Muffin Recipes

Muffin Recipes

Breakfast, lunch, dinner, dessert or snack food!!!

Blueberry Muffins with Crumbly Topping
By Vanilla sugar

Muffin batter:

1 ½ cups all-purpose flour
½ cup white sugar
½ tsp salt
2 tsp baking powder
¼ cup vegetable oil
1 egg
1/3 cup whole milk
1 cup fresh blueberries

Crumb topping:
½ cup white sugar
1/3 cup all-purpose flour
¼ cup butter, melted
1 ½ ts ground cinnamon

Preheat oven to 400 degrees.
Grease muffin cups or line with muffin liners.
In a separate bowl combine the flour, sugar, salt and baking powder. Whisk together to fluff it all up.
In a separate bowl mix vegetable oil, the egg and milk. Combine well. Incorporate the wet with the dry. Do not over mix, only mix till just combined; it’s ok to have lumps! Next fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
Make the crumb topping by mixing the sugar, flour, butter, and cinnamon.
Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

These freeze really well!

I Want S’more Muffins
Demonstrated for 8th grade (showing how to measure) and Man, these were good!!!

    * 3 tablespoons butter, softened
    * 1/4 cup packed brown sugar
    * 4 teaspoons sugar
    * 1 egg
    * 1/3 cup sour cream
    * 2/3 cup all-purpose flour
    * 1/2 cup graham cracker crumbs
    * 1/4 teaspoon salt
    * 1/4 teaspoon baking powder
    * 1/4 teaspoon ground cinnamon
    * 1/8 teaspoon baking soda
    * 3 tablespoons 2% milk
    * 1/3 cup milk chocolate chips
    * 6 tablespoons marshmallow creme

DIRECTIONS

In a small bowl, cream butter and sugars until light and fluffy. Beat in egg. Stir in sour cream. Combine the flour, graham cracker crumbs, salt, baking powder, cinnamon and baking soda; add to creamed mixture alternately with milk just until moistened. Fold in chocolate chips.
    Coat six muffin cups with cooking spray; fill one-fourth full with batter. Spoon 1 tablespoon marshmallow creme into each muffin cup. Top with remaining batter.
    Bake at 400° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.

Sugar Donut Muffins

1 cup sugar
1 large egg
2 cups all purpose flour
1 ½ tsp baking power
¼ tsp salt
½ tsp ground nutmeg
¼ cup plus 1 TB vegetable oil
¾ cup plus 2 TB buttermilk
1 tsp vanilla extract

For topping:
4 TB butter, melted
½ cup sugar, for rolling

Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.
In a large bowl, beat together sugar and egg until light in color. Add in all the vegetable oil, all the buttermilk, vanilla extract and mix well.
In a small bowl, whisk together flour, baking powder, salt and nutmeg; add this to the wet mixture.
Divide batter evenly into 12 muffin cups, filling each about 3/4 full.
Bake for 15-18 minutes, until a tester inserted into the center comes out clean.
While muffins are baking, melt butter in one bowl and in another bowl pour in the ½ cup sugar. When muffins are done, take muffin one by one and dip top of muffin into melted butter then dip into sugar. If, you’re feeling even more creative you can dip all sides of the muffin. I also used cinnamon on half of the muffins. After I was done doing 6 muffins with the plain sugar I added some cinnamon to the remaining sugar and dipped accordingly. Cool on a wire rack.

Makes 12 muffins.

Oatmeal Blueberry Applesauce Muffins

These beauties are surprisingly moist and delicious. I say this with the utmost respect and admiration for butter and fat. These are the kind of muffins that make you feel good about yourself and your morning. Really. Yea… good stuff. They’re whole grain, oat filled and fruit studded. Dreamy!

Makes 12-15 muffins

    * 1 1/4 cups whole wheat flour
    * 1 1/4 cups oats
    * 1 tsp baking powder
    * 1/2 tsp baking soda
    * 1/4 tsp salt
    * 1/2 tsp cinnamon
    * 1 cup unsweetened applesauce
    * 1/2 cup low-fat buttermilk
    * 1/2 cup firmly packed brown sugar
    * 2 tbsp canola oil (I used the almond oil I had on hand)
    * 1 large egg, lightly beaten
    * 3/4 cup blueberries (fresh or frozen)

Preheat oven to 375 degrees.

Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. I simple greased and floured a muffin pan, saving the paper.

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.

Bake for 16-18 minutes.

Snickerdoodle Muffins
oh my,  just like a big fluffy snickerdoodle cookie….these were awesome!!

2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
¾ tsp baking soda
¾ tsp baking powder
¾ tsp cream of tarter
¾ tsp freshly grated nutmeg
1 and ¼ cup sour cream
2 and ¼ cups all purpose flour

1 cup sugar and 2 TBSP cinnamon mixed together for rolling

1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
2.In a separate, mix together the flour, baking soda, and baking powder and cream of tarter.
3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
4. Using an ice cream scoop, scoop out  muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar.. Place muffin into a greased muffin tin.. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.

Pumpkin Cream Cheese Muffins (Like Starbucks)

These delicious muffins are very close to the kind you can get at Starbucks. If you want to cut back on the fat, substitute some or all of the oil with natural unsweetened applesauce.

