Recipe - Name That Muffin (With Variations)

2 cup Unsifted white flour
Three fourths teaspoon Salt
Three fourths teaspoon Baking soda
One fourth teaspoon Baking powder
2 Eggs
Three fourths cup Brown sugar
Three fourths cup Corn oil
Three fourths teaspoon Vanilla extract
1 1/3 cup Prepared fruit or vegetables
1 One half teaspoon Cinnamon
1 One half Ground ginger
1/3 cup Poppy seeds
Three fourths cup Walnuts, toasted and chopped

Preheat oven to 400 degrees.

Sift together the flour, salt, baking soda and baking powder. In a separate
bowl, whip the eggs with the sugar and oil. Stir in the vanilla, whatever
fruits or vegetables you are using, the spices, and the poppy seeds. Then
add the flour mixture and the nuts. Do not over mix.

Spoon the batter into greased or papered muffin cups, filling each about
Three fourths full. Bake for 25 to 30 minutes or until golden brown.

Variations:

Apple or pear: Core and shred them.

Zucchini: Shred them unpeeled.

Oranges: Wash well, chop up (skin, pulp and juice) and process in the bowl
of a food processor. Add 1/3 cup extra poppy seeds, 1 extra teaspoon ginger
and One half teaspoon cinnamon.

Pumpkin: Steam fresh pumpkin and cut into small bits.

Tomato: Cut them into small bits.

Source: The Great California Cookbook, The Chefs' Secret Recipes, by
Kathleen DeVanna Fish. Recipe is from Margaret Fox, Caf‚ Beaujolais,
Mendocino. Copyright: The Morning Food Cookbook

Typos by Brenda Adams adamsfmle@sprintmail.com; mc 5/31/97

Recipe by: Margaret Fox, owner: Caf=E9 Beaujolais, Mendocino, Calif. Posted
to MCRecipe Digest V1 #630 by Badams adamsfmle@sprintmail.com on May 31,
1997