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Easy Muffin Recipes to Make Even Half-Asleep



Muffins for breakfast, muffns for lunch treats and muffins to top off that great quick and easy dinner. All easy and all quick - on the table in about half-an-hour or less. Sure, you'll find bran muffins, sticky buns, a lot of the usual suspects. But how about muffins with cheese, or cayenne? They're here, too.

You'll find



some of your old favorites as well as exciting new ones, maybe tomorrow's favorites. So, right now, if you please, check out my muffins.

Want to be sure that your muffins turn out perfectly?

Well, the Muffin-Man - do you know the Muffin-Man? – he says that if you follow his suggestions you will have great results every time. So here’s what he says:

...Be sure your oven is hot enough, usually 350 to 400 F

Whisk together all dry ingredients separately from liquids

...Mix all your liquids together, starting with eggs if called for – the more you beat the eggs the lighter your muffins will be

...Gather up any fruit, nuts or chips called for and give them a light flour dusting so they won’t sink to the bottom of your wonderful muffin

...Add the liquids to the dry then the rest and stir with a spoon or spatula just long enough to moisten – a lump or two is ok - because over-mixing leads to chewy texture which is great for bread but not for muffins

MUFFINS WITH FRUIT
Cranberry-Apple Muffins
Apple-Upside-Down Cornmeal Muffins
Nana-Kin Muffins
Blueberry-Oatmeal Muffins
Banana-Walnut Muffins
Strawberry Shortcake Muffins
Berry and Yogurt Muffins
Meal in a Muffin
Mandarin Orange Muffins
Fruity Flax Muffins
Pecan-Apricot Corn Muffins
Cranberry-Orange Scones
Apple-Cinnamon Oat Bran Muffins
Cran-Orange Muffins
Banana-Chocolate Chip Muffins
Sneaky Orange Muffins
Orange Sticky Buns
Cranberry Muffins with Crumb Topping
Blueberry Muffins a la Ritz-Carlton
Strawberry Muffins
Applesauce Muffins
Molasses Bran Muffins
Chocolate & Fruit Muffins
Apple Bran Muffins
Orange-Honey Muffins
Tropical Banana Muffins

MUFFINS WITH NUTS
Oatmeal Zucchini Muffins
Nutty Orange-Cinnamon Muffins
Brown Sugar Muffins
Butterscotch Sticky Buns
Decadent Muffins
Cinnamon-Nut Muffins
Currant-Almond Teacakes
Oat Bran Muffin With Nuts and Berries
Speedy Sticky Buns
Macadamia Nut Muffins

MUFFINS WITH OTHER STUFF
Zucchini-Honey Muffins
Chocolate-Chip Oat Muffins
Carrot Muffins
Peanut Butter and Jelly Muffins
Orange Yogurt Muffins
Cinnamon-Nutmeg Muffins
Hush Puppy Muffins
Bacon-Cheddar Popovers
Spicy Red Muffins
Special Breakfast Popovers


RECIPE SEARCH
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Would you like to put your own recipes, cookbooks, food stories or opinions on QuickEatsPlus? Just click here to see how easy it is. _______________________________________________________

***NEW***
Oatmeal Zucchini Muffins
Makes 18-24

Since QuickEatsPlus is not a "health food" site, you might be shocked to see such a super-nutritious treat like this; but I'm pretty sure the terrific taste & texture will help you get over it.

2 & 1/2 cup flour
1 & 1/2 cup sugar
1/2 cup oatmeal
1 Tbsp baking powder
1 tsp salt & cinnamon
1 cup chopped nuts
4 eggs
1 (10 oz) zucchini, finely shredded
3/4 cup canola oil

Preheat oven to 400F.

Mix first 7 ingredients in a large bowl.

In a medium bowl, beat eggs slightly. Add zucchini and oil.

Add the wet ingredients to the dry, and mix until just moist, (lumpy is ok). Stir in the nuts.

Place foil or paper liners in the muffin tins, fill each to 3/4 full, and bake for 20-25 minutes.


Cranberry-Apple Muffins
Makes a dozen

These should really become kid-favorites, and aren't we all "kids" at heart?

1 & 1/4 cups all-purpose flour
1/2 cup each whole-wheat flour & granulated sugar
1/4 cup toasted wheat germ
2 tsp baking powder
1 tsp ground cinnamon
2/3 cup evaporated milk
1/3 cup apple juice (like Juicy Juice)
1/4 cup vegetable oil
1 large egg
1 & 1/4 cups finely chopped baking apple
3/4 cup dried cranberries
1 Tbsp cinnamon-sugar

Prehear oven to 400F. Paper-line 12 muffin cups.

Combine the first 6 ingredients in a medium bowl.

Beat the next 4 ingredients in a small bowl until blended, and add to the dry stuff; stir just until moistened.

Fold in apple and cranberries, spoon batter into the muffin cups, about 3/4 full, and sprinkle with cinnamon-sugar.

Bake for 14 to 16 minutes or until a knife or wooden toothpick stuck into one comes out clean. Cool in the muffin pan on a wire rack for 2 minutes, then remove muffins to the rack to cool slightly. Serve 'em warm.

Apple-Upside-Down Cornmeal Muffins
Makes 6

These muffins have healthy things in them like apples, cornmeal & walnuts, but they fall short of “healthful” due to butter, white sugar & white flour. If this bothers you, switch to whole-wheat flour, sugar substitute and a zero-trans-fat shortening; they should still be good but maybe not “as” good.

3/4 stick of cold unsalted butter, cut into 6 pieces
3 Gala or Fuji apples, peeled, cored & diced
1/3 cup each light brown sugar & granulated sugar
1 tsp fresh lemon juice
3/4 cup all-purpose flour
1/2 cup each yellow cornmeal & coarsely chopped walnuts
2 tsp baking powder
1/4 tsp salt
1 large egg
3/4 cup whole milk

Place oven rack in upper third of oven, preheat to 425F, spray muffin cups with non-stick oil.

Heat 2 Tbsp butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook apples, brown sugar, and lemon Juice, stirring occasionally, until liquid is reduced to a glaze and apples are tender, 5 to 6 minutes. Stir in the walnuts, and divide this mixture among the cups of a six-muffin pan.

Whisk together flour, cornmeal, granulated sugar, baking powder, and salt until combined. Cut in the remaining butter, until mixture resembles coarse meal with some pea-size butter lumps.

Whisk together the egg and milk in a large bowl. Add flour mixture and whisk until just combined.

