Total Time
Prep 15 mins
Cook 15 mins

These are a great breakfast treat! I grew up having these as an after school snack. They stay good in the fridge for up to 6 weeks.

Ingredients Nutrition


  1. Combine cereals and Boiling Water. Let stand.
  2. In another bowl cream shortening and sugar together. Add eggs and beat well. Mix milk and juice together in a seperate bowlthen add to eggs. Stir in cereal mixture.
  3. In another bowl, combine flour, soda, salt and raisins or fruit if desired. Mix thoroughly. Add dry mixture to batter. Stir just to combine.
  4. Store in Refrigerator. It will keep for up to six weeks.
  5. TO BAKE: Fill muffin cups 2/3 full and bake in a 400 degree oven for about 15 minutes, just watch them. Amount is approx .

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