Muffin

The following recipe comes from my mother's home economics class in Louisiana back in the 1940's. I hope your readers enjoy the muffins as much as I do.

The preserves keep these moist and tender.

The almond paste in these muffins adds wonderful flavor and keeps them moist.

St. John's Jug Muffins "I was given the recipe for these muffins years ago, and I make a batch of the batter every winter," writes Judith Cadigan of Swarthmore, Pennsylvania."When the urge for a muffin strikes, you can bake just one instead of a whole batch, and put the remaining batter back in the refrigerator." Active time: 30 min Start to finish: 1 hr

These delicious "puddings" are a cross between a popover and a puffy pancake.

Cayenne pepper in the batter gives these muffins a nice little kick.

These bran muffins bake up moist and chewy. They're so good that my in-laws, Reed and Nancy, make a batch every couple of days for snacking. This is another recipe that shows how buttermilk works to tenderize and lighten many baked goods. Bran retains much of its natural oil and can quickly turn rancid, so always store it in the refrigerator or freezer. I like to use unprocessed sugar crystals (don't confuse this with brown sugar) to complement the bran's whole grain taste. Each muffin has over 2 grams of fiber.

Cottage cheese is the secret to the moistness of these muffins. They're good spread with a bit of honey.

Can be prepared in 45 minutes or less.

These fruit-rich, nutty muffins were a highlight on a summer-beach-weekend menu. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.