SERVES 24

3 cups all-purpose flour
1-teaspoon cinnamon
1-teaspoon nutmeg
1-teaspoon ground cloves
4 teaspoons pumpkin pie spice
1 pinch cardamom (optional)
1-teaspoon salt
1-teaspoon baking soda
4 eggs
2 cups sugar
2 cups pumpkin
1 1/4 cups vegetable oil
8 ounces cream cheese
Chopped pumpkin seeds (optional) or walnuts (optional) or pecans (optional)

1. Preheat oven to 350.
2. Put the entire brick of cream cheese on a piece of wax paper or parchment paper and shape it into a long log.
3. Put it in the freezer while you mix and fill the pans, up to an hour.
4. Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons. If the cream cheese disks are too big around, cut thick slices and then cut them in half. This lets you push it down into the batter easier.
5. Mix all ingredients together (except cream cheese and nuts).
6. Fill muffin tins (greased or paper cups) half full.
7. Put cream cheese disc in the middle, pressing down.
8. Sprinkle with 1 tsp chopped nuts.
9. Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!).
10. Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.

Strawberry Cheesecake Muffins

A moist white cake muffin with a wonderful strawberry cheesecake inside with a crumb topping and pecans on top.

Servings:  6 Texas Sized Muffins

    2 cups biscuit mix
    3/4 cup granulated sugar
    2/3 cup milk
    1 egg
    1/3 cup melted butter
    8 oz. cream cheese
    2/3 cup powdered sugar
    1/4 cup strawberry preserves
    1/2 cup biscuit mix
    2 tbsp. granulated sugar
    2 tbsp. butter
    1/4 cup chopped pecans

Directions

   1. Cream the cream cheese and powdered sugar and put into log shape on plastic wrap and place in freezer. Place strawberry preserves in a custard cup and put in freezer as well (this keeps the fillings from melting as much when muffins are being baked.
   2. In a small bowl put 1/2 cup biscuit mix, 2 tbsp. sugar and butter. Cut with two knives until butter is size of little peas. Set aside in fridge.
   3. Preheat oven to 375 degrees. Mix the first five ingredients with wire whisk. Line 6 texas size muffin tin with muffin papers. Using an ice cream scoop place muffin batter in each until half full. Evenly place spoonfuls of preserves in each muffin. Cut off chunks of cream cheese and place on preserves. Cover each muffin with remaining batter. Sprinkle tops of each batter with chopped pecans and crumb mixture.

Makes 12 servings

1/2 (8 ounce) package cream cheese, softened
1/4 cup confectioners’ sugar

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 1/4 cups milk
1/2 cup brown sugar
1/3 cup butter, melted
1 teaspoon grated lemon zest
1/4 teaspoon vanilla extract

1/4 cup strawberry jam

Directions
1
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2
Beat together cream cheese and confectioners’ sugar until smooth.  Put in freezer to set.  Place jam in freezer as well.
3
In a large mixing bowl, combine all-purpose flour, baking powder and salt. In
aseparate bowl, beat together egg milk, brown sugar, butter, lemon zestand vanilla extract. Stir egg mixture into dry ingredients, stirringjust until moistened.
4
Spoon half of batter into muffin cups.Top each portion with 1 tablespoon frozen cream cheese mixture and 1teaspoon frozen jam. (This keeps filling from melting while muffin isbaking). Spoon remaining muffin batter on top.
5
Bake inpreheated oven for 20 minutes, or until golden. Cool in pan for 5minutes, then remove muffins and cool on rack. Store in airtightcontainer.

B.L.T. MUFFINS

2 c. all-purpose flour
1 T. baking powder
1 T. sugar
1 c. milk
1/2 c. mayonnaise
3/4 c. cooked crumbled bacon (about 12 strips)
1/2 c. chopped seeded plum tomatoes
2 T. minced fresh parsley

In a large bowl, combine the flour, baking powder and sugar. In another bowl, beat the milk and mayonnaise until smooth. Stir into the dry ingredients just until moistened. Fold in the bacon tomatoes and parsley. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or til a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Spicy Cornbread Muffins
Recipe courtesy Dave Lieberman
Yield: 12 muffins

2 (8 1/2-ounce) boxes corn muffin mix
1 cup milk
2 eggs, beaten
1 (8 3/4-ounce) can corn kernels, drained
1 canned chipotle pepper in adobo sauce, minced
1/2 cup grated Monterey jack

Preheat oven to 375 degrees F.

In a bowl, mix together all of the ingredients until just combined. Do not overmix. Divide the batter evenly in a 12-portion nonstick muffin tin. (If using a tin that isn’t nonstick, spray with cooking spray).

Bake in the center of the oven until just golden and muffin springs back when gently pressed, about 20 minutes.

Cool for 10 minutes in the pan, then remove and serve warm.

Apple and Onion Stuffin’ Muffins
Recipe courtesy Rachael Ray

Yield: 12 muffins

Recipe courtesy Rachael Ray

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 stick butter, softened
1 fresh bay leaf, available in produce department
4 ribs celery and greens, from the heart, chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
1 medium to large yellow skinned onion, chopped
3 McIntosh apples, quartered and chopped
Salt and pepper
2 tablespoons poultry seasoning
1/4 cup chopped fresh parsley leaves
8 cups cubed stuffing mix (recommended: Pepperidge Farm)
2 to 3 cups chicken stock, available in paper containers on the soup aisle

Preheat oven to 375 degrees F.

Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.

Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin’ muffins to a platter and serve hot or room temperature.

Lemon Ricotta Biscuits (it’s says biscuits but they are muffins, really)
Recipe courtesy Giada De Laurentiis

Yield: 12 biscuits

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup plus 1 teaspoon sugar or more as needed for sprinkling
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lemon zest (from 2 lemons)
1 cup whole-milk ricotta cheese
1 large egg
1 tablespoon fresh lemon juice
1/2 teaspoon almond extract
1/3 cup thinly sliced almonds

Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F.

Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).

Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.

Blueberry Cream Cheese Muffins

1 cup fresh blueberries
2 cups flour — divided
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
pinch salt
1 (3oz) pkg cream cheese — cubed
2 tsp lemon juice
2 tsp vanilla
1/4 cup butter — melted
1/2 cup milk
2 eggs
Toss blueberries with 2 tbsp. flour; set aside. Combine remaining flour and rest of dry ingred. In a food processor, put cream cheese, lemom and vanilla. Process until smooth. While running, pour in butter and milk. Process a few seconds. Scrape sides of bowl. Process until smooth. Add eggs; pulse 4 or 5 times. Add flour mixture. Pulse until just moistened. Remove blade, fold in blueberries. Fill muffin cups 2/3 full. Bake at 400 degrees for 18-20 min. Remove immediately.

Banana Crunch Muffins
The Barefoot Contessa Cookbook,

Yield: 18 large muffins

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional

Preheat the oven to 350 degrees F.

Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don’t overmix.

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Cream Cheese Muffins
8 oz. cream cheese, softened
1/4 cup soft butter
1 egg, beaten
1/2 cup milk
1 1/2 cups flour
1/2 sugar
3 tsp. baking powder
1/2 tsp. salt
1/4 tsp. vanilla (opt.)
1/4 tsp. lemon flavor (opt.)
Beat cream cheese and butter together; add egg and milk and mix well. Mixture does not have to be smooth. If you want the flavorings, add them with the milk and egg. Combine the dry ingredients and fold in just until moistened. Batter will be stiff. Fill greased or lined muffin tins about 3/4 full. Bake at 400o about 20-25 minutes or until golden on top. Makes 12 regular muffins or 6 Texas size. ENJOY!!

Blueberry-Lemon Muffins
From Food Network Kitchens

Yield: 12 Muffins

2 1/2 cups unbleached all-purpose flour
3/4 cup sugar (white or light brown) plus
more for sprinkling on top of the muffins
1 tablespoon baking powder
1/8 teaspoon fine salt
Freshly grated nutmeg
1/2 cup (1 stick) unsalted butter
1 cup whole milk
2 large eggs, at room temperature
1 tablespoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
1 1/2 cups fresh blueberries, rinsed and dried

Preheat the oven to 425 degrees F. Line a 12-muffin tin with cupcake liners and set aside.

Whisk the flour, sugar, baking powder, salt, and nutmeg together in a medium bowl; set aside.

Put the butter in a microwaveable-safe dish or measuring cup. Cover with plastic wrap and microwave until melted, about 30 seconds. (Alternatively melt the butter in a saucepan.) Whisk the milk, eggs, lemon zest, and vanilla with the butter.

Make a small well in the center of the dry ingredients. Pour wet ingredients into the well, then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will be dense. Gently stir in the blueberries. Divide the batter evenly into the muffin tin and sprinkle the tops generously with sugar.

Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean).
Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.

From Food Network Kitchens
Yield: 12 Muffins

2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
3/4 cup dark brown sugar
1/4 teaspoon ground cinnamon
2 cups smashed bananas (about 4 to 6 bananas)
1/2 cup vegetable oil
1/2 cup milk
2 large eggs, at room temperature
1/8 teaspoon fine salt
1/2 teaspoon pure vanilla extract
3/4 cups chopped walnuts

Preheat the oven to 425 degrees F. Lightly brush a 12-muffin tin with butter and set aside.

Whisk the flour, baking soda, brown sugar, and cinnamon together in a medium bowl; set aside.

Whisk the banana, oil, milk, eggs, salt, and vanilla in a large measuring cup with a spout or another bowl.

Make a small well in the center of the dry ingredients. Pour wet ingredients into the center; then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will come out dense. Gently stir in the nuts. Divide the batter evenly into the muffin tin.

Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check Toothpick if it is done. should come out clean).

Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.

Recipe courtesy of Gourmet Magazine

Yield: 12 muffins

1/4 pound sliced lean bacon
1/3 cup thinly sliced scallion
1 cup yellow cornmeal
2/3 cup all-purpose flour

1 teaspoon double-acting baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3 tablespoons unsalted butter, melted and cooled
1 1/2 cups sour cream
1/4 cup milk

In a heavy skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and crumble it. Pour off all but 1 tablespoon of the fat from the skillet and in the fat remaining in the skillet cook the onion over moderately low heat, stirring, until it is softened. Into a bowl sift together the cornmeal, flour, baking powder, baking soda, and salt. In another bowl whisk together the eggs, butter, sour cream, and milk, stir in bacon, onion, and cornmeal mixture, and beat the batter well. Divide the batter among 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 425 degree F. oven for 20 minutes, or until they are golden.
Turn the muffins out onto a rack and let them cool.

1 1/2 cups Whole Wheat Flour
2 tablespoons Vegetable Oil
1 teaspoon Baking Soda
1/4 cup Raisins
1 tablespoon Baking Powder
1/4 cup Walnuts — chopped
1 teaspoon Cinnamon
1/3 cup Milk, 1% low-fat
1/4 teaspoon Nutmeg
1 cup Unsweetened Pineapple — crushed
1/4 teaspoon Ginger — ground
1 1/2 cups Carrots — grated
1 Egg

In a large bowl, combine the dry ingredients with a spoon. Add remaining wet ingredients and stir to blend with a wire whisk. Spoon into muffin tins lined with paper liners. Bake at 350 degrees F for 20 to 25 minutes.

