B 6
Lancaster Farming, Saturday, February 6, 1993
Muffin
Satisfying, simple-to-make
muffins are popular for breakfast,
lunch, dinner, and snacks. The
plain ones are often served with
butter and jam. Those with fruit
and nuts are often served as
dessert.
AUNT PAT’S
BLUEBERRY MUFFINS
14 cup shortening
3 A cup sugar -
1 egg
114 cups flour
2 teaspoons baking powder
14 teaspoon salt
14 cup milk
1 cup blueberries
Cream together shortening,
sugar, and egg. Add alternately
with flour and baking powder
sifted together, salt and milk. Save
'A cup flour to put on blueberries,
add last. Pour into muffin pans.
Bake at 350 degrees for 20 to 25
minutes.
Heidi Negley
Cumberland Co. Dairy Princess
Featured Recipe
Morning Meadows Farm Bed and Breakfast is participating in the
Pennsylvania Dutch Food Festival, held throughout Lancaster County
from February 15 to 20.
On Wednesday, February 17, the festival will feature “A Taste of
Lancaster County’s Bed and Breakfasts. For a $5 ticket, you may tour
four different bed and breakfasts and enjoy brunch foods at each
location.
At Morning Meadows, sample sausage, waffles with Ginger Peach
Sauce or with Strawberry Romanoff Topping, apple or cranberry juice,
and coffee, regular or decaffeinated. Barbara Frey, who operates the
bed and breakfast, will also arrange fresh fruit on picks inserted in a
boxwood tree for guests to sample.
In this section of die paper, look for features on Morning Meadows,
the Cake and Kandy Emporium, and other events associated with the
festival. Many of the activities are free and offer a delightful opportun
ity for you to admire farms and indulge in the farm-to-table goodness
of Lancaster County. For more information, call the Visitors Bureau at
(717) 299-8901, extension 4392.
Here are the recipes for the waffles and loppings, which Barb will be
serving during the tour.
LIGHT ‘N’ CRISP WAFFLES
2 egg yolks
2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
14 teaspoon salt
'A cup oil
2 egg whites, stiffly beaten
Preheat waffle maker. In mixing bowl, beat together all ingredients
except egg whiles. By hand, gendy fold in beaten egg whites. Pour
A cup batter on hot griddle and bake for 214 -3 minutes.
GINGER PEACH SAUCE TOPPING
'A cup margarine
2 to 3 teaspoons fresh chopped ginger or A teaspoon ground ginger
spice.
'A cup Mrs. Butterworth syrup
4 medium fresh peaches or 2 cups frozen thawed, drained
1 tablespoon cornstarch
1 tablespoon water
In medium saucepan, melt butter and cook ginger for 1 minute. Add
syrup and peaches. Mix well and bring to a boil. Combine water and
cornstarch, stir into hot mixture. Cook stirring constantly until mixture
thickens.
Yields: 2A cups
Serves 4.
STRAWBERRY ROMANOFF
1 cup whipping cream
/ cup confectioners’ sugar
16-ounces frozen strawberries, defrosted and drained
Beat cream until thickened; add sugar, countine beating until stiff.
Place strawberries in serving dishes and top with Strawberry
Romanoff. -
Yields: 2'A cups.
Dome On The Range
Mania
APPLE BUTTER MUFFINS
VA cups flour
'A cup sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
14 teaspoon salt
1 egg, beaten
A cup milk
14 cup cooking oil
14 cup apple butler
14 cup nuts
2 tablespoons sugar
Combine flour, sugar, baking
powder, spice, and salt. Combine
egg, oil, and milk. Add all at once
to dry ingredients. Stir until mois
tened. Spoon a rounded tablespoon
into either greased or paper-lined
muffin tins. Top each with a
rounded teaspoon of apple butter
and then remaining batter.
Combine nuts with 2 table
spoons sugar and sprinkle on top of
batter. Bake in 400 degree oven for
20 minutes.
These have a hidden apple but
ter surprise inside. They are very
good, writes contributor.
Pat Emeibierch
Duncannon
Muffins can be as plain or as fancy as you please. Experlement with different flours
to find the taste you prefer.
