Directions:
- Combine cereal, flour, sugar, baking soda and salt in a large bowl; mix well. Combine buttermilk, oil and eggs in a separate bowl and whisk well. Pour egg mixture into cereal mixture; stir until just blended. Fold in cranberries.
- Place in a tightly covered container in the refrigerator overnight. The batter will keep for four weeks and improves over time. Do not stir at any time after refrigerating or when preparing to bake the muffins.
- Preheat oven to 400°F Grease muffin cups. Spoon batter into prepared pan. Bake 18 minutes, or until a wooden pick inserted in the center comes out almost clean. Cool in muffin tins 10 minutes. Serve warm or remove to a wire rack to cool completely.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1749.07 Kcal (7323 kJ) | ||
| Calories from fat | 614.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68.3g | 105% | |
|---|---|---|---|
| Cholesterol | 190.63mg | 64% | |
| Sodium | 3069.34mg | 128% | |
| Potassium | 578.88mg | 12% | |
| Total Carbs | 260.07g | 87% | |
| Sugars | 130.56g | 522% | |
| Dietary Fiber | 7.41g | 30% | |
| Protein | 28.84g | 58% | |
| Iron | 2.9mg | 16% | |
| Calcium | 336mg | 34% | |
| Amount Per 100 g | |||
| Calories | 268.66 Kcal (1125 kJ) | ||
| Calories from fat | 94.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.49g | 105% | |
|---|---|---|---|
| Cholesterol | 29.28mg | 64% | |
| Sodium | 471.45mg | 128% | |
| Potassium | 88.92mg | 12% | |
| Total Carbs | 39.95g | 87% | |
| Sugars | 20.05g | 522% | |
| Dietary Fiber | 1.14g | 30% | |
| Protein | 4.43g | 58% | |
| Iron | 0.4mg | 16% | |
| Calcium | 51.6mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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