Mix flour, sugar, baking soda and salt in large bowl. Stir in cereal. Beat eggs, buttermilk and oil in medium bowl. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) DO NOT STIR BATTER AGAIN. Mixture may be stored, covered, in refrigerator for up to 6 weeks. As needed, spoon batter into greased muffin pans, filling each cup 2/3 full.
Bake at 400°F for 15 to 20 minutes or until toothpick inserted in centers comes out clean.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
about 4 dozen
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.