Orange Corn Muffins with Orange Sauce (1968)

• 1 cup corn meal
• 1 cup sugar
• 2 cups flour
• 1/2 tspn salt
• 1 tspn baking soda
• 1/2 cup salad oil
• 2 eggs, beaten
• 2 tbspns grated orange rind
• 2/3 cup buttermilk
• Orange sauce (see below)

Preheat oven to 375 degrees. Mix all the ingredients in a large bowl. Pour into greased muffin tins and bake 12 minutes. 

While muffins are still hot, place 1 tablespoon of Orange Sauce on each.

Orange Sauce

• Juice of 2 oranges
• 1 cup confectioners sugar
• Grated rind of 1 orange

More "Lost" Muffin Recipes

Lemon Chiffon Muffins (1976)

Vermont Butter Apple Muffins (1939)

(Origin - "Marion Brown's Southern Cook Book" published by the University of North Carolina Press, Chapel Hill, 1951. Recipe by Miss Linda Rumbley of Burlington, North Carolina.) 

Lemon Chiffon Muffins (1976)

• 1/2 cup softened butter
• 1/2 cup sugar
• Grated peel of 1 lemon
• 2 tbspns milk
• 2 eggs, separated
• 3 tbspns lemon juice
• 1 cup all-purpose flour
• 1 tspn baking powder
• 1/4 tspn salt
• 1/4 cup chopped nuts
• 1 tbspn sugar
• 1 tspn nutmeg

1. Cream butter, sugar, lemon peel,  milk, and egg yolks in a mixing bowl until light and fluffy. Beat in lemon juice.

2. Combine flour, baking powder, and salt in a separate bowl. Add to batter and mix just until blended.

3. Beat egg whites until soft peaks form. Fold into batter.

4. Spoon into 12 greased muffin-pan wells. sprinkle with a mixture of nuts, sugar, and nutmeg.

5. Bake at 375 degrees 15 to 20 minutes, or until done.

More "Lost" Muffin Recipes

Sunset's Corn Pineapple Muffins (1963)

Vermont Butter Apple Muffins (1939)

(Origin - "Bread & Soup Cookbook" by the Culinary Arts Institute," 1976.)

Yellow Squash Muffins (1984)

• 
  2 lbs yellow squash
• 2 eggs
• 1 cup butter, melted
• 1 cup sugar
• 3 cups flour
• 1 tbspns plus 1 tspn baking powder
• 1 tspn salt

Wash the squash thoroughly, trim off the ends, cut into 1-inch pieces. and cook in a small amount of water for 15 to 20 minutes, or until soft. Drain well and smash. Measure 2 cups of squash.

Combine the squash. eggs, and butter. Stir well and set aside.

Combine the remaining ingredients in a large bowl. Make a well in the center of mixture; add the squash mixture. Stir just until moistened. Spoon into greased muffin pans and bake at 375 degrees for 20 minutes. Yields 18 to 24 muffins. 

More "Lost" Muffin Recipes

Cheddar Cheese Muffins (1985)

Sunset's Corn Pineapple Muffins (1963)

(Origin - "Utah Dining Car Cookbook" by the Junior League of Ogden, Utah, 1984.) 

Orange Marmalade Bread (1985)

• 
  1 egg
• 1 cup sugar
• 1/3 cup butter, softened
• 1/3 cup milk
• 1/3 cup sour cream
• 1/3 cup orange marmalade
• 1 tbspn grated lemon (use fruit, juice, and peel)
• 1 1/2 cups flour
• 3/4 cup oatmeal
• 1 tbspn baking powder
• 1/2 cup chopped walnuts

 Beat together the first 7 ingredients until blended. Combine, then add the next 4 ingredients, and stir until dry ingredients are just moistened. Do not overmix.

Divide batter between 4 greased and lightly floured mini-loaf pans, place pans on cookie sheet, and bake in a 325-degree oven for 45 to 50 minutes, or until a cake tester, inserted in the center, comes out clean. 

Allow to cool for 15 minutes, then remove from pans and continue cooling on rack. When cool, brush a think layer of honey on top. Yields 4 mini-loaves.

More "Lost" Renny Darling Recipes

Cheddar Cheese Muffins (1985)

Strawberry Yogurt Banana Bread with Strawberry Glaze (1985)

(Origin - "Coffee Cakes and Quick Breads" by Renny Darling, 1985.)

Butterscotch Crumb Fruit Muffins (1948)

• 
  2 cups sifted enriched flour
• 3 tspns baking powder
• 1 tspn salt
• 2 tbspns sugar
• 1/4 tspn cinnamon
•  1 egg
• 1 cup milk
• 1/4 cup melted shortening
• 1/2 tspn lemon extract
• 1 cup chopped apple
• Butterscotch Crunch (see below)

Sift together flour, baking powder, salt, sugar, and cinnamon. 

Beat egg, and add milk, melted shortening, lemon extract, and apple. Add all to flour mixture, only until flour is moistened. 

Fill greased muffin pans half full. Sprinkle Butterscotch Crunch on muffins.  Bake in hot oven (425 degrees) about 20 minutes. Yield: 12 2-1/2 inch muffins. 

Butterscotch Crunch

Mix together 1/4 cup brown sugar, 1/4 cup chopped nuts, and 1/2 tspn cinnamon.

