Sourdough Oatmeal Muffins

1 1/2 cups unsifted flour
1 cup rolled oats
1/2 cup brown sugar, packed
1 teaspoon salt
1 teaspoon baking soda
1 egg, slightly beaten
1/2 cup vegetable oil
1/2 cup cultured buttermilk
3/4 cup sourdough starter

In a bowl, mix together flour, brown sugar, oats, salt and baking soda. Make a well in the center.

Blend egg, milk and oil together; stir in starter. Pour this mixture all at once into the flour well. Stir just to moisten ingredients, with about 12 to 15 full circular strokes that scrape the bottom of the bowl; batter will be a little lumpy.

Grease muffin cups or use paper liners. Fill about 2/3 full. Bake at 375 degrees F for 30 to 35 minutes.

Makes 12 to 15 muffins.

Sourdough English Muffins

1 cup sourdough starter
3/4 cup buttermilk
2 3/4 to 3 cups all-purpose flour
6 tablespoons yellow cornmeal
1 teaspoon baking soda

In large mixing bowl blend sourdough starter and butter- milk. Combine flour, 4 tablespoons of the cornmeal, the baking soda and 1/4 teaspoon salt; add to buttermilk mixture. Stir until well blended. Turn onto lightly floured pastry sheet. Knead until smooth, adding more flour, if necessary. With rolling pin roll dough to 3/8-inch thickness. Let rest a few minutes.

Using 3-inch cutter, cut into muffins. Sprinkle a sheet of wax paper with 1 teaspoon cornmeal; place muffins atop and sprinkle with remaining cornmeal. Cover and let rise until very light, about 45 minutes. Bake on medium heat, lightly greased griddle about 30 minutes, turning often. Cool completely, then store in plastic bag or bowl.

Makes 12 to 14 muffins.

New Orleans Black Muffins

3/4 cup hot water
1/2 cup molasses
1/4 cup milk
2 cups whole wheat flour
1 cup all-purpose flour
3/4 cup granulated sugar
3 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups chopped dry roasted pecans

In a medium bowl combine the hot water, molasses and stir until the two have blended then stir in the milk.

In a large bowl sift together the flours, sugar, baking powder, baking soda and alt.

With a rubber spatula, fold the liquid mixture and the pecans into the dry ingredients just until flour is thoroughly incorporated but do not over mix. Spoon into 12 greased muffin cups. Bake at 300 degrees F until done, 45 minutes to about 1 hour. Remove from pan immediately and serve while hot.

Serves 12.

Bran Muffins

1 cup All-Bran
2 eggs
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup sugar-free applesauce
1/8 teaspoon ground ginger (optional)
1/2 cup dry milk powder
3 packages sweetener
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1/8 teaspoon nutmeg (optional)

Mix dry ingredients in bowl; add wet ingredients and mix thoroughly. Bake in muffin pans lined with paper muffin cups at 350 degrees F for 20 minutes.

Makes 8 large muffins.

Banana Oatmeal Muffins

1 cup old-fashioned oatmeal, uncooked (do not
    use instant oatmeal in this recipe)
1 cup pureed fully ripe banana
1/2 cup milk
1 large egg, beaten
3 tablespoons plus 1 teaspoon peanut or corn oil
3/4 cup whole wheat flour, stirred and spooned into measuring cup
1 tablespoon double-acting baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg

Lightly oil 12 three-inch muffin cups. Preheat oven to 375 degrees F.

Stir together oatmeal, banana, milk, egg and oil; set aside.

Stir together the flour, baking powder, baking soda, ginger and nutmeg. Make a well in the center of the flour mixture; stir in banana mixture just until well combined. Do not over-beat. Pour into prepared muffin cups. Each cup should be about 2/3 full. Bake for 15 to 20 minutes, or until a tester comes out clean. Cool on rack for 15 minutes before removing from pans.

Makes 12 muffins.

Otis Spunkmeyer Chocolate Chocolate Chip Muffins

5 ounces semisweet chocolate
2 (1 ounce) baking chocolate squares
1/3 cup butter
3/4 cup sour cream
2/3 cup packed light brown sugar
1/4 cup light Karo syrup
1 egg
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup miniature chocolate chips

Preheat oven to 400 degrees F. Spray 12 muffin liners with Pam/

In a double boiler or microwaveable bowl combine first three ingredients and melt over simmering water or in microwave. Cool to lukewarm.

In a large bowl combine sour cream, sugar, syrup, egg and vanilla extract; mix well. Pour lukewarm chocolate mixture into egg mixture and blend well.

In a medium bowl mix together flour, baking soda and salt. Add to chocolate mixture, blending well. Fold in chocolate chips. Add batter to prepared muffin liner. Bake for 20 minutes. Remove from pan immediately.

Serve warm.

Thomas English Muffins

1 pound all-purpose or bread flour
1 teaspoon salt
1 1/2 tablespoons dry yeast
1 teaspoon granulated sugar
1 cup warm milk
2 ounces butter, melted

Sift the flour and salt into a bowl and leave in a warm place.

Dissolve the yeast and sugar in warm (105 degrees F) milk. Let froth, then mix in the butter. Stir all the liquid into the warm flour and beat well until smooth and elastic. Cover and proof in a warm place for 50 minutes or until doubled in bulk.

Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape. Round up the dough, roll into a thick sausage shape and (using the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2 ~ 1 3/4 inch thick. Shape each one into a round with straight sides. Put onto a greased baking sheet. Cover with greased plastic wrap and put in a warm place to proof for 30-40 minutes or until springy to the touch. Leave room for expansion and be careful not to over-proof, as the muffins will get flabby and lose their shape.\

Warm and grease the bakestone lightly. Lift the muffins carefully onto the bakestone and cook over very moderate heat for 8-10 minutes until pale gold underneath. Turn and cook the other side. Wrap in a cloth and keep warm if cooking in batches. To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.