CRANBERRY WALNUT STREUSEL MUFFINS

     An old recipe a coworker gave me many years ago. She used to bring these into work in the Fall.

CHERRY-KING MUFFINS

I have had this recipe since the early 1960s.

  

CHERRY-KING MUFFINS

 This is another old recipe from my little green tin recipe box. I think this is one of the recipes a neighbor gave me in New Mexico when I was a new bride and we were stationed at an Air Force base there. This gal worked at a restaurant and was always sharing her recipes. 

2 cups flour

4 tsp baking powder

1/2 tsp salt

3/4 cup sugar

1 egg

1 cup milk

1 tbs melted butter

1 cup well drained sour pitted cherries

In a bowl, combine the flour, baking powder, salt and sugar.

In a separate bowl, lightly beat the egg. Add the milk and butter to the egg.

Make a well in the center of the dry ingredients and gradually add the egg mixture while stirring gently. When combine, stir in the well-drained cherries.

Bake at 350 for 15-20 minutes or until a wooden toothpick inserted in the center comes out clean.

file photo for reference only

BANANA-PRALINE MUFFINS

This is a Better Homes & Gardens recipe from the 1980s.

3 tbsp brown sugar

1 tbsp dairy sour cream

1/3 cup chopped pecans

3 small bananas

1 slightly beaten egg

1/2 cup sugar

1/4 cup cooking oil

1 1/2 cups packaged pancake mix

In a small bowl stir together brown sugar and sour cream; stir in pecans. Set aside.

Mash bananas. In a medium mixing bowl stir together egg, sugar, oil and mashed bananas until well blended. Add pancake mix, stirring just until moistened. Grease muffin cups or line with paper bake cups; fill 2/3 full with batter. Drop 1 teaspoon of pecan mixture atop each muffin. Bake in 400-degree oven for 12-15 minutes or until golden brown. Makes 12 muffins.

file photo for reference

APPLESAUCE BRAN MUFFINS

This is a recipe I have had for many years. I do not remember where I got it.

2 cups bran flakes cereal
1 cup milk (skim is healthier)
1 1/2 cups all-purpose flour
2 tbsp sugar
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
2 eggs, slightly beaten
1/2 cup unsweetened applesauce
3 tbsp salad oil
1 tsp vanilla extract
1/2 cup toasted almonds, chopped (walnuts also work well)

Preheat oven to 400 degrees. Grease 12 muffin pan cups and set aside. In a large bowl, combine the bran flakes and milk. Let mixture stand for 5 minutes. In another bowl, combine flour, sugar, baking powder, cinnamon, and salt; set aside. To the bran flakes, add eggs, applesauce, oil, and vanilla; beat well. Stir in the dry ingredients and nuts just until moistened. Fill the muffin cups 3/4s full. Bake at 25 to 30 minutes, until lightly browned and tops spring back when touched. Remove from pan and cool on a wire rack.

File Photo

MINI-MORSEL MUFFINS

 

This recipe is from my old hometown newspaper when I was a kid growing up in Southern Indiana.

2 cups all-purpose flour
6-ounces semisweet chocolate mini-morsels
1/2 cup chopped pecans
1 tbsp baking powder
1/2 tsp salt
3/4 cup milk
6 tbsps butter, melted
1/4 cup firmly packed brown sugar
2 eggs
1 tsp vanilla extract

Preheat oven to 400 degrees.

In a large bowl, combine the flour, mini-morsels, nuts, baking powder, and salt. In a small bowl, blend the milk, melted butter, brown sugar, eggs, and vanilla until well blended. Pour the liquid ingredients into the flour mixture. Stir together just until the flour mixture is moistened (it is okay if the batter is lumpy). Spoon the mixture into 12 greased muffin cups. Bake for 20 minutes. Cool in the pans for 5 minutes, then remove.

file photo

CINNAMON-TOPPED APPLE MUFFINS

This is an old recipe I got from a lady in Tennessee years ago.

2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
1 cup coarsely chopped apples
1egg, slightly beaten
1 cup milk
3 tablespoons butter, melted
TOPPING:
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/3 cup chopped nuts

Sift flour, sugar, baking powder and salt together; add apples. Add egg, milk and butter, mixing just enough to moisten. Put in buttered muffin tins. Mix topping ingredients and sprinkle on top of muffins. Bake at 400 degrees for 15 minutes.

File Photo

COCONUT MUFFINS

This is not technically a vintage recipe but it is an old one. I have had it so long I have no idea where I got it.

2 cups flour
1 cup sugar
2 tsp baking powder
1/2 cup frozen coconut, thawed
2 large eggs, lightly beaten
8-oz plain yogurt
1/2 cup butter, melted
1/4 tsp coconut extract

Combine the flour, sugar, baking powder and coconut in a large bowl and make a well in the center of the mixture. Combine the remaining ingredients and pour into the well. Stir just until moistened. Spoon into a lightly greased or paper-lined muffin pan, filling 3/4 full. Bake at 375 degrees for 25 minutes. Remove from pans immediately.

