Mushroom Corn Muffins

Breads and RollsLooking at Cooking and Garden Jobs with Mildred Swift 1/2 cup sliced mushrooms1 teaspoon butter or margarine1 package corn muffin mix (12 ounce)2 tablespoons chopped chives or parsley Lightly brown mushrooms in the butter. Add to corn muffin mix. Add chives, egg and milk. Blend only until dry ingredients are thoroughly moistened. Fill … Continue reading Mushroom Corn Muffins


Date Muffins

Eula Mae Allen Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 1/2 cup sugar3/4 cup butter or oleo2 eggs1/2 package dates1/2 cup boiling water2 cup flour1 cup nuts1/2 tsp soda Pour boiling water over dates and soda and add last. Bake until done.

Oat Muffins

Sietter B. Davis, FHS 1 1/3 cup unbleached flour2/3 cup rolled oats3 tsp baking powder2 Tbsp sugar1/2 tsp salt1 cup milk2 eggs6 Tbsp oil1 tsp vanilla Combine flour, baking powder, sugar and salt in mixing bowl. Beat milk, eggs with oil in separate bowl. Combine liquid and dry ingredients just enough to moisten well. Spoon … Continue reading Oat Muffins

Bran Muffins

Kathryn Russell, Linville High School 2 Tbsp oil3 Tbsp sugar3/4 cup milk1 cup Bran unprocessed or All-Bran cereal1 cup all-purpose flour3 tsp. baking powderSalt to taste1 egg Mix oil and sugar. Add beaten egg. Blend all dry ingredients together. Add to other mixture. Spoon into muffin pans. Bake at 425° for 20 - 25 minutes.