Recipes Galore

Muffins


Muffins


*     Plain Muffins     *


Ingredients:
  • 2 Cups All Purpose Flour
  • 1/2 Teaspoon Salt
  • 3 Teaspoons Baking Powder
  • 3 Tablespoons Sugar
  • 1 Egg
  • 1 Cup Milk Or
        1/3 Cup Evaporated Milk
        And 2/3 Cup Water
  • 3 Tablespoons Melted Butter


Method:
  • Sift flour, measure and resift with next 3 ingredients,
    into a mixing bowl.

  • Beat egg thoroughly,
    add milk and melted butter and pour into a " well "
    in the dry ingredients.

  • Stir quickly until the dry ingredients are just dampened;
    then give 4 or 5 more stirs.

  • Batter should not be smooth.

  • Spoon batter quickly into buttered muffin pans,
    filling about 2/3 full.

  • Bake in oven at ( 425 ° F ) 20 minutes or
    until golden brown.

  • Serve immediately.

  • Makes 12 Medium Size Muffins.



*     Berry Muffins     *


Method:
  • Wash and drain 1 cup blueberries or
    wash, drain and quarter 1 cup strawberries.

  • Prepare batter for
    [ Twin Mountain Muffins ]
    and at end of mixing, fold in berries carefully.

  • Bake in hot oven at ( 400 ° F ) for about 25 minutes.



*     Bran Muffins     *


Ingredients:
  • 1 Cup Buttermilk
  • 2 Cups Shredded Whole Bran
  • 1 Cup All Purpose Flour
  • 1 Beaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/3 Cup Shortening
  • 1/3 Cup Dark Brown Sugar, Packed
  • 1 Egg
  • 3 Tablespoons Dark Molasses
  • 1/3 Cup Plumped Raisins, Optional


Method:
  • Grease muffin pan with 12 medium cups.

  • Start oven 10 minutes before baking; set to ( 400 ° F ).

  • Measure buttermilk into a bowl.

  • Stir in bran and let stand a few minutes.

  • Sift flour, measure and resift with next 3 ingredients.

  • Beat shortening and sugar until creamy using rotary beater.

  • Add egg, beat until smooth and fluffy.

  • Beat in molasses.

  • Clean off beater, use wooden spoon.

  • Add flour and bran mixture alternately in 3 portions,
    beating until smooth after each addition.

  • Fold in raisins.

  • Spoon into prepared pan.

  • Bake 20 minutes or until golden brown.

  • Serve Hot.



*     Whole Wheat Muffins     *


Ingredients:
  • 1 Cup All Purpose Flour
  • 3 Teaspoons Baking Powder
  • 1 Teaspoon Salt
  • 1 Cup Whole Wheat Flour
  • 2 To 4 Tablespoons Brown Sugar,
    Firmly Packed
  • 3/4 Cup Chopped Dates
  • 1 Cup Milk
  • 1 Egg
  • 1/4 Cup Melted Shortening


Method:
  • Sift flour, measure and resift with baking powder and salt.

  • Add whole wheat flour, brown sugar and dates and
    mix thoroughly.

  • Combine and add milk, beaten egg and melted fat and
    mix quickly until dry ingredients are just dampened,
    then stir 3 or 4 times more.

  • Spoon into buttered muffin pans, filling only 2/3 full.

  • Bake in hot oven at ( 425 ° F ) 15 to 20 minutes or
    until nicely browned.

  • Dates may be omitted, if desired.

  • Yield: 12 Medium Size Muffins.



*     Rolled Oats Muffins     *


Ingredients:
  • 1 Cup Milk Or
        1/3 Cup Evaporated Milk
        And 2/3 Cup Water
  • 1 Cup Quick Cooking Rolled Oats
  • 2 Tablespoons Shortening
  • 1 Cup All Purpose Flour
  • 3 Teaspoons Baking Powder
  • 1 Teaspoon Salt
  • 1/3 Cup Brown Sugar, Packed
  • 1/2 Cup Rainins
  • 1 Egg, Well Beaten


Method:
  • Heat milk to scalding in top of double boiler;
    stir in rolled oats and shortening.

  • Remove from heat to cool.

  • Meanwhile sift flour and measure, then resift with
    baking powder and salt into mixing bowl.

  • Stir in brown sugar and raisins,
    which have been washed and dried.

  • When oatmeal mixture is lukewarm, add beaten egg,
    then stir into dry ingredients until just mixed,
    but not smooth.

  • Spoon batter quickly into buttered muffin pans,
    filling 2/3 full.

  • Bake in hot oven at ( 425 ° F ) 18 to 20 minutes.

  • Yield: 8 To 10 Large Muffins.



*     Twin Mountain Muffins     *


Ingredients:
  • 2 Cups All Purpose Flour
  • 3 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 1/4 Cup Butter
  • 1/4 Cup Shortening
  • 1/2 Cup Sugar
  • 1 Egg, Beaten
  • 1 Cup Milk


Method:
  • Sift flour, measure and resift with baking powder and salt.

  • Cream butter and shortening and blend in sugar gradually.

  • Add beaten egg and beat until smooth and fluffy.

  • Add flour mixture alternately with milk,
    beating well after each addition.

  • Spoon into buttered muffin pans, filling about 2/3 full.

  • Bake in oven at ( 400 ° F ) about 25 minutes or
    to a rich brown.

  • Serve Hot.

  • Yield: 12 Medium Muffins.

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