Blueberry Muffins. 2. In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.

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1 Blueberry Muffins 12 1/2 ounces cake flour 1 teaspoon baking soda 2 teaspoons baking powder Heavy pinch salt 1 cup sugar 1/2 cup vegetable oil 1 egg 1 cup yogurt 1 1/2 cups fresh blueberries Vegetable spray, for the muffin tins 1. Preheat oven to 380 degrees F. 2. In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside. 3. In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries. 4. Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days. 1

2 Lemon Poppy Seed Muffins 2 cups unbleached all-purpose flour 2 teaspoons baking powder 1/4 teaspoon fine salt 1/2 cup unsalted butter, at room temperature, plus more for greasing the pan 1 teaspoon finely grated lemon zest 2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired 2 large eggs, at room temperature 4 teaspoons poppy seeds 1/2 cup milk 1. Preheat the oven to 375 degrees F. Lightly brush a 12-cup muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside. 2. In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Stir in the poppy seeds. 3. Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Take care not to overmix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm. 2

3 Chocolate Chocolate Chip Muffins 1 1/4 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 2 large eggs 4 tablespoons unsalted butter, melted 1/2 cup dark brown sugar 3/4 cup milk 1 tablespoon vegetable oil 2 teaspoons pure vanilla extract 1 cup semisweet chocolate chips Serving suggestions: strawberry jam Special Equipment: 12 (1/2-cup) capacity muffin tin, paper muffin liners, cooking spray 1. Preheat the oven to 350 degrees F. 2. Lightly coat with cooking spray. (This may seem like overkill, but otherwise the muffins will stick.) 3. Whisk the flour, cocoa, baking powder, baking soda and salt in a medium bowl. In another medium bowl, lightly whisk the eggs, then whisk in the butter, brown sugar, milk, oil and vanilla. 4. Quickly fold the wet ingredients into the dry with a rubber spatula. Just before the batter comes together, fold in the chocolate chips don t mix the batter too much or the muffins will be tough. Divide the batter among the muffin cups (1/4 cup of batter per muffin). Bake until a tester inserted in the center comes out clean, about 25 minutes. Turn the muffins out of the tins, cool on a rack. Serve slightly warm with jam. 3

4 Banana 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 1. Preheat the oven to 425 degrees F. Lightly brush a 12-muffin tin with butter and set aside. 2. Whisk the flour, baking soda, brown sugar, and cinnamon together in a medium bowl; set aside. 3. Whisk the banana, oil, milk, eggs, salt, and vanilla in a large measuring cup with a spout or another bowl. 4. 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. 5. 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. 4

5 Apple Muffins Cooking spray 1/4 cup chopped pecans 3/4 cup plus 2 tablespoons packed brown sugar 1/2 teaspoon ground cinnamon 1 cup all-purpose flour 1 cup whole wheat pastry flour 1 teaspoon baking soda 1/2 teaspoon fine salt 1/4 cup oil 2 large eggs 1 cup natural applesauce 1 teaspoon vanilla extract 3/4 cup low fat buttermilk 1 Golden Delicious apple, peeled, cored and cut into 1/4-inch pieces 1. Preheat the oven to 400 degrees F. Coat a 12-capacity standard muffin pan with cooking spray. 2. In a small bowl, mix together the pecans, 2 tablespoons of the brown sugar and the cinnamon. 3. In a medium bowl, whisk together the all-purpose and whole wheat flour, baking soda and salt. 4. In a large bowl, whisk the remaining 3/4 cup sugar and the oil until combined. Add the eggs, one at a time, whisking well after each addition. Whisk in the applesauce and vanilla. 5. Whisk in the flour mixture in two batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks. 6. Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake until a wooden pick inserted in center of one of the muffins comes out clean, 20 to 25 minutes. Let cool on a wire rack. 5

6 ½ cup shortening 2 cups flour 1 tablespoon sugar 1 tablespoon baking powder 1 teaspoon salt ¾ cup milk 1. Heat oven to 425 degrees. Baking Powder Biscuits 2. Cut shortening into flour, sugar, baking powder, and salt in medium bowl using a pastry blender until mixture looks like fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky). 3. Turn dough onto a light floured surface. Knead lightly 10 times. Roll or pat ½ inch thick. Cut with floured 2 ½ inch round biscuit cutter. 4. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. 5. Bake for minutes or until golden brown. Immediately remove from cookie sheet and serve warm. 6

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