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Recipes from Mom’s Bake Shop


2 c. all-purpose flour

1 c. sugar

½ tsp. baking powder

½ tsp. baking soda

1½ c. fresh or frozen blueberries, raspberries and blackberries

2 eggs, lightly beaten

1 c. (8-oz.) sour cream

½ c. vegetable oil

½ tsp. vanilla extract

In a bowl, combine the flour, sugar, baking powder, baking soda. Add berries and toss gently; set aside. Combine the eggs, sour cream, oil and vanilla; mix well. Stir in dry ingredients just until moistened. Fill greased muffin cups two-thirds full. Bake at 400°F. for 18-22 minutes or until a toothpick inserted come out clean. Cool for five minutes before removing from pan to wire rack.


2 c. all-purpose flour

½ c. white sugar

½ c. brown sugar

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

½ tsp. nutmeg

¼ tsp. ginger

1/8 tsp. cloves

3 c. shredded carrots

1 c. oil

3 eggs

1 c. crushed pineapple in juice

1 c...

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