Suet Cupcakes
Perfect for when daily high temperatures are below 45 degrees!
  • 1½ cups lard or suet
  • ¾ cup creamy peanut butter
  • 3½ cups birdseed
  • 1 cup quick oats
  • ⅓ to ½ cup plain cornmeal
  1. Place the peanut butter and fat in a saucepan over medium heat. Allow to melt for 4 to 5 minutes and stir to blend. Meanwhile, in a large mixing bowl, stir together the birdseed, oats and cornmeal. Place cupcake liners in a muffin tin and set aside. Pour the melted fat mixture over the dry ingredients and stir to evenly coat and blend.
  2. Spoon or pour the mixture into the lined muffin cups. Place in the refrigerator or freezer, making sure the muffin tin stays level. Refrigerate for 4 hours or freeze for 2 hours until the mixture is solidly firm. Remove from the muffin cups and peel off the cupcake liners.
  3. Place a couple of cupcakes in recycled mesh bags that onions are sold in for hanging. Run a piece of twine through the holes in the mesh to tie securely, then make a loop and hang. The remaining cupcakes can be kept in the refrigerator or the freezer until ready to use.
Hanging option: Make a hole in the center of the cupcake liner with pieces of a cut drinking straw. When frozen and ready to hang, push the straw through to the other side of the cake. Thread with twine and tie a knot for hanging.
Recipe by The Tennessee Magazine at