Nothing like a warm muffin on a cold winter day

Today I had occasion to make muffins for a friend, so I thought I would post my muffin recipes. I think peach muffins in the summer are the best, but you can make them with canned peaches if you must. We freeze blueberries just so we can have blueberry muffins in the winter.

Muffins make a gret breakfast on a frosty morning or a nice addition to a simple meal. Whenever they are served, muffins are best served warm. To make it easy to prepare breakfast muffins I often mix the dry ingredients the night before and put the liquid ingredients in a jar in the fridge. In the morning I preheat the oven, mix the wet and dry ingredients and pop them in the oven. I can usually be done in the shower by the time the muffins are ready. This helped greatly when i had to have breakfast ready for the triplets by tbe time they arrived in the morning.


Sweet Muffins
From the Orange Betty Crocker Cookbook circa 1979 (out of print)
Makes 12 muffins
Oven temp: 400 °

• ½ cup milk
• 1 egg
• ¼ cup vegetable oil or melted butter
• 1 1/2 cups flour
  
• ½ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon salt

Optional ingredients:

• 1 cup blueberries
• 1 cup finely chopped apples + 1 teaspoon cinnamon

Preheat oven to 400 °. Grease bottoms of 12 standard muffin cups (2 ¾ inches in diameter), spray with cooking spray or use foil or silicone muffin cups. Fruit muffins stick to paper muffin cups.

.Beat egg well. Stir in milk and oil, Mix in remaining ingredients just until flour is moistened. Gently stir in optional ingredients. Batter should be lumpy.

Fill muffin cups 2/3 full. I use the largets cookie scoop for evenly sized muffins. Bake 20-25 mminutes or until golden brown. Let stand in pan 3-5 minutes. Remove from pan and let cool on wire rack.


Oatmeal Muffins
From the Orange Betty Crocker Cookbook
Makes 12 muffins
Oven temp: 400 °

• 1 egg
• 1 cup milk soured with 1 tablespoon vinegar or 1 cup buttermilk
• ½ cup brown sugar
• 1/3 cup vegetable oil or melted butter
• 1 cup quick oats or 1 1/4 cup rolled oats
• 1 cup flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ teaspoon b aking soda

Preheat oven to 400 °. Grease bottoms of 12 standard muffin cups (2 ¾ inches in diameter) or spray with cooking spray. Beat egg well. Stir in soured milk and oil, Mix in remaining ingredients just until flour is moistened. Batter should be lumpy.

Fill muffin cups 2/3 full. Bake 20-25 mminutes or until golden brown. Let stand in pan 3-5 minutes. Remove from pan and let cool on wire rack.

Make this recipe into a quick mix by measuring dry ingredients for several recipes into ziplock bags. List additional needed ingredients on the bag with a permanent marker.



French Breakfast Puffs
From the Orange Betty Crocker Cookbook
Makes 12 muffins
Oven temp: 350 °

• 1/3 cup shortening
• ½ cup sugar
• 1 egg
• 1 ½ cups flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• ½ cup milk
• ½ teaspoon vanilla
• ½ cup sugar
• 1 teaspoon cinnamon
• ½ cup butter, melted

Preheat oven to 350 °. Grease bottoms of 15 standard muffin cups (2 ¾ inches in diameter) or spray with cooking spray. Cream shortening, sugar and eggs. Stir in milk and vanilla. Stir in flour, baking powder, salt and nutmeg.
Fill muffin cups 2/3 full. Bake 20-25 minutes. Mix ½ cup sugar and 1 teaspoon of cinnamon in a bowl. Dip baked muffins in melted butter and then roll in cinnamon sugar. Serve warm.

Peach Muffins
Original recipe by Anne Marie Huste
Adaptations- Laurie Rambo
Makes 12-15 muffins
Oven Temp: 400°

• 1 egg, beaten
• 1 c. milk
• ¼ c. melted butter
• ½ teaspoon salt
• 2/3 c. sugar
• ½ teaspoon vanilla
• 2 teaspoons lemon juice
• ½ teaspoon cinnamon
• 2 cups flour
• 1 tablespoon baking powder
• 1 cup peeled and diced peaches.

Blend all liquid ingredients together. Add dry ingredients and stir until just moistened. Gently fold in peaches. Fill muffin cups 2/3 full. Don't overfill! Bake 20-25 minutes. Makes 15 average sized muffins.