MORE MUFFIN RECIPES....But first, a little SNIPPET.......In our younger days we owned a small café, a working man's breakfast and plate lunch type of place in N.H. Every morning when the doors opened hot Blueberry & Bran muffins were ready. The building was on one side of the railroad tracks, and a large vacant shoe factory on the other side of the tracks. You might remember, a lot of New England towns had shoe factories before they were all sent overseas. And doing shoe piece work (that is making one piece of a shoe and being paid by quantities not salary) was done in many homes by women who couldn't work outside the home. Coincidentally I had a job in that VERY shoe factory one summer vacation while in High School. I remember being so happy to be earning money to share with my family. Well it turned out the several of us hired for supposedly the whole summer break, were just hired to get out a contract the factory was behind schedule on. The minute it was done, about two weeks, we were all let go. Pretty soon it was determined school age children in other countries could be paid even less than we were and the large (3 story bldg.) was closed and sat empty forever more.
Anyway, I interrupted myself, what I was going to tell you was after we had been open a few months, one morning I looked out to see the train stopped in front of our café , and in came one of the train workers asking for half a dozen Blueberry muffins for his crew. Seems we'd built a reputation!
So here are those two recipes, Try ‘em they’re good enough to stop the train for !!!
1 cup sugar
4 tsp. baking powder
2 large eggs
1 cup vegetable oil
1 cup milk
1 cup fresh or frozen blueberries
In large mixing bowl stir dry ingredients together. In small bowl beat eggs, then add oil & milk. Add all at once to dry and stir together until mixed but don't beat. Fold in blueberries. Spoon into greased muffin tins, fill to top. I get about 14. Bake at 350 for about 30 minutes. Cool for 5 minutes and then take out of pan to cool on rack.
2 cups Kellogg's All Bran Cereal2 cups flour
1 cup dark brown sugar
2 1/2 tsp. baking soda
1/2 cup vegetable oil
2 1/2 cups buttermilk
Mix dry in large bowl. Beat eggs, add oil & buttermilk. Combine with dry and stir well. Put in refrigerator at least overnight before first use. Can be kept refrigerated for 2 weeks. No need to warm up to bake. Fill greased muffin pans to top and bake 350 for about 30 minutes. Great to have on hand to bake when the oven is on for something else.
Both these recipes are delicious when muffin is cut in half and buttered and toasted in cast iron skillet.