APPLE JACK MUFFINS
1 cup flour
1 cup oatmeal
14 cup dark brown sugar
4 teaspoons baking powder
34 teaspoon cinnamon
34 teaspoon salt
1 cup milk
14 cup butter, melted
1 egg, slightly beaten
1 cup unpeeled apple, finely
chopped
\'A cups Monterey Jack or
Jersey Jack cheese, shredded
Preheat oven to 400 degrees. In
large bowl, mix together flour, oat
meal, brown sugar, baking pow
der, cinnamqp, and salt. Combine
milk, butter, egg, stir into dry
ingredients until just moistened.
Fold in apples and cheese. Fill
muffin cups two-thirds full. Bake
IS to 20 minutes or until golden
brown. Makes 12 to 15 muffins.
Pamela McConnell
Beaver-Lawrence
Dairy Princess
HONEY VANILLA
OAT BRAN MUFFINS
2'/< cups oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
'A teaspoon nutmeg
V* cup raisins
'A cup chopped nuts
8 ounces Jowfat vanilla flavor
yogurt
6 tablespoons honey
2 egg whites
2 tablespoons vegetable oil
1 teaspoon vanilla extract
Preheat oven to 425 degrees.
Combine dry ingredients in large
mixing bowl. Stir in raisins and
nuts until well coated. Combine
liquid ingredients in a small bowl;
mix well. Stir liquid ingredients
into,dry ingredients just until mois
tened. Divide baiter evenly
between 12 muffin cups. Bake 15
to 18 minutes or until wooden pick
inserted in center comes out clean.
Serve warm or cold.
STREUSEL DATE-NUT
- MUFFINS
14 cup packed brown sugar
3 tablespoons vegetable oil
1 egg
34 cup milk
% cup chopped pitted dates
'A cup chopped nuts
114 cups flour
11 A teaspoons baking powder
'A teaspoon ground cinnamon
14 teaspoon salt
A cup confectioners’ sugar
2 to 3 teaspoons milk
Heat oven to 400 degrees.
Greasebottoms only of 12 medium
muffin cups.
Prepare streusel topping; -
Mix brown sugar, oil and egg
until thoroughly blended. Stir in
milk, dates, and nuts. Stir in flour,
baking powder, cinnamon, and
salt. Divide batter among muffin
cups. Sprinkle topping evenly over
muffins. Bake 16 to 18 minutes or
until toothpick inserted in centers
comes out clean. Immediately
remove from pan.
Mix confectioners’ sugar and
enough milk to make glaze of
desired consistency. Drizzle glaze
over muffins. 12 muffins.
Streusel topping:
'/j cup finely chopped nuts
2 tablespoons brown sugar
1 tablespoon butter
Mix all ingredients in bowl with
fork until crumbly.
Pour into muffin tins and bake
12 to 13 minutes for miniature size
or 17 to 19 minutes for jumbo size.
Recipe Topics
If you have recipes for the topics listed be w, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good. Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one, week before publishing date.
February
13- Food That Says “I Love You"
20- Cherry Month
27- Potato Lover’s Month
March
6- Cooking With Dried Beef
EMPIRE MUFFINS
2 cups shredded, unpceled
apples
1 cup chopped cranberries
1 cup shredded carrots
1 cup chopped walnuts or
pecans
l'/i cups sugar
254 cups flour
1 tablespoon baking powder
2 teaspoons baking sod&
A teaspoon salt
2 teaspoons cinnamon
2 eggs
A CUP Oil
1 teaspoon vanilla
Cinnamon sugar for tops, if
desired
Combine chopped fruits and
vegetables with sugar. Set aside. In
a large bowl, combine flour, bak
ing soda, baking powder, salt, and
cinnamon. Set aside. Combine
beaten eggs, oil, and vanilla. Beat
with fork.
Mix together all ingredients and
stir only to blend thoroughly. Pre
heat oven to 375 degrees. Spray
muffin pans with oil. Fill pans Vi
to 2 A full. Sprinkle with cinnamon
sugar if you want. Bake about 20
•minutes or until brown. Makes
about 24.
Let stand in muffin cups for
about 5 minutes before removing.
These muffins should be made the
day before. They actually become
softer and more moist overnight if
stored in a plastic bag. -
New York State Fair Winner
(Turn to Pago B 8)