1. Preheat the oven to 350 \u00b0F (180 \u00b0C), and prepare 12 muffin cups with papers or cooking spray.
2. In a large bowl, mix together the egg, molasses, buttermilk, flax, and salt, and add the dates to the batter.
3. In a separate bowl, mix together the flour and baking soda (and cinnamon).
4. Gently stir the flour mixture (and orange rind and vanilla) into the egg mixture.
5. Fill the muffin cups 2/3 full. Bake for 18 to 20 minutes or until a toothpick inserted near the center comes out clean.
Heat oven to 450 degrees F. Lightly grease eight 3-inch muffin pan cups. In large bowl, combine flour, sugar, baking powder, cinnamon, and salt. Add apple and stir to distribute evenly.
In a small bowl, beat together milk, molasses, oil and egg. Stir into dry ingredients and mix just until blended. Fill muffin pan cups with batter. Bake 5 minutes. Reduce heat to 350 degrees. Bake 12 to 15 minutes longer or until centers of muffins spring back when gently pressed. Cool in pan 5 minutes. Remove muffins from pan; cool slightly. Serve warm.
Combine all-bran, milk and molasses.
Let stand until most of the moisture is taken up.
Add egg and shortening; beat well. Stir in raisins.
Sift together flour, baking powder and salt. Add to all-bran mixture, stirring only until combined.
Fill greased muffin pans 2/3 full. Bake in a 400\u00b0 oven for about 20 minutes.
(Yield:
12 muffins 2 1/2-inches in diameter.)
Combine All-Bran, milk and molasses; let stand until most of the moisture is taken up.
Add egg; beat well.
Sift together the flour, soda and salt.
Add with raisins to first mixture, stirring only until combined.
Fill greased (with Crisco) muffin pans 2/3 full.
Bake in moderately hot oven (400\u00b0) for about 25 minutes. Let stand 5 minutes before removing from pans.
Yields 12 to 15 muffins, 2 1/2 inches in diameter.
Combine bran, milk, and molasses.
Let stand until most of moisture is absorbed.
Add egg and shortening.
Beat well.
Add raisins.
Sift flour, baking powder, baking soda and salt; add to softened mixture.
Put into greased muffin pans, 2/3 full.
Bake at 400\u00b0 for 20 minutes until lightly brown.
Makes 12 muffins.
Add cereal to molasses.
Add milk and allow to soak for 15 minutes.
Beat egg and add to first mixture.
Stir in flour, salt and soda.
Mix lightly.
Fill greased muffins pans 2/3 full and bake at 400\u00b0 for 20 minutes.
Yields 12.
Combine cereal, milk and molasses.
Let stand until most of the moisture is absorbed.
Melt butter. Combine egg and butter with the cereal mix and beat well.
Stir in raisins.
Sift together flour, baking powder, soda and salt.
Add to cereal mixture, stirring only until combined.
Fill greased muffin pan cups 3/4 full.
Bake at 400\u00b0 about 20 minutes or until muffins are lightly browned.
Serve hot.
Heat oven to 400\u00b0. Place paper liners in twelve medium (about 2 1/2-inch) muffin cups. Combine flour, sugar, baking powder, ginger and salt in medium bowl. Make a well in center. Blend molasses, egg whites, oil and milk in small bowl. Pour into well in dry ingredients. Stir just until ingredients are moistened. Spoon into lined muffin cups, filling each about 2/3 full.
Bake at 400\u00b0 about 15 minutes or until centers spring back when touched lightly. Makes 12 muffins.
Sift together dry ingredients.\tCream together shortening and sugar.
Beat until fluffy.\tAdd eggs and beat well.
Blend in molasses and milk, add dry ingredients.
Stir just enough to moisten.
Stir in raisins.\tBake at 350 degrees for 20 minutes. Makes 3 dozen muffins.
Batter can be stored in refrigerator for 3 weeks and used as desired.
ut clean.
Remove the muffins from the pan right away
In a medium mixing bowl stir together egg, cereal, carrots, yogurt, tomato juice, molasses, and oil.
Let stand for 5 min.
In a medium mixing bowl combine flours, baking soda, and 1/2 teaspoon salt; make a well in the center.
Add molasses mixture all at once to dry ingredients, stirring just till moistened.
Cream margarine and sugar.
Add eggs, one at a time, beating well after each addition.
Add molasses.
Combine soda and buttermilk; add to mixture, blending well.
Combine flour and spices; add to molasses mixture.
Stir in raisins, mixing well. Fill greased muffin tin 2/3 full and bake at 400\u00b0 for 15 minutes. Makes 3 1/2 dozen.
This batter will keep in refrigerator for two weeks if kept tightly closed.
Cream margarine and sugar.
Add eggs, one at a time, beating well after each.
Add molasses.
Combine soda and buttermilk; add to mixture, blending well.
Combine flour and spices, add to molasses mixture.
Stir in raisins, mix well.
Fill greased muffin tins 2/3 full.
Bake at 400\u00b0 for 15 minutes.
Freezes well.
Cream the butter, molasses, water, salt and brown sugar together.
Beat in eggs.
Sift dry ingredients together and then add to creamed mixture.
Mix well.
Refrigerate for 24 hours. Roll in balls (2-inches in diameter).
Roll in granulated sugar. Bake for 15 to 18 minutes at 350\u00b0.
Yields approximately 3 1/2 dozen.
ugar, pumpkin puree, yogurt , eggs, molasses, applesauce, canola oil, vanilla, and
Beat butter at medium speed of an electric mixer until creamy; gradually add brown sugar, beating well. Add egg, beating well.
Add pumpkin and molasses, beating well.
Combine flour and next 3 ingredients; gradually add to pumpkin mixture, beating at medium-low just until blended.
Stir in pecans. Spoon into greased muffin pans, filling three-fourths full. Bake at 375\u00b0 for 20 minutes. Remove from pans immediately.
side.
Beat eggs, oil, molasses and milk in a large
Cream butter, sugar and eggs until light and fluffy.
Add molasses and blend.
Add soda to buttermilk and set aside.
Combine flour, baking powder and spices.
Add to creamed mixture, alternating with buttermilk.
Add vanilla, nuts and raisins, if desired.
Bake in greased muffin pans at 350\u00b0 about 25 minutes. Makes 18.
Good with a lemon glaze.
Cream together margarine and sugar.
Add eggs, one at a time; beat well.
Blend in molasses.
Combine soda and buttermilk; add to mixture.
Stir in raisins.
Pour 2/3 full into muffin tins. Bake at 400\u00b0 for about 15 minutes.
Yields 3 1/2 dozen.
Put flour in cup; add baking soda and salt.
Mix well.
Add bran; mix.
Add milk and molasses.
Add raisins.
Stir.
Bake in paper cup in covered skillet at 375\u00b0 for 30 to 40 minutes.