I have baked these muffins, frequently, since 1964. Every batch tastes different because half a cup of almost anything can be added to the batter. I have added raisins, cherries, dates, nuts, coconut, apricots, and homemade mincemeat - not all at once, of course.
Preheat oven to 400°F
1½ cups of flour
3 teaspoons of baking powder
¼ cup of granulated sugar
½ teaspoon of salt
1 egg beaten, until foamy
1 cup of milk
4 tablespoons melted shortening
½ cup of anything, because anything goes. See below for ideas.
Maraschino cherries and walnuts, chopped together, make a tasty muffin. Feel free to use up the last few raisins, dates, dried apricots, or cranberries in your pantry, because anything goes. Half a cup of homemade mincemeat is also delicious (see Prairies North magazine, Winter Issue, 2019.)
Add wet ingredients to dry ingredients, but don’t overmix.
Fill 12 greased muffin tins to 2/3 full and bake for 20 minutes at 400°F.
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