Author: admin

Ingredients:

2 c. oil, vegetable or canola
6 eggs
4 c. Oour, aU-purpose
1 T. baking powder
3 tsp. baking soda
1 tsp. salt
2-1⁄2 cups sugar
4 tsp. cinnamon
4 carrots, grated
1 cup pecans, chopped
2 apples, peeled, cored &
grated
1 cup raisins
cup coconut
/1 tsp. vanilla

Instructions:

Mix dry ingredients; set aside. Beat oils and eggs. add carrots, pecans, fruit and vanilla. Mix well. Add dry ingredients. Mix, but not too much. Grease muffin tins. fill 2/3 full. Bake at 325°. (preheated oven). Yield:

Notes:

What a great muffin from my very favorite si ter and brOlher in-law, Brad and Sharon, via their country club. Many thanks for a great muffin loved by many!

Servings Yield:

Yield:

Ingredients:

cups all-purpose flour
1 Tbsp. sugar
I Thsp. baking powder
1⁄2tsp. salt
1/2 to
1 tsp. coarsely ground pepper
l (4-oz.) cup shredded sharp Cheddar cheese
1’h cups milk
large egg
Tbsp.,: egetable oil
butter or appJe butter (see recipe in Sauces section).

Instructions:

Stir together first 6 ingredients in large bowl; make a well in center of mixture. Stir together milk, egg. and vegetable oil until blended. Add to dry ingredients, stining just until moistened. Spoon batter into greased muffin pans. filling 1/3 full. Bake at 400° for 18-20 minutes or until brown. Cool muffins in pans 2 minutes; remove from pans, and serve. Yields 1 dozen.

Notes:

Serve these spicy muffins warm or at room temperature with

Servings Yield:

Yields 1 dozen

Ingredients:

l
1/-, cups sifted all-purpose flour
11? cup sugar
1 tsp. baking powder
11.?tsp. baking soda
1/2 tsp. salt
1/2?cup sour cream
1/2 cup peach presen-es
1 egg
1 tsp. vanilla extrJct
2/3 cup chopped pecans, to asted

Instructions:

Position rack in center of oven and preheat to -W0°. Line 10 muffin cups with muffin papers. Sift first 5 ingredients into large bowl. Whisk sour cream, pre rves, egg and vanilla to blend in medium bowl Add sour cream mixture and pecans to dry ingredients and stir just until combined; do not over mix. Divide batter among muffin cups. Bake untiI they test done, about 20 minutes. Cool 15 minutes before ser. ing.

Notes:

Servings Yield:

Ingredients:

2 cups flour
213cup sugar
1 Tbsp. baking powder
1⁄2tsp. salt
1⁄2 tsp. cinnamon
1/2a tsp. nutmeg
3/4acup milk
1/2 cup butter or margarine melted
I large egg beaten
1/2 to
3/4acup chopped fresh peaches

Instructions:

Stir ingredients until mixed. Heat oven to 425°. Bake in muffin tins 20 minutes. Cool for 5 minutes in muffin tins before removing muffins to a wire rack. Yields I dozen.

Notes:

The Wardlaws from Center Point run the Rockin River Inn, and took a class from my husband. I have changed up their recipe some, but it still takes advantage of those big, juicy peaches grown all around Fredericksburg and Stonewall.

Servings Yield:

Yields I dozen

Ingredients:

1 (10-oz.) package frozen sliced strawberries, thawed and undrained
2 cups all-purpose flour
2/l cu: p sugar
1/2 Tbsp. baking powder
3/4atsp. salt
2/3 cup milk
2 large eggs
1/2Jcup vegetable oil Strawberry Butter

Instructions:

Reserve 2 T. sliced strawberries for Strawberry Butter. Stir together flour and next 3 ingredients in large bowl make a well in center of mixture. Stir together remaining strawberries, milk, eggs, and oil until blended; add to dry ingredients, stirring just until moistened. Spoon batter into greased muffin pans, fiHing 2/3 full. Bake at 375° for 20 minutes. Remove from pans immediately, and serve with Strawberry Butter. Yields 14 muffins.

Notes:

Servings Yield:

serve 2 T

Ingredients:

3 c. flour, all-purpose
2-1/2. c. sugar
1 T.+
1 tsp. pumpkin pie spice
1-1/2 tsp. baking soda
‘h tsp. salt
I (15-oz.) pureed pumpkin
3 large eggs
1/2 cup vegetable oil
small apples, peeled, cored, finely chopped

Instructions:

Preheat oven to 350°. Grease or use paper cups to line muffin pans.

Notes:

Servings Yield:

Ingredients:

1/2 cups all-purpose flour
1/2 cup sugar
1/2 tsp. baking powder
1/2 tsp. salt
2 eggs
1 cup finely chopped onion
1/2 cup butter or margarine
melted
1/2cups chopped walnuts

Instructions:

fn bowl, combine nour, sugar, baking powder and salt. In another bowl beat the eggs, onion and butter until blended; stir into dry ingredients until moistened. Fold in walnuts. Fill greased or paper-lined miniature muffin cups 3/” full. Bake at 400° for 10-12 minutes or until they test done. Cool for 5 minute before removing from pan to wire racks. Yields 3 dozen mini muffins or I dozen regular muffins. (If using regular-size muffin cups, bake for 20-25 minutes.)

Notes:

These scrumptious muffins are wonderful aJongside any main dish and also make a great snack warm or cold. They are so good, it’s hard to stop eating them.

Servings Yield:

Yields 3 dozen mini muffins or I dozen regular muffins

Ingredients:

1 cup all-purpose flour
1 cup yellow cornmeal;., cup sugar
1 Tbsp. baking powder
1/2, tsp. salt;., to
1/1 tsp. ground red pepper
2 eggs
1 cup milk
1/2, cup butter or margarine melted
1 cup shredded smoked cheddar cheese
Toppings such as sunflower seed, poppy seed, sesame seed, pine nuts, & smoked cheddar cheese

Instructions:

Stir together first 6 ingredients. In another bowl beat togethcr eggs milk, and melted butter. Add to flour mixture. Add the !)hredded cheese andstir until batter is smooth (do not overheat). Spoon batter into muffin cups, almo t full. Top wilh desired toppings. Bake ina 425° oven for 12-15 minutes. Cool in pan for 5 minutes. Remove and sen e warm. Makes 12 muffins.

Notes:

Servings Yield:

Makes 12 muffins