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Small Farmer's Journal
PO Box 1627
Sisters, Oregon 97759
800-876-2893
541-549-2064
agrarian@smallfarmersjournal.com
Mon - Thu, 8am - 4pm PDT

Muffins

Caramel Cinnamon Muffins

  • 3 tbsp butter
  • 2/3 cup brown sugar
  • 2 cups sifted flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 egg
  • 1 cup milk
  • 2 tbsp melted shortening

Grease muffin pans and place 1/2 tsp butter and 1 tsp brown sugar in each cup.

Sift flour, baking powder, salt and cinnamon together.

Beat egg; add milk, shortening and remaining 1/4 cup brown sugar. Add to sifted dry ingredients, stirring only enough to dampen all the flour.

Fill prepared muffin pans 3/4 full and bake in hot oven (425 degrees F) 20 minutes.

If desired, chopped nuts or raisins may be added to the butter and brown sugar in the bottom of the cup.

Glazed Coconut Muffins

  • 2 cups flour
  • ¼ cup sugar
  • 1 tsp. salt
  • 3 tsp. baking powder
  • 1 cup milk
  • 2 eggs
  • 5 Tbsp. melted butter
  • 1 cup shredded coconut
  • 2 Tbsp. honey
  • ½ cup chopped pecans

Heat oven to 400º.

Mix and sift the flour, sugar, salt and baking powder.

Add the milk to the beaten eggs and stir lightly into the flour mixture, adding the melted butter.

Fold in the coconut.

Place the mixture in buttered muffin tins, filling them two-thirds full.

Bake; after the first ten minutes, brush the tops with honey, sprinkle with the nuts and bake 10-15 minutes longer.

Pecan Muffins

  • 1 cup graham flour
  • 1 cup flour
  • 4 Tbsp. brown sugar
  • 3/4 tsp. salt
  • 4 tsp. baking powder
  • 1/2 cup chopped pecan nuts
  • 1 cup milk
  • 1 egg
  • 4 Tbsp. butter

Mix together dry ingredients; add nuts, milk, egg and melted butter and beat well.

Half fill each greased muffin tin; put half pecan on each muffin and bake in 400 degree F. oven about 18 minutes.

Makes 12 muffins.

Raised Squash Muffins

  • 1 ½ cups squash
  • 1/3 cup brown sugar
  • 1 tsp. salt
  • 4 Tbsp. melted fat
  • 1 cup milk, scalded
  • 1 yeast cake
  • ¼ cup lukewarm water
  • Bread flour

Heat oven to 400º.

Press the squash through a sieve.

Add the sugar, salt and fat to the milk.

When the mixture is lukewarm, stir in the yeast cake that has been softened in the lukewarm water.

Add the squash and enough bread flour to make a soft dough.

Let the dough rise; toss onto a lightly floured board and knead.

Fill well-buttered deep muffin tins about half full.

Allow to rise.

Bake for 20 minutes.

Small Farmer's Journal

Small Farmer's Journal
PO Box 1627
Sisters, Oregon 97759
800-876-2893
541-549-2064
agrarian@smallfarmersjournal.com
Mon - Thu, 8am - 4pm PDT