Mormon Muffins Recipe

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A delightful, moist tasty recipe recreated from memories of my great-grandmother's muffins.—Dolores O'Keefe, Lake Charles, Louisiana
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:60 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 60 servings


  • 2 cups boiling water
  • 5 teaspoons baking soda
  • 1 cup shortening
  • 2 cups sugar
  • 4 eggs
  • 5 cups all-purpose flour
  • 1 teaspoon salt
  • 1 quart buttermilk
  • 4 cups All-Bran
  • 2 cups bran flakes
  • 1 cup chopped walnuts

Nutritional Facts

1 each: 132 calories, 5g fat (1g saturated fat), 15mg cholesterol, 186mg sodium, 20g carbohydrate (8g sugars, 2g fiber), 3g protein.


  1. 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. Yield: about 5 dozen.
Editor's Note: Muffin batter will keep in the refrigerator for 1 week.
Originally published as Mormon Muffins in Taste of Home February/March 1998, p51

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