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11
RECIPES
BLUEBERRY CORN MUFFINS
1 cup yellow corn meal
1 cup flour
1
⁄
2
cup sugar
1 TBL baking powder
1 tsp salt
1
⁄
3
cup melted butter or margarine
3
⁄
4
cup milk
1 egg
1
⁄
2
cup fresh or frozen
blueberries,unthawed
Preheat to 425°
Spray a 12-cup muffin pan with
cooking spray or line with cupcake
liners. In a large mixing bowl,
combine dry ingredients. In
another bowl combine butter, milk,
and egg. Slowly stir into the dry
ingredients until combined. Fold in
the blueberries. Fill the muffins
cups to within
1
⁄
2
inch of the top.
Bake 15-20 minutes or until a
toothpick inserted in the center
comes out clean.
Makes 12 muffins
PUMPKIN ‘N PEAR BREAD
1 can (15 ounces) pumpkin
1
⁄
2
cup oil
2 eggs
1 can (8.25 ounces) pears, with
liquid, mashed
1
1
⁄
4
cups brown sugar, firmly
packed
4 cups flour
1
⁄
2
teaspoon salt
2 TBL baking powder
1 tsp cinnamon
1
⁄
8
tsp allspice
1
⁄
4
tsp nutmeg
1
⁄
2
cup chopped walnuts
Preheat to 375°
Grease 2 (8
1
⁄
2
“ x 4
1
⁄
2
” x 2”) loaf
pans. In a large mixing bowl,
combine pumpkin, oil, eggs,
pears, and brown sugar.
In another mixing bowl, combine
the remaining ingredients. Stir the
dry ingredients into the pumpkin
mixture until all the flour is
incorporated. Spoon batter into
prepared pans. Bake 50-60
minutes or until a toothpick
inserted in the center comes out
clean.
Makes 2 loaves