1/2 cup white sugar
1/4 cup margarine
1 tsp. extract
1 tsp. baking powder
1/2 tsp. salt
1 small can drained crushed pinapple
1 egg
1 cup sour cream
1 1/2 cups all purpose flower
1/2 tsp. baking powder
1/2 cup coconut

Instructions: Measure sugar, egg, margarine, sour cream and rum extract and beat unti blended. Stir together dry ingredients and add to the above mixture until barely blended. Add pinapple and coconut. Pour into greased muffin pans. Bake at 375 degrees F for 20 minutes.

Tangy lemon syrup drizzled on top gives this muffin recipe its “lip-smacking” quality that intensifies as syrup permeates each crumb!
Syrup:
1/2 c. sugar
3/4 c. water
rind of one lemon (yellow part only)
1/4 c. lemon juice
Batter:
3 1/2 c. flour
1 T. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/2 c. sugar
grated rind of two lemons
1 c. milk
1/4 c. lemon juice
2 eggs, beaten
2 sticks melted butter
additional sugar for topping
For the syrup: Combine sugar, water, lemon rind and lemon juice in a medium saucepan. Bring to a boil, stirring to dissolve sugar. Cover over med. heat for 4 minutes. Remove from heat and set aside.
For the batter: In a large bowl, combine flour, baking powder, soda, salt and sugar. Stir well. In a small bowl, combine lemon rind,, milk, lemon juice, and eggs. Stir well. Add eggs and melted butter to dry ingredients, stir quickly just to combine.
Pour the batter into 18 greased muffin tins, filling almost to the top. Sprinkle each muffin with about 1 t. sugar. Bake in a pre-heated 375-degree oven for about 20 minutes until rounded and golden. Remove from oven and place pans on wire rack. With a thin skewer, poke 4-5 holes in each muffin from top to bottom. While the muffins are still warm, spoon the lemon syrup over the muffins. Makes 18 regular size muffins.

1 pint of gourmet ice cream (or regular)
2 cups self rising flour

Melt ice cream.
Stir in self rising flour just until ice cream and flour is mixed. Do not overmix.
Spray muffin tins with pam. Fill 2/3 full.
Bake at 350 for 12 to 15 minutes.

2 cups Flour
3/4 cup Sugar
2 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
2 teaspoons Instant Expresso Coffee Powder
1/2 teaspoon Ground Cinnamon
1 cup Milk — scald & cool
1 Egg — lightly beaten
1/2 cup Butter Or Margarine — lightly salted, melt & cool
1 teaspoon Vanilla
3/4 cup Semisweet Chocolate Mini Chips
Preheat oven to 375oF, prepare pans. In a large bowl, stir together flour, sugar, baking powder, coffee, salt & cinnamon. In another bowl, stir together milk, butter, egg & vanilla until blended. Add dry mix to wet mix until just combined. Stir in chips. Spoon batter in pans & bake for 15-20 mins or until cooked. These muffins freeze well.
Makes 12.
Delicious served with Espresso Spread:
4 ozs cream cheese softened, 1 Tbsp sugar, 1/2 tsp vanilla, 1/2 tsp instant espresso powder, 1 oz semisweet chocolate, grated Place all ingredients in a food processor fitted with a steel blade; process 30 secs, or until smooth, stopping to scrape down sides of container with rubber scraper, if necessary. Serve immediately or cover & refrigerate. To serve, let stand 10 mins at room temperature to soften. Makes approx. 1.1/2 cups.

Cake Glaze:
4 cups confectioners’ sugar
1/2 cup juice or liquor

Sift confectioners’ sugar into a large bowl. Gradually add liquid, whisking until smooth. Do not ice cupcakes until they have cooled completely

1/2 lb bulk sausage (I used ham)
12 eggs
1/4 cup chopped green peppers
1/3 cup chopped white onions
1/3 cup grated cheese
salt, pepper, garlic to taste

Preheat oven to 375 degrees. Brown the sausage in a skillet. Drain. Combine 12 eggs, peppers, onions, cheese, salt, pepper, garlic, and browned sausage into mixing bowl. Mix well. Place 1/3 cup of mixture into greased or non-stick muffin tins. Bake for 20-25 minutes.

Smoked Bacon Blue Cheese Muffins

1/3 cup bacon fat (can substitute oil)
1 egg
1/3 cup water
1/4 cup milk
1/3 cup sugar
1/2 teaspoon salt
2 cups flour
1 tablespoon baking powder
10 basil leaves, chiffonade
1/4 cup bacon, chopped
3/4 cup amish blue cheese, crumbled

Combine the bacon fat, egg, water, milk, sugar and salt in the bowl of an electric mixer with the whip attachment. Mix until everything is incorporated. Sift together the flour and baking powder and add into the bowl. Whip until there are no lumps. (do not overmix!) Incorporate the basil, chopped bacon and amish blue cheese. Scoop the muffin mix into well greased muffin tins and bake at 350 for 20 to 25 minutes.

Makes 18 muffins

2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 eggs, beaten
1 cup pumpkin puree
1/4 cup white sugar
2 cups unsweetened applesauce
2 tablespoons vegetable oil
1 teaspoon almond extract

Directions
1
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together flour, baking powder, baking soda, cinnamon and nutmeg; set aside.
2
In a large bowl, combine eggs, pumpkin, sugar, applesauce, vegetable oil, and almond extract. Slowly add the flour mixture to the large bowl until just blended. Do not over beat. Pour the batter into 18 non stick muffin cups.
3
Bake for 25 to 30 minutes. Remove muffins from the oven, and let cool slightly. Remove the muffins from the pan, and let cool completely.