Divide this batter among the muffin cups and bake until they pass the toothpick test and are a golden color, 15 to 18 minutes.

To remove them, run a paring knife around the edge of each cake to loosen it, place a rack over the muffin cups, and gently dump the muffins onto the rack. Serve warm with a blob of whipped cream, if you prefer them somewhat decadent.


Zucchini-Honey Muffins
Makes 12

This recipe is being entered in February and the price of zucchini is $2 or more per pound. I don't say wait until summer to make these nutritious, delicious muffins, but remember it then when they're half that price and make them again...and again...and again.

1 cup whole-wheat flour
2/3 cup all-purpose flour
1/2 cup sugar
1 tsp ground cinnamon
1 & 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 & 1/3 cups shredded zucchini
1/2 cup fat-free milk
2 Tbsp each canola oil & honey
1 large egg
1 Tbsp sugar
1/4 tsp ground cinnamon

Preheat oven to 400•.

Combine first 7 ingredients in a large bowl; stir with a whisk.

In another bowl, combine the next 5 and stir until blended.

Make a well in center of the dry stuff and add the wet stuff, .stirring just until moist.

Spoon the batter into 12 muffin cups coated with cooking spray.

Combine sugar and cinnamon; sprinkle over tops of muffins, and bake for 15 minutes or until golden. Remove from pans immediately and let cool a bit on a wire rack.

Nutty Orange-Cinnamon Muffins
Makes 12

If you’re a fan of hazelnut-flavored coffee you could use hazelnuts in this recipe and really get a dose of that flavor. (Personally, I’ll take French roast coffee, but hazelnut muffins will be just fine, thank you..)

1/2 cup chopped nuts-of-your-choice
1 3/4 cups all-purpose flour
1 Tbs. grated orange zest
1 1/2 tsp each baking soda, cinnamon & ground ginger
1/4 tsp each ground cloves & salt
2/3 cup honey
1/4 cup light brown sugar
1 & 1/4 cups tea (from 2 tea bags)
1/2 cup chopped dried figs

Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.

Spread nuts in small baking pan, and toast in oven 8 minutes, or until golden and fragrant. Set aside.

Whisk the next 6 ingredients in a large bowl.

Combine honey and brown sugar in separate bowl.

Place tea bags in 2-cup measuring cup, and cover with 1 & 1/4 cups boiling water; let them steep for 3 minutes. Remove tea bags, and whisk the tea into the honey - sugar mixture until they dissolve, then stir it into the flour mixture; fold in the nuts and figs.

Scoop the batter into prepared muffin tin and bake for 15 to 18 minutes, or until golden brown and toothpick inserted in center comes out clean. Cool in pan a few minutes, then loosen edges, and turn out onto wire rack. Serve warm or cooled.

________________________________________________________

Nana-Kin Muffins
Makes 12 (or 36 mini-muffins)

I suppose I could have called this “Pumpa-Nana”, but that would sound sort of stupid, wouldn’t it; not like “Nana-Kin”.


Wet Stuff: 2 each ripe bananas, mashed & eggs
1/3 cup vegetable oil
1 & 1/3 cups canned pumpkin puree
1/2 cup honey
Dry Stuff:
1/2 cup white sugar or Splenda
2 & 1/2 cups all-purpose flour
1 tsp each baking powder & baking soda
1/2 tsp salt
1 tsp nutmeg
1 tsp ground cinnamon

Preheat oven to 375F. Place foil or paper liners in a muffin pan for 12.

In a large bowl, stir together the Wet Stuff, then mix together the Dry Stuff and combine the two mixtures. Pour into the muffin cups and bake for 20-25 minutes, or until a toothpick or a knife stuck into the center of the muffin comes out clean. Remove from the pan to a wire rack to cool a bit. Done. ___________________________________________________________

Blueberry-Oatmeal Muffins
Makes 12 (or 36 mini-muffins)

I think you could safely substitute whole-wheat flour for the white stuff in this quick and easy, and they would still be delicious but a whole lot more nutritious. Then again, I know they’ll be great as presented.

1 &1/2 cups all-purpose flour
3/4 cup rolled oats
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 beaten egg
3/4 cup milk
1/2 cup packed brown sugar
1/4 cup cooking oil
1/2 tsp vanilla
3/4 cup fresh or frozen blueberries

Prehet oven to 400F.

Line twelve 2-1/2-inch muffin cups or thirty-six 1-3/4-inch muffins cups with paper bake cups; set aside.

Stir together the dry stuff in one bowl and the wet stuff in another. Make a well in the center of the dry and pour in the wet.

Stir just until moistened leaving it a bit lumpy.

Fold in the blueberries, spoon into the muffin cups, filling each three-quarters full.

Bake for 15 or 16 minutes for 2-1/2-inch muffins or 10 to 12 minutes for 1-3/4-inch muffins or until they pass the tooth-pick test. Cool in the cups on a wire rack for 5 minutes; remove and serve deliciously warm.

______________________________________________________

Banana-Walnut Muffins
Makes a dozen

M-m-m-m, love that banana bread. But, banana bread mixes up quick and easy but takes about an hour to bake, so how can those of us in a hurry enjoy it? Wait! I know! Pour all that good stuff into muffin cups and get it in and out of the oven in about 20 minutes; you can do the mixing in 7 or 8 minutes, can’t you?

1 & 1/2 cups white-wheat or all-purpose flour
1 & 1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
2 egg whites
1 cup mashed bananas
3/4 cup white sugar
3 Tbsp vegetable oil
1 tsp lemon zest
1/4 cup chopped walnuts

Preheat oven to 350 degrees.

Spray muffin tins with non-stick cooking spray.

In a large bowl, stir together flour, baking powder, soda, and salt.

In another bowl, beat the egg whites slightly, stir in bananas, sugar, oil, and lemon peel. Add to flour mixture, stirring just until combined.

Stir in walnuts and fill muffin pan cups 2/3 full. Bake for about 20-25 minutes, or until tops are lightly browned. Remove from pan, give ‘em a couple minutes to cool down and serve.

____________________________________________________

Strawberry Shortcake Muffins
Makes 12 muffins

Use fresh berries if they’re not outrageously expensive or frozen ones if they are. And be sure to drain the juice from the frozen ones if those are used.

2 cups white flour
2 tsp baking powder
3/4 cup sugar
1/2 cup butter
1 egg
1 cup heavy cream
1 tsp vanilla
1 cup diced strawberries, well drained

Preheat oven to 350F.

