BANANA BRAN MUFFINS

2 cups bran flakes cereal
1 1/4 cups unbleached flour
2 1/2 tsp.baking powder
1/8 tsp.cinnamon
1 egg
3/4 cup unsweetened orange juice
1/4 cup vegetable oil
1 well chopped banana
Preheat oven to 400
In large bowl combine dry(first four)ingredients.
In medium bowl beat liquid(last four)ingredients.
Pour liquid into dry ingredients and mix to moisten batter.
Spoon batter into greased muffin cups.
Bake for 20-25 minutes.serve warm
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QUICK NECTARINE OAT MUFFINS

2 cups whole wheat flour
1 cup rolled oats
1/2 cup unprocessed bran
1/2 cup brown sugar
1 1/2 tsp.baking soda
1 tsp.salt
2 eggs
1 1/2 cups buttermilk
1/4 cup vegetable oil
3 chopped fresh nectarines
3 tsp.orange zest
1 1/2 tsp.cinnamon
Combine all ingredients in mixing bowl.
Stir until blended.Spoon batter into 2 1/2 nonstick
muffin cups.Bake in 400 degree oven for 20 minutes,
or until pick inserted in center comes out dry.
Serve warm
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PINEAPPLE BRAN MUFFINS

1 cup flour
1/2 tsp.salt
3 tsp.baking powder
1 cup whole bran
1 cup milk
2 tbsp.vegetable shortening
1/2 cup drained crushed pineapple
1 egg,beaten
Preheat oven to 400.Grease 12 muffin tins.
Sift together flour,salt and baking powder,
stir in bran,then add milk,shortening,pineapple,
and the egg.Stir just until well mixed.
Fill muffin pans two thirds full.Bake 25 minutes
or until golden brown.
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SOY MUFFINS

1/2 cup soy flour
1 1/2 cups whole wheat flour
3 tsp.baking powder
1 tsp.salt
2 tbsp.brown sugar
1 egg,beaten
3 tbsp.melted butter or shortening
1 cup milk
Combine dry ingredients without sifting.
Beat together egg,shortening,and milk,
stir quickly into dry ingredients,beat just until
flour in visible.Spoon into 12 greased muffin tins.
Bake in preheated at 425 for 12-15 minutes.
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WHOLE WHEAT
HONEY MUFFINS

1 3/4 cup whole wheat flour
4 tsp.baking powder
1/2 tsp.salt
1/2 cup raisins
1 egg beaten
3/4 cup honey
1/4 cup vegetable oil
1/4 cup walnuts,chopped
Blend dry ingredients into mixing bowl.
Combine others in seperate bowl.Make a well in the
dry ingredients,pour in wet all at once.Stir quickly
until mixed but lumpy.Fill greased or papered muffins
2/3 full,bake at 400 for 20 minutes.Serve hot.
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BANANA MUFFINS

1 egg,well beaten
7/8 cup sugar
1/4 cup melted shortening
1 cup ripe bananas,mashed
1 1/2 cup flour
3/4 tsp.baking soda
3/4 tsp.salt
Beat eggs,,add sugar,shortening and bananas,
Combine well,add dry ingredients.Bake in small
muffin tins at 375 for 15 minutes or lighted brown.
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CARROT MUFFINS

1 1/2 cup flour
1 cup white sugar
1 tsp.baking powder
1 tsp.baking soda
1/2 tsp.cinnamon
1 tsp.vanilla
2/3 cup cooking oil
2 eggs
1 cup grated raw carrots
1/2 cup crushed pineapple
Add juice to fill cracks,after 1/2 cup is pressed down
Preheat oven to 350.Sift and measure flour,reshift
with sugar,baking powder,baking soda,salt&cinnamon.
Make a hole in center and throw in the oil mix,
then add eggs and vanilla.Bake 25-30 minutes.
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CRUNCHY OAT
CRANBERRY MUFFINS

