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Show 1 kitchen J I J Versatile I Muffins By CAROLYN KURR WARDLE Sjl What is delicious for breakfast, a I I tasty accompaniment with soup and salad, or can be eaten just as a jnack? Muffins are a delightful i, quick bread whose versatility is T endless. They are enjoyable to eat plain or dressed up with special ingredients for a company brunch. There are a few hints to making muffins that are as pretty as they taste. One is to measure the j ingredients carefully; this will i; ' prevent the muffin from being too i heavy. Another tip and the most I ' important is to only stir the muffin batter until the ingredients are barely moistened. This will prevent I air holes from forming. J Six Week Date Bran Muffins are '" perfect for those of us always in a hurry in the morning. The batter is ""1 prepared ahead of time and will keep in the refrigerator for six weeks. You can use it as you need it. The delicate flavor of cinnamon and brown sugar is what makes Oatmeal Muffins unique. Try them for a delicious change of pace. If you are looking for something new and different try Pineapple Upside-down Upside-down Muffins. They resemble j individual upside-down cakes and would even make a tasty dessert for a light meal. Six Week Date Bran Muffins 2 cups 40 Bran Cereal 1 4 cups All Bran Cereal 2 cups boiling water ! 1 quart boiling water 1 cup shortening (may use xh cup butter and V2 cup shortening) 214 cups sugar j 4eggs 1 1 cup cut dates 1 cup chopped nuts . ; . ... 'Scups flour " " 5 tap. soda 'h tsp. salt Combine Bran Cereals with boiling water and let stand a few minutes. Add buttermilk to cereal mixture. Cream shortening and sugar together. Add eggs and mix well. Stir in dates and nuts. Sift flour, soda, and salt together. Combine all ingredients together and stir just.until blended. Bake in 400F. oven for 15-20 minutes in greased muffin tins. Makes 6 dozen. ' Oatmeal Muffins J 1 cup quick cooking oats j 1 cup buttermilk '4cup brown sugar, firmly packed 1 cup flour i 2 tsp. baking powder ' h tsp. baking soda tap. salt tap. cinnamon W cup oil 1 egg, beaten Combine oat, buttermilk, and brown sugar in mixing bowl and let - stand 10 minutes. Sift flour, baking Powder, soda, salt, and cinnamon together. Add oil and beaten egg to oatmeal mixture and stir well. Stir j dry ingredients, stirring just J enough to moisten. Spoon batter ' ! greased 2'2 inch muffin cups Ming 23 full. Bake in 375F. oven !r 25 minutes or until done. Pineapple Upside-down Muffins Jj cup packed brown sugar p. ground nutmeg Dsp. butter, melted tap. finely shredded lemon peel Ofn (8 oz.) pineapple slices, drained "maraschino cherries f cups flour sugar p. baking powder l tap. salt f teP-ground nutmeg P milk iSftweU beaten ibsp vegetable oil nh! ne brown sugar. v teP-""eg, teP-""eg, melted butter, and lemon eT a 8raa11 bwl. Divide mixture eiUy among 16 greased muffin Did Pineapple slices into 32 JJJ8- Cut cherries in half. d h)f e P'neaPPle pieces top erf lT a maraschino cherry on Coffin ti1 Sugar mixture in eacn JSft fl0Ur sugar) baking powder, togpiL and remaining nutmeg nSk110 mixinB bow1' In sma11 and J n,?1, combine milk, egg, tnivh Make wel1 in center of flour on ; .add milk mixture all at ttiixtu St.lrring iust until flour Pre 'I'8 moistened. Spoon into 400V muffin tins. Bake in until h Ven for 18-20 minutes or tact . ne- Invert muffins on wire S cool. Mak 16 muffins. |