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.

Yield: about 5 dozen

Ingredients

• 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

Instructions

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.