Muffins For Breakfast,
Lunch And Dinner
In addition to several recipes
from our readers, many of today’s
recipes are from the Pennsylvania
State Grange Cookbook.
The spiral-bound 422 page
cookbook is easy-to-read and has a
storehouse of recipes contributed
by Grange members. The Grange
is the state’s largest rural-farm
organization with more than
35,000 members and serves more
than 500 rural communities.
Order the cookbook by sending
$14.50 (includes shipping and
handling) and your name and com
plete address to Pa. State Grange,
1604 N. Second St., Harrisburg,
PA 17102 or call (717) 552-3865.
The mission of the Grange is to
improve the quality of life in com
munities. Proceeds from the cook
book provide funds to serve com
munity projects.
SWEET POTATO MUFFINS
'/> cup butter, softened
1 'A cups sugar
2 eggs
VA cups mashed sweet potatoes
VS cup milk
l'/i cups flour
/* teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
'A teaspoon nutmeg
Vi cup raisins
Vi cup chopped pecans
2 tablespoons sugar
A teaspoon cinnamon
Cream butter in mixer bowl
until light and fluffy. Add VA cups
sugar, beating at medium speed.
Add eggs, one at a time, beating
well after each addition. Stir in
sweet potatoes and milk. Combine
flour, salt, baking powder, 1 teas
poon cinnamon and nutmeg. Add
to creamed mixture, stirring until
moistened. Fold in raisins and
pecans. Spoon into greased muffin
cups, filling Vi full. Combine 2
tablespoons sugar and 'A teaspoon
cinnamon in small bowl. Sprinkle
over batter. Bake at 400 degrees
for 20 minutes. 12 muffins.
Colleen Shields
Avis
GfL
Recipe Topics
If you have recipes for the topics listed below, 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
12- Heart Happy Recipes
19- National Cherry Month
26- Potato Lovers' Month
March 5- Peanut Month
DonuOnThi
CRANBERRY ALMOND
MUFFINS
2 cups flour
Vi cup brown sugar
'A cup sugar
2 teaspoons baking powder
1 teaspoon salt
114 cups milk
'A cup vegetable oil
1 egg
2 teaspoons almond extract
1 cup cranberries, chopped
Sugar
'A cup slivered almonds
Preheat oven to 350 degrees.
Grease a 12-cup muffin tin.
Combine flour, both sugars,
baking powder, and salt in a
medium mixing bowl. Combine
milk, oil, egg, and almond extract
in a separate mixing bowl. Add li
quid ingredients to dry, stirring
just until dry ingredients are moist.
Stir in cranberries.
Fill muffin cups V* of the way
full with batter. Sprinkle tops of
muffins with sugar and almonds.
Bake for about 25 mintues or until
golden brown. Cool 5 minutes in
the pan; remove to wire rack to
cool completely. Makes 12
muffins.
APPLESAUCE MUFFINS
l/icups homemade whole
wheat baking mix*
1 tablespoon sugar
'A teaspoon cinnamon
1 egg white, slightly beaten
'/i cup unsweetened applesauce
'/< cup water
Combine homemade whole
wheat baking mix with sugar and
cinnamon in a large bowl. Mix egg
white, applesauce, and water in a
small bowl. Stir into dry ingre
dients until moistened. Fiilgreased
muffin cups VS cup full. Bake at
400 degrees for 20 minutes or until
golden brown. 8 muffins.
Homemade Whole Wheat Baking
Mix*
3 cups whole wheat flour
3 cups all-purpose flour
3 tablespoons baking powder
114 teaspoons salt
'A cup nonfat dry milk powder
V* cup shortening
Combine flours, baking pow
der, salt, and milk powder in bowl.
Cut in shortening with pastry blen
der until mixture is crumbly. Store
in airtight container in refrigerator
for up to 3 months. Use for biscuits
or muffins. Yield; 7 cups mix.
Jane Treichler
Virginville
Special Bran Muffins may also be baked as bread loaves. Mincemeat combined with
bran cereal results in terrlflc-tastlng flavor.
APRICOT MUFFINS
I V* cup all-purpose flour
'/> cup sugar
1 tablespoon baking powder
2 cups Common Sense Oat Bran
cereal
l'/i cups apricot nectar
2 egg whites
/ cup vegetable oil
'/z cup chopped, dried apricots
Stir together flour, sugar, and
baking powder; set aside.
