Muffins

By Jim MacKenzie

Mix dry ingredients together. Mix liquid ingredients together. Mix liquid ingredients into dry with a rubber scraper. Bake on 2nd rack position from the top of the oven. Use lots of shortening, or baking spray, on tins instead of muffin papers. Bake at 400 for 20 to 25 minutes. Makes a dozen.

Blueberry or Apple-Cinnamon Muffins

3/4 C sugar
2 1/4 C self rising flour
1 1/2 C fresh or frozen blueberries (rinsed and drained) or 1 1/2 C sliced apples (e.g., Granny Smith) and 1 1/2 tsp cinnamon
granola topping (optional)
1 egg, with 1 1/2 C milk added and mixed with a fork
3/8 C corn oil

Bran Raisin Muffins

3/8 C brown sugar
1 1/2 C self rising flour
1 1/2 C bran
1 1/2 C raisins
1 egg, with 1 1/2 C milk added and mixed with a fork
3/8 C corn oil
3/8 C honey

Corn Meal Muffins

1 1/2 C Corn meal
1 1/2 C Self rising flour
3/4 C sugar
1 egg, with 1 1/2 C milk added and mixed with a fork
3/8 C corn oil

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