3/4 cup flour
1 tsp.cinnamon
3/4 cup whole wheat flour
1 cup oatmeal
1/2 cup brown sugar
1 tbsp.baking powder
1 tsp.salt
1/4 cup butter
1 cup milk
1 egg
1 cup fresh or frozen cranberries.
Heat oven to 425.Butter muffin tins.
In a bowl combine dry ingredients and blend well.
Toss the cranberries with 1 tbsp of dry ingredients
and set aside.Melt butter.Off heat,stir in cranberries.
Bake 15-20 minutes until lightly browned.
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PUMPKIN MUFFINS

4 eggs
1/2 cup white sugar
1 1/2 cup oil
14 oz.can pumpkin
2 cups whole wheat flour
1 cup flour
1 tbsp.cinnamon
2 tsp.baking powder
2 tsp.baking soda
1/4 cup wheat germ
1 tsp.salt
1 cup raisins(optional)
Beat eggs slightly,add sugar,oil,pumpkin and beat
thoroughly.Add dry ingredients,mix until smooth.
Stir in raisins.Fill greased muffin cups 2/3 full.
Bake at 375 for 15-20 minutes.
Makes 24 medium or 18 large muffins.
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CHOCOLATE NUT MUFFINS

1 2/3 cups flour
3/4 cup sugar
1/3 cup cocoa
3 1/2 tsp.baking powder
1/2 tsp.salt
Stir In: 1/2 cup chopped walnuts
Beat Together: 1 egg
1 cup milk
1/4 cup vegetable oil
Add liquid to dry ingredients and stir only
until combined.Batter will be lumpy.
Fill prepared muffin cups 2/3 full.
Bake in preheated oven at 400 for 20-30 minutes.
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SURPRISE MUFFINS

Beat 1 egg
Add 1 cup milk
3 tbsp.melted butter
Sift together and add 2 cups flour
4 tsp.baking powder
3 tbsp.sugar
1/2 tsp.salt
Mix well,but do not beat.
Grease muffin tins and fill 1/3 full with mix.
Make alittle hole and put in 1/2 tsp.jelly or jam.
Cover with batter to 2/3 full.
Bake at 400 for 25 minutes.
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ALL BRAN MUFFINS

2 tbsps.shortening
1/2 cup sugar
1 egg,well beaten
1 cup sour milk
1 cup all bran
1 cup flour
1 tsp.baking powder
1/2 tsp.baking soda
1/2 tsp.salt
Cream the shortening and sugar,add the eggs and
sour milk,add bran and let soak until moisture
is taken up.Sift flour and baking powder,soda
and salt and add to first mixture,stirring only
until flour disappears.Fill greased muffin tins
2/3 full and bake at 400 for 20-25 minutes.
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OATMEAL MUFFINS

1 cup flour
3 1/2 tsp.baking pwder
1/2 tsp.salt
1/2 tsp.cinnamon
pinch of nutmeg
Stir in:
3/4 cup rolled oats
1/2 cup lightly packed brown sugar
Beat together:
1 egg
1 cup milk
1/4 cup vegetable oil or melted shortening
Add liquid to dry ingredients and stir only
until combined,batter will be lumpy.
Fill greased prepared muffin tins 2/3 full.
Bake in preheated 400 oven for 20-25 minutes.
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APPLE CRUNCH MUFFINS

Preheat oven to 400.Grease 12 muffin tins.
Mix together until crumbly and set aside for topping
2/3 cup lightly packed brown sugar
1/3 cup flour
2 tbsps.butter or margarine
Sift together:
1 1/2 cups flour
1/4 cup sugar
3 tsp.baking powder
1/2 tsp.salt
1/2 tsp.cinnamon
Beat together:
1 egg
3/4 cup milk
3 tbsp.vegetable oil or melted shortening
Add liquid to dry ingredients and stir only
until combined,batter will be lumpy.Fill prepared
muffin tins 2/3 full.Top each muffin with:
1 tsp.applesauce
Sprinkle with reserved crumbs.
Bake at 400 for 18-20 minutes or until golden brown.
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