Blueberry Muffins

From The Good Housekeeping Coookbook Edited by Dorothy Marsh 1963
Chapter The Best of Susan page 116

Ingredients(See ingredients for 6 recipes at the end of this recipe)

1 cup fresh blueberries(6 oz(170 g)container in grocery stores.
2 Tablespoons Granulated sugar
2 cups sifted all-purpose flour
3 teasp double acting baking powder
1 teasp salt
1 egg
1 cup milk
6 tablesp melted shortening(I use vegetable oil)

1. Wash and drain fresh berries; pat dry on paper towels; set aside. 
2. Start heating oven to 375 F. Grease 14 2 1/2" muffin pan cups well. Into mixing bowl, sift flour, baking powder, salt, 2 tablesp sugar.
3. Beat egg until frothy; add milk and shortening; mix well. Make small well in center of flour mixture; pour in milk mixture all at once. Stir quickly and lightly - don't beat - until just mixed, but still lumpy. Quickly stir in berries.
4. Quickly fill muffin cups to just below the top of the cup with batter; wipe off any spilled drops. (If batter does not fill all cups, fill empty ones with water to keep grease from burning.) Sprinkle tops of muffins with a shake of granulated sugar.(optional - if you want to do it, just a little shake will do)
Bake 25 minutes or until wire cake tester, inserted in center of muffin, comes out clean. Then run spatula around each muffin to loosen it; lift out onto napkin lined basket and serve piping hot. Makes about 14.
p.s. If muffins are done before rest of meal, loosen, then tip slightly in pans and keep warm right in the pans so they won't steam and soften.

Feb 15, 2016
Made with Skim Milk, and vegetable oil, fresh blueberries
Lose-it says 265 calories per muffin

Recipe x 6 which makes 4 dozen large muffins

Ingredients

6 cup fresh blueberries
1 cup Granulated sugar
12 cups sifted all-purpose flour
6 Tbsp. double acting baking powder
6 teasp salt
6 eggs
6 cups milk
2 1/4 cups vegetable oil

High Fiber Muffins By Gerry

High Fiber Muffins        By Gerry/Rosemary Okimi

This is a modification of  Honey-Oat Bran Muffins from “The Muffin Baker’s Guide” by Bruce Koffler. (which says it was reprinted with permission form Canadian Living Summertime Cookbook special, Aug 1982)

First the original then our changes.

Honey-Oat Bran Muffins Makes 18 muffins

½ cup natural bran

1 cup rolled oats

¾ cup wheat germ

1 teaspoon cinnamon

½ teaspoon salt

1 cup sour milk*

¾ cup liquid honey

2 eggs beaten

½ cup vegetable oil

1 cup all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ cup raisins

*Sour ordinary milk by placing 1 teaspoon vinegar or lemon juice in a measuring cup, then adding milk to measure 1 cup

1.                  Preheat oven to 375 F (190 C)

2.                  Grease 18 large muffin cups

3.                  Combine bran, oats, wheat germ, cinnamon, salt.

4.                  Add milk to above mixture, and let stand for ½ hour.

5.                  Now add the honey, beaten eggs, and oil. Mix well.

6.                  Stir together flour, baking powder, baking soda.

7.                  Add to egg mixture all at once.

8.                  Stir until just moistened.

9.                  Add raisins to mixture and stir, a few times only.

10.              Fill Greased muffin cups 2/3 full.

11.              Bake in preheated oven, on centre shelf, for 20-25 minutes.

We were trying to reduce the so called bad carbs, increase the protein, and use the good whole grains

After several tries we came up with the following ingredients. Eliminated the honey ‘cause we didn’t have any. Substituted for the all purpose flour. And added some miscellaneous grains we found in the cupboard.

We substituted various grains, add a little water for the liquid honey and added a bit more baking powder to compensate for the heavier grains. They were delicious. I suggest that you can substitute for what you may have in your cupboard as well.

½ cup natural bran

1 cup rolled oats

1/2 cup wheat germ

1 teaspoon cinnamon

½ teaspoon salt

1 cup milk

1 Tablespoon powdered milk

3/8 cup water

4 Tablespoons ricotta cheese

¼ cup brown sugar

2 eggs beaten

½ cup vegetable oil

3/4 cup whole wheat flour

¼ cup cream of wheat

1 Tablespoon flax seed

1 Tablespoon soy flour

1 teaspoon grits

1 Tablespoon gluten flour

1 Tablespoon sunflower seeds

1 Tablespoon Red River cereal (12 grain cereal)

3 teaspoons baking powder

1 teaspoon baking soda

1/4 cup raisins

¼ cup pecan meal