Line muffin tin with 12 paper muffin cups.

In large bowl mix together flour, baking powder and sugar, then cut in butter until it’s in pea size pieces.

In another bowl mix egg, vanilla and cream and add to the flour mixture. Stir until fully blended, then gently mix in strawberries and spoon into muffin cups. Bake for about 20-25 minutes. Cool in the pan a few minutes before removing . Sprinkle with confectioners sugar and serve._________________________________________________________

Berry and Yogurt Muffins
Makes 12 muffins

How can you go wrong with two forms of everyone's favorite berries, yogurt and fresh ones? And, of course, they're fast and simple - you thought I was gonna say "quick and easy", didn't you?

1/2 cup butter
1/2 cup white sugar
2 eggs
1/2 cup buttermilk
1 8-oz container strawberry or blueberry yogurt
1 Tbsp lemon juice
2 1/2 cup all-purpose flour
1 Tbsp baking powder
1 & 1/2 cup chopped fresh strawberries or blueberries

Preheat the oven to 350F.

Place paper liners in a 12 cup muffin tin,

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs individually, then stir in the buttermilk, yogurt, and lemon juice.

Combine the flour and baking powder; stir into the yogurt mixture until just blended and fold in the berries. Spoon into the muffin cups and bake for just 15-18 minutes; the top should be springy when lightly touched. Cool a bit in the pan on a wire rack. Done.

_____________________________________________________

Meal in a Muffin
Makes 18 muffins

Sure, you’ll want to eat lunch and dinner later after eating one or two of these guys at breakfast, but with all the health-items in these super muffins you might not have to.

1 cup whole wheat flour
1/2 cup all-purpose flour
1 cup regular oats
3/4 cup packed brown sugar
1 tablespoon wheat bran
2 teaspoons baking soda
1/4 teaspoon salt
1 cup each mashed ripe banana(about 2)& plain yogurt
1 large egg
1 cup chopped pitted dates
3/4 cup chopped walnuts
1/2 cup chopped dried pineapple
3 Tbsp ground flaxseed (about 2 Tbsp whole)

Preheat oven to 350°.

Place 18 muffin cups liners in muffin cups; coat liners with cooking spray.

Measure and combine the flours; stir them together with the next 5 ingredients flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients in a large bowl; stir with a whisk. Make a well in center of the mixture.

Combine yogurt, banana, and egg; dump into the well in the flour mixture, stirring just until moist. Fold in dates, walnuts, and pineapple.

Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack. Eat 'em up.

_______________________________________________________

Mandarin Orange Muffins
Makes 12 muffins

I recently needed an orange for a recipe and had to pay $1.00 for one - a dollar for one navel orange! And then I still had to peel and de-segment it. Next time I'll use these guys.

1 (11 oz) can mandarin oranges
1 & 1/2 cup flour
1 3/4 tsp baking powder
1/2 tsp salt
1/4 tsp each nutmeg & allspice
1/2 C sugar
1/3 C shortening
1 egg, slightly beaten
1/3 cup milk
Topping:
1/4 cup melted butter
1/4 cup sugar mixed with 1/2 tsp cinnamon

Preheat oven to 350° F.

Drain oranges well and pat dry with a paper towel.

Mix next 6 ingredients and cut in shortening. Add drained orange segments and mix lightly.

In a separate bowl, combine egg and milk, then pour into flour mixture and mix until it looks like a batter with a few small lumps.

Spoon into greased muffin pan to about 3/4 depth. Bake 20 minutes or until a toothpick stuck into one comes out clean. Remove from pan and while hot, dip in melted butter, roll in cinnamon sugar mixture and serve.

_________________________________________________________________

Fruity Flax Muffins
Makes 20 muffins

Yes, flax is good for you, but don't think for a minute that these taste like "health food". You've got apples, honey, raisins & bananas so how could they not taste terrific.

1 & 1/2 cups whole wheat flour
1/2 cup each flax seed meal & quick oats
1 tsp baking soda
3 eggs
1 & 1/4 cups milk
4 Tbsp honey
1 banana, mashed
3 apples, peeled, cored, and thinly sliced
1 cup raisins
2 Tbsp cinnamon
1 tsp nutmeg
1 Tbsp vanilla extract

Preheat oven to 400 degrees.

Mix all the dry ingredients together, then the wet ones. Now mix the mixes together and pour into oiled or,easier yet, non-stick muffin tins filling almost to the top.

Bake for 12-15 minutes or until they pass the toothpick test. Done.

_________________________________________________________________

Pecan-Apricot Corn Muffins
Makes 8 Large muffins

Apricots are one of the cheapest dried fruits; they're very good for you and with the nuts in this recipe you could really call these muffins, "health food". You could, but not me; I'd rather focus on how delicious they are.

1 cup flour
1 & 1/4 cups cornmeal
1/3 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 & 1/4 cups low-fat buttermilk
1 large egg
4 Tbsp (1/2 stick)unsalted butter,melted, + more for the pan
3/4 cup dried apricots, cut into 1/4-inch pieces
3/4 cup coarsely chopped pecans, toasted

Preheat the oven to 400 degrees.

Butter eight wells in your muffin tin(s).

Sift or whisk together the first six ingredients into a medium bowl. Set aside.

Combine the buttermilk, egg and melted butter in a large bowl and stir them with a fork until the egg is blended into the mixture.

Pour over the buttermilk mixture and stir slowly with a large spoon just to combine the ingredients; a few small lumps are okay. Gently stir in the apricots and pecans until well distributed in the batter.

Pour about 1/2 cup of batter into each of the 8 muffin cups and bake for 15-17 minutes, until the tops are firm and starting to brown and they pass the toothpick test.

Let them cool a bit in the pan, then remove and serve warm with plenty of softened butter. __________________________________________________________

Brown Sugar Muffins
Makes 18 muffins

If you can limit yourself to one of these wonderful but calorically naughty muffins then go ahead and whip up a batch. But, if you can't...oh, go ahead and make 'em anyway.

1 cup brown sugar
1/2 cup butter
1 egg
1 cup milk
1/2 tsp each salt & baking soda
1 tsp baking powder
2 cup flour
1/2 cup nuts chopped
1/2 tsp vanilla

Preheat oven to 425F.

Cream together the sugar and butter. Add egg and milk and stir well to combine.

