From: Joan Morris
2 c. shredded wheat
1 c. boiling water
1 c. sugar
1/3 c. coconut oil
2 eggs
1/2 c. raisins
1/2 t. salt
2 1/2 t. soda
2 c. buttermilk
2 c. bran flakes
2 1/2 c. flour
1 1/2 - 2 c. fruit (opt)
Soak shredded wheat in boiling water. Cool. Cream coconut oil and sugar. Add eggs and rest of ingredients. Bake in muffin tins for 25 minutes at 375°F. Makes about 3 doz. The batter can be stored up to 3 weeks in the refrigerator in air-tight containers.
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