After spending a very nomadic summer, I have settled in Astoria, Queens.

Through some serendipitous dealings and generosity of many, I was able to move into an old apartment – affordable but in need of TLC. The kitchen had a quarter inch think solid grease coating everywhere. The walls were cracking, mice holes and leaks here and there, and there were reports of bed bugs.

A team of handy guys was assembled to fix up the place. After much peeling, painting, cleaning, debugging, and degreasing, I have come to realize that the kitchen of the apartment has the original enamel stove, refrigerator, and cabinets that were never replaced, and still functioning, since 1920’s when the building was built. The kicthen here has the entire set in tact, including the stove, cabinets, drawers, sink, and the refrigerator.

Under-the-counter refrigerator was rumbling noisily and had to be unplugged for the fear that it guzzles up enormous amounts of electricity. We now use it to store cleaning supplies and cooking oils. One totally “modern” feature of the refrigerator, is that it does not have any handles, and only opens when you push a silver button next to it.

The landlord lives elsewhere, but he grew up in this building. He has fond memories of his mom cooking in this kitchen.

Here’s the link to an entire “Before & After Cleaning” Flickr Set.

This unusual combination (nowadays, they don’t make it in all in one piece anymore) has the sink and the stove/oven, as well as the refrigerator under one piece of enamel coated steel. Some details almost look like a well made motorcycle.

the knobs, the handles, cabinets doors, and drawers feel heavier and much, much more sturdy. This kind of tangibility, I think, got lost somewhere in the mid-20th century in the name of efficiency and profit.

A little Googling of the company name on the stove “Murph-Cabranette” reveals nothing more than a few auction pages and a web Q and A site asking for more information.

Here’s what I found from WebAnswers.com:

“I was given a Murphy Cabranette and I cannot find anything about it on the internet or anywhere. It is a model G 39, manufactured by Dwyer Products Corporation in Michigan City, Indiana. It is enamel white, with two burner stove, sink and fridge. I have contacted both the Murphy Bed Company and Dwyer Products Company and no one seems to have anything on this item. I know that the Murphy Bed Company began manufacturing them in the early 1920’s and stopped either during WWII or directly after WWII because of rationing. Any help on this item would be appreciated.”

Some questions I’d like to ask are:
Who is collecting them?
How many people out there still use them?
How do I turn on the oven without blowing the whole thing up?
Who designed it, and what happened to Dwyer or Murphy division that made it?

Any advice is appreciated!!!

Another Brief Memoir
By Jake Jakubuwski

Today it is hard to imagine horses on the streets of Baltimore, but when I was a kid they were so common that no one took any real notice. It was not unusual to hear a horse plodding up our alley with its harness bells tinkling, and the steel banded wagon wheels making a metallic racket all their own on the Belgian block pavement stones. Most often, the fellow driving the wagon was the “Junk Man,” looking for old newspapers, magazines, scrap metal, used clothes — anything that he could turn into cash. Also, of course, there were the “Arabbers” — hucksters that sold produce from their colorful (bright reds, yellows and blues) horse-drawn wagons. Like many kids in Baltimore, I used to work for the Arabbers. The pay wasn’t the greatest, but it was usually enough for a movie and a candy bar, and, perhaps, a Coke.

When we were living on Light Street, in South Baltimore, even the ice man delivered his ice from a horse-drawn wagon. Ice man? Yeah, ice man. In the late 1940s there were still lots of folks that didn’t have electric “Frigidaires,” but they did have thick-walled ice boxes, and the ice in them needed to be replaced on a regular basis. The ice man would come every other day or so, driving his wagon loaded with huge blocks of crystal-clear frozen water, a heavy canvas tarpaulin thrown over it to slow the melt. And you could hear him coming because, besides the clangor of his wagon wheels, he had his own chant to alert his customers. Slowly moving down the street or up the alley (with a dozen kids following behind, trying to snatch a piece of ice out of the wagon’s bed, the shards being viewed by them as a cool summer treat) he’d yell: “EyeEESE-mannnnnn! EyeEESE-mannnnnn!”

