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Instructions:
Sift the dry ingredients together. Stir together the milk, egg and the melted shortening.
Add the liquid ingredients to the dry mixture, stirring only until mixed. Batter will be
somewhat lumpy. With a tablespoon, drop batter into muffin tins lined with muffin
papers; fill 2/3 full. Bake at 400° F for 20 to 30 minutes, depending on the size muffin.
VARIATIONS:
Add ½ to 1 cup floured blueberries to the batter.
Sprinkle cinnamon sugar mixture over the top.
Stir in ½ cup raisins or currants.
Stir in ½ cup chocolate chips.
Chopped nuts can be added with any of the variations.
Add ½ cup chopped cranberries.
Add 1 T grated orange peel.
Author’s Bio:
I’m Mary Emma Allen, a children’s author, cooking and travel columnist,
quiltmaker and quilt book author, family/inspirational writer, and writing teacher/speaker.
I’ve always been eager to try new ventures in writing; as a result I’ve enjoyed working at
many types of writing and my books reveal this diversity. They include WHEN WE
BECOME THE PARENT TO OUR PARENTS (ISBN: 0-9651675-1-8), which
chronicles my mothers journey through Alzheimer’s, TALES OF ADVENTURE &
DISCOVERY(ISBN: 0-9651675-0-X), a collection of children’s stories I’ve also
illustrated, THE MAGIC OF PATCHWORK, WRITING IN MAINE, NEW
HAMPSHIRE & VERMONT, and several manuals for writers. My most recent work
was a coloring book to accompany the children’s anthology. Currently I’m working on
writing activity books for children and a YA novel inspired by my ancestors’ experiences
during the U. S. Civil War era. Visit my web site:
*
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