Basic Recipes for State Muffins

When I recently inherited all my aunt's cookbooks, I was pleased to find a lot of recipes that she had cut out of magazines, etc. and pasted into a large notebook. There were some recipes I had decades ago that had gotten lost somewhere down the line, and I was glad to have another chance at them.

One thing I got excited about was a collection of muffin recipes from most of the United States. These had been cut out of a Ladies' Home Journal magazine from 1985. Unfortunately, the last page ended with Vermont, with recipes to be continued on the next page, which was missing. Should it turn up somewhere, I will add the rest of the recipes when I find them.

These recipes all start out with a basic recipe, to which other ingredients are added for each particular kind of muffin. Different muffins use a different basic recipe.

Today I would like to share the basic recipes, and as time permits, I will add the recipes for each state cupcake. If those reading this would like to request their state muffin be shown right away, leave a comment to that effect and I'll go right to yours, rather than do them all alphabetically.

Basic muffins

1 ¾ cups all purpose flour

¼ cup sugar

2 teaspoons baking powder

½ teaspoon salt

¼ cup butter or margarine, softened

2 eggs

1 cup milk

Preheat oven to 400 degrees. Grease twelve 2 ½" muffin cups, or use cupcake liners in muffin pans.

In medium bowl, combine dry ingredients and mix well. Cut in butter until mixture resembles coarse crumbs.

In small bowl, beat eggs; add milk and stir.

Add to dry ingredients all at once, stirring just until moistened. Don't overmix-batter should have a rough appearance.

Spoon into prepared muffin cups, filling each about ¾ full.

Bake 20 to 25 minutes, until golden brown. Remove to wire rack. Serve warm.

Makes 1 dozen. 145 calories each.

Bran Muffins

1 ¼ cups bran flakes

1 ¼ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

½ teaspoon cinnamon

1 egg

2 Tablespoons firmly packed dark brown sugar

¼ cup light molasses

1 1/3 cups milk

¼ cup salad oil

Preheat oven to 400 degrees. Grease twelve 2 ½-inch muffin pan cups or use cupcake liners in muffin pans.

In shallow baking pan, toast bran flakes in oven for 5 minutes. Cool.

In medium bowl combine flour, baking powder, salt and cinnamon: mix well.

Stir in bran flakes.

In mixer bowl beat egg at low speed.

Beat in brown sugar, then molasses.

Beat in milk and salad oil.

Add to dry ingredients all at once, stirring until just moistened.

Spoon into prepared cups, filling each about ¾ full. Bake 20 to 25 minutes.

Immediately remove from pan to wire rack. Serve warm. Makes 1 dozen. 150 calories.

Corn Muffins

1 cup all-purpose flour

1 cup yellow cornmeal

¼ cup sugar

1 Tablespoon baking powder

½ teaspoon salt

1 egg

1 1/3 cups milk

¼ cup salad oil

Preheat oven to 400 degrees. Grease twelve 2 ½-inch muffin pan cups.

In medium bowl combine dry ingredients; mix well.

In small bowl beat egg. Stir in milk and oil. Add to dry ingredients all at once.

Stir vigorously until batter is smooth and just starts to thicken, about ½ minute.

Spoon into prepared cups, filling each about ¾ full. Bake 20 to 25 minutes, until golden.

Immediately remove from pan to wire rack. Serve warm. Makes 1 dozen. 155 calories.

Oatmeal Muffins

1 cup uncooked quick oats

¾ cup milk

1¼ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 egg

½ cup firmly packed dark brown sugar

¼ cup salad oil

Preheat oven to 400 degrees. Grease twelve 2 ½-inch muffin pan cups or use cupcake liners in pans.

In small bowl combine oats and milk; stir.

In medium bowl combine flour, baking powder, and salt; mix well.

In mixer bowl beat egg. Add brown sugar and oil; beat just until blended.

Stir in oats and milk; add to dry ingredients all at once, stirring just until moistened.

Spoon into prepared cups, filling each about ¾ full. Bake 20 to 25 minutes, until golden.

Immediately remove from pan to wire rack. Serve warm. Makes 1 dozen. 155 calories.

Rich 'N' Sweet Muffins

2 cups all purpose flour

2 teaspoons baking powder

½ teaspoon salt

½ cup butter or margarine, softened

½ cup sugar

2 eggs

½ cup milk

Preheat oven to 375 degrees. Grease twelve 2- ½ inch muffin pan cups.

In medium bowl combine flour, baking powder, and salt; mix well.

In mixer bowl cream butter and sugar well.

Add eggs one at a time, beating at low speed after each addition.

Add dry ingredients and milk alternately, beginning and ending with dry ingredients.

Mix until just blended.

Spoon into prepared cups, filling each about ¾ full. Bake 20 to 25 minutes, until golden.

Immediately remove from pan to wire rack. Serve warm. Makes 1 dozen. 200 calories.

Rye Muffins

1 cup all-purpose flour

¾ cup rye flour

2 Tablespoons sugar

2 teaspoons baking powder

2 teaspoons caraway seed

½ teaspoon salt

1 egg

1 cup milk

¼ cup salad oil

Preheat oven to 400 degrees. Grease twelve 2 ½- inch muffin pan cups or use cupcake liners in pans.

In medium bowl combine flours, sugar, baking powder, caraway seed, and salt; mix well.

In small bowl beat egg. Stir in milk and oil.

Add to dry ingredients all at once, stirring just until moistened. Don't overmix; batter should have a rough appearance.

Spoon into prepared cups, filling each about ¾ full. Bake 20 to 25 minutes, until lightly browned.

Immediately remove from pan to wire rack. Serve warm. Makes 1 dozen. 125 calories.

Whole Wheat Muffins

1 cup all-purpose flour

¾ cup whole wheat flour

2 teaspoons baking powder

½ teaspoon salt

1 egg, beaten

¼ cup honey

1 cup milk

¼ cup salad oil

Preheat oven to 400 degrees. Grease twelve 2 -½ inch muffin pan cups or use cupcake liners in pans.

In medium bowl combine flours, baking powder, and salt; mix well.

In small bowl combine remaining ingredients and stir until well blended.

Add to dry ingredients all at once, stirring just until moistened. Don't overmix; batter should have a rough appearance.

Spoon into prepared cups, filling each about ¾ full. Bake 20 minutes, or until lightly browned.

Immediately remove from pan to wire rack. Serve warm. Makes 1 dozen. 140 calories.