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The first cut is a corner square.

002By Jacqueline Bennett newsandviewsjb.com

 

With Thanksgiving just around the corner it is time to pull out the cornucopia of family recipes. Readers of newsandviewsjb may be familiar with my “Mom’s Recipe Box” series – a seven month series which featured old and new family favorites, including Rich Muffins.

 

Growing up one of the best surprises in the Bennett Household was to awaken to the aroma of my mother baking Rich Muffins downstairs in her RED & WHITE kitchen – a recipe that has been carried on to the next generations. I can’t think of a better way to start the month of November than with a batch of rich muffins. Put in the oven at 5:10 a.m. this morning and ready at 5:40 a.m. – the last five minutes to slightly brown the top.

 

Served warm, a corner piece always tastes the best because it has more edging. Back in the day, it was Land O’ Lakes butter that was added. However, now it’s a touch of light Promise and a bit of Glastonbury, CT-based Belltown Hill Orchards native Connecticut honey. Accompanied by a tall glass of low-fat Mountain Dairy milk from the Stearns Farm in Storrs, CT, or a mug of decaf freshly brewed in the KEURIG coffee-maker that was a gift from Deb & Wayne – wicked yummy!

 

For the recipe go to https://newsandviewsjb.com/2014/07/18/moms-recipe-box-good-any-time-rich-muffins-from-dixie-sue/