Yield: 1 dozen

File Photo

ARKANSAS BLUEBERRY MUFFINS

2 cups all purpose flour

4 tsp baking powder

1/3 cup sugar

1/2 tsp salt

1 cup fresh blueberries, washed and drained

1 beaten egg

1/4 cup margarine*, melted

1 cup milk

Sift together the flour, baking powder, sugar and salt. Stir in the blueberries.

Mix together the egg, margarine and milk. Stir into the flour mixture and stir just until moistened. Fill well-greased muffin pans 2/3s full and bake at 400-degrees 25 minutes or until done.

Yield: 2 dozen

file photo for reference

CHIVE DINNER MUFFINS

2 cups biscuit/baking mix

2 tbsp shortening
1 egg
2/3 cup milk
1/4 cup snipped chives

Preheat oven to 400 degrees.
Grease 12 muffin cups and set aside.
With a fork, mix the baking mix, shortening, egg, milk, and chives together in a bowl.  When combined, beat vigorously for less than a minute.  Fill the greased muffin cups about 2/3 full and bake for 15 minutes.

cookingpanda photo for reference only

SURPRISE MUFFINS

This is a recipe from the late 60s. It is one of the recipes my granddaughter has used when baking for the Ft Worth homeless. They always love them. She mostly uses grape jelly but any jelly, jam or preserves works fine.

1 egg
1/2 cup milk
1/4 cup salad oil
1 1/2 cups all-purpose flour*
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
12 tsp favorite jelly

Preheat oven to 400 degrees.
Grease bottom of 12 muffin cups; set aside.

In a medium mixing bowl beat the egg; stir in the milk and oil. Mix in the rest of ingredients just until the flour is moistened. Batter should be lumpy.

Fill muffin tins only half full. Drop a teaspoonful of your favorite jelly in the center of the batter per muffin. Add batter to fill cups 2/3 full.

Bake at 400 degrees 20 to 25 minutes or until golden brown. Remove from pan immediately after removing from oven.

*May use self-rising flour but omit salt and baking powder.

Note: Strawberry Preserves in the muffins pictured.

DALLAS' ZUCCHINI RAISIN MUFFINS

These muffins were a very popular item years ago at a now defunt Dallas, Texas cafeteria. They shared this recipe before closing down.

2 large eggs
1 cup sugar
1/2 cup vegetable oil
1 tsp vanilla
2 cups unpeeled shredded zucchini
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1 cup raisins
1/2 cup chopped pecans, optional

Preheat the oven to 350 degrees.

Combine the eggs, sugar, oil, and vanilla together, mixing well. Add th zucchini; set aside.

In a separate bowl combine the flour, baking soda, baking powder, salt and cinnamon. Toss 1/4 cup of the mixture with the raisins and pecans.

Make a well in the center of the flour mixture. Add the zucchini mixture to the well of the flour mixture. Stir just enough to moisten. Stir in the raisins and pecans.

Spoon mixture into 24 greased muffin cups, filling each about 3/4 full. Bake at 350 degrees for 20 minutes.

the file photo

ICE CREAM MUFFINS

This recipe is from the 17th Annual Pillsbury Bake-Off back in the 1960s.

1 1/2 cups Pillsbury's Best Self-Rising Flour*
2 cups very soft vanilla ice cream

Oven 425 degrees                                                      About 8
Measure flour and ice cream into mixing bowl. Mix only until all dry particles are moistened. Fill well-greased muffin cups three-fourths full. Bake at 425 degrees for 20 to 25 minutes until golden brown.
*For use with Pillsbury's Best Flour (Regular or Instant Blending), add 1 tablespoon baking powder and 1 teaspoon salt.
Tip: If a richer muffin is desired, add 1 egg and 2 tablespoons cooking oil.
Variations: Stir 1/2 cup semi-sweet chocolate pieces or 1/2 cup chopped Diamond Walnuts into batter. Or, sprinkle muffins with sugar or cinnamon and sugar before baking.

OATMEAL NUT MUFFINS

1 c. sifted flour
3/4 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1/4 c. cooking oil
1/2 c. nuts, chopped
1/3 cup raisins
1 c. quick oats
1 egg, beaten

Sift flour, sugar, baking powder, and salt into mixing bowl. Add oats, raisins, and nuts; mix well. Combine milk, egg and oil; pour into dry ingredients. Stir just until all particles are moistened. Spoon into greased muffin pans and bake at 425 degrees 15-18 minutes or until lightly browned. Yield: 12 muffins

Note: File Photo