Mormon Muffins
Discover the wholesome comfort of Mormon Muffins, a classic bran muffin that's as nutritious as it is delicious. Perfectly moist and tender, these muffins are made with softened bran cereal and infused with the rich tang of buttermilk for a subtle depth of flavor. Sweetened with a blend of granulated and brown sugar, and spiked with optional raisins and chopped nuts, they deliver a delightful texture and a hint of natural sweetness. Ideal for breakfast on-the-go or an afternoon snack, this recipe is quick to prepare, baking up in under 20 minutes. With every bite packed with fiber and nutrients, Mormon Muffins strike the perfect balance between health and indulgence. Whether you enjoy them warm from the oven or as part of your weekly meal prep, these muffins are a timeless treat worth savoring!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Boiling water
- 2 cups Bran cereal
- 2.5 cups All-purpose flour
- 2 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Granulated sugar
- 0.5 cups Brown sugar, packed
- 2 cups Buttermilk
- 0.5 cups Vegetable oil
- 2 Eggs, lightly beaten
- 1 cup Raisins (optional)
- 0.5 cups Chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line muffin tins with paper liners or grease thoroughly.
Pour the boiling water over the bran cereal in a large mixing bowl and let it sit for 5-10 minutes to soften.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Stir the granulated sugar and brown sugar into the softened bran mixture until well combined.
Add the buttermilk, vegetable oil, and lightly beaten eggs to the bran mixture and mix until smooth.
Gradually fold the dry flour mixture into the wet ingredients, mixing gently until just combined. Do not overmix.
If using, fold in the raisins and chopped nuts for extra texture and flavor.
Scoop batter into the prepared muffin tins, filling each cup about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove muffins from the oven and allow them to cool in the tins for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
4792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 68.8 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 4996 mg | 217% | |
| Total Carbohydrate | 775.3 g | 282% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 442.0 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 13.4 mcg | 67% | |
| Calcium | 922 mg | 71% | |
| Iron | 50.1 mg | 278% | |
| Potassium | 3026 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