Many residents had signs with changeable numbers on them in their front window, so the ice man could tell how much the customer wanted. If you needed ice and didn’t have a sign, you could just holler and tell him how much. A dime’s worth? A quarter’s worth? Or, maybe a fifty cent block, if you thought that would be enough to make it through the weekend. The ice man would stop his wagon (shooing the kids away from the back ) and begin using an icepick to hack at one of the larger blocks to give the customer whatever amount they were willing to pay for — 25, 50, 75, even 100 pounds. After chopping the larger block to the proper size, the ice man, or his helper, would grab it with a large pair of black tongs and, using a burlap bag on his shoulder to help protect him form the cold, he’d leverage it onto his shoulder and carry it into the house and put it in the icebox.

During the winter months, we didn’t need to buy ice because our family had a window box. That was a box with a wire bottom to allow for drainage that hung outside of a window on the shady side of the house, in which we stored our eggs, butter, milk and other perishables. The window closed down on the top of the box and had a door in the front so you could easily get to the stored items. Folks that didn’t have a window box often had an open back porch where they would keep perishables in a crate, or other container. On top of the container would be a piece of wood with a brick or stone or piece of scrap iron holding the “lid” down so that stray cats and dogs — and any other free-roaming urban creatures — could not get at the goodies.

Our ice man came around even in the winter, too, with the difference being that he now delivered coal. If you had a coal stove or furnace, as we did, he’d back up to the basement window (or coal chute if you had one) and shovel the coal into the coal bin. Then, suddenly it seemed, when I was about eight or so, the ice man showed up driving a truck — the end of an era! The ice/coal truck had a large wooden body, and when delivering coal in the winter it backed up to the coal chute, the man raised the bed of the truck with a crank and the black lumps of energy ran out of the truck like a noisy, dusty river.

It was only a couple of summers until we had a Frigidaire and didn’t need the ice anymore. I guess a lot of folks in the neighborhood bought Frigidaires as well, because I have no memory of the ice man making his rounds after that.

Copyright © 2009 Jake Jakubuwski.

Jake Jakubuwski spent nearly two decades as an active locksmith and door service technician. He has been writing physical security related articles since 1991. Seventeen years ago, Jake wrote his first article for the National Locksmith Magazine and has been their technical editor for fifteen years. Pure Jake Learning Seminars©, his nationally conducted classes, are designed for locksmiths and professional door and hardware installers. For more information, click the “Pure Jake” link in the sidebar blogroll and under the “business” label. (And to read about Jake’s adventures as an “Arabber’s” assistant, check out a short piece on the subject — it was the September 14, 2009 post on this blog.)

These amazing oven/stove combinations by Aga could heat up any kitchen, and to be honest get me heated up just looking at them.  How ingenious is it is have a combo of energy as well as utilization of spaces in one appliance that can meet all of your needs in the most simplistic method available…containment?

With these stoves you can cook, keep warm, broil, bake, sear, and roast all at the same time on the same appliance without having to having to stager your meal so that something is cold before you can serve it.   Now that we have satisfied one of my major checks on the list, function, lets look at the aesthetics of this “live in chef”.  The slightly retro’d look is easy to incorporate in umpteen of different design feels.  Clean and modern, eclectic, minimalistic, country, retro, traditional….it can basically be morphed into what ever feel you are trying to incorporate, and if you cannot visualize it, give me a call….it’s what I do!   The lines are simple with a little bulk to them, giving the piece some great sturdiness and visual weight and the fact that it can come in a plethora of colors only makes it that much more radtastic.

The materials are basic and straightforward keeping the focus on what it should be….cooking awesome food.  They are however made with durable cast iron covered by three coats of vitreous enamel so they are there to rock for year and years, and durability in a product is uber important when talking sustainability as well as the fact that a well made product can make your home stand out among others.

All in all, it gets an A+. Simplicity, function, aesthetics, and history of amazing performance puts this at the top of my “wish for someday when I have a house” list.  Now just to work on the whole house thing…..

But I do have popping corn.  It was purchased earlier today at the bargain price of 51 pence.   I know it’s just a bag of dried kernels, but that still seems pretty reasonable to me as one small bag will last me a few months at least and will produce a surprising amount of one of my favourite crunchy treats.  The thing is, I’m not sure I’m allowed to make the stuff, as I normally do, by heating it in a pain with a bit of oil.