Makes 12 muffins

6 slices bacon
2 cups all-purpose flour
1 1/2 tablespoons white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons garlic powder
4 teaspoons dried chives
1/3 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 egg, beaten
1/2 cup milk
1/2 cup vegetable oil
1/2 cup condensed cream of mushroom soup

Directions
1
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Meanwhile, preheat oven to 400 º and lightly grease 12 muffin cups or use paper liners.
2
In a large bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, Parmesan cheese, cheddar cheese and crumbled bacon.
3
In a separate bowl, combine egg, milk, cream of mushroom soup and vegetable oil. Stir this mixture into the flour mixture just until moistened. Spoon batter into the prepared muffin pans.
4
Bake in preheated oven for 20 minutes or until a toothpick inserted into a muffin comes out clean.

Makes 18 muffins (approximately)

1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted shortening
6 cups all-purpose flour
1 teaspoon salt

1
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2
In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough.
Knead. Place in greased bowl, cover, and let rise.
3
Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
4
Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool then place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.

Makes 12 muffins

1 3/4 cups raisin bran cereal
1 1/4 cups all-purpose flour
3/4 cup sugar
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
3/4 cup buttermilk
1/4 cup canola oil
3/4 cup finely chopped peeled tart apple
3/4 cup grated carrots
1/4 cup chopped walnuts

Directions
1
In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with nonstick cooking spray three-fourths full.
2
Bake at 400º for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm

Yield: 12 muffins

1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
Dash of salt
1 egg
1/2 cup brown sugar
1 cup applesauce
1 apple, peeled, seeded and finely chopped
1/3 cup canola oil
1/2 cup toasted walnuts, chopped

Preheat oven to 350 degrees Grease 12 cup muffin tin. In a large bowl, combine flour, baking powder, cinnamon and salt. In a separate bowl, mix together the egg, sugar, applesauce, apple and oil. Combine the dry ingredients into the wet ingredients. Fold in the walnuts. Divide the batter into the greased muffin tin. Bake for 20 to 25 minutes

1 1/2 cups all-purpose flour
1 cup shredded coconut
1/2 cup white sugar
1/3 cup chopped toasted almonds
1 1/2 teaspoons baking powder
3/4 teaspoon orange zest
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsweetened coconut milk
1/4 cup orange juice
1/4 cup extra virgin olive oil
1 teaspoon vanilla extract

1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.

2 In a large bowl, mix flour, shredded coconut, sugar, almonds, baking powder, orange zest, baking soda, and salt.

3 In a medium bowl, whisk together coconut milk, orange juice, olive oil, and vanilla extract. Pour into the flour mixture, and stir until just blended. Transfer to the prepared muffin pan.

4.Bake 15 minutes in the preheated oven, until a knife inserted in the center of a muffin
comes out clean. Turn onto a wire rack to cool before serving.

Makes 12 muffins

2 cups all-purpose flour
4 (1 ounce) squares semisweet chocolate, grated
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons margarine, softened
3/4 cup white sugar
2 eggs
1 tablespoon orange zest
1/4 cup orange juice
1/2 cup buttermilk
Directions

1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan, or line with paper liners.

2 In a medium bowl, mix flour, semisweet chocolate, baking powder, baking soda, and salt.

3 In a separate medium bowl, cream together margarine and sugar until smooth. Beat in the eggs one at a time then stir in the orange zest, orange juice, and buttermilk. Pour into the flour mixture, and mix just until evenly moist. Spoon batter into muffin cups.

4 Bake for 15 to 20 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the pan on a wire rack for at least 10 minutes before removing from the pan.

Makes 12 muffins

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
2 eggs
1 1/4 teaspoons vanilla
1 1/2 cups chopped apples

1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions

1
Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
2
In a medium bowl, mix flour, baking powder, baking soda and salt.
3
In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
4
In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
5
Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

1 cup water
1/2 cup rolled oats
1 1/2 cups all-purpose flour
1/4 cup wheat bran
1/3 cup white sugar
4 teaspoons baking powder
1/8 teaspoon ground nutmeg
1 mashed banana
1 beaten egg
1 (8 ounce) can crushed pineapple, well drained
1 cup coconut milk
1/8 teaspoon coconut extract

Directions
1
In a saucepan, bring water to a boil. stir in oats, and cook 1 minute. Cover, and remove from heat; allow to cool.
2
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a muffin pan, or use paper liners.
3
In a large bowl, combine flour, bran, sugar, baking powder, and nutmeg. Make a well in the center, and add mashed banana, cooked and cooled oatmeal, egg, pineapple, coconut milk, and coconut extract. Mix until smooth. Scoop into 12 muffin cups.
4
Bake in preheated oven for 25 to 30 minutes, or until golden brown, and tops spring back when lightly tapped.

Cranberry Applesauce Muffins

Makes 12 muffins

1 cup unsweetened applesauce
1/3 cup vegetable oil
1 eggs, beaten
2 cups all-purpose flour
1/2 cup white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup fresh or frozen cranberries, chopped
1/2 cup pecans, chopped

Directions
1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
2
In a small bowl, mix together applesauce, oil and egg. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Make a well in the center, and pour in egg mixture. Stir until just moistened. Fold in cranberries and pecans. Spoon into muffin cups, 2/3 full.
3
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 2 minutes before removing.
 

