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Corn Fritters
Kathryn Stanley
2/3 cup flour
¼ cup butter, melted
1
½
2
teaspoon baking powder
teaspoon salt
teaspoons sugar
1 (12 oz.) can whole kernel corn
½ cup milk
2 eggs, beaten
1
tablespoon minced onions
Heat pancake griddle as for pancakes. Sift together flour, baking powder, salt, and sugar. Mix
together onion, butter, corn, milk, and eggs. Add flour to corn mixture, beat until smooth. Use
¼
cup batter for each fritter. Cook as you would pancakes, and butter as you take them off,
serve hot. These are really good with steak, meatloaf, anything!
Blueberry Muffins
Richard Jacobson
1
egg, beaten slightly
cup milk
cup oil
½ cup sugar
2 teaspoons baking powder
½ teaspoons salt
½
¼
1
½ cups flour
1 cup frozen blueberries
Mix egg, milk, and oil. Sift together flour, sugar, baking powder, and salt. Add blueberries.
Do not overmix. 20 stirs should mix flour in. Grease muffin tins. Bake at 375º for 20-25
minutes.
☺
Amy tells us that her dad has been making these muffins every Sunday morning since he
and Olive got married. They would eat the entire batch all by themselves. Now that their kids
are out of the house, they are back to eating the entire batch again.
Applesauce Muffins
Eunice Nelson
1
½
2
2
1
½ cups sugar
cup margarine, softened
eggs
cups flour
teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon cloves
¼ teaspoon salt
1 cup applesauce
In mixing bowl, cream sugar and butter. Add eggs, one at a time, beating well after each
addition. Combine dry ingredients; add to the creamed mixture alternately with applesauce.
Mix until just combined. Fill greased muffin cups 2/3 full. Bake at 350º for 20-25 minutes.
Makes about 18 muffins.
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