BRAN MUFFINS — 8 Jean Solvason

1/4 cup shortening 1-1/2 tsps baking powder
1/2 cup brown sugar 1/2 tsp soda

1/4 cup molasses 3/4 tsp salt

2 eggs 1-1/2 cups bran

1 cup milk 1/2 cup raisins

1 cup flour

Cream shortening, add sugar. Add eggs and molasses, beat well. Add milk, then bran.
Add dry ingredients. Mix lightly, add raisins. Bake at 400° for 15 — 20 minutes. Makes
16 — 18 medium muffins.

REFRIGERATOR MUFFINS — _ Hedy Bjornson & Wanda

Chalaturnyk
2 cups boiling water 5 cups flour
2 cups 100% bran 3 tbsps soda
1 cup shortening 1 tbsp salt
2-1/2 — 3 cups white sugar 4 cups bran flakes
4 beaten eggs 1 cup raisins (optional)

1 qt buttermilk

Pour the water over 100% bran, let stand. Cream shortening, sugar and eggs. Add
buttermilk. Then add the bran mixture. Sift flour, salt and soda and add to above. Fold
in the bran flakes just until moist, then add raisins. Chill one day before baking. Bake
at 400° for 15 — 20 minutes. (Fill muffin tins half full). This recipe will keep (covered) in
fridge for six weeks.

DATE AND OATMEAL MUFFINS

— no name, but good intentions

1 cup flour 1/4 cup sugar

3 tsps baking powder 1/2 tsp salt

1 cup oatmeal 1/2 cup cooked dates
3 tbsps liquid shortening 1 egg, beaten

3/4 cup milk

Sift together flour, sugar, baking powder and salt. Stir in oats and dates. Add
shortening, egg and milk. Stir only until dry ingredients are moistened. Fill paper lined
muffin cups 2/3 full. Bake in 425° oven about 15 minutes.

CARROT-PINEAPPLE MUFFINS — Eleanor Borodey

2/3 cup salad oil 1/2 tsp salt

1 cup sugar 2 eggs

1-1/2 cup flour 1 cup finely grated carrot
1 tsp baking powder 1/2 cup crushed pineapple
1 tsp baking soda 1 tsp vanilla

1 tsp cinnamon

Sift all dry ingredients together in a large bowl. Add salad oil, eggs and finely grated
carrot and the crushed pineapple with juice, then the vanilla. Blend together, beat 2
minutes. Put batter into muffin cups 2/3 full and bake at 350° for 25 minutes.

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