BASIC BATTER

Recipes developed

by Usa Brainerd.

Prep time: 10 to 15 minutes

Baking time: 20 to 22 minutes

It's easy to make fresh-baked muffins by the dozen with our chart. Just pick a variation, then follow the basic instructions, reading across the row for ingredients. Preheat oven to 400F. Grease twelve 2Y2-inm muffin-pan cups. Whisk wet ingredients together in medium bowl. For bran and oatmeal muffins, let stand 10 minutes. Combine dry ingredients in large bowl. Stir wet ingredients into dry ingredients just until combined. Fold in any additions. Spoon batter evenly into prepared muffin cups, filling each about three quarters full. Combine any topping ingredients and sprinkle over muffins, unless otherwise noted. Bake 20 to 22 minutes, until toothpick inserted in center of muffin comes out dean. Cool in pans on wire racks 5 minutes. Remove from pans and serve warm. Or cool completely, wrap well and freeze up to 1 month. To reheat, loosely wrap each muffin in a paper towel and microwave an High 15 to 20 seconds. For nutritional information, turn to page 196. WET INGREDIENTS
applewalnutbran lowrholesterol bran zu(chinibran pineapplecoconutbran black pepper bacon Y4 cup butter or margarine, melted; % cup milk; 1 large egg; 1 cup bran cereal; % cup shredded apple 2 tablespoons vegetable oil; 1 (UP skim milk; 2 large egg whites; 1 cup bran cereal Y4 cup butter or margarine, melted; % cup milk; 1 large egg; 1 cup bran cereal; % cup shredded zucchini Y4 cup buner or margarine, melted; 2 tablespoons milk; 1 con (8 oz.) crushed pineapple in own jui(e; 1 large egg; 1 cup bran cereal Y4 (Up buner or margarine, melted; 1 <up milk; 1 large egg Y4 <up buner or margarine, melted; % cup milk; 1 large egg; ]IJ <up unsulfured molasses Y4 cup butter or margarine, melted; _ 1 (OntaineL(8_ozlsouuream; 1 large egg; Y4 cup conned chopped green chilies Y4 cup butter or margarine, melted; 1 cup milk; 1 large egg

DRY INGREDIENTS
1 cup all-purpose flour; ]IJ cup sugar; 1 tablespoon baking powder; Y2teaspoon salt 1 cup all-purpase flour; ]IJ cup sugar; 1 tablespoon baking powder; Y2teaspoon salt; Y2teaspoon cinnamon

ADDITIONS
]IJ cup chopped toasted walnuts

TOPPING
none

I % cup raisins or
none

I
I

1 tablespoon oat bran

chopped pitted prunes none

1 cup all-purpose flour; ]IJ cup sugar; 1 table- I spoon baking powder; Y2teaspoon each salt and cinnamon; Y4 teaspoon nutmeg; pinch doves 1 cup all-purpase flour; ]IJ cup sugar; 1 tablespoon baking powder; Y2 teaspoon salt 1 <up all-purpose flour; 1 <up yellow cornmeal; ]IJ cup sugar; 1 tablespoon baking powder; Y2 teaspoon each salt and freshly ground pepper 1 cup all-purpose flour; 1 cup yellow cornmeal; Y4 <up sugar; 1 tablespoon baking powder; Y2teaspoon each salt, cinnamon and ginger 1 <upall-purpose flour; 1 cup yellow cornmeal; ]IJ cup rogar; lla~lespoon baking powder; Y2teaspoon salt

none

I
I

Y4 cup shredded
xcnut

I I

3 slices bacon, cooked and crumbled

none

.:

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cornmealmolasses green chile-_. Cheddar doublecorn orangedote oatmealchocolate chip oatmealraisin streusel oatmealblueberry orangecardamom Irish soda lemonpoppyseed Linzer

I . % <up golden raisins

% cup shredded Cheddar cheese

none

none

I Y4 cup buner or margarine, melted; 1 cup milk;

1 large egg; % cup old-fashioned oats; Y2teaspoon grated orange peel Y.I cup butter or margarine, melted; 1 cup milk; 1 large egg; 1 teaspoon vanilla extract; 1 cup old-fashioned oats Y4 cup butter or margarine, melted; 1 cup milk; 1 large egg; % cup old-fashioned oats Y4 cup butter or margarine, melted; 1 cup milk; 1 large egg; % cup old-fcshlcned oats

1 cup all-purpose flour; 1 cup yellow cornmeal; 11 can (8 % oz.) whole]IJ <upsugar; 1 tablespoon baking powder; kernel corn, drained Y2teaspoon salt % a:p chopped 1]IJ cups all-purpose flour; ]IJ cup sugar; 1 tablespoon baking powder; Y2teaspoon salt pi~dates 1]IJ <upsall-purpose flour; ]IJ cup sugar; 1 tablespoon baking powder; Y2teaspoon salt 1]IJ cups all-purpose flour; ]lJcup sugar; 1 tablespoon baking powder; Y2teaspoon salt; Y2teaspoon cinnamon 1]IJ cups all-purpose flour; ]IJ cup sugar; 1 tablespoon baking powder; Y2teaspoon salt; lis teaspoon nutmeg 1 tablespoon baking powder; 1 teaspoon cardamom; Y2teaspoon salt 2 cups all-purpose flour; ]IJ cup sugar; I 1 tablespoon baking powder; Y2teaspoon salt; Y2teaspoon caraway seeds 2 cups all-purpose flour; ]IJ cup sugar; 1 tablespoon baking powder; Y2teaspoon salt; 1 tablespoon poppy seeds 2 cups oil-purpose flour; ]IJ cup sugar; 1 tablespoon baking powder; Y2teaspoon salt; Y2teaspoon cinnamon none

none

none

I Y2cup miniature
chocolate chips % cup raisins

none

3 tablespoons brown sugar; 3 tablespoons old-fashioned oats 1 tablespoon sugar; Y2 teaspoon cinnamon

I Y4 <up butter or margarine, melted; 1 cup milk; I 2 cups all-purpose flour; ]IJ cup sugar;
1 large egg; Y2teaspoon grated orange peel

1 cup fresh orfrozen blueberries, tossed with 1 tablespoon flour none

I
I

2 tablespoons sugar

I Y4 cup builer or margarine, melted; 1 cup milk;

1 large egg; Y2cup currants Y4 cup boner or margarine, melted; 1 cup milk; 1 large egg; Y2teaspoon grated lemon peel Y4 cup buner or margarine, melted; 1 cup milk; 1 large egg; Y4 teaspoon almond extract

none

none

2 tablespoons sugar, 1 tablespoon lemon juice; brush on after baking Sift on 1 tablespoon confectioners' sugar after baking

After filling cups, insert Y2 teaspoon raspberry jam into each

192

LADIES HOME JOURNAL OCTOBER 1991