Mormon Muffins

Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

By Elaine

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
8 hrs
total:
8 hrs 40 mins
Servings:
60
Yield:
5 dozen muffins
Nutrition Info
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified

Directions

  • Combine boiling water and baking soda together in a large bowl. Let cool slightly.

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  • 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.

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.

Nutrition Facts

Per Serving:
114 calories; protein 2.6g; carbohydrates 14.8g; fat 5.3g; cholesterol 17.1mg; sodium 198.1mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

lilbitty
Rating: 5 stars
01/17/2014
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 they are yummy and great source of fiber. I even bake the whole recipe sometimes then freeze them. They freeze well. I don't put nuts in mine as don't care for nuts in my baked goods. I also add some vanilla to mine Read More
Helpful
(6)

Most helpful critical review

Ryno's mom
Rating: 3 stars
12/10/2015
Not quite sweet enough Read More
Helpful
(1)
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
lilbitty
Rating: 5 stars
01/17/2014
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 they are yummy and great source of fiber. I even bake the whole recipe sometimes then freeze them. They freeze well. I don't put nuts in mine as don't care for nuts in my baked goods. I also add some vanilla to mine Read More
Helpful
(6)
Ryno's mom
Rating: 3 stars
12/09/2015
Not quite sweet enough Read More
Helpful
(1)
travhops
Rating: 5 stars
08/17/2014
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 recipe that is always wonderful! Read More
Helpful
(1)
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Marie
Rating: 4 stars
01/20/2014
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 fresh even with eggs in the batter. These days I try and use it up in four weeks. Never had a problem with food safety with fresh eggs. Don't put fruit dried or fresh in batter until baking. Read More
Helpful
(1)
abbyv
Rating: 5 stars
03/08/2015
Amazing!!! Read More
slstanley1
Rating: 5 stars
04/25/2020
Love these muffins! Read More
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