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Gaudrey's Famous Month Long Muffins

Source of Recipe

internet


List of Ingredients

5 cups unsifted all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
3 cups sugar
4 beaten eggs
1 cup salad oil
5 cups buttermilk
7 cups Fruit and Fibre cereal (I use 3 1/2 cups each of two different flavors)
2 cups Del Monte Fruit Snacks Tropical Mix (These are DRIED FRUIT that are small bits not large pieces)
2 cups chopped nuts, optional (use english walnuts, pecans, almonds or a mixture)


Recipe

Stir together the dry ingredients and cereal in a large mixing bowl to blend thoroughly.

In another bowl, combine beaten eggs, oil, and milk. Add to the dry ingredient mixture and stir just until moistened. Stir in fruit bits and nuts. Store, tightly covered, in the refrigerator for up to a month.

To bake: fill greased or sprayed muffin tins 2/3 full. Bake at 375° about 20 to 23 minutes for medium sized muffins. The tops should spring back when touched with your fingertips. 50 to 60 muffins.

If desired, muffins may be baked all at once and stored in the refrigerator for several days to heat and eat, or wrap tightly and freeze.

NOTE: The batter thickens when refrigerated. Just spoon it into the muffin tins without stirring any more. If you stir it the muffins will be tough. Any brand of fruit snack bits may be used as long as they are in tiny bits and not large pieces. You may use just one whole box of cereal if you wish since that is about 7 cups. I usually buy 2 boxes and mix them together. Then I measure out the 7 cups for the recipe and freeze the remainder for another time. I always have these on hand. I have friends and relative who won't visit unless I promise we'll have these for breakfast every day. Also have friends and relatives (the same ones) who won't let me visit unless I bring some with me.