Mormonmuffins Recipes
MORMON MUFFINS
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.
Provided by Elaine
Categories Bread Quick Bread Recipes Muffin Recipes
Time 8h40m
Yield 60
Number Of Ingredients 15
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.
Nutrition Facts : Calories 114.1 calories, Carbohydrate 14.8 g, Cholesterol 17.1 mg, Fat 5.3 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 1.6 g, Sodium 198.1 mg, Sugar 4.8 g
MORMON MUFFINS
A delightful, moist tasty recipe recreated from memories of my great-grandmother's muffins.-Dolores O'Keefe, Lake Charles, Louisiana
Provided by Taste of Home
Time 45m
Yield about 5 dozen.
Number Of Ingredients 11
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.
Nutrition Facts :
LEMON MUFFINS
Wake up your taste buds with these tangy-sweet lemon muffins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h55m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined.
- Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.
MORMON MUFFINS
I recently visited my aunt in Ogden UT. We stopped by The Greenery for these muffins. After some diligent hunting we found their recipe. These are almost like a yeast bread when fresh baked. Serve them the Utah way with honey butter. Prep time is approximate. May be shorter.
Provided by River Otter
Categories Quick Breads
Time 1h
Yield 5 dozen muffins, 60 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 132.6, Fat 5.5, SaturatedFat 1.2, Cholesterol 14.8, Sodium 184.8, Carbohydrate 19.7, Fiber 1.8, Sugar 8.4, Protein 3
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