Mormon Muffins

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).