Mormon Muffins Recipes

MORMON MUFFINS

Steps:

• Combine water and baking soda. Stir until dissolved. Cool.
• In a large mixing bowl, cream sugar and shortening.
• Add eggs one at a time, beating well after each addition.
• Combine flour and salt and add to cream mixture alternately with buttermilk.
• Fold in both cereals and nuts.
• Fill greased or paper lined muffin cups 3/4 full.
• Bake at 350°F for 25-30 minutes until they test done.
• Muffin batter may be kept for 1 week in refrigerator and baked in smaller batches if desired.

MORMON MUFFINS

Steps:

• 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.

MORMON MUFFINS

Steps:

• 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.

DATE MUFFINS

Steps:

• Place dates in a small bowl and add boiling water; let stand for 10 minutes (do not drain). Meanwhile, in a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg. , Add dates; beat on low speed until blended. Combine the flour, baking powder, baking soda and cinnamon; stir into date mixture with a wooden spoon just until blended. Stir in walnuts., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Muffins may be frozen for up to 3 months.

DATE NUT MUFFINS

Steps:

• In a medium bowl, combine dates and hot water. Let stand 10 minutes. Drain and discard water.Cover and refrigerate until cold.
• Preheat oven to 350 degrees.
• Line 12 medium muffin cups with paper liners or lightly grease.
• In a large bowl, beat together butter and sugar until creamy.
• Add water,pecans,eggs,baking soda, vanilla, and salt and mix until well blended.
• Add flour and mix until just moistened.
• Fold in cold dates and spoon into prepared muffin pans.
• Bake 20-25 minutes or until a wooden toothpick inserted into the center comes out clean.
• Let stand a few minutes before removing from pan.