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I put this recipe in the breakfast breads because
that is when we almost always ate them. This is another recipe from
Frances Hamilton's cookbook. Not an old time favorite, but one that
we came to love while growing up. |
4 cups All Brand Cereal
(one small box)
1 cup shortening, melted
2 cups sugar
1 qt buttermilk
5 tsp baking soda |
2 cups boiling water
5 cups flour, sifted
4 eggs, beaten
2 tsp salt |
Mix the brand cereal with the water, and let stand for about
10 minutes. Add remaining ingredients and mix well. Cover
and refrigerate over night.
Pour into muffin pan and bake at 400 for 20 minutes.
Cliff Note: The batter will store in the refrigerator
for about six weeks, which gives these muffins their name.
It also freezes well.
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