Category: Cookbook Recipes

Sour Cream Jam Surprises

    • 2 TBL sugar
    • 1.5 tsp baking powder
    • 2 TBL soft butter
    • 1 egg
    • ½ tsp baking soda
    • ½ tsp salt
    • 1 C. sour cream
    • 1/4 C fruit jam
    • 1.4 C. flour
    1. Preheat oven to 400°.
    2. Cream butter & sugar.
    3. Add egg & sour cream.
    4. In a separate bowl, sit dry ingredients together and mix into butter • sour cream mixture.
    5. Spoon half of the batter into greased muffin tin.
    6. Drop ½ tsp. jam onto each muffin cup.
    7. Top with rest of the batter.
    8. Sprinkle with crumb topping:
      • 1/3 C. butter
      • 1/3 C flour
      • 1/3 C. brown sugar
      • ½ tsp. cinnamon

Oatmeal Muffins

 

    • 1½ C. rolled oats
    • 1C. flour
    • 2C. brown sugar
    • 3 tsp. baking powder
    • 1 C. buttermilk
    • ½ tsp. baking soda
    • 1 еgg
    • ½ tsp. salt
    • 1/4 C. vegetable oil
    • 1 tsp. cinnamon
    1. Sift together dry ingredients & add to wet mixture.
    2. Mix lightly.  Don’t overmix
    3. Tum into greased muffin tin & bake 25 minutes.
      • Oatmeal Banana: Add 1 puréed banana to above recipe.
      • Oatmeal Date: Add 1 C. chopped dates.
      • Oatmeal Apple: Add 1 C. shredded apple to above recipe.

Pumpkin Muffins

    • 1/3 c. butter
    • 1/2 c. brown sugar
    • 1 egg
    • 3/4 c. cooked pumpkin
    • 1 c. flour
    • 1 TBL baking powder
    • 1/2 tsp. salt
    • 1/2 tsp. cinnamon
    • 1/4 tsp. nutmeg
    • 1 c. milk
    • 1/2 c. raisins (use 3/4 c)
    • 1/2 c. chopped nuts
    1. Preheat oven to 400°.
    2. Cream butter, brown sugar & egg.
    3. Stir in pumpkin.
    4. Sift dry ingredients together & add to pumpkin mixture, alternately with milk.
    5. Stir in raisins & nuts. Turn into a greased muffin tin & bake 20-25 min.
    6. Old-fashioned cast iron “gem” pans will produce muffins with a crisp crust.
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