Our LLL Annual Garage & Bake Sale is coming up this weekend and I need some fresh ideas on what to make. My old standby is the cream scone loosely adapted from the Joy of Cooking and some of my mom's Mincemeat Bran Muffins (I call them Raisin Spice for marketing purposes - learned that the first year).
Mom's Mincemeat Muffins (makes 22-24 muffins)
3/4 cup vegetable oil
2/3 cup brown sugar
2 cups buttermilk/sour cream
1 1/2 cups mincemeat
1 1/4 cups All-Bran Cereal
2 cups all purpose flour (can also do a mix of whole wheat/all purpose)
2 tsp each baking powder and baking soda
1 tsp salt
1/2 cup chopped walnuts or pecans (optional)
Preheat oven to 350 and grease or line muffin tins. Mix together wet ingredients. Mix together dry ingredients - add to wet ingredients and mix until just combined (will be lumpy). Don't overmix divide evenly among muffin tins - Mom always used an ice cream scoop and it's the perfect size. Bake 20-25 minutes. Serve warm or room temperature. Batter can also be kept up to two weeks in fridge before baking and baked muffins freeze very well.
Ok - so hit me with your best bake sale recipe!