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HOMEMADE RAISED MUFFINS

These tender raised muffins are the cat's meow. After baking, roll them in cinnamon sugar or use a vanilla glaze. Outstanding and addicting. Let's get started...

RECIPE FOR OLD-FASHIONED RAISED MUFFINS

2 cups flour
1 cup milk
2 TBS white sugar
1/4 cup butter
1 pkt dry active yeast
1 egg, well beaten
3/4 tsp salt

Add sugar and butter to scalded milk. When lukewarm add yeast. When yeast is proofed (20 minutes), add well beaten egg. Add proofed yeast mixture gradually to 1 cup flour, blending well. Cover and let rise in a warm place until doubled in size.

PREHEAT oven to 425 degrees. Grease muffin tins.

Add the rest of the flour and salt sifted together. Mix well. Drop from spoonful into the muffin tins, filling about 1/2 full. Cover and let rise until doubled. Bake for 12 minutes.

1/4 cup butter, melted
1/2 cup white sugar
1/2 tsp cinnamon

While muffins are baking, place melted butter in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

Or you can use this tasty glaze:

Vanilla Glaze
2 cups homemade powdered sugar
1 tsp homemade pure vanilla extract
1 TBS milk
1 TBS homemade unsalted butter, softened

Mix together and dunk the tops. Add more milk if the consistency is too thick.

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FRESH CHICKEN SALAD RECIPE

3/4 cup homemade mayonnaise
1/4 cup homemade cherry conserve
1/2 tsp curry powder
1/4 tsp salt
12 ounces crushed pineapple, well drained and squeezed dry
1/4 tsp lemon juice
2 cups finely chopped cooked chicken
1 cup finely diced celery
1/2 cup sliced green onion

First combine the mayonnaise, chutney, curry powder and salt. Add remaining ingredients - chill before serving.

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