Wonderful Gingerbread Muffins

Baked goods made with ginger have been sounding really good to me lately! I remembered I had one of my sweet mother's Sue Gregg cookbooks and in this particular one was an all time favorite moist ginger molasses muffin that my sister often made into little muffins and served for lunch! Best served warm and slathered with butter! I guarantee you want be able to eat just one!

Makes 12-15 muffins

Bake at 325° for 20-25 minutes

Blend together thoroughly:

1/4 cup softened butter

1 egg

1/2 cup blackstrap molasses

1/2 cup honey
1 cup water

Fold in dry ingredients:

2 cups whole wheat pastry flour
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1/2 baking soda
1 1/2 baking powder
1/2 teaspoon salt

Fill greased muffin pan cups almost full and bake at 325° for 20-25 minutes.
Cool 2-3 minutes before removing from pan.

Enjoy!

Corn Bread

1 cup finely ground cornmeal

1 cup flour

1/4 cup sugar

1 Table spoon baking powder

1 teaspoon salt

½ cup oil

1 egg

1 cup milk

Mix dry ingredients together then add wet ingredients.

Mix together till just mixed. Pour in a 8” pan. Bake at 400 for 25 minutes

Banana Split Bread

½ c. butter or margarine, softened
1 c. sugar
1 egg
1 c. mashed ripe bananas (about 2 large)
3 T. milk
2 c. flour
1 t. baking powder
½ t. baking soda
1 c. (6 ounces) semisweet chocolate chips
½ c. chopped pecans

In a mixing bowl, cream butter and sugar. Beat in egg.
In a small bowl, combine bananas and milk. Combine the
flour, baking powder and baking soda; add to creamed
mixture alternately with banana mixture. Fold in
chocolate chips and pecans.

Pour into a greased 9-in. x 5-in. x 3-in. loaf pan.
Bake at 350* for 60-70 minutes or until a toothpick
inserted near the center comes out clean. Cool for 10
minutes before removing from the pan to a wire rack.

Yield: 1 loaf.


Taken From Taste of Home magazine

Lemon Blueberry dream muffins

These are so good! It’s hard to believe that they contain no refined sugar or white flour.

Makes ½ dozen muffins

Wet ingredients

1 ½ cups milk

1 cup canola oil

1 cup honey

2 eggs

2 tablespoons grated lemon peel

2 teaspoons vanilla

Dry Ingredients

4 cups whole wheat pastry flour ( or part W.W. flour and part white flour)

2 Tablespoons baking powder

2 teaspoons salt

1 ½ cups fresh or frozen blueberries

1. Combine the wet ingredients using a wire whisk.

2. In a separate bowl, mix the dry ingredients.

3. Add both mixtures together.

4. Fold in the blueberries.

5. Pour batter into greased muffin pans

6. Bake at 375° for about 20 minutes.

Taken from the Two Sisters cookbook