Boiled Raisin Muffins
Cream '2 cup shortening

4/3 cup; brown sugar
2 eggs (beaten)
Add:
1% cups flour
1 t. baking powder
1 t. soda
pinch salt
Add cooled raisins mixture. Boil 1 cup raisins in 1 cup water for 5 minutes.
Then cool. Bake at 350 deg. F. for 20 mins.
Mrs. Carol Caumartin
McCreary, Man.

Bran Muffins
2 eggs (well beaten)
1 cup sugar
34 cup corn oil
2 cups milk
1 cup raisins, dates or mincemeat
2 cups flour
1 cup bran
2 t. baking powder
2 t. soda
1 t. salt
If mincemeat is used add “4 cup more flour. Nuts if desired. Batter to be stored
in fridge or baked fresh if desired. Dough will keep for a week or more in fridge.
Bake at 375 deg. F. for 20 mins.
Mrs. Carol Caumartin
McCreary, Man.

Carrot and Pineapple Muffins
1% cups flour
1 cup white sugar
Y2 t. nutmeg
Y2 t. allspice
1 t. baking powder
1 t. baking soda
Yo t. salt
4/3 cup cooking oil
2 eggs
1 cup grated raw carrots
Y2 cup crushed pineapple with juice
1 t. vanilla
Preheat oven to 350 deg. F. Sift dry ingredients. Make well in centre. Combine
oil, eggs, carrots, pineapple and vanilla. Mix well. Spoon into greased muffin tins
Y2 full. Bake for 25 - 30 mins. Makes about 20 muffins.
Mrs. Margaret Knockaert
Ste. Rose, Man.

¥3