NEW ENGLAND MUFFINS

Rhubarb Muffins
Cranberry Muffins
Honey Nut Muffins
Sweet Corn Muffins
Whole Wheat-Raisin Muffins
Apple Muffins with Brown Sugar Sauce
Bluberry Muffins
Bran Muffins
Brown Sugar Muffins
Cinnamon Muffins
Maple Bran Muffins
Oatmeal Muffins
Pumpkin Muffins
Quick Applesauce Muffins

Rhubarb Muffins

makes 1 1/2 dozen

1/1 cup brown sugar, firmly packed
4 tbs cold butter
1 cup finely chopped rhubarb (c. 1/2 lb.)

1/3 cup sugar
1/3 cup butter, softened
1 egg
1 1/2 cups flour
2 teasp. baking poweder
1/2 teasp nutmeg
1/2 teasp. salt
1/2 cup milk

Preheat oven to 350 degrees. Grease muffin cups. Using a pastry blender
ot two knives, cut sugar into butter until mixture resembles small
pebbles. Comgine with rhubarg, and spoon into muffin cups.

Cream together sugar, butter, and egg. Combine dry ingreditens and add
alternately with milk to creamed mixture, stirring just until flour is
moistened. Spoon batter over rhubarb mixture, filling cups about half
full. Bake 20 minutes. Turn upside down on rack to cool before removing
from tins.

Cranberry Muffins

3/4 cup coarsely chopped cranberries
1 tbs grated orange rind
1/2 cup confectioners sugar

2 cups flour
1/4 cup sugar
1 tbs baking powder
1/2 tsp salt

1 egg, lightly beaten
3/4 cup milk
1/3 cup melted butter or margarine

Preheat oven to 400 degrees. Grease muffin cups. Mix cranberries with
orange rind and sugar, and set aside. Combine flour, sugar, baking
powder, and salt. Mix milk and butter with egg, and add to dry
ingredients, stirring just until flour mixture is moistened. Fold in
cranberries and fill muffin cups 3/4 full. Bake 20 minutes.


Honey Nut Muffins

2 eggs, lightly beaten
1/3 cup honey
graated rind from one orange
1/2 cup orange juice
1/4 cup milk
1/4 cup melted butter or margarine

2 cups flour
1 tbs baking powder

1/2 cup chopped nuts

Preheat oven to 400 degrees. Grease muffin cups. Mix together first six
ingredients. Combine flour and baking powder, and add to honey mixture,
stirring just until flour is moistened. Stir in nuts. Fill muffin cups
3/4 full and bake 15 to 20 minutes.

Sweet Corn Muffins

3/4 cup yellow corn meal
1 cup floud
3 tbs brown sugar
1 tbs baking powder

1 egg, slightly beaten
1 cup sour cream
1/3 cup milk
2 tbs melted butter or margarine
1/4 cup finely chopped green onions (optional)

Preheat oven to 400 degrees. Grease muffin cups. Combine dry ingredients.
Combine dry ingredients. Combine remaining ingredients and add to dry
ingredients, mixing just until blended. Fill muffin cups a little over
3/4 full and bake 20 minutes, or until golden brown.


Whole Wheat-Raisin Muffins

1 cup whole wheat flour
1 cup flour
1 tbs baking poweder
1 teas salt
2 tbs sugar

1 egg, lightly beaten
1 cup milk
4 tabs butter or margarine, melted

1/2 cup raisins

Preheat oven to 400 degrees. Grease muffin cups. Sift dry ingredients
together. Mix butter and milk into egg and stir into flour mixture,
mixing just until flour is moistened. Stir in raisins. Fill muffin cups
3/4 full and bake 20 minutes. Good served with honey, or warm maple
syrup.


Apple Muffins with Brown Sugar Sauce

1 tbs butter, softened
1 egg, lightly beaten
1 cup brown sugar
1 cup flour
2 tbs hot apple juice or boiling water
1 tsp baking soda
1 tsp vanilla
1 cup peeled and chopped tart apples (I don't see why they have to be
peeled!)
1/2 cup chopped walnuts or pecans

Preheat oven to 350 degrees. Grease muffin cups. Combine all ingredients
in order given. Fill muffin cups 3/4 full and bak 20 to 25 minutes

Brown Sugar Sauce:
1 cup brown sugar
2 tbs flour
1/2 cup hot apple juice or water
4 tbs butter
1 tsp vanilla

Combine ingredients and cook over medium heat until thick. Serve hot over
muffins.


Bluberry Muffins

1/2 cup butter, softened
1/2 cup sugar
2 eggs

2 cups flour
2 tsp baking powder
1/2 tsp salt

1/2 cup milk
1/2 cup mashed bluberries
2 cups whole blueberris

1 tbs sugar mixed with 1/4 tsp nutmeg

Preheat oven to 375 degrees. Grease both muffin cups and tops of muffin
tins around cups. Cream together butter and sugar until light and fluffy.
Add eggs, one at a time. Comgine dry ingredients and add alternatively
with milk to butter mixture. Stir in blueberries. Fill muffin cups and
sprinkle tops with sugar. Bake about 25 minutes
Cool 30 minutes before removing from tins.