According to the pack my popping corn can be popped by using a popcorn machine in accordance with the manufacturers instructions.  Alternatively there’s a fairly detailed list of steps telling me how to turn the kernels inside out using a microwave which I do not have.  No third option is given.  Does this mean that by popping my corn the old fashioned way I risk putting an eye out or setting the house ablaze?  Will the technique produce potent carcinogens that microwaves and air poppers don’t.  Will I choke on my popcorn and think of Mr Bush and his pretzel as I slowly lose consciousness?

Judging by the results so far I don’t need to worry about any of these possibilities.  I does strike me as odd at that on a bag of popping corn no mention is made of how to use a pan and a stove to cook the stuff.  I have no microwave and no need for one.  Surely the people who use their microwaves to pop their corn buy those special packets of microwave popcorn anyway. . .

This posting probably represents the deepest thoughts I’ve had so far today.  Still, I did manage to unblock the sink upstairs. . .

Yes, you knew that already.  But tonight we had to do the official BAKING TEST FOR THE HOLIDAYS.  Or as it is also known, the obligatory stash of treats for the 2nd graders to celebrate you know who’s birthday on Monday.   The result is that the chocolate chips (what else?) came out fantastic.  They took FOREVER to bake though.  The first batch on a fully preheated oven took almost 18 minutes.  And this is the Nestle Tollhouse recipe that says 9 to 11.  The second batch took about 15.

Hmmm… what does this mean for the Christmas butter cookies?  Hard to screw up chocolate chips.  Quite easy to screw up butter cookies.  What about pie?  Too bad I don’t have time or inclination or room for THAT many spare calories on my hips to do many test batches.

Chocolate Chip Cookies. Best. Cookie. Ever.

For your drooling pleasure….

The Movie Coming Soon!!!!!!!!!–Ish

I can’t remember haw I came by a reference to this Blog – minimalgear blog but it looked interesting so I had a search through.  Interesting concepts WELL WORTH A READ I’ve also added it to the Blogroll.  Enjoy.

No really I’ve just been sitting here, I’ve been so worn out from everything that’s happened in this last year it boggles the mind.  I’ve found more proof that I don’t have to worry about people thinking me a fraud. so, whatever, I’m still going through college. Still lagging behind in the pervasive of technology.

Hopefully I’ll start doing something exciting soon, it would hel p if I had an internet connection of a regular basis.

Earlier this week, I was in the kitchen preparing a late breakfast while my busy 11-month-old daughter, Maya, was playing at my feet. She can’t walk independently yet, but she pulls herself up to a standing position quite easily and walks along the cuboards, appliances and furniture. She was playing with her reflection in our new stainless steel stove when I noticed blood on her hands, face and the floor. It was odd because one minute things seemed fine, and the next moment I looked and there was all this blood and I couldn’t see where it was coming from. Plus, my daughter was totally unaffected by the situation; she was happily playing along as though nothing had happened. Weird right?

So, I frantically grabbed her and started searching for the origin of the injury. I finally found that it was coming from a small cut on one of her fingertips. For the life of me, I couldn’t figure out  how she had done it, so I began to search along the cupboards and stove for sharp edges and I found that all along the sides of my stainless steel stove are sharp metal edges, upon which Maya surely tried to grip to pull herself up to a standing position and, in so doing, her soft supple skin was cut by the metal edge.

For such a small cut it, was bleeding pretty profusely. I ran it under cold water, then got a cold cloth and started to apply pressure, but to do these sort of things with a small, highly active child is pretty hard and she was fighting me most of the time. Added to this whole difficulty is the fact that Maya likes to suck the first two fingers on her left hand and the cut was on one of those fingers. That same finger has blisters from her sucking and is pretty tender and raw already. And, whenever I thought I’d gotten the finger clean and dry enough that it might stop bleeding, she kept trying to suck it and made it worse again.  I kept at it but the finger kept on bleeding. So, I found a box of fingertip band-aids and cut one of them into a smaller shape so it’d fit her tiny apendage. The band-aid mostly kept her from sucking on the finger and reopening the cut, but she did try to suck the band-aid a few times. Still, she bled through it and I had to apply a second one.

After an hour of not being able to stop the bleeding, I started to worry that the cut might be deeper than I had originally thought, I decided to call the BC Nurses line (811), which is intended for non-emergency medical advice, maybe I needed to do something more (like take her in for stitches–oh no!). So, I called 811. I waited on hold for a long time, most likely because they’re being flooded with calls related to H1N1. By the time I was connected with a registered nurse, the bleeding appeared to have stopped and it was almost Maya’s nap time, so I told the nurse what happened, and asked two questions:

1. Should I be concerned about tetanus because she cut herself on metal?
2. Should I leave the band-aid on while she sleeps (choking hazard, given her propensity for sucking), or keep it off and risk her causing it to open up and bleed again?