In another bowl, stir salt, baking soda, baking powder and flour and add this to the sugar/butter mixture. Stir in nuts and vanilla.

Fill lightly oiled or paper lined muffin cups 2/3 full and bake for 15 to 20 minutes, until they pass the toothpick test. Done.

_____________________________________________________

Butterscotch Sticky Buns
Makes 16 muffins

The Pillsbury (or similar) Doughboy makes this easy and fast brunch treat possible within our time frame. Thank you, boy.

5 Tbsp butter, divided
2 pkg (8 oz each) refrigerated crescent dinner rolls
1 2/3 cups (11-oz) butterscotch flavored chips, divided
1/2 cup chopped pecans
1/4 cup granulated sugar
1 & 1/2 tsp lemon juice
1 & 1/2 tsp water
1 tsp ground cinnamon

Melt 2 Tbsp butter in 13 x 9-inch baking pan in preheated 375F oven. Unroll dinner rolls and separate into 16 triangles. Sprinkle triangles with 1 & 1/3 cups chips.

Starting at shortest side, roll up each triangle; arrange in prepared baking pan. Bake for 15 to 18 minutes or until lightly browned.

Nuke the remaining chips and butter in medium, uncovered, microwave-safe bowl on HIGH power for 1 minute; stir just until morsels are melted, then stir in nuts, sugar, lemon juice, water and cinnamon. Pour over the hot rolls; put 'em back in the oven for 5 minutes to get bubbly.

BAKE for 5 minutes or until bubbly and immediately loosen buns from pan or they'll stick. Cool for a few minutes in the pan on a wire rack and serve warm.

_____________________________________________________

Decadent Muffins
Makes 12

What else would you call muffins with this much butter and sugar, not to mention the syrup? Well, I suppose you could call it “Delicious Muffins” but that doesn’t really provide the warning that “decadent” does.

1 & 1/2 cups raisins
3/4 cup white sugar
1/2 cup butter, cut into pieces
2 eggs
1/2 cup milk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
salt to taste
1/2 cup chopped walnuts
1/4 cup corn syrup

Place first 5 ingredients in a heavy-bottomed saucepan. Cook over medium heat, stirring frequently, until mixture is slightly thickened, and just beginning to bubble, about 3 minutes. Put it in the fridge to cool for a few minutes.

Meanwhile, whisk flour with baking powder, baking soda, and salt then stir in a large mixing bowl. Make a well in the center, and pour in warm raisin mixture; stir just until combined. Stir in nuts until evenly mixed. Spoon batter into your muffin tin lined with foil or paper cups.

Bake in center of oven at 350F until golden, about 15 minutes. Remove from oven, and immediately pour about 1 tsp of the corn syrup over each muffin. Wait a few minutes for the syrup to set then remove to a basket or platter and serve ‘em up warm. M-m-m-m-m good.

_________________________________________________________________

Cranberry-Orange Scones
Makes 8

Especially at Thanksgiving time, cranberries are cheap so go for the real berries; the rest of the year you'll probably have to use dried.

2 cup flour
1 Tbsp sugar (3 if using fresh cranberries)
2 tsp baking powder
1/2 tsp salt
1/4 cup butter
1/2 cup heavy cream
1 egg
1 cup sweetened dried cranberries or chopped fresh ones
2 tsp orange zest
1-2 Tbsp sugar

Preheat oven to 425F. Grease a cookie sheet.

Combine dry ingredients in a large mixing bowl and cut in butter or margarine using a pastry blender or fork until the size of small peas.

Add wet ingredients, mixing just until dry ingredients are moist. Turn dough onto a lightly floured surface and form it into a ball. Pat the ball into a circle about 3/4-inch thick; cut into 8 wedges. Place them on the oiled cookie sheet, sprinkle with sugar and bake 12 minutes or until golden brown.

________________________________________________________

Apple-Cinnamon Oat Bran Muffins
Makes 1 dozen

These might seem too good for you to be tasty but, oh, my, they really are!

1 & 1/4 cups oat bran cereal,uncooked
1 cup whole wheat flour
2 tsp cinnamon
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4 cup applesauce,unsweetened
1/2 cup honey
1/2 cup vegetable oil
1 egg
1 tsp vanilla extract
1/4 cup walnuts

Preheat oven to 375.

Fill 12 medium-size cups with paper or foil liners.

Whisk all the dry ingresients together. In medium bowl combine all the dry ingredients. In a larger bowl combine all the “wet” ingredients. Make a well in the dry stuff and pour in the wet stuff. Stir in the walnuts.

Fill each muffin cup almost full and bake 15-20 minutes or until golden brown. Serve warm. Mm-m-m-m good!

_________________________________________________________________

Chocolate-Chip Oat Muffins
Makes 1 dozen

Kids will love these. Kids? If there are enough adults around the kids may never even see 'em they're so good.

1 cup plus 2 tsp, separated
1 cup oat flour
1/2 cup sugar
1 Tbsp baking powder
1/2 tsp kosher salt
3 eggs
1/2 stick (1/4 cup) unsalted butter, melted
1 cup each: half-and-half, dark chocolate chips

Heat oven to 400 degrees.

Whisk together 1 cup of the all-purpose flour, the next 4 ingredients and set aside.

Whisk eggs in another bowl until light and airy. Whisk half-and-half and melted butter into eggs; set aside.

Toss the chocolate chips with remaining flour; set aside.

Make a well in center of the dry ingredients. Add liquid then the chocolate chips. Quickly mix with a rubber spatula, scraping from the bottom of the bowl just until thDe dry ingredients are moist, less than a minute. (A few lumps are okay.)

Divide batter evenly among greased or paper-cup-lined muffin tins with a 1/4-cup measurer and bake until light brown and a toothpick or knife stuck into the center comes out clean, about 18 minutes.

_____________________________________________________

Cran-Orange Muffins
Makes 1 dozen

You'll get plenty of nutrition - cranberries, whole grain, orange zest & juice - plus a terrific flavor. So how about making these tomorrow morning.

1 & 1/2 cups whole-wheat flour
1 Tbsp baking powder
1/4 tsp salt
1/4 cup white sugar
1/4 cup vegetable oil
1 egg, beaten
1 cup orange juice
1 Tbsp orange zest
1 1/2 cups chopped cranberries

Preheat oven to 400F.

Grease and flour muffin pan, or use paper liners.

Sift together flour, salt and baking powder. Set aside.

Beat oil and sugar together until light. Add egg and beat until smooth. Add orange juice and grated zest.

