“I recently visited my aunt in Ogden UT. We stopped by The Greenery for these muffins. After some diligent hunting we found their recipe. These are almost like a yeast bread when fresh baked. Serve them the Utah way with honey butter. Prep time is approximate. May be shorter.”
READY IN:
1hr
SERVES:
60
YIELD:
5 dozen muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine water and baking soda. Stir until dissolved. Cool.
  2. In a large mixing bowl, cream sugar and shortening.
  3. Add eggs one at a time, beating well after each addition.
  4. Combine flour and salt and add to cream mixture alternately with buttermilk.
  5. Fold in both cereals and nuts.
  6. Fill greased or paper lined muffin cups 3/4 full.
  7. Bake at 350°F for 25-30 minutes until they test done.
  8. Muffin batter may be kept for 1 week in refrigerator and baked in smaller batches if desired.

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