1 cup buttermilk
1 cup rolled oats
1/2 cup raisins
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/3 cup butter or margarine
1/4 cup packed light brown sugar
1 tbsp honey
1 egg

Combine the buttermilk, oats and raisins together.  Let stand until liquid is absorbed, approximately 1/2 hour.  combine the flour, baking powder and baking soda.  In a large mixing bowl, beat the butter and margaine, then the sugar until mixture is light.  Beat in honey and egg.

In alternate batches, add flour mixture and oat mixture to the butter mixture, stirring to moisten dry ingredients after each addition.  Place in well greased muffin cups.  Bake the muffins in a preheated 400 degree oven for 25 – 30 minutes.  Makes 12 muffins.

1/2 cup milk
3/4 cup canned pumpkin
1/2 cup honey
1/4 cup melted butter
1 egg
3/4 cup all purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 cup rolled oats
1/2 cup raisins
1/2 cup chopped nuts

Combine milk, pumpkin, honey, butter and egg.  Sift dry ingredients together and stir rolled oats, raisins and nuts into them.  Add liquid ingredients todry mixture and stir just until moist.  Fill greased muffin tins 3/4 full.  Bake at 400 degrees F for 20 minutes.  Makes 12 muffins.

1 3/4 cups sifted flour
3 tsp baking powder
1 tsp salt
1/2 cup sugar
3/4 cup milk
1/4 cup melted margarine aor vegetable oil
2 beaten eggs
3/4 cups blueberries

Combine flour, baking powder, salt and sugar.  Combine eggs, milk and oil.   Add to dry ingredients.  Fold in lightly floured blueberries.  Fill greased muffin tins 2/3rds full.  Bake at 375 degrees for 15 to 20 minutes.  Makes ten to twelve medium sized muffins.

1 1/4 cup sifted all purpose flour
3/4 cup sugar
1 3/4 tsp baking powder
1/4 tsp salt

Preheat oven to 350 degrees.  Sift dry ingredients together in a bowl. 

1/3 cup soft shortening
1/2 cup mashed ripe bananas
3 tbsp milk
1 tbsp water
1 tsp vanilla

Beat shortening, banana, milk, water and vanilla together for about 2 minutes with a mixer.  Add 1 egg and beat for 2 more minutes at medium speed.  Stir in 2/3rds cup of semi-sweet chocolate chips.  Fill muffin cups half full and bake for 20 minutes.

1 cup of oil
3 eggs
1cup of brown sugar
1 cup of white sugar
1 tsp vanilla
3 tsp baking soda
2 tsp salt
1 cup of raisins
3 cups of bran
3 cups of buttermilk
3 cups of flour
3 tsp baking powder

Mix 3 cups of bran with 3 cups of buttermilk and let stand.  Mix in oil, eggs, brown and white sugar.  Add vanilla, baking soda, salt and raisins.  Mix bran mixture together with liquid.  Quickly mix in by hand flour with baking powder.  Bake at 325 degrees for approximately 25 minutes.

2 cups flour
1 cup sugar
1 tsp baking powder
1tsp baking soda
1 cup miracle whip
1 cup mashed bananas

Blend all ingredients together.  Grease muffin tins.  Fill muffin tins 3/4 full.  Bake at 375 for 20 minutes.

This is an easy recipe to use up those extra bananas.  This takes no time and this recipe uses ingredients that are readily available in most kitchens.

Cook gently for 20 minutes and cool.
1cup raisins
1 cup of water

Cream 1/2 cup shortening and 2/3rds cup brown sugar together.  Add 1 egg and 1 tsp vanilla.

Sift together 1.5 cups all purpose flour, 1 tsp baking soda and a pinch of salt.  Mix everything together.  Add raisins.  Spoon into muffin tins and bake at 350 for 20-25 minutes.  Makes about 18 muffins.

2 cups boiling water
2 cups of bran bud cereal

Soak bran cereal in the boiling water.

1 lb of shortening
1 cup of white sugar
2 cups of light brown sugar

In a large bowl, cream together until light and fluffy.  Beat in 5 large eggs into the mixture. 

4 cups all bran cereal
1 quart of buttermilk

Add alternately, all-bran cereal and buttermilk.

5.5 cups sifted all purpose flour.
5tsp baking soda
1 tbsp salt

Sift these ingredients together.

Add 3/4 cups natural bran.  Finally stir in the Bran-bud and water mixture, along with 2 cups of raisins and 1/2 cup grated orange rind.  Do not over stir the mixture.  Store in 2 tightly covered 2 quart size containers.  Do not stir after storing.  Store one day before using.  When ready to use, fill muffin tins 2/3rds full, and bake at 400 for 18 minutes.  Keep stored in refrigerator, and use when needed.

2 cups sifted flour
1/3 cup sugar
1/2 tsp salt
3.5 tsp baking powder
1 egg (beaten)
3/4 cup milk
1/3 cup melted butter

Sift together flour, sugar, salt, baking powder.  In another bowl put egg, milk and melted butter.  Make a well in the dry ingredients and pour in the wet, all at once.  Combine together with as few strokes as possible adding 1/2 tsp of vanilla.  Fill greased muffin pans 2/3rds full.  bake at 375 for 20 to 30 minutes.  For variety fresh fruit or raisins may be added.

Sift together:
1 3/4 cup pre-sifted all purpose flour
1.5 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg

Cream together:
1/3 cup shortening
3/4 cup granulated sugar

Add 1 egg and beat until light and fluffy.  Add dry ingredients alternately with 1/2 cup milk.  Mix well.  Fill prepared muffin cups 2/3rds full.  Bake at 350 for 20 to 25 minutes.

Remove from pan immediately and dip in melted butter, then 1/2 cup sugar and 3/4 tsp cinnamon.