Cranberry Surprise Muffins

Who says cranberries are just for the holidays? Cranberries are a healthy food which they say also helps maintain a healthy bladder. This recipe comes from a friend’s mother’s recipe box. It’s easy to prepare and a delicious way to enjoy cranberries year round.

CRANBERRY SURPRISE MUFFINS

  • 1 12 oz package corn muffin mix
  • 1/3 cup canned whole cranberry sauce
  • 1/4 teaspoon grated orange rind

Preheat oven to 400°F. Grease muffin tins or use paper baking cups.  Prepare muffin mix according to the package directions and, in a separate bowl, combine cranberry sauce and orange rind. Fill each cup about halfway, drop a teaspoonful of cranberry mixture, and top with a small amount of batter. Bake 15 minutes or until muffins are brown. Makes approximately 12 muffins.

 

Sugar Free Banana Muffins

Sugar was rationed during Rosie’s day, however this recipe came to me from a friend whose kids have food allergies, and it was something they could eat. The muffins are tasty, and the recipe uses all natural ingredients. Best of all, it’s easy to prepare, and something you may want to try if you want to avoid sugar or corn syrup.

Enjoy.

GM

026SUGAR FREE BANANA MUFFINS

5 – 6 ripe bananas, mashed
1/4 cup olive oil
1/4 cup honey
1 tsp vanilla
2 1/4 cup whole-wheat flour
3/4 teaspoon ground nutmeg
1 1/4 teaspoon baking soda

Preheat oven to 350 degrees F. Lightly oil muffin pan, or use baking cups. Stir together bananas, oil, honey and vanilla in a medium sized bowl. Combine flour, nutmeg and baking soda in a large bowl. Stir in the wet ingredients and blend with a spoon. Drop mixture into muffin cups, filling to the rim. Bake for 20 to 25 minutes or until golden brown. If desired, chopped nuts may be added.

Rosie’s Recipe — Low-Shortening and Apple Spice Muffins

Rosie Rob Cover FinalAnother historic recipe from Rosie’s Riveting Recipes…

During the war years fats were tightly rationed and in very short supply.  One technique for saving on fat was to render the leftover fats from cooking meats.  Another technique was to melt the fat off food wrappers.  Sometimes traditional recipes were modified to help conserve scarce ingredients, such as the recipe presented here.  Today’s health conscious cooks may find this recipe useful for those who wish to curtail their fat intake.  Enjoy.

LOW-SHORTENING MUFFINS

  • 1 1/2 cups sifted flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 egg, beaten
  • 1/2 cup milk
  • 1 tablespoon melted shortening or oil

Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Add egg, milk, and shortening. Stir only enough to dampen all flour. Bake in greased muffin pans, in hot oven (425 F) for about 22 minutes for large muffins, 15 minutes for medium muffins. Makes 8 to 12  muffins.

SPICE APPLE MUFFINS

Mix muffins as directed above, adding 1/2 cup chopped, sliced apples with the egg, milk and shortening. Mix and turn into greased muffin pans. Sprinkle top with mixture of 2 tablespoons sugar, 1/8 teaspoon cinnamon, and dash of nutmeg. Bake as above, allowing 20 to 25 minutes.