WHEATENA MUFFINS
Batter can be stored in a covered container in the refrigerator for several weeks, allowing you to make just a few at a time.
3 c. wheatena
1 c. boiling water
½ c. cooking oil
1 ½ c. sugar
2 eggs, beaten
2 ½ c. sifted flour
2 ½ tsp. soda
1 tsp. salt
2 c. buttermilk
Pour wheatena into a large bowl. Pour boiling water over cereal, mix until well blended. Let stand. Combine oil, sugar, eggs, and buttermilk in another large bowl. Stir in wheatena mixture. Sift flour, soda, and salt together. Add to other ingredients and mix well. Fill greased muffin cups 2/3 full. Bake in preheated 400-degree oven for 15-20 minutes or until tests done. Serve warm with butter or honey. Makes 2 dozen.
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