"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Refrigerator Muffins Recipe

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This recipe for Refrigerator Muffins, by , is from UCUMC's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judykay Kohler


2 c quick cook oats
2 c shredded wheat biscuits or bite size squares
2 c All Bran
2 c boiling water
5 c sifted all purpose flour
1 tsp salt
5 tsp soda
3 c granulated sugar
1 c vegetable shortening
4 eggs
1 qt buttermilk

Mix 3 cereals together in bowl and pour on boiling water. Set aside to cool. Sift together flour, salt, soda, and set aside.
Cream sugar and shortening then add eggs one at a time. Mix after eggs, then add flour mixture alternating with buttermilk. Now add cereal mixture to the creamed mixture. Mix thoroughly. You may store in an air tight container in refrigerator. This will keep for 3-4 weeks in refrigerator.
Bake in muffin tins at 375 for about 18 minutes. This will make more than 150 mini-muffins. When filling muffin cups, fill the papers pretty close to the top.




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