Well, the nurses line is totally useless. They said tetanus probably wasn’t a concern because the metal stove wasn’t dirty (which I sort of knew but wanted to ask), but they suggested that I still check in with my doctor within 12 hours just in case–and yet, the whole reason I was calling was so that I wouldn’t have to traipse over to the doctor’s office for a minor cut. Then, in regard to the band-aid question, the nurse I spoke to said that all he could do was give me information and allow me to make the decision myself. He couldn’t give me direct advice for liability reasons. All I have to say is, that is so LAME! What is the point of having a medical advice phone line if they can’t actually give you any advice? These days everyone’s so scared of being sued that they can’t even help you anymore!

This was the second time I have ever called the nurses line, the first time was when I was pregnant and vomiting uncontrollably and wanted to know what over-the-counter medications I could safely take. Needless to say, they advised me to see my doctor, which I would have done if I could have stopped vomiting long enough to get in the car and drive somewhere, which was why I was phoning them!

Anyway, I decided that keeping the band-aid off was the safest thing to do, if the bleeding started again I’d be able to stop it, but if she choked… well, let’s not go there. In the end, Maya did suck on her injured finger when she napped but the bleeding didn’t restart. Her finger is looking pretty raw and sore these days, but is slowly healing.

Note to self: no allowing baby to explore in the kitchen anymore! You’d think the makers of the stove who build-in all kinds of other safety measures on the appliance (door locking device, anti-tip device, etc.), would round off the metal edges so they aren’t a hazard to children… but, alas, my rant must come to an end.

yes I know I haven’t updated, I’ve been busy with school, not having internet, getting ready to move back to california. I’m trying to finish the larger version of Dr. N Vs Billion Dollar Jake. I’m hoping since I’ll have some time and better connections I’ll be able to push the book a lot better and hopefully get started on my movie  or web show project.  I need to make it a habit of blogging more…but then again time is a precious resource I’m a little low on these days.

In the last few days we finally got our wood stove up and operational again. I love wood heat! I didn’t realize how much I missed it until we got it going again. I took advantage by using it for today’s 50/50 shot. When checking the stove this evening I took the opportunity to make a few shots. I only took 4 as you can’t leave to door open too long. I’m pretty happy with the picture, but I wish I could leave it open longer and spend a bit more time shooting it.

Canon EOS 20D
1/50th
f/6.3
ISO 800

Ahh, childhood memories.
During our recent move, I found this little memento from my past, pictured to the left.
When we were children, my brother and I were baking mud pies is this little tin stove.  Sounds innocent enough, right?  The problem is, this culinary undertaking took place in my father’s corn crib.
The fire we so wisely built on the floor of a wooden structure, destroyed, of course, said containment system.  Who would have seen that coming?!?!?
Just one of the many delightful playtime activities my brother and I engaged in.
We were so cute.

Submitted by Julia

Kerosene Lamp

Kerosene is a kind of oil that is used as a fuel for jet engines and for burning in lamps and in stoves—especially camping equipment—for lighting or cooking.

Most kerosene comes from petroleum, the oil that comes from oil wells.

Petroleum is a mixture of many materials.  Separating petroleum into its many parts is called refining” it.

At an oil refinery, the petroleum is heated until the kerosene part changes into a vapor.  The hot kerosene vapor is drawn off and condensed back into its liquid form.  The kerosene is processed to make it pure.

Other fuels, such as gasoline and diesel oil are refined from petroleum in the same manner as kerosene.

Petroleum also provides oil and greases for machinery lubrication and asphalts for paving highways.

Kerosene is often called “coal oil” because kerosene was first obtained by refining the oil from coal.

Visual source:  bombayharbor

Stove top hoods are usually relatively modern by the nature of their business – clear cut lines and stainless steel are perfect for eating in hot steam (or smoke). The cooker hoods by Elica take it a bit further and make cooking that much more fun. The featured hoods – the Chrome, the Meridiana, and Space, respectively – are three great designs from Elica that can add to any kitchen.