Bran Muffins

2 cups bran buds
4 regular size shredded wheat biscuits, broken
1/2 cup boiling water
1 cup vegetable oil
3 eggs
5 cups flour
1 1/2 tbs baking soda
1/2 tsp baking powder
3 cups sugar
1/2 tsp salt
1 qt buttermilk
1 cup chopped dates
1 cup raisins

Preheat oven to 350 degrees. Grease muffin cups. Combine bran and
shredded what with hot water. Cool until warm. Mix together oil and eggs
and add to bran mixture. Combine dry ingredients and add alternately with
buttermilk. Fold in dates and raisins. Fill muffin cups 3/4 full and bake
about 25 minutes.


Brown Sugar Muffins

4 tbs butter, softened
1/2 cup brown sugar, firmly packed
1 egg, lightly beaten
1/2 cup milk

1 1/3 cup flour
1 1/2 tsp baking powder
1/2 tsp salt

Topping:
1/4 cup flour
1/4 cup light brown sugar
2 tsp cinnamon
2 tbs butter

Preheat oven to 375 degrees. Grease muffin cups. Cream butter until
fluffy. Add sugar and egg and beat until light. Blend in milk. Combine
flour, baking powder, and salt and add to butter mixture, stirring just
until flour is moistened. Fill muffin cups 3/4 full. Mix together
topping ingredients until crumbly. Sprinkle topping over muffins and bake
20 minutes


Cinnamon Muffins

5 tbs butter, softened
3/4 cup sugar
2 eggs, separated

1 cup flour
1/4 tsp salt
3/4 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg

1/2 cup milk
1 tsp vanilla

1 tsp cinnamon mixed with 1/4 cup brown sugar

Preheat oven to 375 degrees. Grease muffin cups. Cream butter and sugar.
Add egg yolks. Sift together dry ingredients. Comgine milk and vanilla.
Stir dry ingredients alternatively with milk and vanilla into butter
mixture. Beat egg white until stiff and fold into batter. Fill muffin
cups 2/3 full. Sprinkle cinnamon sugar over tops of muffins and bake 20
minutes.


Maple Bran Muffins

1 cup maple syrup
1 cup sour cream
2 eggs

1 cup flour
1 tsp baking soda
1 cup bran flakes
1/3 cup raisins
1/3 cup chopped walnuts or pecans

Preheat oven to 400 degrees. Grease muffin cups. Comgine syrup, sour
cream and eggs. Sift together flour and baking soda, and stir into syrup
mixture. Stir in remaining ingredients. Fill muffin cups 3/4 full and
bake 20 minutes.


Oatmeal Muffins

1 cup flour
1/4 cup brown sugar
1 tbs baking powder
1/2 tsp nutmeg
1/2 tsp cinnamon
1 cup oats
1/2 cup raisins

1 egg
3 tbs melted butter
1 cup milk

Topping
2 tbs flour
2 tbs sugar
1 tsp cinnamon
1 tsp melted butter

Preheat overn to 400 degrees. Grease muffin tins. Combine first seven
ingredients. Beat together egg, butter, and milk. Add to dry ingredients,
stirring just until flour is moistened. Fill muffin cups 3/4 full.
Sprinkle topping over muffin tops and bake 20 minutes.


Pumpkin Muffins

1/2 cup butter, softened
1 1/4 cups sugar
1 1/2 cups cooked, mashed pumpkin
2 eggs

1 1/2 cups flour
2 tsp baking poweder
1 tsp cinnamon
1/4 tsp nutmeg

1 cup milk

1/4 cup chopped walnuts or pecans
1/2 cup raisins (optional)
1 tsp cinnamon mixed with 1/4 cup sugar

Preheat oven to 400 degrees. Grease muffin cups. Cream butter and sugar.
Add pumpkin, mixing until smooth. Add eggs, blending well. Combine flour,
baking powder and spices and add alternatively with milk to pumpkin
mixture. Fold in nuts and raisins. Fill muffin cups 2/3 full and sprinkle
tops with cinnamon sugar. Bake about 25 minutes.


Quick Applesauce Muffins

2 cups biscuit mix
1/4 cup sugar
1 tsp cinnamon

1/2 cup applesauce
1/4 cup milk
1 egg, lightly beaten
2 tbs vegetable oil
1/4 cup chopped walnuts

Preheat oven to 400 degrees. Grease muffin cups. Combine biscuit mix with
sugar and cinnamon. Add next five ingredients and beat well for 30
seconds. Fill muffin cups 2/3 full. Bake about 12 minutes or until
lightly browned. Cool slightly.

Topping
2 tbs melted butter
1/4 cup sugar mixed with 1/4 tsp cinnamon

Dip tops of muffins into melted butter, thn into cinnamon sugar.

This information was placed on the web by Thomas J. Sienkewicz. If you have any questions about this document, you may contact him at tom@tomsiekewicz.com.