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Honey Muffins With Variations

Yields: 8 Servings

Ingredients:

  • 2 cups flour
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 1 cup milk
  • 4 tablespoons honey
  • 1 egg, beaten
  • ¼ cup melted shortening

Directions:

Sift flour with salt and baking powder. Mix milk, honey, beaten egg, and melted shortening. Add to dry mixture. Stir quickly just long enough to moisten dry ingredients. Fill greased muffin pans one-half full. Bake in a moderately hot oven (400 degrees F) 25 – 30 minutes or until delicately browned.

Variations:

Blueberry Muffins – Add ½ cup fresh blueberries to shifted dry ingredients.
Fruit Muffins – Add ½ cup chopped citron, ¼ cup chopped maraschino cherries to batter. Brush muffins lightly with honey before baking.
Honey Muffins – Put 1 teaspoon finely crystallized honey in center of batter of each muffin.
Peanut Butter Muffins – Blend ¼ cup peanut butter with honey before adding to milk and egg mixture.
Soybean Muffins – Replace ½ cup flour with ½ cup soybean flour.
Whole Wheat Muffins – Replace 1 cup of flour with 1 cup of whole wheat flour.

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Raymond Fischer started extracting honey in his kitchen in 1935

Raymond Fischer started extracting honey in his kitchen in 1935