Morning Glories

Muffins are a great way to start the day, especially for busy families.

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Helen K. Woronik of Salem, Conn., sent us her recipe for Blueberry Muffins. “We grow our own blueberries on our farm, and for years I searched for the perfect muffin recipe. I finally created this recipe, and it has been a hit with my family and friends for many years,” she says.

Perfect for holiday mornings and for hostess gifts, Pumpkin Applesauce Muffins from Cheri Marcovitch will fill your kitchen with the aromas of cinnamon, mace and nutmeg. “These muffins are a very moist and delicious healthful snack,” the Santa Clarita, Calif., resident says. “I have enjoyed making them for gift baskets for many years. They are always well received.”

Pumpkin Applesauce Muffins

submitted by reader Cheri Marcovitch of Santa Clarita, CA

High Cotton Food Styling & Photography

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pumpkin , applesauce , muffins , solid , vegetable

Ingredients

2/3 cup solid vegetable shortening
2 2/3 cups sugar
4 eggs
1 cup applesauce, any style
1 cup pumpkin (not pumpkin pie filling)
2/3 cup apple juice
3 1/3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon mace
1 cup finely chopped walnuts

Instructions

Preheat the oven to 350 degrees. Grease the cups of muffin tins. Cream together the shortening and sugar. Add the eggs one at a time. Stir in the applesauce and pumpkin until well mixed. Next add the apple juice, flour, baking soda, and baking powder. Don’t over mix. When just smooth, add the salt, nutmeg, cinnamon, and mace. Stir in the walnuts. Pour into the prepared muffin tins. Bake for 20 minutes, until a toothpick inserted in the center comes out clean.

Yield: 24 muffins

Blueberry Muffins

by Mary A. Mitchell

High Cotton Food Styling & Photography

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Blueberry muffins were created to start the day. The tart, plump berries are right at home in a lightly sweetened batter that doesn’t overpower them. Often muffins are too sweet or the batter too heavy, but this recipe is just right. The muffins freeze well and can be thawed in a microwave oven.
You don’t need fresh blueberries. When they are in season, buy them in bulk. Once they are cleaned and washed, you can freeze them in packets ready to use for muffins.



Ingredients

1 1/2 cups sifted flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup sugar
5 tablespoons vegetable oil
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1 cup blueberries

Instructions

Sift the flour, salt, and baking powder together and put aside. Cream the sugar and oil until light and fluffy. If you wish, you can use butter for a richer muffin, but you’ll need to allow the butter to soften beforehand. Beat the egg and add to sugar mixture, along with the vanilla. Then alternately add the milk and the flour mixture, beating after each addition. Fold in the blueberries with a spatula. Use a greased muffin tin. Bake for 25 to 30 minutes at 350 degrees. Makes one dozen muffins.

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