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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 48 |
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OMG! i went to my grandma's yesterday (shes a WONDERFUL cook and baker) and she dug out this oooooooold recipe for these muffins... we went to the store to pick the ingredients up and then we stirred up a batch and baked a dozen of them, THEY ARE HEAVENLY! this makes a large batch but the awesome thing is that the batter can be kept in the refrigerator for up to 6 wks! so you can have fresh baked muffins whenever you feel like it, with hardly any fuss at all!!! YAY!!!!! Ingredients:
1 quart granola cereal, without raisins |
3 cups sugar |
5 cups all-purpose flour |
2 tablespoons baking soda |
1 cup vegetable oil |
1 quart buttermilk |
4 eggs |
1 pint blueberries |
Directions:
1. Mix together the granole, sugar, flour and baking soda.
2. Set aside.
3. Mix together the vegetable oil, buttermilk and eggs.
4. Add the dry ingredients gradually just until moistened.
5. Pour into lined cupcake tins, filling each about 2/3 full.
6. Drop 4 berries into each cupcake cup and use a fork to push berries down into the batter until covered.
7. Bake at 350 for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
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