for the rest of you …

how about a really yummy Moday morning recipe?
Muffins
Mormon Muffins.

I believe these are called Mormon Muffins, because they are make-ahead-keep-in-the-fridge and feed LOTS of people muffins.

2 cups boiling water
1 T + 2 tsp baking soda
1 cup Crisco
2 cups granulated sugar
4 eggs
1 quart buttermilk
5 cups flour
1 tsp salt
4 cups 100% Bran Buds
2 cups 40% Bran Flakes
1 cup chopped nuts

Add the soda to the boiling water and let cool. Whip together shortning + sugar until light and fluffy. Add the eggs and mix well. Add flour + buttermilk + salt and mix well. Add the soda water slowly. Fold the two bran cereals into the mixture and add then add the nuts (optional)

Bake in greased muffin tins @ 350 degrees for 18 minutes.
Batter keeps in fridge for up to six weeks.

Stacy's notes:
so, I rarely have buttermilk in my fridge when I get the urge to make these muffins. I used regular milk with a tsp of vinegar to "sour" it and substitute that for the buttermilk. I also don't worry too much about the actual bran cereals, as long as one is a chunky and the other is flakey. After the batter sits in your fridge it becomes very thick — totally normal. I love baking six or eight muffins at a time in  …

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these silicon muffin cups. I still use a muffin tin and then just toss the cups onto the top shelf of the dishwasher.

Comments

  1. I love these muffins! My mom always had this in the fridge when I was a kid and I HATED them. Now that my tastes have “matured”, I always have them in the fridge. :)
    Sometimes we throw in a couple of super ripe bananas………..YUM!

  2. Can’t wait to try them!

  3. while i’ve never heard them called mormon muffins, i must say that i LOVE these! we used to make them when i was a kid and have very vivid memories of them, and the big yellow tupperware bowl in the basement fridge, and sneaking into the bowl and eating spoonfuls of this nirvana! i have made these as an adult, but not for quite some time….me thinks it’s time to break out the bowl!

  4. Wow, batter keeps for six weeks? I am going to try these!! :) I always sour milk with lemon juice for my “buttermilk.” Seems a waste to ever buy it when you usually only need it for one recipe every so often! :) Thanks for this, Stacy!!

  5. I have a very similar recipe. They are fantastic! In fact, one of my favorite presents from my in-laws is a Tupperware bowl large enough to hold the batter. Hey! I should make a page about that! Now I know what I am doing for tomorrow’s LOAD with Lain. Thanks for the idea :)

  6. Also, they are fantastic with raisins in them. I just dump a bunch in – no measuring :)

  7. Hi Stacey, the recipe sounds delicious. Are you able to describe a couple of the ingredients so that those of us who live outside the US can find the equivalent? Crisco is a bit of a mystery to me, and I think I know what bran buds might be called over here, but I’m not 100% Thanks!!

  8. Deb Jones says:

    These sure look and sound yummy. I will have to try them. I love the idea you can bake them as you go. Thanks.

  9. Love the silicon muffin ‘papers’. My mom would make something like this and call it friendship batter.

  10. Amy McGrew says:

    Stacy,
    Can you share the info on the peanut butter cupcakes that you posted back on January 26th again? I tried going back to your archives but I cannot find it. I am planning a cupcake party and wanted to check out that recipe again!
    Thanks so much!
    SMiles,
    Amy

  11. YUM! thanks for sharing your recipe and Happy Monday to you too.

  12. I love these muffins too from my childhood. Thanks for the reminder of how much I miss them.

  13. Stacy, I have a version of these muffins too that I Love. we received them once when my son was ill and i have given them to people who have had babies, are sick, have company coming over. They were well recieved by everyone. Thought I would share with you my recipe too. I will have to try yours out also.
    Make-Ahead Bran Muffin Batter
    5 c. flour
    15 oz. box raisin bran
    3 c. sugar
    5 tsp. baking soda
    1 tsp. salt
    4 eggs, beaten
    1 c. vegetable oil
    4 c. buttermilk
    Mix all together, store in fridge. Can last up to 4-6 weeks. Fill muffin cups 2/3 full, bake 375 for 15-20 min. GOOD!
    A whole batch of this fits perfectly in a one gallon container. And yes, you read that right, it will last for up to 4-6 weeks! So each morning or when you feel like it, you can make yourself a fresh batch of muffins. Seriously people, this is cool! And, they are delicious!

  14. Jennifer Reynard says:

    This brings back memories of when my Mother would make a big batch of the recipe and store it in a big tupperware container or ice cream pail in our fridge. There was hardly any room for anything else to fit!
    I think she used to call it 6 or 12 week muffins.(My memory leaves something to be desired!)LOL
    Now I want to whip up a batch! Thanks for sharing!

  15. We called them 12 week muffins–at my house!!! YUMMY!! Don’t make them anymore with a dd who is allergic to wheat! :(

  16. ooh yummy this looks good :) You know I’ve been wanting to share this brownie recipe with you :) From one Brownie lover to another :)
    WORLD’S GREATEST BROWNIES
    Your favorite boxed brownie mix
    3 6-ounce chocolate bars with almond & toffee chips (I used the Symphony bars)
    Make batter according to the box. Pour half the batter in a greased 9×13 baking pan. Place the 3 candy bars in the batter. Cover with the remaining batter and bake as per the box instructions.
    Enjoy :) Hope you are having a great day :)

  17. not very healthy with the crisco and fatty cereal are they?

  18. Hilarious name! Hehe. I really want to try silicon baking gear, but was too afraid to!

  19. I’ve never commented before, but when I saw this recipe I just had to chime in. Having been on the receiving end, this is a FANTASTIC gift for a new mom! For me, the morning was always a challenge – tired from a sleepless night, lonely when my husband left for work, laundry to do, and anxious about whether or not I’d get a shower – but there was something about putting a couple scoops of batter in a tin and baking them in my toaster oven…ahhh…it was so easy, and the smell was so yummy, and the muffin was warm and flavorful…it sounds corny to say, but it was a little ray of sunshine. Who knew having fresh muffins to start the day can set the tone for the rest of the day?
    (And hey – my OB/GYN stressed the importance of fiber after my delivery to keep my system “moving”!)

  20. Thanks so much for sharing this recipe!! I grew up in Ogden, UT and there is a restaurant there that serves these muffins and I love them. I moved away years ago but have thought about those yummy muffins often and wished I had a recipe! Thanks!!

  21. Are you o.k.? It isn’t like you to be gone so long. Praying 4u.

  22. What a small world. I thought I was the only one with a mother who had a huge container of this in the fridge. lol Thanks for the posting and all the wonderful comments.

  23. Dies ist ein großer Ort. Ich möchte hier noch einmal.

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