Muffins Four Ways

From the Kitchen of: Wanda Tomaszewski

Plain muffins

  • 2 c flour
  • 1/2 c sugar
  • 1/2 tsp salt
  • 3 tsp baking powder
  • 1 egg
  • 1 c milk
  • 1/4 c melted shortening

Mix flour, sugar, salt, and baking powder, then add egg, milk, and shortening. Mix well and pour into greased muffin pans 2/3 full, then bake at 400 degrees for 15-20 minutes. May add 3/4 to 1 c of chopped apple and 1 tsp cinnamon or 3/4 to 1 c chopped nuts or raisins or just be inventive.

Bran muffins

  • 2 1/2 c sugar
  • 5 tsp baking soda
  • 1 box Raisin Bran cereal
  • 1 qt buttermilk
  • 4 eggs – beaten
  • 5 c flour (2 wheat and 3 white) (or 5 white)
  • 2 tsp salt
  • 1 c vegetable oil

Mix together all dry ingredients, then add buttermilk, then oil, then egg. Mix well, refrigerate 6 hours, or as long as 24 hours. To bake, fill cupcake paper-lined muffin pans 2/3 full. Bake at 375 degrees for 15 to 20 minutes, test with toothpick.

 

Oatmeal Muffins

  • 2 c flour
  • 2 c dry oats
  • 1 c sugar
  • 1 tsp salt
  • 2 tbsp baking powder
  • 2 eggs
  • 2 c milk
  • 1/2 c oil or melted shortening

Mix first five ingredients well, then add last three ingredients. Mix well, and fill greased muffin pans 2/3 full. Bake at 400 degrees for 15 to 20 minutes. May add 1 c drained crushed pineapple, or 1 c chopped maraschino cherries, or 1 c chopped nuts. May also be baked in 9×13 pan or two bread pans. Adjust baking time to approx. 30 minutes at 400 degrees.

Malt-o-Meal Muffins

  • 1 egg – beaten
  • 1/2 c oil or melted shortening
  • 3/4 c milk
  • 3/4 c Malt-o-Meal
  • 1 1/4 c flour
  • 1/2 c sugar
  • 3 tsp baking powder
  • 1/2 tsp salt

Grease muffin pans well.

Mix egg, shortening, and milk. Combine dry ingredients and add to egg mixture. Mix well. Fill muffin pans 2/3 full and bake 15 to 20 minutes at 400 degrees.

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