Mormon muffin mix

From The Greenery Restaurant
at Rainbow Gardens
Mouth of Ogden Canyon (Ogden, Utah, that is.)
801-392-1777

2 c. Boiling water
2 tbs. plus 2 tsp. Baking powder
1 c. Crisco shortening
2 c. Sugar
4 eggs
1 qrt. Buttermilk
5 c. Flour
1 tsp. Salt
4 cups 100% Bran Buds
2 c. 40% Bran flakes
1 c. Chopped walnuts

Add soda to hot water and let cool. Whip shortening and sugar until light and fluffy. Add the eggs slowly. Mix well. Add buttermilk, flour, salt and mix well. Add the baking powder very slowly.

Fold the two bran cereals into the mixture very slowly with the chopped walnuts. Spoon into greased muffin tins and bake at 350( for 18 minutes. Let cool for 5 minutes.

A friend writes...

James: my first suspicion that something was amiss came as I looked over your ingredients listing. I noticed it said nothing about whole wheat flour, or brown sugar. As I'm sure you know, the Rainbow Garden's muffins are quite dark brown. Well, being the culinary experimenter I am, I went ahead and assembled the recipe as listed. It tastes great, but it was definitely a white flour base, and was missing the taste of brown sugar. My wife then called the manager of the Rainbow Gardens and quizzed him a little. He admitted that the recipe had been released to the public domain in the form of a few publications in print. After discussing it with him for a while, She squeezed the recipe out of him. Here it is in it's entirety:

Mormon Bran Muffins
5 C whole wheat flour
1 tsp. salt
4 C all bran
2 C 40 percent bran flakes
1 1/2C chopped walnuts

Combine and set aside:
5 tsp. baking soda
2 C boiling water
2 C raisins
(Dissolve and add raisins)

2 C brown sugar
1 C Crisco
4 eggs added one at a time to shortening
5 C buttermilk

Cream brown sugar and Crisco, stir in eggs one at a time, beating well after each addition. Add buttermilk and water/raisin mixture, stir in bran/flour mixture blending until combined. Lightly cover and refrigerate at least 12 hours. Spoon into greased muffin cups and bake at 375 degrees for 20 minutes. Batter may be refrigerated for six weeks.

Hope you enjoy! I was glad to help.

Thanks, Mark. There you have it, friends, the whole story as well as I know it. Try whichever recipe you wish. Better still, try both.

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