Here is my recipe. I couldn't think of where to start with counting to my 12th book...since I have numerous places to look. I thought about going thru my Mastercook 'books'...And thought about going thru my Readerware s/w where all my cookbooks are listed...and then a BRIGHT LIGHT came on! Why not just use the shelf where I keep all my LIBRARY cookbook checkouts (I hoard from the libraries around here)...it's a sickness). And SO, the 12th book I have checked out from the library is HAPPILY, this one!!! Mad For Muffins by Jean Anderson.
This is the first recipe in the book. I am hoping that it might be LIKE a recipe I used to make as a kid (and have lost). The muffin, as I remember it, was slightly yellow and the only addition was raisins. I got the recipe from my 8th grade cooking class teacher. I remember loving them so much and smearing them with butter warm out of the oven.
I have several books by Jean Anderson and am trusting that, even if this muffin isn't the one from my youth, it will still be a good one.
* Exported from MasterCook *
Recipe By :Jean Anderson Serving Size : 0 Preparation Time :0:00 Categories : Muffins
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sifted all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder 1 teaspoon salt 1 cup milk 3 tablespoons vegetable oil or melted unsalted butter 1 (large) egg -- well beaten EASY ADD-ONS (select one, optional): 1/4 cup crumbled crisply cooked bacon 1/2 cup dark seedless raisins or dried currants 1/2 cup dried blueberries 1/2 cup coarsely chopped pecans or walnuts
Preheat oven to 425°F. Lightly grease 12 standard-size muffin pan cups or spray with nonstick cooking spray or, use muffin cup liners. Set pans aside.
Combine flour, sugar, baking powder, and salt, (and optional add-on, if using) in medium mixing bowl, make well in center of dry ingredients, and set aside.
Whisk milk, oil and egg together in small bowl until smooth, pour into well in dry ingredients, and stir only enough to combine--batter should be lumpy and bits of flour clearly visible.
Spoon batter into muffin pans, filling each muffin cup about two-thirds full.
Place onto middle oven shelf and bake about 20 minutes until muffins have risen and tops are rounded and evenly browned.
Serve hot; spread with unsalted butter.
Variation: Prepare the basic recipe, (as is or with one of the Easy Add-Ons), then bake, and then the instant the muffins are done, dip the tops in melted unsalted butter (1/4 cup or 1/2 stick), and then in 1/3 cup Cinnamon-Sugar (below) until coated.
Cinnamon-Sugar: 1 cup sugar, 3 tablespoons ground cinnamon (use true cinnamon, also known as Ceylon cinnamon). Place both in all small bowl and stir until well blended. Store in half-pint canning jars, tightly lidded and kept in cool, dark place. Use when needed for cinnamon toast, or for sprinkling on top of cookies, quick breads, muffins, etc.
Makes about 12 muffins.
Source: "Adapted from Mad for Muffins: 70 Amazing Muffin Recipes from Savory to Sweet" Copyright: "(2014) ISBN: 978-0-544-22568-8" Yield: "1 dozen" - - - - - - - - - - - - - - - - - - -
Entry-Level Muffins - reporting back. They were easy, fast, nicely browned. Made 12, just as it said it did. I used the 1/2 cup black raisins option. Only one thing: not sure if (or if not) I forgot to add the sugar. They are fine but not sweet. Luckily, I'm not crazy about overly sweet. Plus, my husband had just made fresh strawberry jam...so you can imagine that we happily ate all of them fairly quickly. I used paper liners and the edges of the muffins stuck to the paper more than I expected them to. My only question is: did I put the sugar in? I just don't know. (Old age is a xxxxx.) Sorry folks. I let you down.
Edited to add: nope, these aren't the same ones I made as a kid. The search still continues for those....
Post by oceanjasper on Oct 4, 2016 12:23:48 GMT -5
I'm in (assuming DH will pick up the groceries I need because I can't drive to get them myself!) My #12 cookbook is the Weight Watchers Points Plus Cookbook. I bought this cookbook when I did the Weight Watchers program almost 4 years ago and haven't really cooked out of it since then. As for choosing a recipe, I already know that we are having BBQ ribs and baked fries tonight and DSD is making dinner tomorrow night. So, I went looking for a salad to have with the ribs and fries tonight and chose this one:
Beet Salad with Pistachio Crusted Goat Cheese
Ingredients: Grated zest and juice of 1 orange 2 tbs. apple-cider vinegar 2 tsp. extra virgin olive oil 1 tsp. honey ¼ tsp. salt 1 pound beets, peeled and cut in half 2 tbs. finely chopped pistachios 1 (4-ounce) log reduced-fat soft goat cheese 4 cups baby watercress
Directions: 1. Whisk together orange zest and juice, vinegar, oil, honey and salt in large bowl. 2. Shred beets in food processor with shredder blade attached. Add beets to orange juice mixture and toss to coat. Let stand 20 minutes. 3. Preheat broiler. Spray small baking sheet with nonstick spray. 4. Place pistachios on sheet of wax paper. Cut goat cheese into 4 (1/4 inch thick) rounds. Coat cheese in nuts. Place cheese on prepared baking sheet and broil 4 inches from heat until cheese is warm but not melted, about 2 minutes (do not turn). 5. Divide watercress among 4 plates and top evenly with beet mixture. Top each with cheese round.
Post by oceanjasper on Oct 4, 2016 23:48:11 GMT -5
We had the beet salad tonight and it was really good. We had to substitute baby arugula for watercress. Loved the citrus-flavoured shredded beets and the warm nutty goat cheese. Will definitely make again!