GRANDMOTHER HINCKLEY'S BLUEBERRY MUFFINS

3 tbsp. butter
2/3 cup sugar
1 egg, beaten
1/2 cup milk
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt

Cream together butter, sugar. Beat in egg. Add milk.
Whisk together flour, baking powder and salt.
Fold in 1 to 1 1/2 cups blueberries. Turn batter into greased muffin pan (12 cup).
Bake in a preheated 350°F oven for approximately 25 minutes.
While still warm from oven, brush with melted butter and sprinkle with coarse sugar.
Makes 12 regular sized muffins. This recipe is from Maine and is over 150 years old.

OATMEAL SPICE MUFFINS

2 cups sifted all purpose flour
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
2 eggs
1 1/2 cups sugar
1 1/2 cups milk
1/2 cup butter
1/4 cup quick cooking rolled oats
3 tablespoons molasses

Preheat oven to 350°F.
In a medium bowl, sift together first 5 ingredients and set aside.
In a large saucepan, combine sugar and eggs; stir in milk. Add butter and bring to a boil. Allow mixture to cool for 20-30 minutes, or until lukewarm.
Add oats and molasses, stirring until well mixed. Add flour/spice mixture from medium bowl and beat for 1 minute.
Transfer batter to paper lined muffin cups, filling 1/2 full.
Bake for 25-30 minutes.


Icing:

Melt 1 tablespoon of butter; stir in 1 teaspoon of molasses, 1 1/2 cups confectioners' sugar and 1 tablespoon of milk. Beat until smooth. Ice muffins while still warm. Sprinkle with lightly toasted sweetened, flaked coconut.

SUNFLOWER SEED MUFFINS

3/4 cup whole wheat flour
3/4 cup sunflower seed meal
1/4 tsp. salt
2 egg yolks
1/2 tsp. vanilla (optional)
1/2 tsp. baking soda (optional)
2 tbsp. molasses or honey
3/4 cup milk
3/4 cup raisins
2 egg whites, well beaten
1 tbsp. vegetable oil

Note: To make sunflower seed meal, coarsely grind shelled sunflower seeds in a blender. Soak the raisins in warm water for 30 minutes before baking to soften them, if desired.
Preheat oven to 375°F.
Combine flour, sunflower seed meal, and salt. Beat egg yolks; add oil, molasses or honey, milk, and raisins.
Combine wet and dry mixtures. Gently fold in beaten egg whites.
Fill muffin pans 2/3 full. Bake in oiled muffin pan in preheated oven for 25 minutes.
Yield: 12 muffins

HONEY AND BRAN MUFFINS

1/2 cup honey
1 cup flour
1/4 to 1/2 tsp. baking soda
1/2 tsp. salt
2 cups bran
1 tablespoon melted butter
1 1/2 cups milk
3/4 cup finely chopped walnuts

Sift together flour, baking soda and salt. Mix with the bran; add other ingredients.
Place in greased or paper-lined muffin pans and bake at 375°F for 25-30 minutes.
Makes about 16 muffins.

CRANBERRY MUFFINS

1 cup cranberries
1/2 cup sugar
2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1 egg
1 cup milk
3 tablespoons melted butter

Chop cranberries and sprinkle with half the sugar. Sift flour, baking powder, salt and remaining sugar together.
Beat egg slightly, combine with milk and melted butter and add to dry ingredients. Stir only until blended. Then fold in cranberries.
Transfer to buttered muffin pans and bake in hot oven, 425°F., about 25 minutes.
Makes 12 medium sized muffins.

PUMPKIN SPICE MUFFINS

3 cups flour
2 cups sugar
1/4 cup butter, melted
1/4 cup vegetable oil
3 eggs
1 1/2 cups canned pumpkin
1/2 cup water
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 1/2 cups golden raisins
1 cup walnuts or pecans, chopped

In the bowl of an electric mixer, combine sugar, melted butter, oil, eggs, pumpkin and water. Beat for 90 seconds, or until well mixed.
Whisk together flour, baking powder, baking soda, salt and spices, stirring until no streaks remain.
Combine flour mixture and pumpkin mixture. Stir in nuts and raisins; stirring only until all ingredients are mixed.
Cover batter and allow to stand at room temperature for 60 minutes.
Preheat oven to 400°F.Fill greased muffin cups 2/3 full. Bake for 15-20 minutes or until muffins tops spring back when lightly touched.
Brush tops of muffins with melted butter while still warm and sprinkle lightly with coarse sugar.

GRANDMA'S BUTTERMILK BISCUITS

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 cup butter
1 cup buttermilk (or sour milk)

In a large bowl, sift together the dry ingredients and cut in the butter using a fork or pastry blender.
Stir in the buttermilk, and continue stirring only until the mixture forms a ball and begins to hold together.
Turn out onto a lightly floured surface and pat or roll out to 1/2 or 3/4 inch thick, and cut into rounds.
Place on a lightly oiled or sprayed cookie sheet (or line a cookie sheet with parchment paper). Arrange biscuits close together for soft sides or 1 inch apart for more crusty sides.
Bake in a 450°F oven for 12 or 15 minutes until nicely golden brown.