Make sure the oven is fully preheated before putting in muffin pans.

For best texture, mix dry ingredients thoroughly; blend wet ingredients thoroughly too.

Do not overbeat or muffins will be tough.

Batter consistency will vary from runny to stiff depending on the flours and liquids used.

Grease pans generously.

Fill pans only 2/3 or 3/4 full or the muffins will not peak properly.

Bake muffins immediately.

Muffins are best eaten freshly baked but keep well and can be frozen, wrapped loosely in foil and reheated still in foil.

Test of a good muffin is uniform texture and a rounded peak.

Ingredients

Yield: 12 muffins

2-1/4 C All-purpose flour

2 tsp Baking powder

1/2 tsp Salt

1/2 tsp Ground cinnamon

2 Ripe bananas, quartered

2 Eggs

2/3 C Firmly packed brown sugar

6 Tbl Butter, melted

1 tsp Vanilla

1 C Fresh blueberries

Topping:

1/4 C Granulated sugar

1 tsp Grated lemon rind

Preheat oven to 400 degrees. Lightly grease twelve 2 1/2-inch muffin cups. Combine flour, baking powder, salt, and cinnamon on sheet of waxed paper. Beat bananas in large bowl with electric mixer until mashed. Add eggs, brown sugar, butter, and vanilla, beating until blended. Stir in combined dry ingredients with a wooden spoon until almost blended. Stir in blueberries just until combined. Spoon into prepared muffin cups, dividing batter equally.

Prepare Topping: Combine sugar and lemon rind in small dish. Sprinkle evenly over muffins. 6. Bake in preheated 400 degrees oven for 20 to 22 minutes or until golden. Remove muffins from pan to wire rack.

Ingredients

Yield: 12 muffins

Filling

1 Small unpeeled apple, finely chopped

1/4 C Chopped walnuts

2 Tbl Butter or margarine, melted

1 Tbl Granulated sugar

1 tsp Cinnamon

Batter

1-1/2 C 100% bran cereal

1-1/2 C Milk

1 Egg

1/2 C Packed brown sugar

1/3 C Vegetable oil

2 C All-purpose flour

1 Tbl Baking powder

1 tsp Allspice

1/2 tsp Salt

Grease large muffin tins or line with paper baking cups. Combine all filling ingredients; set aside. Combine cereal and milk; let stand 5 minutes. Stir in egg, brown sugar and oil. Mix remaining ingredients in large bowl. Stir cereal mixture into dry ingredients, stirring just until moistened. Spoon half of batter into muffin cups. Top each with 1 T apple filling, pressing gently into batter. Spoon remaining batter on top. Bake at 400 degrees for about 20 minutes or until firm to the touch. Cool in pans 5 minutes; remove muffins and cool on rack. Store in airtight container.

Ingredients

Yield: 1 Dozen

1-3/4 C All-purpose flour

1/2 C Sugar

1 Tbl Baking powder

1/2 tsp Salt

2 Eggs

2/3 C Milk

1/3 C Butter or margarine; melted

1 tsp Grated lemon peel

1/2 C Raspberry or strawberry jam

In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon peel. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400 degrees for 20-25 minutes or until golden.

Ingredients

2 C flour

2 tsp baking powder

1/4 tsp salt

1/3 C margarine

2/3 C brown sugar

1 egg

2 tsp orange peel

2/3 C milk

1/2 C cream cheese soften (4 oz)

2 Tbl powdered sugar

1/2 C orange marmalade

3 Tbl nuts chopped

Preheat oven to 375 degrees. Prepare muffin tins using paper cups.(or spray tins with cooking spray) mix flour baking powder and salt,set aside. In seperate bowl, whip margarine & brown sugar,fold in egg & orange peel, gradually mix in flour mixture and milk. set aside In a third bowl, mix cream cheese and powdered sugar. set aside. Fill muffin tins half way with first mixture. In center of each muffin, spoon 4 tsp of cheese mixture, then 1 tblspn marmalade. Fill muffin cups with remaining batter. Bake in oven 25-30 min.

