Muffin Recipes

Rice Muffins:

Sift flour, measure, and sift with baking powder and salt
Combine rice, milk, eggs, shortening, and sugar
Add dry ingredients to the wet. Beat only until smooth
Fill well-oiled muffin tins 2/3 full
Bake in a preheated 435°F oven for about 30 minutes. Remove muffins from the tins and allow them to cool on a wire rack

Serve warm with butter. The muffins can be reheated in a microwave, or conventional oven until warm throughout
Serve with other breakfast items, or as a snack

Combine flour, baking soda, salt, baking powder, poppy seeds and lemon rind
In a large mixer bowl, beat sugar and butter until fluffy; beat in eggs until smooth
Add buttermilk and vanilla; mix well. Stir in flour mixture just until moistened
Fill paper cup-lined or greased muffin cups 3/4 full. Bake 20 minutes in a preheated 400°F oven, or until golden brown
Serve warm

Serve warm with butter. The muffins can be reheated in a microwave, or conventional oven until warm throughout
Serve with other breakfast items, or as a snack

Sift together the flour, baking powder, salt and sugar
Stir in the egg, butter, and milk, just until moistened
Fold in the lemon rind, kiwis, and nuts
Fill paper-lined muffin tins full, and bake approximately 20 minutes in a preheated 400°F oven
Serve warm

Pecans can be used in place of the walnuts
Serve warm with butter. The muffins can be reheated in a microwave, or conventional oven until warm throughout
Serve with other breakfast items, or as a snack

Make a batter out of the first seven ingredients in the order that they are listed
Grate the orange rind, squeeze the juice from the orange and reserve
Add the rind, raisins and pecans to the batter
Pour the batter into greased muffin tins. Bake in a preheated 350°F oven for 15 to 20 minutes or until done
Cool on racks
Combine the reserved juice from the orange and 1/3 cup of sugar in a small saucepan. Bring to a boil, stirring constantly, and when the glaze is done, pour the glaze over the cooled muffins

Walnuts can be used in place of the pecans
Serve warm with butter. The muffins can be reheated in a microwave, or conventional oven until warm throughout
Serve with other breakfast items, or as a snack

Sift the first 4 ingredients together
Stir in the egg, butter and milk, just until moistened
Fill paper-lined muffin tins 1/2 full. Cover with fruit, then the remaining batter
Mix the sugar, flour and butter together till crumbly. Sprinkle over your muffins
Bake in a preheated 400°F oven for approximately 20 minutes

Serve warm with butter. The muffins can be reheated in a microwave, or conventional oven until warm throughout
Serve with other breakfast items, or as a snack

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