Chicken is the #1 source of quick and easy protein without the nasty protein shake aftertaste or the toughness of red meats. If you are looking to pack on a few pounds of lean and strong muscle in a short amount of time, try eating a couple chicken breasts a day (3) and watch the muscle hug your bones! Here are a few ways to cook chicken:

NOTE: Chicken must reach an internal temperature of 165º to eliminate all bird flu, and other viruses.

Poaching
To poach boneless, skinless chicken breasts, place them in a large skillet and add 1-2 cups of water or chicken broth. Bring to a boil, reduce heat, cover, and cook for 9-14 minutes until chicken reaches 160 degrees F. about 15 minutes. You can also poach in the oven. Place chicken in a single layer in a roasting pan. You can add lemon slices, peppercorns, or any other spices or herbs. Bring 4 cups of water to a boil and immediately pour over chicken. Cover and bake at 400 degrees F for 20-35 minutes, checking for an internal temperature of 160 degrees F.

Microwave
It can be risky cooking chicken in the microwave oven because the oven cooks unevenly. The same piece of chicken can be several different temperatures at the same time! If you have healthy people over the age of 5 in your household, this is an easy method for microwaving chicken. Place boneless, skinless chicken breasts in a glass dish with the thin side of the breasts in the center. Pour 3/4 cup cup buttermilk over the chicken, sprinkle with herbs and spices of your choice, cover plate with plastic wrap, and cook on high for 3 minutes. Check the chicken, then cook for 2 minutes longer. Rearrange the chicken using tongs, cover again, and microwave for 3-5 minutes longer until internal temp is 160 degrees F. Discard buttermilk mixture.

Crockpot
The crockpot is a wonderful way to cook chicken as long as it isn’t overcooked. For fresh chicken breasts, stack the chicken in the crockpot, add 1/2 cup water or chicken broth, cover, and cook on low for 5-6 hours, rearranging once during cooking time. For frozen chicken breasts, arrange in crockpot, add 1/2 cup chicken broth or water, cover, and cook on low for 8-9 hours, rearranging once during cooking time.

Steaming
Nancy H. wrote me about steaming chicken breasts she sprinkles with Mrs. Dash. She says that steaming boneless skinless breasts on the bottom rack of a steamer for 20 minutes for thawed and 30 minutes from frozen produces a juicy result.

Sauteeing
This dry heat method is quick and easy. If you pound the breasts thin, they will cook for about 2-3 minutes a side over high heat. Unpounded breasts take a bit longer to cook; about 4-5 minutes per side. Coat a skillet with olive oil, heat over high heat, add breasts, cook for 4 minutes without moving them, then turn and finish cooking.

Pressure cooker
This is a moist heat method of cooking. Add thawed chicken breasts to the cooker, add sliced onions and lemons for flavor along with 1/2 cup water, cover and lock the cooker, and bring the pressure up to high. Cook for 12 minutes, release pressure, and check internal temperature. You can cover, bring pressure back up, and cook for 2-3 minutes longer if necessary.

Friday morning and I’m packed and ready to go.

Some new gear to trial for the weekend.  My MLD Duomid and a Gregory Z Pack from Bob & Rose.

For this outing I’m cooking on gas, a slight departure from the normal meths, but I just fancy a change.  I’m trying a slightly different windshield which should offer more fuel economy and more safety with the canister-top burner (SnowPeak Giga Power GST-100)

I want to try to contrast and compare the meths and gas.  Yeah, yeah, I know it’s all been done (to death) before but I want to ‘know’ for myself.

To go with the Duomid I’m taking my Alpkit Hunka XL bivy and Golite Adrenaline 20 sleeping bag.  In theory I should be toasty warm.

So, all that remains is for me to go……Hasta la Vista

in

a

pan

an

and

is

of

ing.

                             on.

Review & Giveaway

These have to be one of the neatest things since sliced bread. Skoy cloth sent me a 4 pack of their multi-use cloths for review, and are generously offering a giveaway to our readers.

