Ingredients

Instructions

  1. Blend flour, sugar, baking soda and salt in a large mixing bowl.
  2. Stir in cereal and walnuts.
  3. Add buttermilk, oil and eggs.
  4. Blend until dry ingredients are moistened.
  5. Do not over stir.
  6. Mixture may be stored, covered, in a nonmetal bowl in the refrigerator for up to 6 weeks.
  7. Fill muffin tins 2/3 full.
  8. Bake at 400°F for 20 minutes.
  9. Recipe may be doubled.