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