Etta Mae Barron Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 3/4 stick oleo1 egg2 ripe bananas, mashed2 Tbsp buttermilk3/4 tsp baking powder1/2 tsp baking soda1 tsp vanilla1 1/4 cup flour, sifted Cream oleo and sugar. Add egg and bananas. Mix baking powder and soda in buttermilk, add to creamed mixture. Add vanilla. Add flour; do … Continue reading Best-Ever Banana Muffins
Inez Griffin Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 cup whole wheat flour1 cup all purpose flour, sifted1/2 tsp salt2 1/2 tsp baking powder3 Tbsp sugar1 egg or egg substitute (or 2 egg whites)1 cup skim milk1/2 cup oil (or may use applesauce) Spray muffin tin with cooking spray. Sift 2 kinds of flour … Continue reading Heart-Healthy Whole Wheat Muffins First
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.
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
Velma Bean, MHS 2 cups corn meal1 tsp salt1 tsp soda1 egg2 cup buttermilk Start oven at 425°. Mix meal, salt and soda. Add buttermilk and mix. Add egg and beat. Oil muffin pans with about 1/2 teaspoon oil in each cup and heat until very hot. Fill 2/3 full and bake 20 minutes. Makes … Continue reading Corn Bread Muffins
Bernadette Jenkins, DHS 1 (15 oz) package corn bread mix1 (8 3/4 oz) can Del Monte whole kernel family style golden sweet corn, drained1 cup Cheddar cheese1 (7 oz) can Del Monte® diced green chiles1/4 cup milk2 eggs Mix together all ingredients until just moistened; do not overmix. In greased muffin pan, fill each cup … Continue reading Chile Corn 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.
The Hillbilly Kitchen – Down Home Country Cooking https://youtu.be/sarrrSIaBjg Muffin Ingredients 4 or 5 - Ripe bananas 2 Cups - Flour 1/2 Cup - Chopped pecans (or other nuts) 1 Tablespoon - Baking powder 1/2 Teaspoon - Cinnamon 1/2 Cup - Ground Flax seed 1 Cup - Sugar 1 Stick - Real butter 2 - … Continue reading Banana Nut Muffins – Banana Nut Bread – The Hillbilly Kitchen
The Hillbilly Kitchen – Down Home Country Cooking https://youtu.be/KdHAVZoHGvY Muffin Ingredients: 1/2 cup - Real butter 1 cup - Sugar 2 - Eggs 1 teaspoon - Real vanilla extract 2 teaspoons - Baking powder 1/4 teaspoon - Salt 2 cups - All purpose flour 1/2 cup - Milk 2 cups - Real blueberries Crumb Topping … Continue reading Best Blueberry Muffins – The Hillbilly Kitchen
Doris Robinson 1 (15 oz) box Raisin Bran2 1/2 cup sugar5 tsp soda5 cup flour2 tsp salt1 cup Wesson oil1 quart buttermilk4 eggs, beaten Mix first 5 ingredients in a large bowl; add shortening and buttermilk to beaten eggs and mix well. Add to Raisin Bran mixture and mix well. Can be stored in refrigerator … Continue reading Six-Week Muffins