Add flour mixture and stir just until mixed. Fold in cranberries.

Fill greased muffin pans 2/3 full and bake for about 20 minutes. Stick a toothpick into the muffin to test; if it comes out clean they're done; but I'll bet you knew that.


Cinnamon-Nut Muffins
Makes 1 dozen

If you're trying to watch your sugar intake you could certainly substitute Splenda or a generic brand for all or half the sugar in this and and most other muffin & quick bread recipes. I do it and my eaters don't even notice.

2 cups each flour & sugar (or Splenda)
3 tsp baking powder
3/4 tsp cinnamon
3/4 tsp salt
2/3 Cup chopped pecans or walnuts
2 eggs
2/3 Cup milk
1/3 Cup vegetable oil

Preheat oven to 400° F and oil 12 muffin cups. In a large bowl, mix the dry ingredients with a wire whisk. Mix in the pecans. In a small bowl, combine the wet ingredients and add to the large bowl, mixing until fully combined. Fill muffin cups 1/2 full with batter and bake for about 20 minutes. ___________________________________________________________

Banana-Chocolate Chip Muffins
Makes 1 dozen

When you next over-buy bananas, and three of them are turning browner by the minute, turn them into this wonderful treat.

3 really ripe bananas
2 eggs, lightly beaten
2 cups flour
3/4 cup sugar
1 tsp salt
1 tsp baking soda
1/2 cup semi-sweet chocolate chips

Preheat oven to 350*.

Mash bananas in a bowl, add the lightly beaten eggs and mix 'em up well.

In another bowl, whisk together flour, sugar, salt and baking soda. Add about 1/2 cup of this dry stuff at a time to banana and egg mixture to create a thick batter.

Place cupcake liners in a muffin pan and fill 3/4 of the way. Don't expect a batter that pours into the cups; you'll have to spoon it in.

Bake at 350* for 15-20 minutes and be amazed at what those smelly ‘nanas have become.

. _________________________________________________________

Currant-Almond Teacakes
Makes 4 dozen

I guess this could be called a dessert but I’m the mighty webmaster, and I say it’s more muffin-like, so it is.

6 large egg whites, at room temperature
2 & 1/4 cups (8 ounces) ground almonds (Can’t find it on the shelf? Grind whole ones in your processor)
3/4 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
Pinch freshly grated or ground nutmeg
1 & 1/2 tablespoons light corn syrup
2 sticks unsalted butter (Remember, you’re making 4 dozen)
1 cup plump dried currants (if they're not soft, soak in water for a few minutes)
1 tsp vanilla extract plus 1/4 tsp pure almond extract

Preheat oven to 350F with racks evenly divided.

Butter as many mini muffin pans as you have or can borrow. (Or line them with paper muffin cups.)

Briefly whisk the egg whites in a bowl, add the almonds, sugar, flour, salt, nutmeg, and corn syrup and stir until batter is smooth.

Nuke the butter in a microwave until it melts and just comes to a boil, then add it to the batter whisking it in gently.

With a rubber spatula stir in the currants and extracts.

Spoon about 1 Tbsp of batter into each mini muffin cup and bake 18 minutes, rotating the pans after 9 minutes, until the cakes are puffed and golden; do the knife or toothpick test to be sure they're done.

After a minute or two, turn them out onto racks to cool a bit.

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Carrot Muffins
Makes 12 Muffins

If you love carrot cake these are going to be one of your favorites. If you don't, move on.

1 cup whole wheat flour
1/2 cup white flour
1/2 tsp salt
2 eggs
1 cup sugar
2 Tbsp oil
3/4 cup cola
1 & 1/2 tsp vanilla
2 cups carrots, finely grated
1/2 cup zucchini, finely grated
1/2 cup raisins

Preheat oven to 350°F.

Mix together dry ingredients.

Whisk together egg, sugar, oil, cola and vanilla in a separate bowl. Gently fold wet and dry ingredients together.

Fold in grated veggies & raisins until just combined. Spoon batter into a muffin tin and bake at 350°F for 18-20 minutes.


Sneaky Orange Muffins
Makes 12 Muffins

These will sneak up on your eaters. They look kind of ordinary, but one bite and they’ll grab another to be sure they have seconds.

1/4 pound unsalted butter
1 cup sugar
2 eggs
1 teaspoon baking soda
1 cup buttermilk
2 cups flour
1/4 teaspoon salt
1/2 cup each golden and dark raisins
1/4 cup chopped pecans
1 Tsp grated orange peel (find this in a well-stocked spice aisle)
2 Tbsp orange juice
1/4 cup superfine sugar

In large bowl combine butter and sugar. Beat until fluffy.

Add eggs 1 at a time, beating after each addition.

Combine baking soda with buttermilk and flour with salt.

To egg mixture add buttermilk mixture in thirds, alternating with flour mixture. Stir together until just combined. Do not beat.

In food processor or blender combine raisins, nuts, and orange peel, then process just until finely chopped. Stir into batter lightly and pour into greased muffin tins to within !/2-inch of top. Bake in preheated 400° oven 12-15 minutes or until golden brown.

Cool in pan a few minutes, then remove muffins to a rack placed over wax paper. While cooling brush tops with orange juice and sprinkle with sugar.


Peanut Butter and Jelly Muffins
Makes 12 Muffins

Okay, they come into the kitchen when these guys start to bake, following the aroma. “Wow! Peanut butter muffins!” And when you serve them and they take their first bite – “Double-Wow! Peanut butter AND JELLY muffins!” Now aren’t you proud of yourself?

1/2 cup creamy peanut butter
1/2 cup any jam or jelly
1 cup skim milk
2 cups sifted all-purpose flour
1 heaping tsp baking powder
1 cup skim milk
2 eggs
1/2 cup sugar
1/2 tsp salt

Preheat oven to 400°F.

Whisk together flour and baking powder; set aside.

Place milk, eggs, sugar, peanut butter and salt in a blender or processor; and blend to combine. Pour over dry ingredients; stir just to completely moisten.

Line a 12-muffin pan with paper muffin cups and fill each 1/3 full. Place about 1 tsp of jam or jelly in the center of each muffin and fill cups with additional batter until about 2/3 full and bake for about 15 minutes. Remove from the oven and allow to cool in the pan a few minutes. Enjoy the complements!


Orange Yogurt Muffins
Makes 18 Muffins

With the oj and powdered sugar glaze you can certainly skip the butter when serving them – unless you have eaters like me.