When these arrived, I was skeptical. These feel sort of like ….. a paper towel,but thicker, and heavier. They come in gorgeous bright colors. I was anxious to give Skoy Cloth a whirl through my kitchen, I wanted to see how this was able to hold up to a family of 5. So far so good. It has stood up to messes from kids ages 3+, and my mother. And it’s still going strong. I recently got a new glass top stove, and it’s a bit tedious to keep shiny. Since it’s black, it shows every streak, and smear. Skoy cloth passed my test of cleaning the glass top stove, streak free. The Skoy Cloth can easily replace paper towels in this area for my family, and this is where I use paper towels the most. On the stove top. Using 1 Skoy Cloth is equivalent to using 15 rolls of paper towels. Probably more where my stove top is concerned, I’m constantly wiping it down, and shining it back up. Skoy Cloth has become my right hand man beside the stove.

Have you ever picked up a kitchen sponge and yours hands smelled of bacteria? Ew. Skoy Cloths can replace sponges for good in your kitchen. Skoy Cloths are washer/dryer safe, wet and place in the microwave for 1-2 minutes, or in the dishwasher. If you choose the microwave route, be sure to WET the Skoy Cloth to avoid risk of fires, it will be hot when removed.

Skoy Cloths are durable, 1 Skoy Cloth saves 15 rolls of paper towels, 100% biodegradable, reusable and machine washable, absorbs 15 times it’s own weight. In an independent composting test, Skoy Cloth broke down in 5 weeks, 16 weeks in a city landfill.

Pick up an issue of Readers Digest in Oct. to see the blurb about Skoy Cloth!

You can purchase Skoy Cloths from their site, or other etailers. Including MyEarth360. Double your chances to receive a Skoy Cloth, and enter the MyEarth360 Review & Giveaway.

Well it’s that time of year again where there is an abundance of goodies out there featuring pumpkin as it’s main flavor. There’s even a pumpkin spiced TastyKake Krimpet for sale for a limited time only. Every store I go to there’s pumpkin pies, pumpkin ice cream, pumpkin cheese cakes, all waiting to be inhaled by me or one of the many other pumpkin fans out there. I have even seen an increase of people boasting about how they just ate pumpkin pancakes for breakfast or dinner on their Facebook status (no joke!). So, with pumpkin in mind, I set out for an easy and healthy pumpkin bread recipe. This version is low-fat made with no oil. I must say, if you do plan on using a sugar substitute for an even healthier treat, make sure it is a heat stable sugar substitute. When I made this, I did not use a sugar substitute because I wanted to try the recipe with real sugar. The only things I modified were the amount of sugar I used (I swear it didn’t need the extra sugar the original recipe called for) and I didn’t use nutmeg (not a big fan of the nutmeg). I will make a note about the original ingredients in the listing below incase you would like to make it with more sugar and with the nutmeg. Enjoy the fall weather and enjoy even more these delicious and quite addictive pumpkin muffins.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:

• 1 1/2 Cups Raisins

• 4 3/4 Cups All-Purpose Flour

• 2 Cups White Sugar (original recipe called for 4 cups)

• 1 1/2 Teaspoons Baking Powder

• 1 1/2 Teaspoons Baking Soda

• 1/2 Teaspoon Salt (I reduced the salt by 1 teaspoon)

• 1 1/2 Teaspoons Cinnamon

• 1 1/2 Teaspoons Pumpkin Spice

• 6 eggs

• 1 – 29 ounce can pumpkin

• 1 Cup Unsweetened Applesauce

Optional: • 1 1/2 Teaspoons Nutmeg  • 1 1/2 Teaspoons Ground Cloves  • 1 Cup Chopped Walnuts

Directions:

1. Preheat oven to 350°.
2. Grease muffin pans/bread pan using non-stick cooking spray. (you may use muffin liners instead)
3. Soak raisins in hot water for 10 minutes to plump them up and then drain. Set aside.
4. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, pumpkin spice (and other spices if you want).
5. In a separate bowl, using a whisk, mix the eggs, pumpkin, and applesauce, until smooth.
6. Add mixture to the dry ingredients and stir thoroughly to make a smooth batter.
7. Stir raisins into the batter. (adding walnuts, stir them in as well)
8. Spoon batter into prepared muffin or bread pan.
9. Bake for 30 – 35 minutes in the oven, or until a toothpick comes out clean when inserted.
10. Serve whenever. They’re quite delicious cut in-half and slightly toasted with a little butter or margarine.
11. ENJOY!

★ NUTRITION INFOMATION: Calories: 200 – Total Fat: 3.3g - Cholesterol: 35mg - Sodium: 206mg - Total Carbs: 42g - Fiber: 1.6g - Protein: – 4g

Serves: 36 Muffins