Buttermilk Spice Cereal Muffins

This is a combination of several recipes I found for buttermilk muffins, cereal muffins and six week muffins. You can use more less cinnamon to taste. You can also use all sugar instead of the half sugar and half Splenda. These muffins freeze well and batter can be kept covered in refrigerator for 4-6 weeks to bake muffins every week. It received rave reviews from friends and family. The yield is for jumbo sized muffins.

• Ready In: 37 mins
• Serves: 36
• Yields: 36 muffins

Ingredients

• 1  cup quick-cooking oatmeal (not instant)
• 1  cup  crushed  shredded wheat cereal
• 1  cup  all-bran cereal
• 1  cup shortening (can use 1 cup oil)
• 1 1⁄2 cups sugar
• 1 1⁄2 cups Splenda granular
• 5  teaspoons baking soda
• 5  teaspoons baking powder
• 1  tablespoon cinnamon
• 1  quart buttermilk
• 4  eggs
• 5  cups flour
• 1 1⁄2 cups hot water
• 1  cup  chopped pecans
• 3  teaspoons salt

Directions

1. Preheat oven to 350 degrees.
2. Pour hot water over the three cereals: set aside.
3. Mix flour, baking powder, salt and soda: set aside.
4. Cream shortening and sugar, the consistency will be similar to corn meal.
5. Add eggs, mixing well until no bright yellow specks are left. Will still be a consistency like corn meal. Add dry ingredients and mix well. Add buttermilk and mix well until batter is smooth like a thick cake batter.
6. Cereal mixture will be one huge clump, add to batter in small clumps, beating until there are no clumps left and mixture is well blended into batter.
7. Bake in muffin/cupcake liners or in a well greased muffin tin for 22 – 24 minutes until light golden brown.