1 & 1/3 cups all-purpose flour
1/4 cup granulated sugar
1 tsp shredded orange peel (from spice section of market)
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 egg
½ - 8-oz carton orange-flavored yogurt
1/4 cup canola oil
1/2 tsp vanilla
1/4 cup sifted powdered sugar
1 tsp orange juice

Preheat oven to 400 degree F.

Line eighteen 1-3/4-inch muffin cups with paper bake cups. Set aside.

In a large mixing bowl, stir together flour, granulated sugar, orange peel, baking powder, baking soda, and salt. Make a well in the center of flour mixture; set aside.

In a medium mixing bowl, slightly beat egg, stir in yogurt, oil, and vanilla, then add this mixture to the flour mixture. Stir just until moistened (batter should be kinda lumpy). Spoon batter into the muffin cups to about three-quarters full.

Bake in the preheated oven about 10 minutes or until tops of muffins are golden.

Remove them from muffin cups and cool about 5 minutes on a wire rack, then carefully peel off the paper muffin forms.

While they’re cooling, stir together powdered sugar and the orange juice, then, after the paper is removed, drizzle this glaze over the muffins – if you prefer you can “dribble” over them but just the glaze, please.

Serve while they’re still a little warm. Mm-m-m-m-m,yum.


Orange Sticky Buns
Makes 16 Little Ones or 8 Big Ones

Sticky buns in 30 minutes? Don't let the family know it's so quick and easy or they'll want them every day.

1/4 Cup plus 2 Tbsp sugar, divided
2 Tbsp orange juice
1 Tbsp corn syrup
2 tsp grated orange rind, divided
1 8 oz can refrigerated crescent roll dough
4 tsps. butter, melted
1/4 tsp cinnamon

Use 8 large or 16 miniature non-stick tins.

Combine 1/4 cup sugar, orange juice, corn syrup, and 1 teaspoon grated orange rind. Mix well. Spoon 1 Tbsp of mixture into each tin, or 1 & 1/2 tsp if using miniatures.

Separate crescent dough into rectangles and seal perforations with your fingers. Spread with melted butter. Combine remaining 2 Tbsp sugar, cinnamon, and remaining tsp grated orange rind. Mix well. Sprinkle over dough.

Starting at shorter side of rectangle, roll dough and slice into 8 to 16 slices, depending on tins used. Place in tins cut side down and bake in preheated 375° oven 18 to 20 minutes.

Invert immediately and serve with a lot of napkins.


Cinnamon-Nutmeg Muffins
Makes 12

These are so tasty why not double the recipe and freeze a bunch for a future quick and very easy brunch item. Be sure they’re cool, then put them into freezer containers or bags. They’ll be good for at least a month.

When you’re ready to use them just wrap the frozen muffins in heavy foil and bake for about 15 minutes in a 400 degree F oven.

1-1/2 cups all-purpose flour
1/2 cup sugar
1-1/2 tsp baking powder
¼ tsp ground nutmeg
1/8 tsp salt
1 egg
1/2 cup milk
1/3 cup butter or margarine, melted
1/4 cup sugar
1/2 tsp ground cinnamon
1/4 cup melted butter

Muffins In a mixing bowl combine flour, the 1/2 cup sugar, baking powder, nutmeg, and salt. Make a well in the center of the dry ingredients.

In another bowl beat egg slightly; stir in milk and 1/3 cup melted butter or margarine. Add egg mixture to flour mixture. Stir just until moistened and a little lumpy.

Lightly grease muffin cups and fill about two-thirds full with batter. Bake in a 350 degree F oven for 20 to 25 minutes or until muffins are golden.

Topping While they’re baking combine the 1/4 cup sugar and cinnamon in a small bowl. As soon as the muffins are out of the oven dip their tops into the 1/4 cup melted butter (or margarine, if you must) then into the cinnamon-sugar mixture until coated. Serve ‘em warm.


Cranberry Muffins with Crumb Topping
Makes 12

Nothing crumb-y about this quick & easy brunch specialty except the topping - and that's delicious.

Topping 1/4 cup walnut pieces
1/2 cup all-purpose flour
2 Tbsp granulated sugar
2 Tbsp light brown sugar
1/4 tsp baking powder
Pinch of salt
2 & ½ Tbsp unsalted butter, melted

Muffins 2 cups all-purpose flour
1/2 cup plus 1 & 1/2 tablespoons granulated sugar
2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
1 cup plain low-fat yogurt
1 large egg, lightly beaten
1 stick (4 ounces) unsalted butter, melted and cooled
1 & 1/2 cups fresh or frozen cranberries

Preheat the oven to 425°. Lightly grease the cups and top of a 12-cup nonstick muffin pan.

Topping In a pie plate, toast the walnuts for 5 minutes, or until browned and fragrant; cool.

In a large bowl, mix the flour with both sugars, baking powder and salt. Stir in the butter, then add the walnuts and pinch the topping mixture into 12 little clumps.

Muffins In a medium bowl, mix the flour with 1/2 cup of sugar, baking powder, baking soda and salt. In another bowl, mix the yogurt with the egg and butter; stir in the dry ingredients. Toss the cranberries with the remaining 1 & 1/2 Tbsp of sugar and fold into the muffin batter.

Spoon the batter into the muffin cups and cover with the crumb topping. Gently press the topping onto the muffins so it adheres.

Bake for 20 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a rack set over a baking sheet. Serve the muffins warm.


Molasses Bran Muffins
Makes 12

Eat one or two of these quick, easy and so very healthful goodies and you'll be up and running in no time - maybe to the bathroom but, hey, that's healthy, right?

1 cup flour
2 tsp baking powder
1 tsp baking soda
3/4 cup buttermilk
1/2 cup molasses
1 & 1/2 cups natural bran
1 egg
1/2 cup raisins
2 Tbsp melted butter

Preheat oven to 400 F.

Combine all ingredients except butter. Mix well. Let stand 2 minutes.

Stir in butter and fill 12 greased muffin tins about two-thirds full. Bake 15 minutes. Remove from pan. Cool a few minutes on a rack.


Oat Bran Muffin With Nuts and Berries
Makes 12

Look! Up in the sky! It's a bird! It's a plane! No...it's Su-u-u-per Muffin! Why? Because they.re loaded with super foods - oats, walnuts and blue-berries.