Ingredients

1-3/4 C flour

1/3 C sugar

2 tsp baking powder

3/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1 egg beaten

3/4 C milk

1/4 C canola oil

1/3 C apple butter

1/3 C chopped pecans

2 Tbl sugar

The first thing you need to do is, preheat the oven to 400 degrees . In a bowl, combine the flour, 1/3 cup of sugar, baking powder, salt, cinnamon, and nutmeg. In a seperate bowl, combine the egg, milk, and oil. Add this to the flour mixture. Spoon a tablespoon of the batter into each muffin cup. Then a teaspoon of apple butter, then the remaining batter. Combine the 2 tablespoons of sugar and the pecans. Sprinkle this on top of the batter. Bake the muffins for 20 minutes, or until a toothpick inserted in the center comes back relatively clean.

Ingredients

This muffin recipe makes large deli style muffins with a yummy crumbly sugar topping. For more than 8 large muffins, double the recipe. Expect them to disappear fast!

1-1/2 C flour

3/4 C white sugar

1/2 tsp salt

2 tsp baking powder

1/3 C oil or melted butter

1 egg

milk

1 C (or more) blueberries, frozen (slightly thawed), or fresh

Crumbly Topping

1/2 C white sugar

1/3 C flour

1/4 C margarine, chopped

1-1/2 tsp cinnamon

Sprinkle this mixture on muffins BEFORE baking.

Add flour, sugar, salt & baking powder. In one cup measuring cup, put oil and egg--add enough milk to make just one cup. Mix this with flour mixture, and add blueberries. Bake in 400 degree oven for 20-25 minutes. For crumbly topping (opt): Mix ingredients together and sprinkle on muffins BEFORE baking.

Ingredients

1 C oil

1-1/2 cups brown sugar or 1 C honey

3 eggs

1-1/2 C buttermilk

1-1/2 tsp baking soda

3 C bran

1-1/2 C wheat flour

1-1/2 tsp cinnamon

dash of salt

2 C grated carrots

1 to 2 C diced prunes

2 C diced walnuts

Preheat oven to 400 degrees. Combine oil and brown sugar. Mix in eggs one at a time. Combine buttermilk and soda, then add to brown sugar mixture. Add bran and allow to stand 2 minutes. Mix flour, cinnamon, and salt; add to brown sugar mixture. Stir in carrots, prunes, and nuts. Mix well. (For moister muffins, add more buttermilk.) Fill foil muffin cups. Bake for 20 minutes.

Ingredients

1/2 C butter

1-1/4 C sugar

2 eggs

1-1/4 C canned sweet potatoes, mashed

1-1/2 C all-purpose flour

2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1 C milk

1/4 C chopped pecans or walnuts

1/2 C chopped raisins

Preheat oven to 400 degrees. Cream butter and sugar. Add eggs and mix well. Blend in the sweet potatoes. Sift flour with baking powder, salt, cinnamon, and nutmeg. Add alternately with milk. (Do not over mix.) Fold in nuts and raisins. Fill cups 2/3 full in greased muffin tin. Bake for 25 minutes.

Ingredients

1-3/4 C flour

3 tsp baking powder

2 Tbl sugar

1 egg, slighlty beaten

1 C low fat milk

1/4 C oil (we use canola)

1 C berries (you choose)

1/4 C flour

Preheat oven to 400 degrees Mix together 1 3/4 cup flour,baking powder and sugar in a bowl. In another bowl combine egg, milk, and � � oil, Combine the egg mixture with the flour � � � mixture. Stir only enough to dampen the�flour. Sprinkle 1/4 cup flour over berries. � � � � � � Gently stir berries into batter. Spoon into greased muffin tins. Fill only � � two-thirds full. Bake for 15 min. Makes 12 muffins