The batter makes four dozen muffins and is stored in your fridge to bake up any time! So easy, allowing for extra room in your budget!
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The muffins themselves don’t last 6 weeks, instead it’s the muffin batter! You mix it up and can store it in your fridge for up to 6 weeks and use at any time!
All you need is a large bowl with a lid. In the large bowl, beat together your sugar and eggs until they’re combined.
Stir the eggs, sugar, flour, oil, baking soda and salt into your cereal and buttermilk mixture. And guess what, that's it!
Put the lid on top and refrigerate at least 6 hours before using. Scoop out what you need and bake at 400 degrees for 15-20 minutes. SO SIMPLE! You have breakfast for weeks!