Name that muffin (with variations)

Yield: 18 Servings

Measure Ingredient
2 cups Unsifted white flour
¾ teaspoon Salt
¾ teaspoon Baking soda
¼ teaspoon Baking powder
2 \N Eggs
¾ cup Brown sugar
¾ cup Corn oil
¾ teaspoon Vanilla extract
1⅓ cup Prepared fruit or vegetables
1½ teaspoon Cinnamon
1½ \N Ground ginger
⅓ cup Poppy seeds
¾ cup Walnuts, toasted and chopped

Pre-heat oven to 400 degrees.

Sift together the flour, salt, baking soda and baking powder. In a separate bowl, whip the eggs with the sugar and oil. Stir in the vanilla, whatever fruits or vegetables you are using, the spices, and the poppy seeds. Then add the flour mixture and the nuts. Do not over mix.

Spoon the batter into greased or papered muffin cups, filling each about ¾ full. Bake for 25 to 30 minutes or until golden brown.


Apple or pear: Core and shred them.

Zucchini: Shred them unpeeled.

Oranges: Wash well, chop up (skin, pulp and juice) and process in the bowl of a food processor. Add ⅓ cup extra poppy seeds, 1 extra teaspoon ginger and ½ teaspoon cinnamon.

Pumpkin: Steam fresh pumpkin and cut into small bits.

Tomato: Cut them into small bits.

Source: The Great California Cookbook, The Chefs' Secret Recipes, by Kathleen DeVanna Fish. Recipe is from Margaret Fox, Caf‚ Beaujolais, Mendocino. Copyright: The Morning Food Cookbook Typos by Brenda Adams <adamsfmle@...>; mc 5/31/97 Recipe by: Margaret Fox, owner: Caf=E9 Beaujolais, Mendocino, Calif. Posted to MC-Recipe Digest V1 #630 by Badams <adamsfmle@...> on May 31, 1997

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