1 & 1/2 cups oat bran
1 & 1/2 cups flour
2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 cup plus 2 Tbsp applesauce
2 eggs, lightly beaten, or 1/2 cup egg substitute(Yuccch!)
1/2 cup orange juice
2 Tbsp canola oil
1 tsp vanilla extract
1 & 1/4 cups fresh or frozen blueberries
1 & 1/2cup coarsely chopped walnut pieces
1/4 cup rolled oats

Preheat the oven to 400 degrees. Lightly coat a standard 12-cup muffin tin with nonstick spray oil. (If using paper liners, insert them in the tin and spray lightly with nonstick spray oil.) Set aside.

In a large bowl, mix the oat bran, flour, baking soda, baking powder, cinnamon and salt.

In a medium bowl, mix the applesauce, eggs, orange juice, canola oil and vanilla extract.

Put ‘em together and whaddya got? Bibbity, bobbity…no, sorry; combine the wet with the dry. Fold in the blueberries and walnuts.

Spoon the mixture into the muffin tin. Sprinkle rolled oats over the tops of the muffins.

Bake about 18 minutes, or until a toothpick or sharp knife inserted into a muffin comes out clean. That’s it.


Hush Puppy Muffins
Makes 18

Bake these in miniature muffin pans for crisp, golden muffins with deep-fried flavor but hardly any fat.

2/3 cup cornmeal
1/3 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 small onion, minced (optional)
1/3 cup fat-free milk
1 large egg, beaten
1 Tbsp vegetable oil
1/8 tsp pepper

Combine first 4 ingredients in a medium bowl. Add remaining ingredients, stirring just until blended. Spoon batter evenly into lightly greased muffin cups in miniature muffin pans, filling three-fourths full.

Bake at 450° for 10 minutes or until muffins are golden brown.


Blueberry Muffins a la Ritz-Carlton
Makes 18

It helps to be rich if you want to stay at a Ritz-Carlton hotel and that's just what these wonderful muffins are - rich.

3 & 1/2 cups flour
2 Tbsp baking powder
1 & 1/2 cups sugar,divided
Pinch of salt
5 eggs, lightly beaten
l/2 cup whole milk
4-5 cups fresh or frozen blueberries
5 oz unsalted butter, melted & cooled

Heat oven to 425°.

Stir together flour, baking powder, 3/4 cup sugar, and salt. Blend in eggs, milk, and melted butter. If too dry add a little more milk. Don't overmix the batter.

Carefully stir in berries.

Grease top surfaces of large muffin tins and insert paper baking cups. Spoon batter to top of cups and sprinkle generously with remaining 3/4 cup sugar.

Reduce oven temperature to 400 F & place muffin tins on center rack of oven. Bake 25 to 35 minutes or until muffins are just golden brown. Remove from tins and cool on rack.


Bacon-Cheddar Popovers
Makes 8

Warning! Once these go into the oven don’t open it even for a peek – you’ll have “flop”-overs instead of popovers.

1 cup all-purpose flour
1/2 teaspoon salt
2 eggs
1 cup milk
3/4 cup shredded sharp cheddar cheese
4 slices bacon, cooked and crumbled

Heat oven to 450°.

Whisk together flour and salt in a bowl.

In a second bowl, whisk together eggs and milk and add to the flour mixture. Stir until just blended. Fold in cheese and bacon.

Fill prepared cups 2/3 to 3/4 full, about1/3 cup of batter in each. Bake at 450° for 15 minutes. Reduce oven temperature to 350° and bake for another 10 or so until browned and puffed up.

Remove from the oven and immediately remove from pan. Pierce sides once with a knife to release steam. Serve warm.


Orange-Honey Muffins
Makes 12

What a nice combination, honey, orange & vanilla. I’ll bet there will be no turn-downs on these beauties even from your kids or other normally picky-picky eaters.

1/2 cup Orange Juice
2 cups unbleached flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup honey
2/3 cup margarine, melted
1 egg
1 teaspoon vanilla extract

Preheat oven to 375F

Combine the flour, sugar, baking powder, and baking soda.in a small bowl.

In another small bowl, combine the honey, orange juice, margarine, egg , and vanilla; mix well. Stir into dry ingredients.

Coat 12 muffin cups with nonstick spray. & fill them 2/3 full with batter. Bake at 375" F until golden, 15 to 20 minutes.


Spicy Red Muffins
(Panecitos Picantes con Ajies Rojos)
Yield:12

What would you expect from a Cuban muffin? Containing cayenne and paprika these are definitely not for breakfast but go splendidly with a lunch or dinner dish, especially one that includes black beans.

2 cups flour
3 tsp baking powder
3 teaspoons salt
1/2 tsp freshly ground black pepper
l/4 tsp cayenne pepper
1/2 tsp paprika
2 Tbsp sugar
1 egg, beaten
1 cup milk
l/4 cup melted butter
1/2 cup diced roasted red peppers
Butter for greasing muffin tins

Preheat the oven to 400°F.

In a large mixing bowl, mix together the flour, baking powder, salt, black pepper, cayenne pepper, paprika, and sugar. Set aside.

In a small bowl, whisk together the egg, milk, butter, and roasted peppers.

Make a well in the center of the dry ingredients and pour in the egg mixture. Stir together, using as few strokes as possible. (the batter should have small lumps in it.)

Pour the batter into lightly greased muffin tins, filling each cup two-thirds full, and bake 20 minutes. To test for done-ness, insert a sharp knife into the center of the muffins. If it comes out clean, they are done. Remove the muffins from the tins and transfer to a wire rack to cool slightly before serving.


Strawberry Muffins
Yield:12

Bluenerries are not the only berry you can use to impress those brunch or breakfast guests - or your family.

1/4 lb unsalted butter
1 1/2 cups sugar, divided
2 eggs
2 cups flour
2 tsp baking powder
salt to taste
1/2 cup half and half or whipping cream
1 tsp vanilla
18-20 medium to large strawberries, hulled, chopped

Cream butter and 1 & 1/4 cups sugar until light and fluffy. Add eggs 1 at a time. Blend well but do not overbeat. Sift together flour, baking powder, and salt. Add alternately with cream to butter mixture. Add vanilla and fold in strawberries.

Fill greased muffin tins nearly full with batter. Sprinkle with remaining !/4 cup sugar. Bake in preheated 375° oven about 25 minutes or until lightly browned. Cool a few minutes & serve.

