North Carolina Applesauce Muffins

1/2 cup butter, softened
1 cup granulated sugar -  (or a cup for cup artificial sweetener)
1 egg
1 cup applesauce (unsweetened works)
1 1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp cloves
1/2 tsp salt
1 tsp baking soda
2 cups all-purpose flour

Preheat oven to 350°.
If not using cupcake papers, grease muffin tins.
Cream together butter and sugar; add egg.
Stir in applesauce and spices.
Sift together salt, soda, and flour.
Add dry ingredients to applesauce mixture and beat well.
Fill muffin tins 2/3 full and bake approximately 20-25 minutes 

    until muffins are set and slightly golden on top.
Batter keeps well in refrigerator for several days for baking small batches; 

    allow batter to sit at room temp for about 30 minutes before baking. 

Baked muffins freeze well.
Yield: 12 - 15 muffins

Artificially sweetened muffins contain about 150 calories each

FRESH ORANGE MUFFINS

INGREDIENTS

For the muffins: 
1 cup milk 
½ cup freshly squeezed orange juice 
½ cup sour cream 
2 large eggs 
2 sticks butter, melted 
3½ cups all-purpose flour
1 cup sugar
1½ tbsp. baking powder
½ tsp. salt
Zest of 1 orange

For the glaze:

¼ cup freshly squeezed orange juice
1½ cups powdered sugar
2 tsp. orange zest

DIRECTIONS

• Preheat the oven to 350˚ F.  Line about 20 wells of a muffin pan (or pans) with paper liners.  In a large mixing bowl, combine the flour, sugar, baking powder, and salt.  Stir to blend.  In a medium mixing bowl, combine the milk, orange juice, sour cream, eggs and melted butter.  Whisk together to blend.  Pour the wet ingredients into the dry ingredients and mix just until incorporated.  Fold in the orange zest with a spatula. (Liquid ingredients may appear curdled, and batter will become quite thick).
• Divide the batter evenly between the prepared muffin cups.  (I used an ice-cream scoop).  Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes.
• To make the glaze, combine orange juice, confectioners’ sugar, and orange zest in a small bowl.  Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency.  While they are still warm Gently dip the top of each muffin in the glaze, allowing some of the excess to drip off. Transfer to a wire rack placed over a baking sheet; allow glaze to set before serving.  

Six Week Bran Muffins

Batter may be kept in the refrigerator for up to six weeks and baked fresh, as desired.
* BEGIN THE NIGHT BEFORE! *

15 oz. box raisin bran cereal (the 2 scoops kind!!)
2  1/2 cups sugar
5 cups flour
1/2 tsp salt
4 eggs, well beaten
1 cup vegetable oil
1 quart (4 cups) buttermilk

In a very large bowl, mix together cereal, sugar, flour, and salt.
In a separate bowl, mix together eggs, oil, and buttermilk.
Add wet ingredients to dry ingredients and mix until just blended.
Allow mixture to stand in the refrigerator overnight before using.
Fill muffin tins 2/3 full and bake at 350 for 20 minutes.

ENGLISH MUFFINS

7 cups all-purpose flour
1 1/2 tsp salt
4 tsp SAF instant yeast*
1/4 cup water
1/2 cup milk
1/4 cup butter (1/2 stick)
1 TBS sugar
2 cups warm tap water

Add salt and dry yeast to flour.  Whisk to combine.
Heat together 1/4 cup water, butter, sugar, and milk.  Stir until sugar is dissolved and butter is melted.
Add 2 cups warm water, and place these liquid ingredients in the bowl of a large stand mixer.
Using dough hook, and with machine on medium speed, add flour mixture, 1 cup at a time, to water mixture.
When flour is mostly incorporated, allow machine to knead dough for about 4 minutes until dough is smooth an elastic.  (If dough seems sticky and does not pull away from sides of mixing bowl, add a bit more flour)
Transfer to a greased bowl, cover with a light cloth, and allow to rise until double in bulk; about 30 minutes.
GENTLY roll out dough to about 3/4 inch thickness.
Cut** appox. 12 - 15 muffins.  Gently re-roll scraps and cut another 5 or so.
Place muffins on a large baking sheet that has been sprinkled with corn meal.
Cover and allow to rise 20 - 30 minutes.
Bake on a heated (350) griddle sprinkled with corn meal - about 3- 4 minutes per side.
Yield:  about 20 muffins

 *No need to dissolve instant yeast in water - add directly to flour.
**To cut muffins, use a clean tuna can with 3 or 4 holes punched in the bottom.

