Mormon Muffins Recipe - Allrecipes.com
Mormon Muffins Recipe
  • READY IN 8+ hrs

Mormon Muffins

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 5 dozen muffins Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    8 hrs 40 mins

Directions

  1. Combine boiling water and baking soda together in a large bowl. Let cool slightly.
  2. 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.
  3. Preheat oven to 375 degrees F (190 degrees C). Grease 60 muffin cups or line with paper muffin liners.
  4. Pour batter into prepared muffin cups 1/2 full.
  5. Bake muffins in the preheated oven until the tops spring back when lightly pressed, about 20 minutes.
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Footnotes

  • Cook's Notes:
  • You can switch out the spices, I added what our family likes. You can add fresh berries, or chopped apples are yummy as well. This makes a large batch that allows you to bake a small batch for 3 to 4 days.
  • You can split this recipe no problem.
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Reviews More Reviews

Jan 17, 2014

These muffins are delicious Have been making them since the late 70's. I was given the recipe by a doctor in the state of Washington so don't agree with the title Mormon Muffins. None the less they are yummy and great source of fiber. I even bake the whole recipe sometimes then freeze them. They freeze well. I don't put nuts in mine as don't care for nuts in my baked goods. I also add some vanilla to mine

 
Aug 16, 2014

I love this recipe! I double the spices, add vanilla and have added blueberries, blackberries, carrots, zucchini, pineapple tidbits, huckleberries, strawberries. A wonderful, healthy base recipe that is always wonderful!

 

3 Ratings

Jan 20, 2014

Have been making a similar recipe without the flakes since the 70's also. At that time we were told you could refrigerate the recipe for up to six weeks. Think the acidic buttermilk keeps it fresh even with eggs in the batter. These days I try and use it up in four weeks. Never had a problem with food safety with fresh eggs. Don't put fruit dried or fresh in batter until baking.

 

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Nutrition

  • Calories
  • 114 kcal
  • 6%
  • Carbohydrates
  • 14.8 g
  • 5%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 198 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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