Makes 6 jumbo muffins

1 cup sliced almonds
2 cups all-purpose flour
2/3 cup white sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3/4 cup warm water
2 teaspoons almond extract
1/2 cup butter
2 eggs, beaten
1 1/2 cups frozen raspberries

1
Preheat oven to 375 degrees F (190 degrees C).
2
Arrange almonds in a single layer on a medium baking sheet, and bake in the preheated oven 5 to 10 minutes, until lightly toasted.
3
Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 6 cup jumbo muffin pan.
4
In a medium bowl, mix flour, sugar, 3/4 cup almonds, baking powder, baking soda, and salt.
5
In a separate medium bowl, mix water, almond extract, butter, and eggs. Blend into the flour mixture. Fold raspberries into batter. Spoon into the prepared muffin pan. Sprinkle with remaining almonds.
6
Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until a knife inserted in the center of a muffin comes out clean.

2 cups finely chopped fresh or frozen peaches
1 1/2 cups sugar
1/2 cup (1 stick) butter, at room temperature
2 eggs
1 1/2 cups milk
4 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup brown sugar
1/4 cup ground pecans
1/4 teaspoon ground cinnamon
4 tablespoons cold butter

Preheat the oven to 400 degrees F. Lightly Grease 24 (2 3/4-inch by 1 3/8-inch) muffin cups. Place the peaches in a bowl and cover with 1/2 cup of the sugar. Mix thoroughly. Allow the peaches to sit for 1 hour. Using an electric mixer, fitted with a paddle, cream the butter and remaining 3/4 cup of sugar until smooth and pale in color, about 3 minutes. Add the eggs, one at a time, and beat until fluffy, about 2 minutes. In a mixing bowl, combine 3 1/2 cups of the flour, baking powder, and salt. Remove the bowl from the mixer and alternately fold in the milk and flour mixture, being careful not to over mix. Fold in the peaches. Spoon 1/4 cup of the filling into each prepared muffin cup. In a small bowl, combine the remaining flour, brown sugar, pecans, and cinnamon. Mix well. Add the butter. Using your hands, mix until the mixture resembles coarse crumb like mixture. Sprinkle 1 tablespoon of the crumb mixture over each muffin cup. Place in the oven and bake for about 15 to 20 minutes or until golden brown. Serve warm with butter.

Yield: 12 Muffins

1 1/2 cup cooking oil
2 cup sugar
4 eggs
3 cups flour
2 teaspoon salt
2 teaspoon baking soda
2 teaspoon vanilla
1/2 cup fresh orange juice
4 tablespoons grated orange rind
1 cup mini chocolate chips

Combine oil, sugar and eggs. Mix well. Add remaining ingredients. Blend, do not over mix. Pour into greased muffin pan. Bake at 350 degrees for 10 to 15 minutes.

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano
2 tablespoons white sugar
3 sun-dried tomatoes packed in oil, drained and diced
2 1/2 cups shredded sharp Cheddar cheese, divided
1/2- 1 cup finely chopped pepperoni
4 green onions, chopped
1 egg, beaten
1 1/2 cups buttermilk

1 Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.

2 In a large bowl, combine flour, baking powder, baking soda, salt, basil, oregano and sugar into large bowl; stir until well blended. Mix in tomatoes, 1.5 cups of cheese and onions. In another bowl beat egg, whisk in buttermilk and stir until combined. Spoon batter into muffin tins until half full. Sprinkle remaining 1 cup cheese on top of muffins.

3 Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into center of the muffin comes out clean.

1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
1 teaspoon salt
1 cup buttermilk
2 eggs, lightly beaten
1/4 cup melted unsalted butter
1 cup shredded Jack
2 jalapeno peppers, diced
1 jalapeno pepper, cut in 12 slices

Preheat the oven to 400 degrees F. Spray muffin tin with non-stick spray. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, sugar and salt. In another bowl, whisk together the buttermilk, eggs, butter, cheese and diced jalapeno peppers. Add the wet ingredients to the dry ingredients and stir the batter until all ingredients are thoroughly incorporated. Divide the batter into the prepared muffin pan, filling 2/3 of the way full. Place a jalapeno slice on top of each muffin. Bake until golden, about 25 minutes.
Yield: 12 muffins

Cream Cheese-Pumpkin Muffins
Source: Midwest Living

1 8-ounce package cream cheese, softened
1 beaten egg
2 tablespoons sugar
2/3 cup flaked coconut
1/2 cup chopped walnuts or pecans
3 tablespoons sugar
1/2 teaspoon ground cinnamon
2-1/4 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
2 beaten eggs
1-1/4 cups canned pumpkin
1/4 cup cooking oil
 1/2 teaspoon vanilla

Directions
1. Grease twenty-four 2-1/2-inch regular-size muffin pans or twelve 3-1/2-inch jumbo-size muffin pans, or line with paper bake cups. Set pans aside.
2. For filling, in a small bowl, beat together cream cheese, the 1 egg, and the 2 tablespoons sugar; set aside.
3. For topping, in a small bowl, stir together the coconut, nuts, the 3 tablespoons sugar, and the 1/2 teaspoon cinnamon; set the topping aside.
4. In a large mixing bowl, combine the flour, the 2 cups sugar, the baking powder, the 2 teaspoons cinnamon, the salt, and baking soda. Make a well in center.
5. In a medium bowl, stir together the 2 eggs, the pumpkin, oil, and vanilla. Add to dry ingredients. Stir until mixture is just moistened.
6. Fill the muffin pans about 1/3 full with the pumpkin batter. Drop a heaping teaspoon of the filling on top of batter in the regular-size muffin pans or a heaping tablespoon of the filling on batter in jumbo-size pans. Top with the remaining batter, filling the pans about two-thirds full. Sprinkle with the topping.
7. Bake the regular-size muffins in a 375 degree F oven for 20 to 25 minutes; bake the jumbo-size muffins in a 350 degree F oven for 25 to 30 minutes or until a toothpick inserted near the centers comes out clean. Cool for a few minutes on wire racks and serve warm. Makes 24 regular-size or 12 jumbo-size muffins.

