Serves: 24
Total Calories: 4,413.333
In a medium bowl, stir flour, sugar, baking soda and salt set aside.
In a large bowl, stir cereal and water let stand for 2 minutes to soften. Add yogurt, oil and eggs beat well. Stir in dry ingredients just until moistened. Quickly stir in raisins. Bake immediately or cover tightly and refrigerate up to 2 weeks, baking as needed, (Do not stir stored batter before baking.)
Fill well-greased muffin-pan cups. Bake in a preheated 400° oven for 15 to 20 minutes or until a wooden pick inserted in center comes out clean and top is golden brown.
This Fortnight Muffins recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.
