Great Grandmothers Berry Berry Muffins Jalapeno Corn Muffins
Peach Muffins
Randi Levin moved to Colorado at 17 to attend college. She
never stopped baking and her degree gave her the opportunity
to teach and counsel children, who found her tasty treats
motivational. Some time later she left her career for
medical and health reasons. During a hospital stay, a friend
watched her house and animals. She wouldnt take any money so
Randi did what comes natural to her, she made her a plate of
cookies. They were so delicious that her friend encouraged
her to market them. The rest is history.
Great Grandmothers Berry Berry Muffins
(Sugar Free)
This is one of the best muffin recipes I found in my
Grandmoms Tin Box. Originally, this recipe was called
Strawberry Muffins. I altered the recipe a bit for high
altitude, and added a mixture of different berries to
discover that the Berry Berry Muffins sold the best.
Nevertheless, I prefer the straight strawberry. My Father,
however, preferred the straight blackberry. It is a matter
of personal preference as to which berries to choose for
this recipe. No matter which flavor you decide to use, this
is a moist and tasty muffin and much healthier for you than
grabbing a candy bar or doughnut for a snack.
Use only fresh or fresh-frozen fruit.
1 bag of frozen mixed berries, thawed or 2/3 cup of each:
fresh frozen blueberries, raspberries, blackberries and
strawberries, thawed together in a microwave (Do not drain
the juice.) 4 eggs or equivalent amount of liquid egg
substitute 1 cup canola oil 2 cups sugar or 1 3/4 cups sugar
substitute 3 1/4 cups flour 1 teaspoon baking soda
Preheat oven to 350 degrees F. Mix together the eggs, oil,
sugar, and half the fruit with the juice. Thoroughly mix
these ingredients for 2 minutes. Add the flour and baking
soda alternately with the remaining fruit and juice to the
oil and egg mixture. If batter appears too liquidity, add 2
tablespoons more flour. Grease 6 large muffin pan sections
or 12 regular size muffin pan sections or about 2 dozen
plus mini muffin pan sections. Fill each section 7/8 full
with the batter. Bake 25-45 minutes (depending on muffin
size) until firm to touch or when an inserted toothpick
comes out clean.
Variations:
For individual fruit-flavored muffins (for example, just
blueberry) use a
1/4 cup more fruit and juice combined.
For plain strawberry muffins, add 2 teaspoons vanilla and 1
1/2 teaspoons cinnamon.
For plain raspberry muffins, add 2 teaspoons vanilla.
Add 1 extra egg when doubling or add 2 extra eggs when
tripling this recipe.
Jalapeno Corn Muffins
Many years ago I got this recipe from a friend in graduate
school. We were making chili one night, and I asked her if
she knew how to make corn muffins. She said yes, that her
mother had a great recipe. I made a few adjustments, and
here lies the result. These muffins are a perfect complement
to chili or black bean soup.
3 cups corn meal 3 cups flour
2/3 cup sugar 1 tablespoon baking powder 1 1/2 teaspoons
baking soda 1 1/2 teaspoons cayenne pepper 5 eggs
3/4 cup (1 1/2 sticks) melted butter 3 teaspoons diced
jalapeqos 3 1/3 cups buttermilk
Preheat oven to 375 degrees F. Mix together the dry
ingredients in a mixing bowl. Add the eggs, butter and
jalapenos to the dry ingredients while gradually adding the
buttermilk and mix the batter thoroughly. Grease 8 large
muffin sections or 12 regular size muffin sections. Fill
each muffin section to the top with the batter. Bake 25-35
minutes or until an inserted toothpick comes out clean. Best
served warm.
Variations: Corn Cheese Muffins: Follow the same directions
as above. Add 1 cup shredded cheddar and 1/2 cup corn
kernels with the eggs and buttermilk. (Jalapeqos optional.)
Peach Muffins
This happens to be one of the best peach muffins I have ever
tasted, and it is my favorite muffin. Light, moist and
fruity, what else can you ask for in a basic everyday
muffin? These do not freeze well because of all the fruit,
so they are best eaten within two days of being baked. Allow
to cool for a few minutes prior to tasting.
4/4 cup (1/2 stick) melted margarine
5/4 cup sugar 2 eggs 1 cup milk 1 tablespoon vanilla 1 cup
plus 2 tablespoons diced fresh or canned peaches (If using
canned, do not use peaches in heavy syrup use light syrup
or peaches canned in water; drain any syrup/water before
using.) 2 1/4 cups flour 1 tablespoon baking powder
6/2 teaspoon baking soda
7/4 teaspoon nutmeg
Preheat oven to 375 degrees F. Thoroughly mix the margarine,
sugar, eggs, milk and vanilla. Add the dry ingredients to
the egg mixture alternately with the peaches. Thoroughly mix
batter until all ingredients are fully incorporated. Grease
5-6 large muffin pan sections or 10-12 regular size muffin
pan sections. Fill each muffin section 7/8 full with the
batter. Bake 25-35 minutes (depending on the size of muffin
sections) until firm to touch or until an inserted toothpick
comes out clean. Add 1 extra egg when doubling or add 2
extra eggs when tripling this recipe.
If you are enjoying these recipes and would like to order a
copy of her book, Contact Randi at [email hidden]
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