Directions:
- Combine water and baking soda. Stir until dissolved. Cool.
- In a large mixing bowl, cream sugar and shortening.
- Add eggs one at a time, beating well after each addition.
- Combine flour and salt and add to cream mixture alternately with buttermilk.
- Fold in both cereals and nuts.
- Fill greased or paper lined muffin cups 3/4 full.
- Bake at 350°F for 25-30 minutes until they test done.
- Muffin batter may be kept for 1 week in refrigerator and baked in smaller batches if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1339.16 Kcal (5607 kJ) | ||
| Calories from fat | 505.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.13g | 86% | |
|---|---|---|---|
| Cholesterol | 127.09mg | 42% | |
| Sodium | 1894.27mg | 79% | |
| Potassium | 709.6mg | 15% | |
| Total Carbs | 188.38g | 63% | |
| Sugars | 81.84g | 327% | |
| Dietary Fiber | 11.78g | 47% | |
| Protein | 27.73g | 55% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 13.1mg | 73% | |
| Calcium | 263.8mg | 26% | |
| Amount Per 100 g | |||
| Calories | 246.93 Kcal (1034 kJ) | ||
| Calories from fat | 93.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.35g | 86% | |
|---|---|---|---|
| Cholesterol | 23.43mg | 42% | |
| Sodium | 349.29mg | 79% | |
| Potassium | 130.84mg | 15% | |
| Total Carbs | 34.73g | 63% | |
| Sugars | 15.09g | 327% | |
| Dietary Fiber | 2.17g | 47% | |
| Protein | 5.11g | 55% | |
| Vitamin C | 0.1mg | 1% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 2.4mg | 73% | |
| Calcium | 48.6mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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