Apple Muffins

Submitted by Robyn Austin



APPLE MUFFINS

1 egg

¼ c. sugar
1 c. milk

3 t. baking powder
¼ c. salad oil

1 t. salt
1 c. grated apple

½ t. cinnamon
2 c. flour

Nut Crunch Topping (below)

Heat oven to 400. Grease bottoms of 12 medium muffin cups. Beat egg, stir in milk, oil, and apple. Mix in remaining ingredients except topping just until flour is moistened. Batter should be lumpy.

Fill muffin cups 2/3 full. Sprinkle with topping. Bake 25-30 mins. or until golden brown. Immediately remove from pan.

Nut Crunch Topping:
Mix 1/3 c. brown sugar (packed) 1/3 c. broken nuts, and ½ t. cinnamon.

Apple Muffins

Submitted by Robyn Austin

APPLE MUFFINS

1 egg
¼ c. sugar
1 c. milk
3 t. baking powder
¼ c. salad oil
1 t. salt
1 c. grated apple
½ t. cinnamon
2 c. flour
Nut Crunch Topping (below)

Heat oven to 400. Grease bottoms of 12 medium muffin cups. Beat egg, stir in milk, oil, and apple. Mix in remaining ingredients except topping just until flour is moistened. Batter should be lumpy.

Fill muffin cups 2/3 full. Sprinkle with topping. Bake 25-30 mins. or until golden brown. Immediately remove from pan.

Nut Crunch Topping:
Mix 1/3 c. brown sugar (packed) 1/3 c. broken nuts, and ½ t. cinnamon.

English Muffins

Submitted by Robyn Ausitn



ENGLISH MUFFINS

1 c. scalded milk ¾ t. salt
2 T. sugar 2 eggs
½ c. shortening 3 c. flour
1 pkg. yeast

Pour sugar, salt, & shortening into scalded milk and cool. Beat eggs well. Add to milk. Add yeast and beat in flour a little at a time. Let raise several times. Pour batter into greased and floured tins. Let raise until double. Bake at 375 for 15 minutes.


original recipe of Leona Austin

English Muffins

Submitted by Robyn Ausitn

ENGLISH MUFFINS

1 c. scalded milk ¾ t. salt
2 T. sugar 2 eggs
½ c. shortening 3 c. flour
1 pkg. yeast

Pour sugar, salt, & shortening into scalded milk and cool. Beat eggs well. Add to milk. Add yeast and beat in flour a little at a time. Let raise several times. Pour batter into greased and floured tins. Let raise until double. Bake at 375 for 15 minutes.

original recipe of Leona Austin

Bran Muffins

Submitted by Robyn Austin

30 DAY BRAN MUFFINS

2 c. Bran Buds
4 c. All Bran
2 c. boiling water
Mix bran and water and let stand a few mins.

1 c. shortening
1 qt. buttermilk
2 c. sugar
4 eggs
Cream shortening and sugar. Add eggs and buttermilk. Add to bran and water mixture. Mix well.

Sift:
5 c. flour
2 t. soda
1 T. salt

Add flour mixture to bran mixture.
Can be kept in fridge for 30 days
Bake @ 400 for 15-20 mins.

Whole Wheat Applesauce Muffins

Submitted by Keira Thomsen, adapted from The Essential Mormon Cookbook

Whole Wheat Applesauce Muffins
(makes 18 muffins)

1 C. whole wheat flour 2 eggs, beaten
1 C. white flour 1 C. applesauce
1 T. baking powder 1 C. chopped nuts (optional)
½ t. salt ¼ C. chopped pecans or walnuts
1 C. sugar ½ C. packed brown sugar
½ C. shortening


Sift flours, baking powder, and salt into a large bowl. Set aside. Cream sugar and shortening. Stir in beaten eggs and applesauce. Blend in sifted ingredients. Fold in chopped nuts if desired. Spoon into greased muffin tins or muffin cups. Mix chopped nuts and brown sugar together and sprinkle over batter. Bake at 375º for about 20 minutes.

Blueberry Muffins

Submitted by Keira Thomsen (used from Sister Mathews)

Jordan Marsh Blueberry Muffins
(makes 12 large muffins)

½ C. butter ½ C. milk
1 ¼ C. sugar 2 t. baking powder
2 eggs 2 ½ C. blueberries
½ t. salt 2 t. sugar for topping
2 C. flour

Cream butter and sugar until fluffy. Add eggs, one at a time and mix well. Add dry ingredients alternately with milk. Mash ½ cup of blueberries and stir in mixture. Add rest of whole berries and stir into batter. Grease muffin tins well with butter and also top of pan (the muffins will rise over the sides and make a sort of mushroom-looking top). Pile high in each cup and sprinkle with sugar. Bake at 375º for 25-30 minutes. Cool for 30 minutes before serving.

Pumpkin Muffins

Submitted by Keira Thomsen

Pumpkin Muffins or Bread
(large recipe - may want to half it)

3 C. flour 1 C. olive oil
½ t. nutmeg 3 C. sugar
2 t. cinnamon 16 oz. can pumpkin
½ C. oatmeal 2/3 C. orange juice
½ C. wheat germ 4 eggs
½ C bran (or ½ C. oatmeal)
1 t. salt 1 bag chocolate chips
2 t. baking soda 2 C. pecans (optional)


Mix dry ingredients in medium mixing bowl and set aside. Mix wet ingredients in large mixing bowl. Add dry ingredients to wet. Grease pans well. Bake muffins at 375º for 20 minutes and loaves at 350º for 1 hr.
Original: Mary Spears