Mormon Muffins Recipes

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.

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.

Steps:

• 1. Add baking soda to hot water and let cool to medium bowl. Whip Crisco and add sugar until it is light and fluffy in large bowl. Add the eggs slowly and mix well. Add buttermilk, flour and salt, mix well. Slowly add the baking soda water. Fold the 2 Bran cereals into the mixture very slowly. Spread into greased muffin tins and bake for 18 minutes in a 350 degree oven. Let cool for 5 minutes. Yields 2 or 3 dozen muffins, depending on what size you want. Great with honey.

Steps:

• Place dates in a small bowl and add boiling water; let stand for 10 minutes (do not drain). Meanwhile, in a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg. , Add dates; beat on low speed until blended. Combine the flour, baking powder, baking soda and cinnamon; stir into date mixture with a wooden spoon just until blended. Stir in walnuts., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Muffins may be frozen for up to 3 months.