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Macadamia Nut Muffins
Yield:15

Of course you can use other nuts for this really easy muffin but why not go a little wild and use this delicious if expensive variety.

5 Tbsp butter, melted, cooled slightly
1 egg, beaten
1/2 cup milk
1 & 1/2 cups flour, sifted
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2-3/4 cup coarsely chopped macadamia nuts
Topping
4 Tbsp butter, melted
1/2 cup sugar

Preheat oven to 400 degrees.

In a small bowl mix together the butter, egg, and milk.

In a medium bowl whisk together flour, sugar, baking powder, salt and nuts. Pour this over dry ingredients & stir only until dry ingredients are moistened. Batter will be lumpy but that's okay.

Spoon into 12 well-greased muffin tins, filling cups 2/3 full. Bake for about 20 minutes.

While they're baking combine butter and sugar. Spoon over muffins immediately after removing from oven. They’re ready for the table and the compliments.

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Special Breakfast Popovers
Yield: 8 to 12

This is another two-fer recipe: omit the honey & butter and you’ve made a traditional dinner popover.

1 cup all-purpose flour
1/2 teaspoon salt
3/4 cup milk
2 tablespoons honey
1 tablespoon melted butter
2 large eggs

Preheat: 425 degrees . Sift flour and salt together. Stir in the milk, honey and melted butter then beat in the eggs.

Fill greased or non-stick 2 inch muffin tins just under half full. Bake about 25 minutes at 425 degrees

Watch carefully but only through the window (the oven window, of course). Open oven only when you think they’re done because if they’re not, the popovers will fall and just lie there – so sad. When the sides appear rigid and the popovers are brown they are done.


Applesauce Muffins
Makes 24 to 30

Incredibly easy, incredibly fast and, best of all, d-e-e-e-licious (you thought I was going to say "incredibly good", didn’t you?).

Muffins
2 cups Bisquick or other biscuit mix
1/4 cup sugar
1 tsp cinnamon
1/2 cup applesauce
1/4 cup milk
1 slightly beaten egg
2 Tbsp oil

Glaze-Just stir the 3 ingredients together
1/4 cup sugar
2 Tbsp melted butter
l/4 tsp cinnamon

Preheat oven to 400 degrees. Beat all ingredients together for 30 seconds. Fill greased or non-stick 2-inch muffin pans two-thirds full.

Bake for 12 minutes. Cool slightly and dip the tops in cinnamon glaze. Then watch these wonderful muffins disappear.


Speedy Sticky Buns
Makes 8

With a little help from a tube of refrigerated dough you can put this classic on the breakfast table in about 20 minutes.

1/3 cup firmly packed brown sugar
3 Tbsp butter or margarine
3 Tbsp light molasses
1 Tbsp water
1/3 cup chopped nuts
1 10 oz can refrigerated biscuits (the flaky variety)

Preheat oven to 375 F.

Heat brown sugar, butter, molasses and water until bubbly.

Spoon 1 tsp of the hot syrup into each of 8 ungreased muffin cups. Sprinkle with nuts.

Split dough into 10 biscuits & cut each biscuit into 4 pieces placing 5 pieces in each muffin cup.

Spoon the rest of the syrup on top & bake until they become gorgeously golden, about 13 minutes.

Let 'em sit for 3 minutes, then onto the plates.


Chocolate & Fruit Muffins
MAKES: 12 servings

Don’t even think about this super-deluxe treat for anything but dinner.

2 cups all-purpose flour
3/4 cup plus 2 tablespoons sugar
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
11/2 cup milk
1/3 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
3/4 cup dried fruit bits (from a 7-ounce package)
1/2 cup plus 2 tablespoons mini semisweet chocolate chips

Coat a 12-cup muffin pan with nonstick cooking spray. Heat oven to 350°.

Whisk together flour, 3/4 cup of the sugar, cocoa powder, baking soda and salt. Make a well in center of this mixture & set aside.

Whisk sour cream, milk, oil, eggs and vanilla together in measuring cup & add to flour mixture. Whisk until smooth. Stir in dried fruit and 1/2 cup of the mini chips.

Divide evenly among prepared muffin pan cups. Sprinkle each muffin with 1/2 tsp sugar and 1/2 tsp of the mini chips.

Bake at 350° for 20 minutes or until toothpick inserted in centers comes out with moist crumbs (you thought I was going to say “clean”, didn’t you?).

Cool them a few minutes on a rack.


Apple Bran Muffins
Makes 24

Just in case you are over-reactive to 100% bran substitute uncooked rolled oats but do 2 cups instead of 1.

1 cup 100% bran
1 cup boiling water
1/2 cup vegetable oil or shortening
1 & 1/2 cups sugar
2 eggs, beaten
2 & 1/2 cups flour
21/2 tsp baking soda
2 cups buttermilk
2 cups All Bran
1/2 teaspoon salt
1 Granny Smith apple, peeled, cored, coarsely chopped

Mix 100% bran with boiling water & set aside..

In a large bowl combine oil, sugar, eggs, flour, baking soda, and buttermilk. Add the bran mixture & mix well. Fold in All Bran, salt, and apple.

Pour into 24 greased muffin tins. Bake in preheated 400° oven 15 minutes.



Tropical Banana Muffins

Makes 12 muffins.

I suppose with a little rum in this recipe you might want to wait until dinner to serve them. Or substitute rum flavoring and eat 'em anytime.

2 & 1/4 cups all-purpose flour
1 & 1/2 tsp baking soda
1/2 tsp salt
1/4 teaspoon ground nutmeg
2 very ripe medium-size bananas. mashed
1 cup sugar
6 Tbsp (3/4 stick) butter, melted
1/3 cup milk
1/4 cup rum
1 lime, zest removed and juiced (about 1 teaspoon zest and 1 tablespoon juice)
Confectioners' sugar, for dusting

Heat oven to 350°.

Coat a 12-cup muffin pan with nonstick cooking spray.or use a non-stick or flexible one.

In large bowl, whisk together flour, baking soda, salt and nutmeg.

In medium-size bowl, stir together bananas, sugar, butter, milk, rum, lime juice and zest until blended. Make a well in flour mixture, add liquid & stir until ingredients are just moistened.

Spoon batter into muffin cups (scant 1/2 cup each). Bake at 350° for about 20 minutes or until toothpick comes out clean.

Remove pan to rack to cool for a few minutes, then move muffins from pan to rack to cool a bit more (or serve them warm).

Dust with powdered sugar to make them extra special - and extra messy.


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