Popovers and Apple Muffins
Marion Dunn and Jayne de Constant
Preheat the oven to 400 degrees. Put a small amount of butter in each cup of the popover pan and put in hot oven.
Mix 1 cup of flour and ľ teaspoon of salt.
Add 7/8 cup of milk gradually until smooth.
Beat 2 large eggs until very light. Add to batter and beat for 4 minutes.
Remove hot popover pan from the oven and add the batter.
Return to oven and bake for 35 minutes.
Jayne de Constant
(Alex de Constant photo)
This recipe was found in a cookbook called Fresh From The Farm, Recipes of the Seacoast Growers Association. I bought this book at the Farmerís Market in Portsmouth many years ago and still use it frequently.
2 Tablespoons flour
2 Tablespoons sugar
1 Tablespoon butter
1/2 teaspoon cinnamon
In a small bowl toss ingredients together until crumbly. Set aside.
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 8 oz. plain yogurt
1 egg, beaten
1/2 cup vegetable oil
2 Tablespoons milk
3/4 cup peeled, chopped apples
1/3 cup golden raisins
Preheat oven to 400 degrees.
Grease muffin tin or use paper cups.
In large bowl, combine flour, sugar, baking powder, salt and cinnamon. In another bowl mix yogurt, egg, oil and milk. Add to flour mixture and stir just until blended. Fold in apples and raisins. Fill muffin cups 2/3 full and sprinkle with topping. Bake 20-25 minutes. Makes 12 muffins.
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