The Mormon Muffin

This post is brought to you today by the mormon muffin, a signature menu item at the Greenery Restaurant in Ogden, Utah. I had a chance to try this hearty pioneer favorite over the weekend. It was wholesome, moist, and delicious. Paul told the kids it was made out of real pioneers. Come to think of it, I could taste a hint of bonnet, a work boot or two, and a whole lot of STEELY RESOLVE. Here's the recipe:

Mormon Muffin Recipe
	Ingredients
	2 5 1 2 4 1 5 1 4 2 1	cups teaspoons cup cups each quart cups teaspoon cups cups cup	boiling water baking soda shortening sugar eggs buttermilk flour salt All Bran Cereal 40% Bran Flakes walnuts (chopped)
Directions: Add soda to boiling water and set aside. Whip shortening and sugar until light and fluffy. Add the eggs slowly. Mix well. Add the buttermilk, flour, salt and mix again. Add the soda water very slowly. Gently fold the cereals and the walnuts into the mix. Spoon 1/8 cup into greased muffin tins. Bake at 350 degrees for 30 minutes. Let cool for 5 minutes. Muffin mix must sit in the refrigerator over night before baking. Muffin mix will last one week, covered and refrigerated. Yields 3 dozen muffins.