Preheat
oven to 400°.
Combine cereal with boiling water; allow to
sit 5 minutes; add buttermilk.
Cream together shortening and sugar; add
eggs.
Sift together flour, soda, and salt—mixture
should be sifted twice.
Combine all ingredients, stir until blended.
Fill muffin tins half full, bake for
15–20 minutes.
Batter may be stored, covered, in
refrigerator up to 6 weeks.
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