Fresh Apple Muffins

¾ c milk
1 egg, beaten
¼ c melted shortening
2 c sugar
1 T baking powder
½ t salt
1 t cinnamon
1 c finely chopped apples
½ c raisins

Beat eggs in small bowl. Add milk to eggs. Stir in melted shortening. Measure and mix dry ingredients. Stir in apples and raisins. Add the liquid mixture and stir just until most of dry ingredients are moistened. Do not over mix. Batter will be lumpy. Fill greased muffin tins 2/3 full. Bake at 400°F. 20-25 minutes.

Hot Fudge Sauce

3 (1 oz) squares unsweetened chocolate
1 can Eagle Brand Sweetened Condensed Milk
½ cup hot water
¼ t salt
¼ cup sugar
1 t vanilla extract



In top of double boiler, melt chocolate over hot water. Stir in sweetened condensed milk. Cook until very thick; stir constantly. Add hot water, salt and sugar.; continue to cook until mixture in very smooth and of desired thickness. Remove from heat; stir in vanilla extract. Serve hot.

Applesauce-Cinnamon Corn Muffins

1¼ c flour
¾ c cornmeal
1/3 c sugar
4 t baking powder
1 t cinnamon
½ t salt
1 c applesauce
1/3 c milk
¼ c vegetable oil
1 egg

In medium bowl, combine flour, corn meal, sugar, baking powder, cinnamon, and salt.
Combine applesauce, milk, oil and egg. Mix well. Add to dry ingredients. Mix just until moistened. Fill muffin cups 2/3 full. Bake 15-20 minutes at 425°F

Magic Chocolate Sauce

1 can Eagle Brand Sweetened Condensed Milk
2 (1 oz) squares unsweetened chocolate
1/8 t salt
½ to 1 cup hot water
½ t vanilla extract

In top of double boiler, combine sweetened condensed milk, chocolate and salt. Cook over hot water. Stir frequently until thickened. Remove from heat. Slowly stir in hot water until sauce is of desired thickness. Stir in vanilla extract. Serve hot or chilled.

Variations:
Chocolate Almond: Proceed as for magic chocolate sauce except add ½ t almond extract.

Chocolate Peanut Butter: Proceed as for magic chocolate sauce except add ¼ cup peanut butter.

Mocha: Proceed as for Magic Chocolate sauce exept add 1 T instant coffee, dry form.

Makes about 2 cups