Menu
Oatmeal Raisin Muffins Oatmeal Raisin Muffins
Chocolate Chip Oatmeal Muffins Chocolate Chip Oatmeal Muffins
Raisin Bran Muffins Raisin Bran Muffins
Bran Muffins Bran Muffins
Cornmeal Muffins Cornmeal Muffins
Fruit and Nut Muffins Fruit and Nut Muffins
Golden Raisin Bran Muffins Golden Raisin Bran Muffins
Oatmeal-Cinnamon Muffins Oatmeal-Cinnamon Muffins
Potato Muffins Potato Muffins
Trail Mix Muffins Trail Mix Muffins
Marmalade Muffins Marmalade Muffins
Apricot Oatmeal Muffins Apricot Oatmeal Muffins
Blueberry Oatmeal Muffins Blueberry Oatmeal Muffins
Cinnamon Muffins Cinnamon Muffins
Doughnut Muffins Doughnut Muffins
Chocolate Chip Banana Muffins Chocolate Chip Banana Muffins
Rum Raisin Muffins Rum Raisin Muffins
Chocolate Chip Muffins Chocolate Chip Muffins
Meat Loaf Muffins Meat Loaf Muffins
Raspberry Muffins Raspberry Muffins

Mormon Muffins

1 review
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 25 min.

Makes

about 5 dozen

Updated: Jun. 15, 2022
A delightful, moist tasty recipe recreated from memories of my great-grandmother's muffins.—Dolores O'Keefe, Lake Charles, Louisiana
Mormon Muffins
Next Recipe

Ingredients

  • 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

Directions

  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.
Editor's Note: Muffin batter will keep in the refrigerator for 1 week.