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Perpetual Muffins

Posted By Diane On July 17, 2010 @ 7:38 am In All Recipes,Breads,Muffins | 2 Comments

Pour hot water over cereal. Add buttermilk and sugar. Beat eggs and add to cereal. Add shortening. Add flour, soda and salt and stir just until mixed. Do not over mix. Put in jars and store in refrigerator.

Makes 6 dozen muffins. Keeps 5 to 6 weeks. Do not stir when taking out. Bake in greased muffin tins at 400° for 20 to 25 minutes.


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