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Refrigerator Muffins Recipe

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This recipe for Refrigerator Muffins, by , is from My Kitchen is CLOSED , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maggie Powers
Added: Monday, September 28, 2009


1 cup shredded wheat, crumbled-then measure
1 cup All Bran
1/2 cup shortening
1-1/2 cups sugar
1 cup quick cooking oat
2 1/2 teaspoon soda
1 cup boiling water
2 eggs
2 cups buttermilk
2 1/2 cups four
1 teaspoon salt

Pour boiling water over the bran and shredded wheat. Cool to lukewarm. Cream shortening, sugar & eggs, beat well, add the buttermilk all at once. Stir slightly, add oatmeal, flour, soda & salt, stir until blended. Add shredded wheat & bran mixture, stir until blended. Don't over stir. Add raisins, dates or nuts with shredded wheat mixture if desired. Sore in tightly covered container in refrigerator. Do not use batter for a week or so. Dough will keep up to 2 months. Do not stir dough often, until using, just drop spoonful on cookie sheet. Bake @ 375 - 15 minutes or so




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