2 1/2 cups flour
1 1/2 cups sugar
1 T pumpkin pie spice
1 tsp soda
1/2 tsp salt
2 eggs
1 cup pumpkin
1/2 cup oil
2 cups chopped apples

Combine wet and dry ingredients. Stir well, spoon batter into 18 paper-lined muffin cups. Sprinkle with streusel (below) and bake at 350 degrees for 30-35 minutes.

2 T flour
1/4 cup sugar
1/2 tsp cinnamon

Cut in 4 teaspoons butter until crumbly. Sprinkle on top of muffins.

Printable Version

The post Pumpkin Apple Streusel Muffins appeared first on The Cowley Cookbook.

Beat with mixer:

1 1/4 cup brown sugar
1/2 cup oil
1 egg
1 cup buttermilk

Stir in:

1 1/2 cups diced rhubarb
1/2 cup chopped nuts (optional)

Stir together in a separate bowl:

2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Stir into rhubarb mixture until just blended. Spoon into 18 muffin tins, 2/3 full. Sprinkle generously with cinnamon sugar (1/2 cup sugar and 1 tsp cinnamon).  Bake at 400 degrees for 20-25 minutes or until brown. Freezes well, makes 1 1/2 dozen.

Printable Version

The post Rhubarb Muffins appeared first on The Cowley Cookbook.

The post Carrot Bread appeared first on The Cowley Cookbook.

The post Magnificent Corn Muffins appeared first on The Cowley Cookbook.

1/2 cup butter or margarine
3/4 cup packed brown sugar
1 egg
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup applesauce
1 cup rolled oats
1/2 cup (6 oz) semisweet chocolate chips

In a large mixing bowl, cream butter and sugar. Beat in egg. Combine dry ingredients; add alternately with applesauce to the creamed mixture. Stir in oats and chips. Fill greased or paper-lined muffin tins 3/4 full. Bake at 350 degrees for 25 minutes.

Yields 12 muffins.

Printable Version

The post Chocolate Chip Oatmeal Muffins appeared first on The Cowley Cookbook.

2 ripe bananas
1 egg
1/4 cup oil
1/2 cup milk
1/2 cup sugar
1 1/2 cup flour
1/2 tsp salt
2 tsp baking powder
1/4 tsp soda
2 1/2 tsp poppy seeds

Combine wet ingredients. Add dry ingredients at all once; stir just until moistened. Bake at 400 degrees for 20 minutes.

Printable Version

The post Banana Poppy Seed Muffins appeared first on The Cowley Cookbook.

1 1/2 cup brown sugar
1 egg
2/3 cup oil
1 cup butter milk
1 tsp vanilla
1 tsp soda
2 1/2 cup flour + 2 T flour
1 1/2 cup diced rhubarb
1/2 cup nuts

Combine all of the above. Bake in 2-9″ pans. Top with (half on each):

1/2 cup sugar
1 tsp cinnamon

Bake at 350 degrees for 45 minutes.

Printable Version

The post Rhubarb Bread appeared first on The Cowley Cookbook.

1 3/4 cup flour
1/2 cup + 1 T sugar
1/2 tsp soda
1/2 tsp baking soda
1/4 tsp salt
1/2 butter or margarine
1 egg
3/4 sour cream
1 tsp almond

In bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, beat the egg, sour cream and almond extract until smooth. Stir into dry ingredients just until moistened. (Mixture will be thick.)   Fill greased jumbo muffin cups 1/2 full of batter.  Save rest until later.

Filling:
8 oz package cream cheese
1 egg
1/4 cup sugar
1/2 tsp vanilla
3/4 cup cherry preserves (Danish Orchard from Costco)

In mixing bowl, beat cream cheese, egg, sugar and vanilla until smooth. In a saucepan, warm the preserves. Divide cream cheese mixture and preserves evenly between muffin cups.  Swirl gently.  Top with remaining batter.

Topping:
1/3 cup flour
2 T sugar
2 T butter or margarine

Combine flour and sugar in a small bowl, cut in butter until crumbly. Stir in almonds and sprinkle over muffins.

Bake at 350 degrees for 30-35 minutes (20-25 minutes for regular size)

Yields 7 jumbo or 14 regular muffins.

Printable Version

The post Cherry Almond Muffins appeared first on The Cowley Cookbook.

“This recipe came from Richard Wilson’s son Harry Bo.”

Pour 2 cups boiling water over 4 cups Kelloggs All-Bran cereal.  Cream, then add cooked All-Bran:

1 cup margarine
2 1/2 cups sugar

Add and beat 4 eggs then add 1 quart buttermilk.  Add 2 additional cups All-Bran.  Add 5 cups flour, 5 tsp soda and 1 tsp salt.

Mix together in large bowl.  May be kept in closed container in refrigerator up to 6 weeks.  Bake as wanted.  Raisins, dates, nuts, etc. may be added.  Bake at 350 degrees for 30 minutes in muffin pans.  Makes about 5 dozen.

Hint:  Uses 1 full 18.3 oz. All Bran.  Really hand to bake the whole batch and freeze, then microwave 1 or 2 as needed.

Printable Version

The post Harry Bo’s Ice Box Muffins appeared first on The Cowley Cookbook.

1 egg
1 cup buttermilk
1/2 cup brown sugar, packed
1/3 cup shortening
1 cup oats
1 cup flour
1 tsp baking powder
1 tsp salt
1/2 tsp soda

Beat egg; stir in buttermilk, brown sugar and shortening.  Mix in remaining ingredients just until flour is moistened.  Batter should be lumpy.

Bake in well-greased muffin cups 20-25 minutes at 400 degrees.  Let set in pans a couple of minutes before removing.  Makes 1 dozen.


Printable Version

The post Oatmeal Muffins appeared first on The Cowley Cookbook.