|Apple Raisin Bran Muffins||Eileen Didow's Pina Colada Muffins|
|Barb's Plain Muffins||Golden Corn Muffins|
|Buttermilk Bran Muffins||Pumpkin Muffins|
|Cheddar Muffins||Sunshine Orange Muffins|
|Cherry Oatmeal Muffins||Very Berry Blueberry Muffins|
|Cranberry-Nut Muffins||Bran Muffins|
|Overnight Blueberry Coffee Cake|
1 can (19 oz) crushed pineapple 1 cup sour cream 1/2 cup granulated sugar 1 egg 1/4 cup butter or margarine 1 tsp. rum extract ( or 2) 1 1/2 cups flour 1 tsp. baking powder 1/2 tsp. soda 1/2 tsp. salt 1/2 cup coconut 12 maraschino cherries chopped
Drain pineapple thoroughly. In large bowl mix together sour cream, sugar, egg, butter and extract. Combine flour, baking powder, soda and salt. Stir into sour cream mixture; fold in coconut and crushed pineapple. Spoon batter into 12 lightly greased or paper-lined muffin tins. Bake in 375º oven for 25 minutes or until top springs back. Makes 12 large muffins.
1 1/2 cups all purpose flour 1 cup whole wheat flour 2/3 cup sugar 1 tbsp. baking powder 1/2 tsp. salt 1 tsp. ground cinnamon 1 1/2 cups fresh or frozen blueberries un- thawed 1 egg 1/3 cup vegetable oil 1 cup milk
Preheat oven to 400 . Mix flour, sugar, baking powder, salt and cinnamon in a large bowl. Put blueberries in a small bowl; add two tbsp. of the flour mixture and stir gently to coat them. Put egg, oil and milk in another bowl and stir with fork or whisk until egg is mixed in. Add to flour mixture all at once. Stir only until batter is moistened. Stir in blueberries.. Spoon into 12 greased muffin cups and bake 20 minutes
4 eggs 2 cups sugar 1 1/2 cups oil 1 3/4 cups pumpkin 3 cups flour 1 tsp. cinnamon 2 tsp. baking powder 1 tsp. salt 2 cups raisins
Beat eggs, add sugar, oil and pumpkin. Beat. Add dry ingredients. Stir in raisins. Sprinkle tops with brown sugar. Bake in 375 F oven for 20-25 minutes.
2 cups all-purpose flour 3/4 cup packed brown sugar 2 tsps. baking powder 2 eggs cup orange juice cup vegetable oil 1 cup cranberries, coarsely chopped 1 cup pecans
In a large bowl, combine flour, brown sugar and baking powder. In another bowl, beat eggs. Add orange juice and oil; stir into the dry ingredients just until moistened; batter will be lumpy. Fold in cranberries and pecans. Spoon into 12 greased or paper-lined muffins cups ( will be almost full). Bake at 375º for 20 minutes or until golden brown. Cool on wire rack. Will freeze well.
1 orange 1/2 cup orange juice 1 egg 1/4 cup oil 1 1/2 cups flour 3/4 cup sugar 1 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 1/2 cups raisins (optional) 1/2 cups chopped nuts (optional)
Cut orange in eight pieces. Put cut-up orange, ( the whole orange), orange juice, egg and oil in blender. Blend until smooth. Add flour, sugar, baking powder, soda and salt. Blend. Add raisins and nuts. Blend just until mixed. Pour into muffin tins and bake at 375 for 15 to 20 minutes. Makes 16 large muffins.
1 egg lightly beaten 1 cup milk 1/4 cup mazola corn oil 1 cup whole bran cereal (Bran Buds) 1 cup chopped peeled apple 1/2 cup raisins 1 cup all-purpose flour 1/4 cup granulated sugar 1 tsp. baking soda 1/2 tsp. baking powder 1/4 tsp. salt Plus: 1 tbsp. brown sugar with cinnamon
In a small bowl mix together egg, milk and corn oil. Stir in bran, apple and raisins. Set aside. In a large bowl, mix together flour, sugar, baking soda, baking powder and salt. Stir in bran mixture until just moistened. Spray 12 muffin cups, spoon in batter, top with brown sugar and cinnamon. Bake in 400 F oven 25 t0 30 minutes or until browned.
1 cup cornmeal 1 cup shredded old cheddar cheese 1 cup all-purpose flour 1/2 tsp. baking soda 1/2 tsp. salt 3 eggs 1 can (10oz/284 ml) creamed corn 1 cup buttermilk 1/4 cup vegetable oil 2 tbsp. chopped fresh parsley
In large bowl, stir together cornmeal, cheese, flour baking soda and salt. Whisk together eggs, corn, buttermilk and oil; stir into dry ingredients along with parsley until just combined. Spoon into 12 well-greased muffin tins. Bake in 400 F oven for 25-30 minutes or until tops are firm to the touch.
2 cup flour 1/2 cup sugar 1 tbsp. baking powder 1 tsp. salt 1/2 tsp. soda 1 1/2 cup shredded cheddar cheese 1 cup plain yogurt 1/4 cup butter, melted 2 eggs, beaten
In large bowl stir together flour, sugar, baking powder, salt and baking soda; stir in cheese. In a small bowl thoroughly combine yogurt, butter and eggs. Add to dry ingredients; stir just until moistened. Bake @400 F for 18-20 minutes.
Mix 13/4 cups flour with 1/4 cup sugar 2 1/2 tsps. baking powder 3/4 tsp. salt Add 1 egg and 3/4 cup milk 1/3 cup oil
Fill tins full. Bake 15-20 minutes at 375 F. You may insert bit of jam or cheese.
21/4 cups flour 3/4 cups quick oats 2 tbsp. orange peel (optional) 1 tbsp. baking powder 1 tsp. baking soda 1 19-oz. can cherry pie filling 1/2 cup orange juice 1/4 cup vegetable oil 1 large egg, lightly beaten 2 tsp. vanilla 2 tbsp. brown sugar
Combine flour, oats, peel, baking powder, soda. Add cherries and toss to coat. In small bowl, combine egg, juice, oil and vanilla. Add. Mix till just combined. Bake in 375 F oven for 20-25 minutes.
1 cup flour 1/2 tsp. soda 2 tsp. baking powder 1/2 tsp. salt 1/2 cup brown sugar 1 egg 1 1/2 cups bran 1 cup buttermilk 1 tbsp. butter or margarine melted
Sift dry ingredients together. Break egg into mixing bowl and beat slightly. Combine bran and milk and add. Stir in melted butter. Sift dry ingredients into wet mixture, stirring just until ingredients are moistened. Batter will be lumpy. Spoon into greased tins. Bake at 400º for 20-25 minutes.
1 cup flour 1 tsp. baking powder 1 cup bran ½ tsp. salt ¼ tsp. baking soda 1 egg, well beaten ¼ cup cooking oil ½ cup molasses ½ cup honey ½ cup milk
Sift flour and add baking powder, bran, salt and baking soda. Mix all other ingredients but milk and add to flour mixture.
Add milk and mix. Bake at 350º for 15 to 20 minutes.
1 egg ½ cup sugar 1¼ cups flour 2 tsps. baking powder ¾ tsp. salt a cup milk 3 tbsps. butter or margarine, melted 1 cup fresh or frozen blueberries 2 tbsps. sugar for topping
In mixing bowl beat egg and ½ cup sugar. Combine flour, baking powder and salt; add alternately with milk beating well after each addition. Stir in butter. Fold in berries. Pour into greased 8-inch square baking pan; sprinkle with remaining sugar. Cover and chill overnight. Remove from fridge 30 minutes before baking. Bake at 350º for 30-35 mins