Did you know that muffins surged in popularity in the 19th century when “muffin men” travelled the streets selling muffins for tea time?
Just like the Dicky Dee salespersons of later years, the Muffin Men rang bells to alert customers of muffins for sale.
Did you know in modern times of today, the most popular muffin flavours are blueberry, banana nut, bran, cornbread and poppy seed?
And who would have ever imagined that muffin tops would become sought after items in commercial bakeries and that pans would be developed to handle nothing but the tops of muffins?
This week’s recipes offer ideas for some muffins with both tops and bottoms.
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Sunshine Muffins
2 cups whole wheat flour
1 cup brown sugar
2 tsp. baking soda
1 tbsp. cinnamon
2 cups grated carrots
1/3 cup chopped dried apricots
1/3 cup sunflower seeds
1/3 cup chocolate chips
1/3 cup coconut
1 banana, mashed
3 eggs
1 cup vegetable oil
2 tsps. vanilla or almond extract
Combine flour, sugar, baking soda and cinnamon and mix well. Stir in carrots, apricots, sunflower seeds, chocolate chips, coconut and banana.
Beat together eggs, oil and vanilla or almond extract and stir into flour mixture until just moistened.
Spoon into greased muffin cups and bake at 350 degrees F for 20 minutes. Makes two dozen medium-sized muffins.
Note: grated apples may be substituted for carrots.
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Apple Muffins
2 eggs
2/3 cup vegetable oil
1/2 cup brown sugar
1/2 cup granulated sugar
1 tsp. vanilla
2 1/2 cups all-purpose flour
1 tbsp. baking powder
1 tsp. salt
1 cup milk or apple juice
1/2 cup chopped nuts, optional
2 apples, grated
2 tbsp. sugar
1 tsp. cinnamon
In a large bowl beat eggs, oil, sugars and vanilla. Stir in flour, baking powder and salt. Add milk or apple juice. Add nuts if using and apples
Fill greased muffin tins 2/3 full.
Mix together 2 tbsps. sugar and 1 tsp. cinnamon then sprinkle on top of muffin batter.
Bake at 375 degrees F for 25-30 minutes. Makes 12 large muffins.
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Cornbread Muffins (Johnny Cakes)
1 cup all-purpose flour
1 cup yellow cornmeal
1/2 cup white sugar
1 tsp. salt
4 tsps. baking powder
2 eggs
1 cup milk
1/2 cup vegetable oil
Mix together flour, cornmeal, sugar, salt and baking powder.
Combine eggs, milk and oil. Add to dry ingredients and mix until just well-blended. Do not over mix.
Pour batter into greased muffin tins. Bake at 350 degrees F for 20-25 minutes.
Serve warm with butter and honey or chokecherry syrup or jelly.
Joyce Walter can be reached at [email protected]
