Combine cereal, flour, sugar, baking soda and salt in a large bowl; mix well. Combine buttermilk, oil and eggs in a separate bowl and whisk well. Pour egg mixture into cereal mixture; stir until just blended. Fold in cranberries.
Place in a tightly covered container in the refrigerator overnight. The batter will keep for 4 weeks and improves over time. Do not stir at any time after refrigerating or when preparing to bake the muffins.
Preheat oven to 400°F. Grease muffins cups. Spoon batter into prepared pan. Bake 18 minutes, or until a wooden toothpick inserted in the center comes out almost clean. Cool in muffin tins 10 minutes.
Serving
Suggestions
Serve warm or remove to a wire rack to cool completely.
Originally Submitted
11/13/2008
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