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My review
Mormon Muffins
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Elaine
"This is how we make bran muffins in Utah. Make this the night before and all you will need to do is scoop and bake. I added spices to the original recipe."
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Ingredients
8 h 40 m servings 114Original recipe yields 60 servings (5 dozen muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Notes:
- You can switch out the spices, I added what our family likes. You can add fresh berries, or chopped apples are yummy as well. This makes a large batch that allows you to bake a small batch for 3 to 4 days.
- You can split this recipe no problem.
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Reviews
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Newest
1/17/2014
These muffins are delicious Have been making them since the late 70's. I was given the recipe by a doctor in the state of Washington so don't agree with the title Mormon Muffins. None the less t...
1/20/2014
Have been making a similar recipe without the flakes since the 70's also. At that time we were told you could refrigerate the recipe for up to six weeks. Think the acidic buttermilk keeps it f...
8/16/2014
I love this recipe! I double the spices, add vanilla and have added blueberries, blackberries, carrots, zucchini, pineapple tidbits, huckleberries, strawberries. A wonderful, healthy base recip...