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Mormon Muffins

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This recipe comes from a Utah favorite restaurant, The Greenery at Rainbow Gardens. A super yummy muffin full of all sorts of deliciousness. It’s a tradition to order a muffin with whatever you’re having for lunch. They are fabulous!

Ingredients

  • 2 cups Boiling Or Super Hot Water
  • 5 teaspoons Baking Soda
  • 2 cups Sugar
  • 1 cup Shortening
  • 4 whole Eggs
  • 5 cups Flour
  • 1 teaspoon Salt
  • 1 quart Buttermilk
  • 4 cups All Bran Original Cereal
  • 2 cups All Bran Complete Wheat Flakes Or Any Other Bran Flake Cereal. Raisin Bran Works Well Here Too.
  • 1 cup Chopped Walnuts Or Pecans
  • 2 cups Chopped Dates (or Raisins)

Preparation

Combine water and baking soda in a small bowl. Stir until dissolved. Cool slightly while the other ingredients are being put together.

In a large mixing bowl, cream sugar and shortening. Add eggs one at a time, beating well after each addition. Mix the baking soda mixture into the creamed mixture until smooth.

Combine flour and salt in another bowl, then add it into the creamed mixture in small amounts while alternating with buttermilk. Fold in cereals, dates and nuts. The batter will seem pretty thin at first. Let the mixture sit overnight if you can wait that long or at least an hour. The cereal will turn soft and mix in with the batter and make it really thick.

Preheat oven to 350°F. Grease three 12-count muffin pans or line with paper cups if you want to make all of the muffins. If not, just grease as many muffin cups as you want to bake. Fill them full with the batter. Mine were actually HEAPING full.

Bake at 350°F for 25-30 minutes until they test done.

This makes a HUGE batch of muffins. With the muffin cups heaping full it makes 3 dozen muffins. You can stretch it out to 4 dozen if you only fill the muffin cups 2/3 of the way full. Make as many or as few as you want. Muffin batter may be kept for 1 week in refrigerator. They also freeze great. Place them in a Ziplock bag and pull out 1 at a time and place it in the microwave for 30-40 seconds. These are so good with butter and honey! Serve for breakfast, or with your favorite soup one night.

Recipe courtesy of Rainbow Gardens (rainbowgardens.com).

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Profile photo of Rebecca

Rebecca on 7.27.2012

I really enjoyed these muffins, they were moist and delicious and you feel good about how much fibre is in them. The recipe makes a huge batch! I stored them in the freezer and took out a couple at a time to eat when I wanted.

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