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       #Post#: 3837--------------------------------------------------
       Mormon Muffins
       By: Mommabear Date: June 29, 2021, 12:54 am
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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!  I made these many
       times when my kids were growing up an often served them warm
       when we had company.  I primarily used chopped dates not
       raisins.  We lived in Utah twice over the course of Georges
       career,
       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 looks like my original recipe for these. Delicious!
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