Homemade Corn Bread Mix
Yield: 16 cups

6 c All-purpose flour
6 c Cornmeal
2 c Non-fat dry milk powder
1 c Sugar
1/3 c Baking powder
2 t Salt
1 1/2 c Shortening that does NOT Require refrigeration

Stir together flour, cornmeal, dry milk powder, sugar, baking powder, and salt in an extra large mixing bowl. Cut in shortening with a pastry blender till mixture resembles coarse crumbs. Store in a covered airtight container or self-sealing plastic bag for up to 6weeks at room temperature. (For longer storage, place in freezer
container and seal; store in freezer up to 6 months. To use, allow
mix to come to room temperature.)

To use mix for corn bread or muffins…
Lightly spoon into a measuring cup; level with a straight-edged spatula. Makes 16 cups of mix.

To bake corn bread or muffins:
1. Grease or spray an 8x8x2-inch baking pan or 10 2 1/2-inch muffin cups with nonstick spray coating.

2. Place 2 cups Corn Bread Mix in a large mixing bowl. If desired, add 3/4 tsp dried basil or thyme, crushed; or dried chives, chili powder, or poultry seasoning. Make a well in the center of the dry mixture. 

3. Combine 1 beaten egg and 3/4 cup water in a small bowl; add all at
once to mix. Stir just till batter is smooth (do not overbeat).

4. Pour batter into prepared pan or spoon into prepared muffin cups, filling
each 3/4 full. Bake in a 425 degree over for 20-25 minutes for cornbread, and about 15 minutes for muffins or till golden brown and a toothpick inserted near the center comes out clean. Makes 10 muffins.
Suggested to give mix as gifts along with baking instructions and perhaps a fancy muffin pan.

Quick Mix

8 1/2 c Unbleached All-purpose Flour
3 T Baking Powder
1 T Salt
2 t Cream Of Tartar
1 t Baking Soda
1 1/2 c Instant Non Fat Dry Milk
2 1/4 c Vegetable Shortening

In a large bowl, sift together all dry ingredients. Blend well. With a pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Label and stor in a cool, dry, place. Use within 10 to 12 weeks. Makes about 13 cups of Quick Mix.

VARIATION:
Use 4 1/4 cups Unbleached All-purpose Flour and 4 1/4 cups Whole-wheat flour instead of 8 1/2 cups Unbleached All-purpose Flour. Increase baking powder to 5 Tablespoons.

Hot Roll Mix

5 lb Unbleached All Purpose Flour
1 1/4 c Sugar
4 t Salt
1 c Instant Non Fat Dry Milk

Combine all ingredients in a large bowl. Stir together to distribute evenly. Put in a large airtight container. Lable as HOT ROLL MIX and store in a cool dry place. Use within 6 to 8 months. Makes about 22 cups of HOT ROLL MIX.

Quick Muffin Mix

2 1/2 cups all-purpose flour
2 1/2 cups whole wheat flour
1 cup wheat bran cereal
1 cup quick-cooking oats
1 1/2 cups sugar
2 tablespoons baking powder
2 teaspoons salt

Combine all ingredients in a large airtight container. Store at room temperature until ready to use. Stir well before measuring for the muffin recipe. Yield:about 6 cups.

Blueberry Muffins
3 cups Muffin Mix (from above)
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 1/4 cups fresh or frozen blueberries
1 cup milk
2 eggs
1/4 cup applesauce
1 teaspoon vanilla extract
In a mixing bowl, combine first three ingredients. Stir in blueberries. In another bowl, beat milk, eggs, applesauce and vanilla. Stir into blueberry mixture just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425’F for 15-18 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. (Can substitute other kinds of berries for blueberries and/or add nuts.) Yield: about 1 dozen.

Whole Grain Pancake Mix
5 cups rolled oats
3/4 cup wheat germ
3/4 cup brown sugar
7 1/2 cups whole wheat flour
2 1/2 cups dry milk flour
7 teas. baking powder
2 1/2 tsp. baking soda

Insert metal blade in food processor. With motor running, pour in oats, wheat germ and sugar. Add flour, milk powder, baking powder and soda. Process with an on/off action until just well-blended. Store in an air-tight container in a cool place.

Whole Grain Pancakes
2 eggs
2 tbsp. vegetable oil
1 cup milk
1/2 tsp. vanilla extract
2 cups Whole Grain Pancake Mix (from above)

In a large mixing bowl, beat together eggs, oil, milk and vanilla extract. Stir in pancake mix but do not over-mix. Let stand 5 minutes. Using 1/4 cup of batter for each, this recipe will yield 24
medium pancakes.

Extra Light Mix
Makes 7 c. mix

4 c. whole wheat flour
1 c. nonfat dry milk powder
2-1/2 Tbsp. baking powder
1-1/2 tsp. salt
1/2 c. oil

In a large bowl, blender, or food processor fitted with a plastic mixing blade, combine the dry ingredients and mixwell. Slowly add the oil, mixing continually until it is completely absorbed. Store in closed container in the refrigerator and mix well before each use.

