Muffins

NUMBER ONE Rule for Muffins: DO NOT MIX them until batter is smooth. Leave the batter a little lumpy, but NOT CLUMPY. Over mixing makes the muffins tough & chewy.

Not Necessarily the Same Ol' Muffins

This recipe was originally called Sweeter Muffins by Linda Reida who won a ribbon for them at a 4-H fair when she was quite young. The original recipe has none of the options in parentheses or in the optional list at the end and is very yummy too.

1 egg 1/2 Cup sugar (if using sweetened 1/2 C milk applesauce instead of oil, use slightly 1/4 Cup vegetable oil less sugar)
1/4 cup vegetable oil (or 2 teaspoons baking powder
applesauce) 1/2 teaspoon salt
1 and 1/2 Cup sifted flour (can substitute 1/2 cup wheat flour or cornmeal)

Optional: Suggest use only one at a time.

1/2 to 1 Cup drained diced canned fruit Cinnamon &/or nutmeg, anise 1/2 to 1 Cup frozen berries mace or cardamon to taste
1Tablespoon poppy seed, or orange peel 1/2 to 1 Cup chocolate chips
1 Tablespoon of your favorite coffee 1-2 Tablespoons of cocoa (but then add a bit more sugar too.)

Beat egg. Stir in milk and oil. Stir dry ingredients & optional ingredients in until moistened and lumpy. If using poppy seed or orange peel, add them to wet ingredients & let them sit for just a few minutes before adding other dry ingredients. Fill muffin pan/papers about 2/3 full. Bake at 400 for 20-25 minutes if no wet fruit or 25-35 for wet fruit. I have used mashed bananas too, but I don't recall how much, probably only one or two. Sometimes when using wheat flour, you may need more milk or the wetter fruit. Makes 12-18 muffins


Bran Muffins -- courtesy Nabisco Bran cereal

1 Cup flour 1 Cup milk
1/2 teaspoon salt 3 Tablespoons shortening
2 and 1/2 teaspoons baking powder 1/4 Cup sugar
1 Cup bran 1 egg

Add bran to milk; let sit for 5 minutes. Meanwhile beat shortening & sugar until light. Add egg, beat smooth. Stir in bran & milk. Add flour, salt, and baking powder. Fill greased muffin pan 2/3 full. Bake at 400 for 20-25 minutes. Makes 10-12 muffins. (only double recipe for more than 8 people... a single bran muffin can be very filling.)

To maintain enthusiasm serve warm with lots of butter and or honey. I like bran muffins, but some people won't like them cold even if they like them warm.


Mystery Muffins makes about 12


1 cup milk
1/4 Cup vegetable oil
1 egg slightly beaten
2 Cups flour
1/4 Cup sugar
1 tablespoon baking powder

Mystery fillings: jam, jelly, peanut butter, coconut, raisins, apple butter

Mix wet stuff first really well. Add dry ingredients. Stir just enough to moisten. Fill each greased muffin cup 1/3 full. Put in 1 teaspoon of any mystery filling. Add more batter to make each cup 2/3 full. Bake at 400 for 20 minutes or until golden brown.