Anniversary Muffins

You can make these even if no anniversary is happening.

Anniversary Muffins
Mrs. Marilyn Merrick

2 cups 100 percent bran
2 cups boiling water
1 cup shortening
3 cup sugar
4 eggs
1 quart buttermilk
5 cups flour
5 teaspoon baking soda
1 teaspoon salt
4 cup bran cereal

Combine 100 percent bran and boiling water and let stand. Cream shortening and sugar. Add eggs, one at a time, then add buttermilk. Sift together flour, soda, and salt. Add bran cereal to this mixture .Fold all mixtures together until well moistened., Pour into 1 -pound coffee cans and refrigerate. Do not freeze. Bake, as wanted, in muffins pans 20 to 25 minutes at 400 degrees. Dates, raisins or nuts may be added. This mixture will keep 3 months in refrigerator.

Best Ever Bran Muffins

....mmmgood...

Best Ever Bran Muffins
Mrs. Kathereine Dodig

1 cup soft butter or margarine
2 cups brown sugar , lightly packed
2 Tablespoons dark molasses
1/4 teaspoon salt
1 1/2 cups bran
2 teaspoons baking powder
2 3/4 cups unsifted all-purpose flour
1 cup walnuts, chopped
 1 1/2 cups raisins
2 cups sour milk
2 teaspoon baking soda
2 eggs, well beaten

Cream butter and sugar in large bowl. Add molasses, salt, bran and flour which has been sifted with baking powder. Stir in walnuts and raisins. Add soda to sour milk and add to dry ingredients, stirring only until combined. Fold in beaten eggs and spoon into generously greased muffin cups, using 2 1/2 dozen large or 3 dozen medium cups.  Bake about 20 minutes at 375 degrees. let cool 5 minutes before removing from pans.

New Orleans Bran Muffins

This recipe is from 1968.

New Orleans Bran Muffins
Mrs. Sylia Williams

1 cup all bran
1/2 cup milk
1 cup molasses
1 egg
1/4 cup soft shortening
1/2 cup seedless raisins or finely chopped , pitted dates
1 cup flour, sifted
 2 1/2 teaspoons baking powder
1/2 teaspoon salt

Combine ingredients and bake in muffin pans at 400 degrees.

Refrigerator Bran Muffins

Muffins...Who doesn`t like muffins?

Refrigerator Bran Muffins
Mrs. Fred Werbe

2 cups 100 per cent bran cereal
2 cups water, boiling
1 cup shortening
3 cups sugar
4 eggs
1 quart buttermilk
5 cups flour
5 teaspoons soda
1 teaspoon salt
4 cups all bran cereal

Pour boiling water over 100 per cent bran. Combine with shortening and sugar. Beat 4 eggs and add buttermilk. Add to bran mixture. Sift flour, soda and salt and add at once with all bran cereal. Fold only until moisten. Bake 15 to 18 minutes at 400 degrees. This will keep 8 to 10 weeks under refrigeration.

Oatmeal muffins

These would be good for breakfast with the cup of coffee/tea, or maybe any time.

Oatmeal muffins
Mrs. Marcia Maloney

1 cup flour, sifted
1/3 cup sugar
3 teaspoon baking powder
1/2 teaspoon salt
1 cup oatmeal
1 Tablespoon cinnamon
1/2 cup raisins
3 Tablespoon oil
1 egg, beaten
1 cup milk

Combine all ingredients in one bowl. Stir only until dry ingredients are moistened. Fill greased muffin tins. Bake 15 minutes at 425 degrees. Makes 18 muffins

Orange Crunch Muffins

Ok , here is a bread recipe I know I didn`t put on last friday...it was a very busy day, two docotrs appointments.

Orange Crunch Muffins
Mrs. Marvin Custer

2 cups flour
1/3 cup sugar
 1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1 cup grape nuts
2 eggs, slightly beaten
1 cup orange juice
1 Tablespoon peel
1/3 cup salad oil or melted shortening

Sift flour, baking powder and soda. Add salt and sugar. Add eggs, orange juice, peel and oil. Stir in grape nuts and pour immediatley into paper cups in muffin tins. Fill 2/3 full and bake 20 minutes at 375 degrees. Makes 12 to 15.

Jam-Betweens

Thes would be great for breakfast or maybe that afternoon snack Jam-Betweens Mrs. C. R. Mallinson 2 1/4 cup flour 3 teaspoon baking powder 1teaspoon salt 3/4 cup sugar 1/2 teaspoon nutmeg 1 egg 1/2 teaspoon lemon extract 1/2 cup butter or shortening, melted ( why not use butter here) 1 cup milk 1 cup seedless black raspberry preserves ( any jelly/jam would work) 1/3 cup sugar 2 teaspoon cinnamon Blend flour, baking powder, salt, sugar and nutmeg. Add egg, lemon extract, butter and milk. Beat only until blended. Line muffin tins with paper baking cups. place 1 Tablespoon ( heaping) batter in cups. Put 1 teaspoon preserve in center of batter. cover with another Tablespoon of batter, spreading evenly to cover preserves. Sprinkle with 1/2 teaspoon sugar and cinnamon mixture over batter. Bake 15 minutes at 425 degrees . Makes 18.

Corn Gem Muffins

Here is another variety of cornbread muffins and these are sure to please, as this recipe is still from the Kansan`s Silver Spoon Cookbook of 1967


corn Gem muffins
Mrs. Elmer Dollard

1 cup flour ,sifted
3 Tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1 cup yellow cornmeal
1 egg, well beaten
2/3 cup buttermilk
1/4 cup shortening, melted ( could use butter)
1 No. 2 can whole grain corn, drained

Sift together flour, sugar, baking powder, soda, salt and cornmeal. Mix together buttermilk and egg. Add to flour mixture and mix until liquid is absorbed. do not beat. Add shortening and corn. Spoon into greased muffin tins. Bake 20 minutes at 400 degrees.

Raisin Muffins

Raisin Muffins
Mrs. John O. Fife

1 1/2 cups pancake mix
1/3 cup sugar
1/2 cup raisins ( I used golded )
3/4 cup milk
1 egg
2 Tablespoons vegetable oil
cinnamon-sugar mixture

Combine pancake mix, sugar, and raisins. Add milk, beaten egg and oil.Stir only until dry ingredients are moisten. Fill 12 greased muffin tins 2/3 full. Sprinkle with cinnamon -sugar mixture. Bake 15 to 18 minutes at 425 degrees.


* I made about 10 muffins.

Graham Cracker Muffins

This recipe was so good in 1967 ,that the recipe was repeated in the Kansan`s Silver Spoon cookbook

Graham Cracker Muffins
Mrs. Mildred Peters

2 cups graham crackers, ground
1 teaspoon salt
1/4 cup sugar
3/4 teaspoon soda
3/4 cup milk
1 egg, well beaten

Mix dry ingredients by hand about 1 minutes. Then with electric mixer, blend in milk and beaten egg at high speed for 2 minutes. Pour into well buttered muffin tins. Bake 15 to 20 minutes at 375 to 400 degrees.