Quick Light Biscuits:
2-1/4 c. Extra Light Mix, spooned into measure
1/2 c. water

Preheat oven to 425 degrees.
Add water to mix to form an even dough. Knead gently to combine. Pat into a rectangle 1/2″ thick. Cut into eight 2″ squares.
Bake for 15-20 minutes until golden. Serve while still warm.
Makes 8 biscuits.

20 cups all purpose flour, sifted
2 1/2 cups dry milk
3/4 cup double acting baking powder
3 Tbsp. salt
2 Tbsp. cream of tartar
1/2 cup sugar
4 cups (or 2 pounds) vegetable shortening

Measure all ingredients accurately. Stir the flour, dry milk, salt, baking powder, cream of tartar and sugar together until well blended. Cut or rub the shortening with a pastry blender or your hands until it is evenly distributed and the mixture resembles coarse meal. Makes about 29 cups of mix. Storing the mix: Store this mix in an air tight container such as glass jars, or in plastic or metal containers. Label the container. Be careful not to pack the mix. Tighten the lids and store at room temperature in a dark place. This mix keeps 4 weeks at room temperatures. Using the mix: Measuring the mix lightly fluff the mix in the container before measuring with a spoon. Then, spoon the mix into a dry measuring cup and level it off with a spatula or the straight edge of a knife.

Fruit Cobbler
Yield 6-8 desserts

Preheat oven to 350.
Dough:
1 c. Master Mix
1/4 c water
2 tsp. melted butter/margarine
1 Tbsp. sugar
Mix thoroughly with a fork.

Fruit:
1/2 c. sugar
1 Tbsp. cornstarch
1 can (1# 4 oz) fruit (save juice)
1/2 tsp. cinnamon or to taste
1 1/2 tsp. butter/margarine

Drain and save juice. Mix sugar and cornstarch in a saucepan. Gradually stir juice, saved from fruit, into sugar cornstarch mixture. Bring to a boil. Boil 1 minute, stirring constantly. Add the drained fruit (remove pits if necessary). Pour into baking dish or pan. Dot with 1 1/2 tsp. butter, sprinkle with cinnamon. Drop dough by spoonfuls into hot fruit. Bake 25 30 minutes. Serve warm.
Milk or dessert topping may be served if desired.

Coffee Cake
Yield 1 pan 8×10 or 9×9

3 c. Master Mix
1 egg
1/2 c. sugar
2/3 c. water
Preheat oven to 400. Grease pan. Blend the Master Mix, sugar together. Add egg, water and stir for about 1/2 minute. Sprinkle the topping on and bake for about 25 minutes or until done.

Topping:
1/3 c. Master Mix
1/3 c. brown sugar
1/4 c. butter
1/2 tsp. cinnamon
Mix together until crumbly and sprinkle over the top of the cake
batter before baking.

Variations:

Apple topping
1 c. sliced apples
1/3 c. white sugar
1/2 tsp. cinnamon
Peel and slice apples and roll them in sugar and cinnamon.
Spread over coffee cake and bake.

Apple Coffee Cake
Add one cup pared apples to coffee cake batter. Top with brown
sugar topping.

Pancakes (same ingredients for waffles, also.)
3 c. Master Mix
1 egg
1 1/2 c. water.
Stir ingredients until blended but small lumps remain. Pour small amount of batter onto a hot, greased griddle. Turn pancakes when about a dozen bubbles show on the top side and under side is golden brown. Grill until second side is golden brown and center is done.

15 oz Raisin bran
5 c Flour
3 c Sugar
5 tsp Baking soda
2 tsp Salt
2 tsp Cinnamon
5 c Sour milk
4 Eggs
1 c Oil

Measure dry ingredients into a very large bowl that can be covered. Add liquid ingredients. Will keep for 6 weeks, if it lasts that long. Fill muffin cups 1/2 full and bake at 400 for 15-20 minutes.
NOTE: The dry mixture may be stored and mixed as needed. Mix at a ratio of 3 cups mix to 1 cup buttermilk or sour milk, 1/4 cup oil, and 1 egg. Reconstituted buttermilk powder may be used to replace milk. Buttermilk powder and water can be used to make buttermilk.

Stir together well, breaking up lumps:

18 cups flour
5 cups sugar (or equivalent substitute)
2-1/4 cups buttermilk blend or non fat dry milk
6 Tb. baking powder
2 Tb. baking soda
2 Tb. salt
3 Tbsp. ground cinnamon
3 tsp. ground nutmeg

Store in a large airtight container labeled with the date and contents. Store in a cool, dry place. Shelf life: 6 to 8 months. Makes enough for about 5 batches of 24 muffins each.
If desired, sugar can be omitted then stir in 1 cup honey for every 24 muffins as you make them.

To make 24 regular-sized muffins:
Preheat oven to 400Æ’. Coat muffin tins with an oil/lecithin mixture, grease with shortening or butter, or spray with cooking spray.

In a large bowl, beat:
3 to 4 eggs
3 tsp. vanilla
2 cups water
UP TO 1 cup oil or butter (*note: this measurement is up to your tastes and desires. We find them perfectly acceptable without ANY fat, but any amount of oil can be added up to one cup)
Stir in 5-1/2 cups muffin mix and any additional ingredients (listed on chart) just until moistened. The batter should be lumpy.
Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown. Muffins freeze well. To reheat frozen muffins, microwave on high for 30 seconds per muffin.