Call for Oversized Muffins : A Long-Distance Request Solves Mystery

Recently the mail brought an unusual letter from P. Kosuth of Marinette, Wis.:

“I ordered some lamps from J. C. Penney a few weeks ago and when they arrived I found them packed in a newspaper titled the Morning Call. Being curious, I scanned them and--wonder of wonders--found a number of scrumptious-sounding recipes. Unfortunately, one was continued on a page which wasn’t included. It was called Broccoli-Almond Mushroom Muffins and carried your byline above ‘of the Los Angeles Times.’ It appeared in the Morning Call, Feb. 19. I would love to have the complete recipe. Can I get it from you? You would have my gratitude forever.”

Glad to oblige. The recipe was part of a feature on oversized muffins that appeared in the Los Angeles Times on Jan. 30.

BROCCOLI-ALMOND-MUSHROOM MUFFINS

1/2 cup chopped onion

1/3 cup melted butter or margarine

1 egg, beaten

1/4 cup sour cream

1/2 cup nacho cheese dip

1 (4-ounce) can mushroom stems and pieces, drained

1 cup shredded sharp Cheddar cheese

2 cups flour

1 1/2 tablespoons baking powder

1 teaspoon salt

2 1/2 teaspoons sugar, optional

1 (10-ounce) package frozen broccoli, thawed and squeezed dry

Toasted sliced almonds

Saute onion in butter until tender. Combine with egg, sour cream and nacho cheese dip. Stir in mushrooms and Cheddar cheese.

Sift together flour, baking powder, salt and sugar. Add to onion mixture all at once, along with broccoli and 3/4 cup sliced almonds. Stir just until blended. (Batter will be very thick.)

Fill 4 well-greased 4 1/4-inch baking cups 2/3 full and top with additional sliced almonds. Place on jellyroll pan and bake at 375 degrees 40 minutes. Cool in baking cups 10 minutes. Makes 4 muffins.