SUNSHINE MUFFINS
1-1/2 C. flour
1 C. whole-wheat flour
1-2/3 C. sugar
2 tsp. baking powder
½ tsp. salt
¾ C. butter, melted
3 eggs, beaten
2/3 C. orange juice
1 tsp. vanilla extract
1 tsp. orange extract
1 T. orange marmalade
½ C. chopped walnuts
*In a large bowl, combine flours, sugar, baking powder and salt. Add remaining ingredients; stir just until moistened (batter may be lumpy). Fill greased or paper-lined muffin tins two-thirds full. Bake at 350 degrees for 15 to 20 minutes or until top of muffins springs back when lightly touched.
SOUR CREAM BLUEBERRY MUFFINS
2 C. biscuit/baking mix…like bisquick
¾ C. plus 2 T. sugar, divided
2 eggs
1 C. sour cream
1 C. fresh or frozen blueberries
*Combine biscuit mix and ¾ C. sugar. Combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries. Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 375 degrees for 20 to 25 minutes or until a toothpick comes out clean.
BERRY CREAM MUFFINS
4 C. flour
2 C. sugar
1-1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 C. fresh or frozen raspberries or blueberries
4 eggs, lightly beaten
2 C. sour cream
1 C. canola oil
1 tsp. vanilla flavoring
*Combine flour, sugar, baking powder, baking soda and salt; add berries and toss gently. Combine eggs, sour cream oil and vanilla; mix well. Stir into dry ingredients just until moistened. Fill greased muffin cups two-thirds full. Bake at 400 degrees for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pans to a wire rack.
MORNING MUFFINS
¼ C. butter, softened
½ C. packed brown sugar
2 eggs
1 C. sour cream
1 C. shredded carrots
½ C. flaked coconut
½ C. raisins
1-1/2 C. flour
1 tsp. baking soda
1 tsp. ground cinnamon
½ C. chopped walnuts
*Cream butter and brown sugar. Add eggs and sour cream; beat well. Stir in the carrots, coconut and raisins. Combine flour, baking soda and cinnamon; stir into creamed mixture just until moistened. Fold in nuts. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375 degrees for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pan to wire rack.
BLUEBERRY MUFFINS
3 T. butter, softened
1 C. sugar
1 egg
½ C. milk
¼ C. water
2 C. flour
2 tsp. baking powder
1 tsp. salt
1-1/2 C. fresh or frozen blueberries
*Beat butter and sugar until crumbly, about 2 minutes. Add egg; beat well. Combine milk and water. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk mixture. Fold in blueberries. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350 degrees for 27 to 30 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes before removing to a wire rack.
BACON CHEDDAR MUFFINS
2 C. biscuit mix…like bisquick
2/3 C. milk
¼ C. canola oil
1 egg
1 C. shredded cheddar cheese
8 bacon strips, cooked and crumbled
*Combine biscuit mix, milk, oil and egg just until moistened. Fold in cheese and bacon. Fill greased muffin cups three-fourths full. Bake at 375 degrees for 20 minutes or until golden brown. Cool for 10 minutes; remove from pans to wire rack. Refrigerate leftovers.
ZUCCHINI MUFFINS
¾ C. flour
½ C. sugar
¼ tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
¼ tsp. ground cinnamon
1 egg
¼ C. canola oil
1 C. shredded unpeeled zucchini
½ C. chopped walnuts
¼ C. dried currants or chopped raisins
*Combine first six ingredients. Combine the egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants or raisins. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350 degrees for 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes before removing to wire racks.
NUTTY APPLE MUFFINS
1-1/2 C. flour
1-1/2 tsp. baking powder
¾ tsp. salt
½ tsp. ground nutmeg
¼ tsp. baking soda
2 eggs
¾ C. sugar
1/3 C. canola oil
3 T. milk
1-1/2 C. diced peeled apples
1 C, chopped walnuts
*Combine flour, baking powder, salt, nutmeg and baking soda. Beat eggs, sugar, oil and milk. Stir in apples, nuts. Stir into dry ingredients until just moistened. Fill 18 greased muffin cups three-fourths full. Bake at 350 degrees for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack.
FEATHER LIGHT MUFFINS
1/3 C. shortening
½ C. sugar
1 egg
1-1/2 C. flour
1-1/2 tsp. baking powder
½ tsp. salt
¼ tsp. ground nutmeg½ C. butter, melted
*Cream shortening, sugar and egg. Combine dry ingredients; add to creamed mixture alternately with milk.
Fill greased muffin cups two-thirds full. Bake at 325 degrees for 20 to 25 minutes or until golden brown. Let cool for
3 to 4 minutes.
Meanwhile, combine sugar and cinnamon in a small bowl. Roll warm muffins in melted butter, then in sugar mixture.
Serve warm