In large bowl, combine oat bran
cereal, apricot nectar, egg whites
and oil until thoroughly mixed.
Stir in apricots. Add flour mixture,
stirring only until combined. Por
tion batter evenly into 12 greased
muffin cups. Bake at 400 degrees
for 25 minutes or until golden in
color.
Calories: 200, fat 5 g, chol 0 mg.
Nancy Kramer
Newmanstown
SPECIAL BRAN MUFFINS
3 cups bran flakes or other bran
cereal
2 cups buttermilk
1 cup water
l'/4 cups sugar
9-ounce package None Such
Condensed Mincemeat, crumbled
1 4 cup butter, melted
2 eggs
2'/i gups unsifted flour
2/4 teaspoons baking soda
Preheat oven to 425 degrees in
large bowl, combine bran cereal,
buttermilk, and water; mix well.
Stir in sugar, mincemeat, butter,
and eggs. Combine flour and bak
ing soda; add to mincemeat mix
* ture in small amounts just until
blended and moistened. Let stand
20 minutes to soften cereal. Fill
greased or paper-lined muffin cups
Vi full. Bake 15 to 20 minutes or
until golden brown. Remove from
pans. Serve warm.
For loaves: Prepare batter as
above, divide into two well
greased and floured 9xS-inch loaf
pans. Bake in preheated 350
degree oven for 1 hour or until
wooden pick inserted near center
Comes out clean. Cool 10 minutes;
remove from pans. Cool.
Range
LOW-FAT AND
HIGH-FIBER MUFFINS
2 egg whites, beaten
1 cup skim milk
1 tablespoon oil
1 cup miller’s bran
1 cup flour
'/z cup brown sugar
1 tablespoon baking powder
'/z teaspoon baking soda
1 teaspoon salt
17z teaspoons cinnamon
Featured Recipe
Muffin Tin Meatloaves and Quick Parmesan Mashed Potatoes is a
meatloaf updated Tor today. Lean ground beef mixed with bread
crumbs, Italian seasoning and shredded zucchini is baked in a muffin
tin to make individual loaves. The zucchini adds color, flavor, and
helps keep the mini loaves moist Key to tender, juicy meatloaf is two
fold: mix the ingredients lightly but thoroughly; overmixing can cause
the meatloaf to become firm and compact; cook just until no longer
pink and the juices run clear.
Homemade mashed potatoes were never so easy as these just
microwave unpeeled potatoes with water and garlic until tender. Mash
until smooth (skins and all) then add the milk and Parmesan cheese.
Micro-cooked carrots and peas and a whole wheat roll complete this
family meal.
MUFFIN TIN MEATLOAVES
114 pounds lean ground beef
114 cups shredded zucchini
1 cup soft bread crumbs
1 egg, slightly beaten
1 teaspoon dried Italian seasoning
Vi teaspoon salt
14 cup ketchup
Heat over to 400 degrees. In a large bowl, combine all ingredients
except ketchup, mixing lightly but thoroughly. Place approximately
14 cup beef mixture into each of 12 medium muffin cups, pressing
lightly; spread ketchup over tops.
Bake in 400 degree oven for 20 minutes or until no longer pink and
juices run clear.
Meanwhile prepare Quick Parmesan Mashed Potatoes. Remove
meatloves from pan; serve with potatoes.
QUICK PARMESAN MASHED POTATOES
114 pounds potatoes, scrubbed, quartered
3 tablespoons water
3 large cloves garlic, crushed
14 cup low-fat milk
3 tablespoons grated Parmesan cheese
V* teaspoon salt
In 2-quart microwave-safe container, combine potatoes, water, and
garlic. Cover and microwave on high for 12 to 14 minutes or until pota
toes are tender.
Mash potatoes until smooth. Add milk, cheese, and salt, beating
until light and fluffy.
Combine egg whites, milk, oil,
bran, flour, brown sugar, baking
powder, baking soda, salt, and cin
namon in large bowl; mix well.
Spoon into greased muffin cups.
Cook at 400 degrees for 20 to 25
minutes or until golden brown.
Cool on wire rack. May add blue
berries or raisins. 12 muffins.
Barbara*'Whritonour, Mineoia
(Turn to Pago A 8)