Sour Cream Ginger Buns

Joanne Good, former editor of The Calgary Herald, invented these – we’re so glad she did!

Sour Cream Ginger Buns
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Ingredients
  1. 2 cups sifted flour 500 mL
  2. 21⁄2 tsp baking powder 12 mL
  3. 1⁄4 tsp baking soda 1 mL
  4. 3⁄4 tsp salt 3 mL
  5. 2 tbsp granulated sugar 30 mL
  6. 1⁄3 cup cold shortening 75 mL
  7. 1⁄2 cup finely chopped crystallized ginger 125 mL
  8. 2⁄3 cup sour cream 150 mL
  9. 1 egg, slightly beaten 1
  10. 3 tbsp butter, melted 45 mL
Instructions
  1. Sift first five ingredients together. Cut in shortening until mixture resembles coarse meal. Add ginger and mix. Make a well in the centre and pour in sour cream and egg and stir briskly with a fork just until dough holds together. Knead gently 7 or 8 times on lightly floured surface. Roll or pat to 1⁄2-inch to 3⁄4-inch (1 to 2 cm) thickness. Cut with 2-inch (5 cm) diameter cookie cutter. Arrange on ungreased cookie sheet. Brush with melted butter. Bake in preheated 425°F (220°C) oven for 12 to 15 minutes or until lightly browned. Makes 18 buns.
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Super Lemon Blueberry Muffins

These will disappear as quickly as you make them!

Super Lemon Blueberry Muffins
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Ingredients
  1. 2 cups flour
  2. 1/2 cup sugar
  3. 1 Tbsp. baking powder
  4. 1/2 tsp. salt
  5. grated zest of 1 lemon
  6. 1 egg
  7. 1 cup milk
  8. 1/2 cup butter, melted
  9. 1 cup fresh, frozen or canned blueberries
Topping
  1. 1/2 cup melted butter
  2. 1 Tbsp. lemon juice
  3. 1/2 cup white sugar
  4. I
Instructions
  1. Mix flour, sugar, baking powder, salt and lemon zest in large bowl. Beat egg in medium sized bowl, add milk and butter. Add egg mixture to dry ingredients. Stir unti just mixed (batter will be lumpy.) Stir in blueberries. Fill muffin pans 2/3 full and bake at 425 F. for 20 minutes.
Topping
  1. Combine melted butter and lemon juice. Measure sugar into separate dish. Dip tops of slightly cooled muffins in melted butter, then sugar. Makes 16 large or 32 small muffins.
Notes
  1. Book Reference - The Best of the Best - Vol. 1 (Page: 11), Enjoy! (Page: 15)
The Best of Bridge http://www.bestofbridge.com/

Book Reference – The Best of the Best – Vol. 1 (Page: 11), Enjoy! (Page: 15)

The modern girl wears just as many clothes as her gramma, but not all at the same time.

Banana Muffins

Very moist. Great for the lunch box!

Banana Muffins
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Ingredients
  1. 1/2 cup margarine
  2. 1 cup sugar
  3. 2 eggs
  4. 1 cup ripe bananas-mashed
  5. 1 1/2 cups sifted flour
  6. 1 tsp. nutmeg
  7. 1 tsp. baking soda
  8. 2 tsps. hot water
  9. 1 tsp. vanilla
Instructions
  1. Cream margarine and sugar. Add eggs and bananas. Mix well. Stir in flour and nutmeg. Dissolve soda in hot water, add to banana mixture. Stir in vanilla. Fill greased muffin tins 1/2 full. Bake at 350 for approximately 20 minutes or until golden brown. Makes 24 medium muffins.
Instructions
  1. Cream margarine and sugar. Add eggs and bananas. Mix well. Stir in flour and nutmeg. Dissolve soda in hot water, add to banana mixture. Stir in vanilla. Fill greased muffin tins 1/2 full. Bake at 350 for approximately 20 minutes or until golden brown. Makes 24 medium muffins.
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 13), Grand Slam (Page: 29)
The Best of Bridge http://www.bestofbridge.com/

When you see a light at the end of the tunnel, it means there’s a train headed your way.

Sunshine Muffins

So quick you won’t believe it – you could sell a house with the baking aroma from these little gems!

Sunshine Muffins
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Ingredients
  1. 1 orange
  2. 1/2 cup orange juice
  3. 1 egg
  4. 1/4 cup oil
  5. 1 1/2 cups flour
  6. 3/4 cup sugar
  7. 1 tsp. baking powder
  8. 1 tsp. baking soda
  9. 1 tsp. salt
  10. 1/2 cup raisins or dried cranberries(optional)
  11. 1/2 cup chopped nuts (optional)
Instructions
  1. Cut orange into 8 pieces. Put cut-up orange (that's right - the whole orange), orange juice, egg and oil in blender. Blend until smooth. Add flour, sugar, baking powder, baking soda and salt. Blend. Add raisins and nuts. Blend just until mixed. Pour mixture into muffin tins and bake at 375 deg.F (190 deg.C) for 15-20 minutes. Makes 16 medium muffins.
The Best of Bridge http://www.bestofbridge.com/
I just got skylights put in my place. The people who live above me are furious.

Lunch Box Muffins

These are also perfect for breakfast

Lunch Box Muffins
Serves 12
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Ingredients
  1. 1 1/2 cups broccoli, finely chopped
  2. 1 1/2 cups chopped cooked ham
  3. 1 medium onion, chopped
  4. 1/2 cup freshly grated Parmesan cheese
  5. 6 eggs
  6. 1/2 cup vegetable oil
  7. 1 1/4 cups flour
  8. 1 Tbsp. baking powder
  9. 1 tsp. oregano
  10. 1 tsp. chopped parsley
  11. 1/4 tsp thyme
  12. 1/2 tsp. garlic powder
Instructions
  1. Preheat oven to 375 F. Cook broccoli until tender crisp. In large bowl, combine broccoli, ham, onion and cheese. In another bowl, beat eggs until foamy; blend in oil. Add the dry ingredients; beat until smooth. Stir in broccoli mixture until just blended. Spoon into greased muffin tins. Bake for 20 - 25 minutes or until lightly browned. May be served warm or cold.
Notes
  1. Makes 12 large muffins.
The Best of Bridge http://www.bestofbridge.com/
In the olden days, kids refused to go to school if they had holes in their jeans. Now, they refuse to go if they don’t!