Muffins 
All-Bran Muffins Cream shortening and sugar, add egg and sour milk. Add All-Bran and let soak until most of the moisture is taken up. Sift flour with baking powder, soda and salt and add to first mixture, stirring only until flour disappears. Fill greased muffin tins 2/3 full and bake in at 400 for 20 to 25 min. Makes 8 large or 12 small muffins.

Mother’s Note: Sweet milk may be used. Omit soda, add 2 more tsp. baking powder.


Allsweet ’n Pineapple Poppins

Sift together dry ingredients. Combine melted Allsweet, egg, milk, and pineapple juice. Add to dry ingredients and mix until just blended. Place in muffin pans, greased, or use paper liners. Top each cake with four to five pineapple tidbits. Sprinkle topping mixture over the cakes. Bake at 375 for 25 min. Serve hot.

Topping:


Antique Muffins Sift together flour, 1/8 c. sugar, baking powder, salt and cinnamon into mixing bowl. Stir in apple and nuts. Reserve ¼ cup sour cream. Blend egg and milk with remaining sour cream. Add liquid all at once to flour mixture, stirring only until flour is moistened. Fill greased muffin cups ¾ full. Drop 1 tsp. reserved sour cream in center of each muffin and cover with 1 tbsp. sugar. Bake at 425 for 20-25 min. or until edges are golden brown. Makes 12 muffins.
Banana Bran Muffins Sift flour once, measure, add baking powder, soda, salt and sugar and sift again. Combine milk, bananas and egg. Add to flour mixture, add shortening, then mix only enough to dampen flour. Fold in cereal. Fill greased muffin pans 2/3, full. Bake at 425 for 15-18 min. Makes 8 large muffins.

Note from Mother: I made these often in Hawaii when we grew our own bananas.


Blueberry Muffins Heat oven to 375. Grease twelve 2½" muffin-pan cups. Sift flour, baking powder, salt and sugar into bowl. Mix egg, milk and melted butter or margarine; combine with dry ingredients. Stir just to moisten dry ingredients. Batter will be lumpy. Dust berries lightly with flour and fold into batter. Drop by teaspoonfuls into muffin cups so cups are 2/3 full. Bake 25-30 min. or until golden brown. Loosen with spatula; remove from pan; cool on wire racks. Makes 1 dozen.
Cinnamon Puffs
Delicious and simple (From Aunt Ethel Mero) Add yeast to water and let stand 5 min. In large bowl combine milk, sugar, salt, eggs, shortening and yeast mixture and ½ of the flour. Beat 2 min. with electric beater. Add balance of flour and vanilla and beat 2 min. with spoon. Put 1 tbsp. of mix in well-greased muffin ring or pans. Place in a warm place to rise for 80-85 min. or until double in size. Bake at 375 for 18-20 min. until brown. Remove from pan while warm and dip top sides in melted butter, then into coating of ¾ c. sugar (scant) and ¾ tsp. cinnamon. Serve warm. (Use ¾ cube melted butter.)
Date Oatmeal Muffins
  1. Pour buttermilk on rolled oats, mix slightly and allow to stand 5 min.
  2. Mix and sift flour, sugar, baking powder and salt; add dates and mix.
  3. Add date mixture to oat mixture and blend lightly; add well beaten egg and butter to blend, about 25 strokes.
  4. Bake in greased muffin pans (bottom diameter 2 inches) at 425 for about 25 minutes.
Yield: 8 muffins.

Fig Oatmeal Muffins Sift together flour, sugar, baking powder, and salt. Stir in rolled oats and figs. Add egg, milk, and oil; stir just till dry ingredients are moistened. Fill greased muffin pans 2/3 full. Bake at 425 for 15-17 min. Makes 12.
Fluffy Muffins Beat egg, add sugar, milk and salt. Mix thoroughly. Measure and sift flour and baking powder. Sift together. Add to liquid mixture. Mix well. Add melted shortening and mix in well. Do not overmix. Pour into greased muffin tins and bake 425 for 20 to 30 min.
Prune Muffins-Bran
(From Edith Green-TV) Combine dry ingredients, cut shortening into it. Add bran, beat egg and add milk, stir into bran mixture just enough to blend. Add prunes, mix very little. Bake at 400 for 20-25 min.

Buttermilk may be used in place of sweet milk, omit 2 tsp. baking powder, add ½ tsp. baking soda.


Raised Corn Meal Muffins (English Style)

Bring 1 cup milk to the boiling point. Remove from heat and stir in:

Cool to lukewarm, then add: Fill greased muffin tins ¾ full. Sprinkle tops of muffins with corn meal. Let rise until light and doubled in bulk, 30 to 40 min. Bake at 400 for 15-20 min. Makes 12 muffins. Delicious when split and toasted.

Amount for 16 muffins:


Raisin Bran Gems
(A moist, tender muffin)

In mixer bowl, combine raisin bran flakes, milk, egg and shortening; beat well. Stir in apple. Sift together flour, ¼ c. sugar, baking powder, salt, cinnamon, and nutmeg. Add to apple mixture, stirring just until combined. Fill greased muffin pans 2/3 full. Combine the 1 tbsp. sugar and the ¼ tsp. cinnamon: sprinkle over muffins. Bake in 400 oven for 25 min. Makes 12 muffins.


Refrigerator Bran Muffins
(From Almeda)

Pour 2 cups boiling water over 2 cups 100% Nabisco Bran. Set aside to cool. Cream together 2½ cups sugar and 1 cup plus 3 tbsp. shortening. Add 4 eggs, one at a time. Add one quart buttermilk, 4 cups Kellogg's Bran Buds, 6 cups flour, 5 tsp. baking soda, 2 tsp. salt, and Bran-water mixture. Mix together well and store in refrigerator. When ready to bake--400 oven.

Note from Almeda: This will keep a long time. It is a huge recipe, so start with a big mixing pan.