MORMAN MUFFINS Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
Servings
60
Yield
5 dozen muffins
Units
US
2 cups boiling water
1 CUPS BOILING WATER
2½ teaspoons baking soda
½ cup shortening
1 cups granulated sugar
2 eggs
2½ cups all-purpose flour
½ teaspoon salt
2 CUPS buttermilk
2 cups all-bran cereal
1 cups bran flakes
½ cup chopped walnuts
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Directions: |
Directions:º350
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. Refrigerate overnight.
Fill greased or paper lined muffin cups ¾ 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. |
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Number Of
Servings: |
Number Of
Servings:2 1/2 DOZEN MUFFINS |
Personal
Notes: |
Personal
Notes: This is a recipe from The Greenery in Ogden, Utah. It was featured in Taste of Home as a "find that recipe" selection. We eat there every time we head to Utah.
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