Homemade Corn Muffins

1 cup flour
1 cup cornmeal
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup half-and-half
1 egg, lightly beaten



Preheat oven to 400 degrees F. Grease nine 3 x1 1/2-inch muffin tins.

In a large bowl, sift together flour, cornmeal, sugar, baking powder and salt. Add butter and mix till crumbly.

In a separate bowl, mix milk and egg. Fold liquid mixture into flour mixture. Spoon evenly into muffin tins, fill to top.

Bake 25 minutes or until cake tester comes up clean.

Yields 9 muffins


Snickerdoodle Mini Muffins


1/3 cup granulated sugar
1 teaspoon cinnamon

1 1/2 cups all-purpose flour
1 cup quick cooking oatmeal, uncooked
1/2 cup granulated sugar
1 tablespoon baking powder
1 cup milk
1 egg, slightly beaten
4 tablespoons butter or margarine, melted
1 teaspoon vanilla extract



Preheat oven to 400 degrees F. Prepare 36 mini-muffin pan cups or 12 standard muffin pan cups with nonstick cooking spray or paper liners.

Topping: Combine sugar and cinnamon in small bowl and set aside.

Batter: Combine flour, oatmeal, sugar and baking powder in a large bowl. Mix well.

In a small bowl, combine milk, egg, butter and vanilla extract. Blend well. Add to dry ingredients all at once. Stir just until dry ingredients are moistened. Do not overmix. Fill muffin cups two-thirds full. Sprinkle topping evenly over tops of muffins. Bake 12 to 14 minutes for mini-muffins and 18 to 22 for regular muffins, or until light golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan.

Serve warm.


Jumbo Cherry Almond Muffins with Cream Cheese Filling


1 3/4 cups all-purpose flour
1/2 cup plus 1 tablespoon granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter or margarine
1 egg
3/4 cup sour cream
1 teaspoon almond extract Topping:
1/3 cup all-purpose flour
2 tablespoons granulated sugar
2 tablespoons cold butter or margarine
1/3 cup chopped sliced almonds

8 ounces cream cheese, softened
1 egg
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
3/4 cup cherry preserves, warmed



In a bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs.

Beat the egg, sour cream and extract until smooth; stir into dry ingredients just until moistened (batter will be thick). Combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds: set aside.

In a mixing bowl, beat cream cheese, egg, sugar and vanilla extract until smooth. Fill greased jumbo muffin cups half full with batter. Divide cream cheese filling and preserves evenly between muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping. Bake at 350 degrees F for 30 to 35 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.

Yield: 7 jumbo muffins or 14 regular muffins. If using regular-size muffin cups, bake for 20 to 25 minutes.


Sailor Jacks


2 cups granulated sugar
2 tablespoons plus 2 1/4 teaspoons ground cinnamon
2 1/4 teaspoons salt
1 1/2 teaspoons nutmeg
1 teaspoon allspice
1 teaspoon cloves
2 1/2 cups water, divided
3/4 to 1 cup raisins
2 1/2 cups all-purpose flour
2 1/2 cups cake flour
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 2/3 cups vegetable oil
3 tablespoons honey



Mix together in a large saucepan, sugar, cinnamon, salt nutmeg, allspice and cloves. Add 2 cups of the water and raisins. Bring mixture to a slow boil over low heat. Remove from heat and let stand overnight. (In the morning, it will look like thick slime.)

The second day, mix together flours, baking soda and baking powder. Add oil, remaining 1/2 cup water and honey. Combine this mixture and mix well.

Grease muffin tins with shortening and dust with flour. Fill cups no more than 3/4 full with batter. Bake in 375 degree F oven until muffins test done, 20 to 25 minutes.

Remove from pans while still hot; place on cooling rack. Dip tops in powdered sugar and a thin glaze. Cool.

Makes 2 1/2 dozen muffins.

Notes: Don’t be too concerned about over-mixing as with regular muffins. These are more like a cake. It takes time to stir the two mixtures together to get out the lumps.


Brownie Muffins


1 3/4 cups granulated sugar
1 1/2 cup chopped pecans or walnuts
1 cup all-purpose flour
1 cup margarine or butter
1 teaspoon vanilla extract
4 (1 ounce) squares semisweet chocolate
4 slightly beaten eggs



Melt chocolate and margarine over medium low heat. Cool. Stir in eggs, sugar, flour and vanilla extract. Stir in nuts. Spoon batter into greased or paper-lined muffin tins. Bake at 325 degrees F for about 30 minutes or until a wooden pick inserted in center comes out clean.

Makes 22 to 24 muffins.