Recipes Ingredients:

1 1/2 c Flour
1 tb Sugar
3/4 c Ground popped corn
2 tb Melted shortening
3 ts Baking powder
1 c Milk
1 ts Salt
1 Egg, well beaten

Recipe Instructions:

Sift flour, measure, and sift with Baking powder, salt, and sugar. Add milk, popped corn, egg, and shortening. Fill well-oiled Muffin tins 2/3 full. Bake in Hot Oven (435ø F) 25 minutes. 6 servings. Grace Viall Gray, Glen Ellyn, IL.

Recipes Ingredients:

1 1/2 c Rolled oats
1/2 ts Salt
1/4 c Sweetened condensed milk
3/4 c Flour
3/4 c Hot water
4 ts Baking powder
2 tb Corn sirup
2 tb Cooking oil
2 Eggs

Recipe Instructions:

Pour Hot water and condensed Milk over rolled oats and let stand 1/2 hour. Add sirup, cooking oil, and beaten Egg yolks. Sift flour, measure, and sift with Baking powder and salt. Add to first mixture. Beat only until smooth. Fold in stiffly beaten Egg whites. Fill well-oiled Muffin tins 2/3 full. Bake in Hot Oven (425ø F) 20 minutes. 10 servings. The Household Searchlight - 1941

Recipes Ingredients:

3/4 c Flour
2/3 c Buttermilk
1/2 c Whole Wheat Flour
1/3 c Orange Juice
1 c Yellow Corn Meal
1/3 c Vegetable Oil
1/3 c To 1/2 c Sugar; to taste
1 Egg
2 ts Baking Powder
4 ts Grated Orange Rind
1/2 ts Baking Soda
1 c Fresh Cranberries;coarse chp
1/4 ts Salt; optional

Recipe Instructions:

Preheat Oven to 400. In a lg. bowl, combine the flours, meal, sugar, Baking powder, Baking soda, and salt. In a 2-c measure or sm. bowl, combine the buttermilk, orange juice, oil, egg, and orange rind. Add buttermilk mixture to the flour mixture, stirring the ingred. til they are just moist. Stir in the cranberries. Distribute the batter among 12 greased Muffin cups. Place the Muffin tin in the Hot oven, and bake the muffins for 20-25 min.

Recipes Ingredients:

1 c 40% Bran Flakes Cereal
1/2 c Shortening
1 c Boiling Water 1
1/2 c Sugar
2 1/2 c Unbleached Flour, Sifted
2 ea Large Eggs
2 1/2 ts Baking Soda
2 c All-Bran Cereal
1/2 ts Salt
2 c Butter/Sour Milk

Recipe Instructions:

Combine 40% Bran Flakes and boiling water in bowl. Let stand 10 minutes. Sift together flour, Baking soda and salt; set aside. Cream together shortening and Sugar in large mixing bowl until light and fluffy, using electric mixer at medium speed.  Add eggs, one at a time, beating well after each addition. Stir in Bran Flakes mixture and all-bran into creamed mixture.Add dry ingredients alternately with butter/sour Milk to creamed mixture, mixing just enough to moisten. Spoon batter into well-greased 1 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. Oven 25 minutes or until golden brown. Serve Hot with Butter and jam. NOTE: Batter can be stored for a few days in the refrigerator. Bake as directed.

Recipes Ingredients:

2 c Unbleached Flour
1/2 c Vegetable Oil.
1 c Sugar
1 ts Lemon Extract
3 ts Baking Powder
2 ea Large Eggs
1/2 ts Salt
1 c Fresh/Frozen Raspberries *
1 c Half-and-half

Recipe Instructions:

* Frozen raspberries should be without Syrup and should not be thawed. ~————————————————————————- Heat Oven to 425 degrees F. Line 12 Muffin cups with paper Baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, Baking powder and salt; mix well. In small bowl, combine half-and-half, oil, Lemon extract and eggs; blend well. Add to dry ingredients, stir until ingredients are just moistened. Carefully fold in raspberries. Fill prepared Muffin cups 3/4ths full. Bake at 425 degrees F. 18 to 23 minutes or until golden brown. Cool 5 minutes, remove from pans. HIGH ALTITUDE: Above 3500 feet, decrease Baking powder to 2 teaspoonful.

Recipes Ingredients:

1 c Cold cooked rice
1 c Milk
2 Eggs, well beaten
4 tb Melted shortening
1/2 ts Salt
2 tb Sugar
3 ts Baking powder 1
1/2 c Flour

Recipe Instructions:

Sift flour, measure, and sift with Baking powder and salt. Combine rice, milk, eggs, shortening, and sugar. Add dry ingredients. Beat only until smooth. Fill well-oiled Muffin tins 2/3 full. Bake in Hot Oven (435ø F) about 30 minutes. 8 servings.

Recipes Ingredients:

1 c Unbleached All-purpose Flour
1 c Yellow Cornmeal
4 ts Baking Powder
2 ea Large Eggs
2 tb Granulated Sugar
1/4 c Vegetable Oil
1 ts Salt

Recipe Instructions:

Grease 12 2 1/2-inch Muffin cups. Heat Oven to 425 degrees F. Sift flour, Baking powder, Sugar and salt into medium-sized bowl. Add cornmeal and stir to mix well. In small bowl, beat eggs with fork. Add Milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are moistened. Batter will be lumpy. Drop batter from a tablespoon into the prepared Muffin cups, filling each cup 1/2 to 2/3rds full. Bake 15 to 20 minutes, or until golden brown. Remove and serve Hot with butter, bacon and eggs.

Recipes Ingredients:

1 Egg
2/3 c Milk
2 c Bisquick Baking mix
2 tb Oil; vegetable
3/4 c Apple; peeled & finely chop
2 ts Cinnamon; ground
1/3 c Sugar

Recipe Instructions:

Fat grams per serving: Approx. Cook Time: 15 Preheat Oven to 400F. Grease bottom only of 12 medium Muffin cups. Beat Egg slightly, stir in remaining ingredients just till moistened. Divide batter evenly among cups. Bake till golden brown, 15 to 17 minutes. MAKES: 12 muffins