Pumpkin Muffins

My friend made these for me after I had James. They are the *best ever* starving nursing mother midnight snack. I was craving them the other day and thought I'd post them here for all to enjoy.

Leanne's Pumpkin Muffins

4 Eggs
1 Cup Sugar
1 1/2 cups Oil
14 Oz Can pumpkin Puree (I used a 15 ouncer...no big deal though)
2 cups all purpose flour
1 cup whole wheat flour
1/4 cup wheat germ (I used 7 grain cereal)
1/4 cup oat bran (I used wheat bran)
1 tbsp cinnamon
2 tsp baking soda
1 tsp salt
2 tsp baking powder
1/2 raisins (craisins are good too)
1/2 cup chopped pecans or walnuts
1/2 cup rolled oats for topping (I didn't make the topping)

-Preheat oven to 350 degrees
-In a small bowl, beat eggs, sugar, oil, and pumpkin until well mixed
-In a large bowl combine remaining ingredients, except rolled oats for topping
-Make a well in the middle of dry ingredients
-Pour liquid mixture into dry ingredients, stir to moisten
-Fill 24 greased or paper-lined muffin cups to the top. Sprinkle with rolled oats
-Bake for 20 minutes or until toothpick comes out clean

Yield: 24 large muffins

Variations:

-1/2 cup rolled oats may be substituted for the 1/4 cup wheat germ and the 1/4 cup oat bran
-1/2 cup applesauce may be substituted for 1/2 cup of the oil
-1 cup of all-purpose flour may be substituted for 1 cup of whole-wheat flour

Bran Muffins

Jennie was just asking me about mom's bran muffin recipe when I came across this one on my computer. It very well may have been the one mom used. That's the problem with mom's recipes---we never know which she used and how she tweaked it. So, here's this one. I can't vouch for it because I've never tried it, and I don't know if it really makes that many muffins, but that's what is written :)

Bran Muffins
Dorothy Hawkes

1 c shortening or margarine
1 ½ tsp salt
2 ½ c sugar
4 eggs unbeaten
2 c boiling water
1 quart buttermilk
6 c bran buds cereal (?)
5 c sifted flour
5 tsp baking soda

Cream shortening and sugar. Add eggs, liquids, and dry ingredients. Add nuts raisins and dates if desired. Bake at 375 for 20 minutes. I can be stored in the refrigerator for 6 weeks and used as needed. If stored, add nuts, raisins, dates, etc.. at time of baking. Makes 130! “_