Bacon and Cheddar Muffins

2 cups Bisquik

2/3 cup milk

1/4 cup oil

1 egg

1 cup shredded cheddar cheese

1/2 lb. cooked bacon, crumbled

Heat oven to 400.

Line 12 muffin cups with papers.

Mix all ingredients except cheese and bacon until JUST moistened. Batter will be lumpy.

Flod in cheese and bacon.

Fill muffin cups and bake about 20 minutes.

Cool 15 minutes before serving.

Cinnamon Puffins

1 1/2 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

1 tsp nutmeg, divided

1/3 cup shortening

1 cup granulated sugar, divided

1 egg

1/2 tsp vanilla

1/2 cup milk

1/2 cup butter

1 tsp cinnamon

Preheat oven to 350.

Combine flour, baking powder, salt, and 1/2 tsp nutmeg.

In another bowl, beat shortening, 1/2 cup sugar, egg, and vanilla until blended.

Add flour mixture to creamed mixture. Beat in milk.

Fill each cup of a generously greased muffin tin to 2/3 full. (DO NOT USE CUPCAKE PAPERS)

Bake 20 minutes, or until light golden brown.

Melt butter in a small saucepan.

In a small bowl, combine 1/2 cup sugar, cinnamon, and 1/2 tsp nutmeg.

While puffins are still warm, dip each one in butter, then in the sugar mixture, coating thoroughly.

Makes 1 dozen puffins.

Edwards' Mansion Orange Muffins

The magnificent Edwards mansion was built on Cajon St in Redlands, California in 1890. Ready-made plans were purchased by Mr. James S. Edwards, pioneer citizen and citrus grower, to build the fourteen room house. It took over one year to build the original salmon pink structure. Originally used as a boarding house, later J. S. Edwards and his family took up residence in the great Victorian relic. It was occupied by the Edwards family from that time on until the death of Mrs. Edwards in 1958.

n 1973, the developers of the Edwards Mansion complex viewed the house as a classic exhibit of Victorian architecture and felt that it should be restored. The Mansion was purchased for the sum of one dollar,cut into two sections, moved five miles through Redlands and relocated on the site of the old Barton Ranch, one of the most fertile and picturesque of all the old California estates.

Sometime later, it was used as a lovely restaurant, and they served these delicious muffins. The mansion is still standing, but is now primarily used as a venue for weddings and receptions.

4 cups flour

2 cups sugar

1 1/2 TBS baking powder

1 1/2 cups butter, room temperature

3/4 cup shortening

1/2 cup milk

5 eggs

1 1/4 cups fresh orange juice

1 cup diced fresh orange pieces

Mix together all dry ingredients.

Add butter, shortening, eggs, milk, and orange juice. Mix thoroughly.

Spoon batter into greased muffin tins about 2/3 full.

Top each muffin with an orange piece.

Bake at 375 for 20 - 25 minutes.

Makes 3 dozen

English Muffins (my kitchenaid recipe)

7 cups flour

1 1/2 tsp salt

4 heaping tsp SAF instant yeast

1/4 cup water

1/2 cup milk

1/4 cup butter (1/2 stick)

1 TBS sugar

2 cups warm tap water

Add salt and yeast to flour. Whisk to mix.

Heat together 1/4 cup water, butter, and sugar until butter is melted and sugar is dissolved.

Add 2 cups warm tap water.

Add liquid mixture to machine and add flour mixture 1 cup at a time, beating with dough hook at medium speed, until dough is elastic and smooth.

Transfer dough to a greased bowl and allow to rise, covered, until doubled in size - about 30 minutes.

Gently roll out on a floured surface to about 1/2 inch thick.

Cut out approx. 12 muffins.

Gather scraps and re-roll to cut another 6 - 8.

Place muffins on a cookie sheet sprinkled with corn meal.

Cover and allow to rise 15 - 20 minutes.

Bake on 350 heated griddle for about 5 minutes each side.

*NOTE: To cut muffins, I use a clean tuna can with one end removed and 2 holes punched in the other end. I've had the same can for 30 years! : )