Mormon Muffins

This recipe is from The Greenery Restaurant near Ogden, Utah. This muffin batter will keep in the refrigerator for 1 week, so you can bake several smaller batches, if desired.


  • 2 cups boiling water
  • 5 teaspoons baking soda
  • 1 cup shortening
  • 2 cups granulated 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


  1. Combine water and baking soda; stir until dissolved. Cool.
  2. In a mixing bowl, cream shortening and sugar.
  3. Add eggs one at a time, beating well after each addition.
  4. Combine flour and salt; add to creamed mixture alternately with buttermilk. Mix well.
  5. Beat in the water mixture.
  6. Fold in cereals and nuts.
  7. Fill greased or paper-lined muffin cups three-fourths full.
  8. Bake at 350 degrees F for 25 to 30 minutes or until muffins test done.

Yields about 5 dozen.

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