Perpetual Muffins Recipe

• 2 c. boiling water
• 4 c. All Bran cereal
• 2 c. 100% Bran Flakes
• 1 quart. buttermilk
• 3 c. sugar
• 4 Large eggs, beaten
• 1 c. soft shortening or possibly vegetable oil
• 5 c. all-purpose flour
• 5 teaspoon baking soda
• 1 teaspoon salt

1. 1.
2. Pour warm water over cereals in large mixing bowl.
3. Stir in buttermilk, sugar, Large eggs, shortening, flour, baking soda and salt.
4. Mix till just blended.
5. 2.
6. Spoon 2 Tbsp.
7. of batter into plastic muffin tray (or possibly 6, 6 oz glass custard c.) lined with paper liners.
8. Arrange 6 muffins in circle in Radarange Oven if using custard c..
9. 3.
10. Cook half dozen on full power for 1 minute, 10 seconds to 1 minute, 20 seconds, or possibly till tops spring back when lightly pressed with finger.
11. Remove muffins from tray and place on cooling rack immediately.
12. Repeat with remaining muffins.
13. Micro Tips: If a plastic tray is used, cooking time may need to be shortened.
14. Cook 4 muffins 40-50 seconds.
15. Cook 2 muffins 25-35 seconds.
16. This batter can be refrigerated for up to 3-4 weeks.
17. Refrigerated batter requires longer baking time.
18. Yield: 6 dozen muffins.

boiling water, cereal, buttermilk, sugar, eggs, shortening, flour, baking soda, salt

Taken from cookeatshare.com/recipes/perpetual-muffins-46457 (may not work)