Mormon Muffins
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
5 dozen muffins
- Serves:
- 60
ingredients
- 2 cups boiling water
- 5 teaspoons baking soda
- 1 cup shortening
- 2 cups granulated sugar
- 4 eggs
- 5 cups all-purpose flour
- 1 teaspoon salt
- 1 quart buttermilk
- 4 cups all-bran cereal
- 2 cups bran flakes
- 1 cup chopped walnuts
directions
- Combine water and baking soda. Stir until dissolved. Cool.
- In a large mixing bowl, cream sugar and shortening.
- Add eggs one at a time, beating well after each addition.
- Combine flour and salt and add to cream mixture alternately with buttermilk.
- Fold in both cereals and nuts.
- Fill greased or paper lined muffin cups 3/4 full.
- Bake at 350°F for 25-30 minutes until they test done.
- Muffin batter may be kept for 1 week in refrigerator and baked in smaller batches if desired.
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Reviews
-
I have been searching for this recipe for about 10 years now!! Ever since I had them at the very same restaurant!!! Thanks for finding it and posting it!! Another thing they have there that I dearly love is their sauteed butter and garlic mushrooms! Yummy! I make the alot since I had them at the The Greenery......thanks again for this fantastic muffin recipe!!
RECIPE SUBMITTED BY
Not so much a river otter as a desert otter these days since I moved to the Gila Valley as a mail order bride to a miner. I am a stay at home wife and mom for the time being so I have been using cooking as a creative outlet and way to occupy my suddenly vast ammounts of free time. I have an old, ancient copy of the Joy of Cooking that I swear by for the basics, but recently found the Martha Stewart recipe annuals to be very much to my liking. Since I am living in the Sonoran desert, I am inclined to all things spicy. I am fascinated by machaca burritos at the moment which are typical of mining fare.