A delightful, moist tasty recipe recreated from memories of my great-grandmother's muffins.—Dolores O'Keefe, Lake Charles, Louisiana
Total TimePrep: 20 min. Bake: 25 min.
Makesabout 5 dozen
- 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
- 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.
Nutrition Facts1 each: 132 calories, 5g fat (1g saturated fat), 15mg cholesterol, 186mg sodium, 20g carbohydrate (8g sugars, 2g fiber), 3g protein.
Originally published as Mormon Muffins in Taste of Home February/March 1998