Sunday, December 4, 2011
I adapted this healthy muffin recipe from the original "Mormon Muffins" recipe I got many years ago from a friend. These muffins are served at the Greenery Restaurant in Ogden at the mouth of Ogden canyon. They are so delicious but I decided to adapt the recipe to be a little healthier since I never use shortening in anything I cook. Shortening can only melt at a temperature that is higher than what our bodies ever reach and therefore is not able to be assimilated by our bodies so it's not a smart choice in any of your cooking.
I didn't remember to get my camera out until I was on day 2 of these muffins (since you have to let the batter sit overnight) so here is what you do on day 2 (but see the preparation instructions below): The batter has absorbed all the liquid at this point and is ready to be baked!
2 cups boiling water
1Tbl. + 2 tsp. Soda
4 cups bran buds or Grape nuts cereal
Boil water then add soda. Stir. Add 4 cups bran buds and set aside to cool.
1 cup butter (2 sticks)
2 cups sugar (I seem to add less and less each time as I wean my family off of these being so sweet)
5 cups flour (1-2 whole wheat, and I use whole wheat pastry flour bought at the health food store, or freshly ground if you have a wheat grinder)
1 tsp. salt
2 cups bran flakes (I use the raisin bran in my cupboard)
(I also sprinkle in some ground flaxseed for added health benefits, 1 cup or so)
In separate bowl (preferably with a lid) add sugar to softened butter. Blend well. Add eggs, Buttermilk and blend again. Add dry ingredients along with water/cereal mixture from above, and stir well. Cover. Let sit overnight in refrigerator. Then go to step 2 above.