Mmmmmm, Muffins!!!!

The BEST Blueberry Muffins

• 1 3/4 c. flour
• 1 Tbsp. baking powder
• 1 c. sugar
• 1/2 tsp. salt
• 2 Tbsp. melted margarine
• 1 c. milk
• 1 c. fresh or frozen blueberries, rolled in 1/4 c. flour

Mix dry ingredients together. Stir in milk and margarine. Mix well. Fold in blueberries and the flour they're in. Fill muffin cups 1/2 to 3/4 full. Bake at 400 degrees for 22 to 25 minutes.



Banana Muffins

• 1 1/2 c. sugar
• 1/2 c. butter or margarine
• 2 eggs
• 2 c. flour
• 1 tsp. baking soda
• 3 mashed bananas
• 1/4 c. nuts or 1/2 c. raisins, optional

Cream sugar, margarine and eggs. Add rest of ingredients. Fill greased muffin cups. Bake at 350 degrees for 20 to 25 minutes.



Apple Spice Muffins

• 1 cup white sugar
• 1/3 c. vegetable oil
• 1 egg
• 1/2 tsp. cinnamon
• 1/2 tsp. ginger
• 1/2 tsp. cloves
• 1/2 tsp. nutmeg
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1 c. applesauce
• 2 c. flour
• 1 apple, cored and chopped

Cream sugar, oil and egg. Add cinnamon, ginger, cloves, nutmeg, salt, baking soda and applesauce and stir well. Stir in flour until smooth. Fold in apple. Fill well greased muffin cups. Bake at 325 degrees 25 minutes or until firm to the touch. Remove from pan and cool slightly.


Orange Muffins

• 1 3/4 c. flour
• 2/3 c. brown sugar
• 2 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 egg
• 3/4 c. orange juice
• 1/2 c. sour cream
• 1/4 c. vegetable oil
• 1 Tbsp. grated orange peel
• 1 1/2 tsp. vanilla

Combine flour, brown sugar, baking powder and salt. Add egg, orange juice, sour cream, vegetable oil, orange peel and vanilla. Stir until just mixed. Fill paper-lined or greased muffin cups 2/3 full. Bake at 350 minutes for 23 to 25 minutes.


Peach Muffins

• 1 1/2 c. flour
• 1 c. sugar
• 3/4 tsp. salt
• 1/2 tsp. baking soda
• 1/8 tsp. cinnamon
• 2 eggs
• 1/2 c. vegetable oil
• 1/2 tsp. vanilla
• 1 15 oz. can sliced peaches, drained and finely chopped

Combine flour, sugar, salt, baking soda and cinnamon. Add eggs, oil and vanilla. Stir until moistened. Batter will be thick. Stir in peaches. Fill paper lined or greased muffin cups 2/3 full. Bake at 350 degrees for 25 to 30 minutes. Makes 1 dozen.


Strawberry Muffins

• 2 1/2 c. flour
• 1/2 c. sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 c. sour milk or buttermilk
• 1/3 c. melted margarine or butter
• 2 eggs, slightly beaten
• 1 tsp. vanilla
• 1 pint fresh strawberries, hulled and chopped

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Stir well until all ingredients are well-blended. In another bowl, whisk together the buttermilk, butter, eggs and vanilla. Make a well in the middle of the dry ingredients and pour in the liquid mixture and the strawberries. Stir until ingredients are moistened. Spoon evenely into 12 paper lined muffin cups. Sprinkle with a bit of sugar on each muffin. Bake at 400 degrees for 20 to 25 minutes.


Pumpkin Oat Bran Muffins

• 1 1/2 c. oat bran
• 1/2 c. firmly packed brown sugar
• 1/2 c. flour
• 2 tsp. baking powder
• 1 tsp. pumpkin pie spice
• 1/4 tsp. salt
• 1 cup mashed pumpkin
• 1/2 c. milk
• 1 egg
• 2 Tbsp. vegetable oil

Combine the first six ingredients in a large bowl; stir well. Combine pumpkin with rest of ingredients; add to dry ingredients, stirring just until moistened. Spoon into muffin cups, filling 3/4 full. Bake at 425 degrees for 20 minutes.