a separate bowl, mix together dry ingredients.
- Combine mixtures, alternately with buttermilk. Mix all until well incorporated, but don't overmix.
- Pour batter into greased muffin tins (or line with cupcake papers) until about 2/3 full. (If batter seems too thin, let it rest a few minutes and it will thicken.)
- Bake at 400 F. for 20-25 minutes
Notes
*To make one cup buttermilk substitute: Pour 1 tablespoon white vinegar into a glass measuring cup. Add milk up to the one-cup line and stir. Place cup in the microwave on 50% power for 45-60 seconds. Stir and use in place of one cup of buttermilk. Multiplies well.
Nutrition
Serving: 1muffin | Calories: 184kcal