More "Lost" Butterscotch Recipes

Butterscotch Pie (1982)

Hershey's Chocolate Butterscotch Pie (1934)

(Origin - "More Food for the Body and Soul" by Moody Bible Institute, edited by Mrs. Frances Youngren, 1948.)

Cheddar Cheese Muffins (1985)

• 
  2 eggs
• 1 cup buttermilk
• 1/4 cup oil
• 2 tbspns sugar
• 2 cups flour
• 4 tspns baking powder
• 1 cup grated Cheddar Cheese
• Pinch of salt

Beat together the first 4 ingredients until blended. Mix together the remaining ingredients, and add all at once.  Beat until dry ingredients are just moistened. Do not overbeat.

Divide batter between 12 paper-lined muffin cups, and bake in a 375 degree oven for about 25 minutes or until tops are golden brown. (These muffins are not easy to test, so make certain that the tops are a nice, deep color.)

("There are few muffins that you can make that are more delicious and tender than these. Great with soups or salads, and excellent for snacking, too.")

More "Lost" Cheese Recipes

Brethren Cheddar Bread (1985)

Tennessee Hot Sausage Cheese Balls (1978)

(Origin - "Coffee Cakes and Quick Breads" by Renny Darling, 1985.)

Cheese Bacon Muffins (1984)

• 2 cups sifted flour
• 3 tspns baking powder
• 1/2 tspn salt
• 1/4 cup shortening
• 1 egg, beaten
• 1 cup milk
• 1 cup sharp Cheddar cheese. shredded
• 3 or 4 strips of bacon

Fry bacon until crisp. Cool and crumble.

 

Sift dry ingredients together. Cut shortening into dry ingredients until mixture resembles coarse crumbs. Stir in cheese and bacon crumbles.

Combine milk and eggs. Add milk and egg mixture, all at once, to the dry ingredients. Stir until just moistened. 

Fill greased muffins pans 2/3 full. Bake at 400 degrees for 25 minutes. Yield is 12 muffins.

More "Lost" Muffin Recipes

Vermont Butter Apple Muffins (1939)

Sunset's Corn Pineapple Muffins (1963)

(Origin - "Albertina's - A Collection of Recipes" published by the Albertina Kerr Centers for Children in Portland, Oregon, 1984.) 

Vermont Butter Apple Muffins (1939)

• 1/2 cup sugar
• 1 egg, well beaten
• 4 tbspns melted butter
• 2 cups flour
• 4 tspns baking powder
• 1/2 tspn salt
• 1 cup chopped apple
• 1 tspn cinnamon
• 2 tbspns sugar

Beat egg, and add sugar and melted butter. Then add balance of ingredients.

Sprinkle 1 tspn cinnamon mixed with 2 tbspns sugar over top. Bake 20 minutes in moderate oven, 350 degrees.

More "Lost" Vermont Recipes
Vermont Maple Caramels (1936)

Vermont Baked Beans with Maple Sugar (1939)

(Origin - "Out of Vermont Kitchens" compiled by Trinity Mission of Trinity Church of Rutland, Vermont, and The Women's Service League of St. Paul's Church of Burlington, Vermont; 1939. This recipe was from A.B. Schryver.)

Sunset's Corn Pineapple Muffins (1963)

• 1-1/2 cups sifted flour
• 2 tbspns sugar
• 4 tspns baking powder
• 1 tspn salt
• 1 cup yellow cornmeal
• 2 eggs, beaten
• 1-1/4 cups milk
• 1/4 cup melted butter
• 1/2 can (8-1/2 oz size) crushed pineapple, drained
• Pineapple preserves

Sift flour again with sugar, baking powder, and salt. Stir in cornmeal. Combine eggs with milk, melted butter, and crushed pineapple. Add to cornmeal mixture, stirring just enough to moisten the dry ingredients.

Spoon into greased, small muffin tins, filling each tin about 2/3 full. Drop pineapple preserves from a 1/4-tspn measuring spoon on top of each muffin. 

Allow to stand 15 minutes. Bake in a hot oven, 425 degrees, for 20 minutes or until golden brown. Makes about 36 small muffins.

"Crushed pineapple in the batter and pineapple preserves baked on top make these tiny cake-like muffins especially flavorful."

More "Lost" Sunset Bread Recipes

Butterscotch Tea Bread with Buttermilk (1963)

Baked Molasses Buttermilk Bread (1963)

(Origin - "The Sunset Cook Book of Breads" by the Editors of Sunset magazine and Sunset books, 1963.)

Carrot Pineapple Bread (1980)

• 1 cup sugar
• 1/3 cup applesauce
• 1 cup carrot, grated
• 1 cup pineapple (undrained)
• 3 cups flour
• 1 tspn salt
• 1 tspn baking soda
• 3 tspns cinnamon
• 2 tspns vanilla
• 1 cup nuts (optional)
• 1/2 cup raisins (optional)

Mix all ingredients and put in 2 greased loaf pans or about 18 muffin cups (greased or lined with papers).

For loaves, bake 1 hour at 350 degrees. For muffins, bake 20 minutes.

More Recipes from Faith Out Reach Church Cookbook

7-Up Pound Cake (1980)

Blackberry Buttermilk Cake (1980)

(Origin - "Faith Outreach Church Cookbook" in Huntington, West Virginia, 1980.)