Whimsy Bower Hot Mormon Muffins October Edition
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
Whimsy Bower Hot Mormon Muffins November Edition
In a mixing 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 degrees F for 25 to 30 minutes.
The Gregarious Glutton The Greenery's Famous Mormon Muffins
In a separate large bowl whip shortening and sugar until light and fluffy. Add the eggs one at a time, scrapping down after each addition. Next, add the buttermilk, flour, salt and mix well. Add the soda water VERY slowly, folding it into the mixture. Next gently fold in the cereals and walnuts.
Whimsy Bower Hot Mormon Muffins April Edition
Directions. Combine boiling water and baking soda together in a large bowl. Let cool slightly. 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.
Whimsy Bower Hot Mormon Muffins November Edition
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
Mormon Muffins Recipe Allrecipes
Position a rack in the lower third of the oven and preheat to 350 degrees F. Sift or whisk together the sugar, flour, cinnamon, baking soda and salt into a large bowl. Add the coconut, raisins, apple, pineapple, carrots and nuts, and stir to combine. In a separate bowl, whisk the eggs with the oil and vanilla.
Mormon Muffins with Cinnamon Honey Butter Mormon muffins, Cinnamon
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.
Whimsy Bower Hot Mormon Muffins May Edition
1/2 c. chopped walnuts (500) 1/2 c. ground golden flax seed (240) Preheat the oven to 350 degrees Add the baking soda to 1 cup of boiling water; set aside to cool. Whisk together the applesauce, salt, sugar and splenda, then whisk in the eggs, 1 at a time, followed by the buttermilk, then flour; mix well. Fold in the bran cereals and walnuts.
Whimsy Bower Hot Mormon Muffins August Edition
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.
Whimsy Bower Hot Mormon Muffins September Edition
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
Whimsy Bower Hot Mormon Muffins August Edition
Directions. 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. Add the soda water. Combine flour and salt and add to cream mixture alternately with buttermilk. Fold in both cereals and nuts.
Mormon Muffins Mandy's Recipe Box
Add buttermilk, flour, salt, and mix again. Add soda water very slowly. Gently fold the cereals and walnuts into the mix. Let batter sit in the refrigerator overnight. Spoon 1/8 cup into greased muffin tins. Bake at 350* for 30 minutes. Let cool 5 minutes. Muffin mix will last one week if covered and refrigerated. Yields 3 dozen muffins.
Whimsy Bower Hot Mormon Muffins December Edition (Last of the Muffins)
Preheat oven to 400 degrees. Grease twelve muffin cups or use paper liners. In a large bowl, combine oil, All-Bran cereal and buttermilk. Let sit for about 5 minutes. Add eggs, raisins, molasses, brown sugar and vanilla. Stir just until ingredients are incorporated.
My Recipe Box Mormon Muffins
How To Make mormon muffins. 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.
Whimsy Bower Hot Muffins November Edition (Chocolate Chip Muffins Recipe)
Whip shortening and sugar until light and fluffy. Add the eggs slowly. Mix well. Add the buttermilk, flour, salt and mix again. Add the soda water very slowly. Gently fold the cereals, raisins and the walnuts into the mix. Spoon 1/8 cup into greased muffin tins. Bake at 350 degrees for 30 minutes. Let cool for 5 minutes.
Whimsy Bower Hot Muffins April Edition (CinnamonNut Streusel Muffins
Mormon Muffins are a classic American recipe that has been passed down through generations of Mormon families. These muffins are a hearty breakfast or brunch food that is perfect for feeding a crowd. The recipe calls for a combination of all-purpose flour, buttermilk, bran flakes cereal, walnuts, and warm spices like cinnamon, ginger, and nutmeg. They are also sweetened with sugar and enriched.
