Mormon Muffins Recipes

Steps:

• Combine boiling water and baking soda together in a large bowl. Let cool slightly.
• Stir flour, buttermilk, bran cereal, bran flakes, walnuts, sugar, oil, butter, eggs, cinnamon, salt, ginger, and nutmeg into water-baking soda mixture until just combined. Cover bowl with plastic wrap and refrigerate muffin batter for at least 8 hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Grease 60 muffin cups or line with paper muffin liners.
• Pour batter into prepared muffin cups 1/2 full.
• Bake muffins in the preheated oven until the tops spring back when lightly pressed, about 20 minutes.

Steps:

• 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.

Steps:

• Combine water and baking soda; stir until dissolved. Cool. In a bowl, cream shortening and sugar. Add eggs one at a time, beating well after each addition. Combine flour and salt; add to creamed mixture alternately with buttermilk. Mix well. Beat in the water mixture. Fold in cereals and nuts. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until muffins test done.

Steps:

• Combine boiling water and baking soda together in a large bowl. Let cool slightly.
• Stir flour, buttermilk, bran cereal, bran flakes, walnuts, sugar, oil, butter, eggs, cinnamon, salt, ginger, and nutmeg into water-baking soda mixture until just combined. Cover bowl with plastic wrap and refrigerate muffin batter for at least 8 hours or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Grease 60 muffin cups or line with paper muffin liners.
• Pour batter into prepared muffin cups 1/2 full.
• Bake muffins in the preheated oven until the tops spring back when lightly pressed, about 20 minutes.

Steps:

• Combine cereals and Boiling Water.
• Let stand.
• In another bowl cream butter and sugars together.
• Add eggs and beat well.
• Mix in buttermilk.
• Add molasses if desired.
• Stir in cereal mixture.
• In another bowl, combine flour, soda, baking powder, salt and raisins.
• Mix thoroughly.
• Add dry mixture to batter.
• Stir just to combine.
• Cover tightly and store in Refrigerator.
• It will keep for up to six weeks.
• TO BAKE: Fill muffin cups 2/3 full and bake in a 400F oven for about twenty minutes. (I find that my muffins are always done before that, so I set my timer for about 14-15 minutes. Other ovens may be different though.).