FRUITED OAT-MEAL MUFFINS

1 cup flour
2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
 1 tsp. cinnamon
1/2 cup raisins
1/4 cup mixed peel
1 cup rolled oats
1/3 cup softened margarine
1/2 cup brown sugar
2 Tbsp molasses
1 egg
3/4 cup buttermilk
1/2 tsp vanilla

1. Mix together flour, baking powder, soda, salt, and cinnamon. Add raisins, peel, and rolled oats.
2. Stir until fruit is coated.Cream margarine, blend in brown sugar, molasses, and egg. 
3. Add dry ingredients alternately with milk, ending with flour mixture.
4. Add vanilla. Fill muffin tins 2/3 full.Bake about 20 minutes in 375F oven.

BLUEBERRY MUFFINS

2 cups flour
1/3 cup sugar
1 Tbsp. baking powder
1 tsp. salt
1 egg well beaten
 1 cup milk
1/4 cup melted butter or margarine
1 cup fresh or frozen blueberries
 1 Tbsp. sugar
1 tsp. lemon zest

1. In a large bowl, mix together the flour, sugar, baking powder, and sat. 
2. In another bowl mix the egg, milk, and butter or margarine.
3. Add the wet ingredients all at once to the dry ingredients and mix just until batter is moistened. Do not over-stir  Batter should be lumpy.
4. Fold in the blueberries.
5. spoon into greased medium sized muffin tins. Sprinkle with the additional sugar and lemon zest
6. Bake in 400F oven for 20 minutes or until toothpick inserted in the centre comes out clean.

REFRIGERATOR STYLE BRAN MUFFINS

2 cups boiling water
2 cups 10% all bran cereal- or pure wheat bran
1 cup butter or margarine
3 cups sugar
4 eggs
4 cups buttermilk
5 cups flour(use some whole wheat)
3 Tbsp. baking soda
1 Tbsp salt
4 cups brans flakes cereal
2 cops raisins or cut dates

1. Pour boiling water over the bran and let cool.
2. Cream butter or margarine, with sugar, and flour, and eggs.
3. Add the cooled bran mixture and buttermilk
4. Combine the flour, baking soda, salt, bran flake cereal and raisins or dates
5. add to the wet ingredients and stir well.
6. Place in a container that can be tightly covered, (a plastic ice cream pail works will for this purpose), cover and place in fridge for at least 24 hours before using.  

To bake, place paper baking cups in a muffin tin and fill 3/4 full. Bake in a 400F oven for 12-15 minutes.
Bake only as many muffins as you require and put the batter back into the fridge after using. This batter will keep up to 3 weeks.

MY NO NONSENSE BRAN MUFFIN RECIPE

1/4 cup shortening

2 Tbsp. brown sugar

1 egg

1/2 tsp. vanilla

1/2 cup molasses

1 1/3 cups flour

1 tsp baking soda

1/2 tsp salt 1 cup bran

2/3 cup buttermilk

3/4 cup raisins

1. Cream the shortening and sugar; add the egg and beat well.
2. Blend in the vanilla and molasses.
3. mix together the flour, baking soda, salt, and bran and add alternately to the creamed mixture with the buttermilk
4. Fold in raisins.
5. Prepare 12 muffin cups with "bakers grease", and fill them approximately 2/3 full with batter.
6. Bake in 400F oven for 15-18 minutes.

HOBO BREAD

THIS BREAD WAS NAME BECAUSE IT IS BAKED USING TIN CANS AND IS VERY MUCH "SPIFFIER"  THAN THE NAME INDICATES.


1 1/2 cups hot water
3 3/4 cups raisins
4 tsp. baking soda 
4 Tbsp. margarine
1 cup white sugar
1 1/2 cups brown sugar
1 tsp. vanilla
1 tsp salt
3 eggs
4 cups flour
 1/2 cup crushed or chopped walnuts

1. In a large bowl, pour the hot water over the raisins
2. stir in 4 tsp. baking soda and mix well
3. Add the margarine, white sugar and brown sugar, vanilla, salt, eggs, and flour. Mix well.
4. Fold in the walnuts last.
5. Grease eight 14 oz. cans (or a size thereabouts) and fill half full with the mixture..
6. Bake at 350 F for 45 minutes.

DUNDEE BUNS

1 cup raisins
1 cup water
1/4 cup butter or margarine
3/4 cup sugar
1 egg
1 1/2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cloves
Liquid reserved from the raisins to equal 1/2 cup


In a small saucepan, cover the raisins with water. simmer for 20 minutes. Drain, reserving the water for later, and let cool
Cream the butter or margarine with the sugar. Add egg and beat well, using a piano wire whip or mixer. Combine the flour, baking soda, cinnamon, and  cloves. Measure the liquid from the raisins and either add too or remove some in order to have1/2 cup liquid To the creamed mixture, add the dry ingredients alternately with the raisin liquid. finally, add the raisins Pour batter into muffin tins that have been well prepared with "bakers grease"
Bake at 375F for about 30 minutes or until tester comes out clean. Let cool in muffin tins for 5-10 minutes and then lft out very carefully. These are rich muffin type buns and easily broken.