It's a muffin kind of weekend

Last week’s “Asked and Answered” column, a regular feature on The Enterprise’s Saturday region page, included a nice story by Amy Pearson, who writes the column on a free-lance basis in addition to contributing her writing skills to several other Enterprise products.

Her story about Morning Glory muffins http://beaumontenterprise.com/site/news.cfm?newsid=18153166&BRD=2287&PAG=461&dept_id=512589&rfi=6 took me back to my early days at The Enterprise (and Journal at the time) when I held the title of Food Editor and was charged with filling up two fairly substantial traditional food sections a week.

Among the cookbooks I acquired during the more than seven years I played that role was a favorite, "Muffin Mania," by Joan Pauli and Cathy Prange (1984, Liberty Publishing Company, Cockeysville, Maryland.) It contains, not only a scrumptious sounding recipe for Morning Glory Muffins, but one of my favorites, Lemonade Muffins.

With the Easter holiday upon us and the promise of a somewhat chilly, wet celebration, these are a good choice for a morning brunch – or an afternoon snack.

Morning Glory Muffins
2 cups all-purpose flour
1 1/4 cups granulated sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups grated carrot
1/2 cup raisins
1/2 cup nuts
1/2 cup coconut
1 apple, peeled, cored and grated
3 eggs
1 cup cooking oil
2 teaspoons vanilla

Combine flour, sugar, soda, cinnamon and salt in a large bowl. Stir in carrot, raisins, nuts, coconut and apple. Set aside. In separate bowl, combine eggs, oil and vanilla. Stir liquids into flour mixture until batter is just combined.

Spoon into well-greased muffin cups, filling to the top. Bake 20 minutes at 350 degrees. Makes about 14 large muffins.

Lemonade Muffins
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 beaten egg
One 6-ounce can (2/3 cup) frozen lemonade concentrate, thawed, divided
1/4 cup milk
1/3 cup cooking oil
1/2 cup chopped walnuts

Combine flour, sugar, baking powder and salt. Set aside.

In separate bowl, combine egg, 1/2 cup of the thawed lemonade, milk and oil.

Add liquids to dry ingredients, stirring just until moistened. Gently stir in nuts.

Fill greased muffin cups and bake at 375 degrees for 15 to 20 minutes or until done.

While muffins are still hot, brush with remaining lemonade and sprinkle with granulated sugar. Makes about a dozen large muffins.