While going through my old cookbooks, I stumbled on this gem:

Mmm, doesn’t that look delicious?  Granted, it’s not nearly as horrifying as many cookbooks of the ’60s and ’70s, but, sheesh, I thought I was bad at photographing food.  Look at those little turd cookies.  Don’t they look tasty?

Just look at this next one.  Blah.  That’s how MY muffins look, not how they should look in a cookbook.  The recipe doesn’t even look too bad:

Sugar-Top Muffins

1 c. all-purpose flour

1 c. quick-cooking oats

3/4 c. packed brown sugar

3/4 tsp. baking powder

3/4 tsp. baking soda

1 beaten egg

3/4 c. milk

1/3 c. cooking oil

1/2 c. chopped walnuts

Cinnamon sugar

In a medium mixing bowl stir together all-purpose flour, quick-cooking rolled oats, brown sugar, baking powder, and baking soda.  Make a well in the center.

In a small mixing bowl combine egg, milk, and cooking oil.  Add all at once to the flour mixture.  Stir just till moistened (batter should be lumpy).  Stir in the walnuts.

Lightly grease muffin pans or line with paper bake cups.  Fill two-thirds full with batter.  Sprinkle with cinnamon sugar.  Bake in a 375° oven for 18 to 20 minutes or till golden.  Remove from pans.  Serve warm.  Makes 12 muffins.

Note: Batter may be made up to 1 week in advance.  Store better in a tightly covered container in the refrigerator.  Stir before using.  Bake as directed above.

Unfortunately the cookbook is loaded with such treats as:  Blueberry Bran Muffins, Carrot-Banana Wheat Bread, Date Pinwheels, Rhubarb Custard Pie, and Whole Wheat Carrot Bread.

Shudder, gag, gag, shudder.

But the best thing of all?  A realtor’s business card was taped to the inside of the book.  No doubt that my parents’ realtor presented them, or more specifically my mom, with this book when they purchased my childhood home.