Recipes

Apple Muffins

1 ½ cups flour ½ cup sugar ¼ teaspoon salt 1 ¾ teaspoons baking powder ½ teaspoon nutmeg 1 egg, beaten ¼ cup milk ⅓ cup salad oil ½ cup grated apple, firmly packed ¼ cup melted butter ½ cup granulated sugar 1 tablespoon cinnamon

Combine the first 5 ingredients. Combine egg, milk, and oil; add to flour mixture stirring only until all is moistened. Fold in grated apple.

Melt butter. Mix sugar and cinnamon in a small bowl. Dip muffins in melted butter first and then in cinnamon mixture.

Note: 1 regular apple is usually ½ cup grated.

Chocolate Muffins

1 ½ cups flour ½ cup cocoa ¼ teaspoon salt ⅓ cup sugar 3 teaspoons baking powder 2 eggs ¾ cup milk 1 teaspoon vanilla 4 tablespoons melted butter

Sift together the flour, cocoa, salt, sugar, and baking powder into bowl. In separate bowl beat eggs lightly, then add milk, vanilla, and butter; beat well. Add egg mixture to dry ingredients and stir quickly. Fill muffin tins ¾ full.

Bake at 350° F for 15-20 minutes.

Date Citrus Muffins

⅓ cup honey ¼ cup butter, softened 1 egg 1 can (8 ounces) crushed pineapple 1 tablespoon grated orange peel 1 cup white flour 1 cup whole wheat flour 1 1 /2 teaspoon baking powder ¼ teaspoon salt ¼ teaspoon ground nutmeg 1 cup chopped dates ½ cup chopped natural almonds, toasted

Beat honey and butter for 1 minute. Beat in egg, then un-drained pineapple and orange peel. Combine remaining ingredients. Stir into pineapple mixture until just blended. Spoon the batter into greased muffin tins.

Bake at 375° F for about 25 minutes. Turn out onto wire rack to cool. Makes 12 muffins.

Gram LaBroad’s Blueberry Muffins

¾ cup sugar Butter size of egg 1 egg 1 cup milk 2 cups flour 2 teaspoons cream of tartar 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon vanilla 2 cups blueberries

Cream butter; beat in egg. Sift flour with salt, baking soda, and cream of tartar. Add flour, milk, and vanilla. Fold in berries.

Fill greased muffin tins ⅔ full. Bake at 425° F for 15 minutes or until done

Overnight Oatmeal Muffins

¾ cup white flour ½ cup whole wheat flour 1 cup regular oatmeal flakes ½ cup brown sugar ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon cinnamon ¼ teaspoon salt ¾ cup buttermilk ¼ cup applesauce ¼ cup oil 1 egg ¼ cup raisins (optional)

In a large bowl mix the brown sugar, oil, and egg; blend well. In a separate bowl, mix together to blend the flours, oatmeal, baking powder, baking soda, cinnamon, and salt. Add the flour mixture to the egg and buttermilk mixture and blend well. Stir in raisins.

Bake muffins at 350° F for 20-25 minutes.

Rum Raisin Scones

4 ½ cups flour 2 teaspoons baking powder 1 teaspoon baking soda 3 tablespoons butter, cut into pieces 1 ¼ cups heavy cream 1 cup raisins ¼ cup rum 1 large egg 1 tablespoon water

Stir flour, baking powder, baking soda, and sugar together in a large bowl. Cut butter into mix until it resembles coarse meal. Add cream and mix with hands until dough comes together.

Place the raisins and rum in small pan and bring to boil. Reduce heat and simmer 2 minutes. Remove from heat and cool 10 minutes. Mix raisins with liquid into dough. Wrap dough in plastic and refrigerate 1 hour.

Line baking sheets with foil or parchment. Roll to ¾-inch thickness. Cut with round cookie cutters. Mix egg and water; brush on scones.

Bake the scones at 350° F for about 15 minutes.

Sweet Scones

3 tablespoons butter 2 cups flour 1 teaspoon salt 4 tablespoons sugar 1 tablespoon baking powder 2 egg yolks ⅓ cup heavy cream egg white or milk 2 tablespoons sugar ½ teaspoon cinnamon

Sift together flour, salt, 4 tablespoons sugar, and baking powder. Cut in the butter with a pastry blender.

Beat 2 egg yolks well and add to them the heavy cream. Stir egg mix and flour mix into a soft dough. Turn out on floured board and knead 20 times. Roll out about ½-inch thick and cut with small round cookie cutter. Place on ungreased cookie sheets. Brush tops with egg white or milk and sprinkle with a mix of 2 tablespoons sugar and cinnamon.

Bake at 450° F until lightly browned.

Peg's Note: Sometimes I just hand-shape 4 large scones.

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