RAISIN BRAN MUFFINS from Karen Resler

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1 RAISIN BRAN MUFFINS from Karen Resler 4 T butter 2/3 C all purpose flour 1/2 C whole wheat flour 1-1/2 t. soda 1/8 t. salt 1 t. cinnamon 1/2 C. raisins 1/2 C. bran 1/3 C. brown sugar 1/4 C. sugar 1 C. buttermilk juice of 1/2 lemon 1 - Preheat oven to 400 degrees. Grease muffin cups. 2 - Melt butter, set aside. 3 - Sift flour, soda salt, and cinnamon. 4 - Add bran, raisins and sugar. 5 - In another bowl mix egg, buttermilk, lemon juice and butter. 6 - Combine and stir until just moistened. 7 - Fill muffin tin almost to top. Half fill any empty cup with water. 8 - Bake until golden brown, minutes. (makes 15) From "Baking" by Martha Day Blueberry Corn Muffins From Moosewood Cookbook Submitted by Ferrella March 1 cup cornmeal 1 cup flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup buttermilk or yogurt (or 1/2 milk and 1/2 sour cream) 3 Tbs honey or sugar 3 Tbs melted butter 1 1/2 cups fresh blueberries 1. Preheat oven to 350 deg. Grease muffin pans. 2. Combine dry ingredients. 3. Combine wet ingredients. 4. Combine dry and wet ingredients.

2 5. Fold in blueberries. 6. Fill muffin pan, then sprinkle with sugar before baking. 7. Bake about 15 minutes. PINA COLADA MUFFIN from Mike Reed 2 cups whole wheat flour 1/2 cup sugar 1 cup unsweetened shredded coconut 1 (3.4 ounce) package vanilla vegan pudding mix 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 (20 ounce) can unsweetened pineapple tidbits, liquid included 1/2 cup applesauce 1/2 cup canola oil 1 tsp vanilla extract 2 tsp apple cider vinegar 1. In a bowl, mix the flour, sugar, coconut, pudding mix, baking powder, baking soda, and salt. 2. In another bowl, mix the pineapple tidbits, applesauce, oil, and vanilla extract. 3. Pour the wet ingredients into the dry, and then add the vinegar. Spoon the batter into paper muffin cups. 4. Bake at 350 degrees F for 25 to 30 minutes, or until a toothpick inserted into the center of one comes out clean. 5. Let cool for 15 minutes and serve warm! They taste really good with guava paste on them. 1 doz. from Renick s Family Recipes at Coop kcdowney@aol.com by Renee of Renrick's Family Recipes. Called Good For You Morning Muffins. They are described as follows: These muffins would make a great start for the day when there is no time to cook or an even better mid-day snack. Look at all the good stuff in them! These are regular size muffins sold in packages of 12. Ingredients; fat free milk, unbleached flour, whole wheat flour, rolled oats, brown sugar, raisins, mini semisweet chocolate chips, heart healthy oil, toasted wheat germ, free range egg, ground flax seed, baking powder, salt, nutmeg. She needs someone to pick them up.

3 MORNING GLORY MUFFINS from Laura Woelflin 1-1/2 cups all purpose flour 1/2 cup whole wheat flour 1-1/4 cups white sugar 1 Tbs. cinnamon 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 2 cups grated carrots 1 apple (peeled & chopped) 1 cup raisins 2 egg whites 1/2 cup applesauce 1/4 cup vegetable oil 1 Tbs. vanilla extract 2 Tbs. chopped walnuts 2 Tbs. toasted wheat germ In large bowl stir together flours, sugar, cinnamon, baking powder, baking soda, salt. in medium bowl whisk together eggs, egg whites, applesauce, oil, vanilla. Add apples, raisins, carrots to flour mixture and stir. Stir in liquid mixture until just moistened. Fill muffin cups 2/3 full. Mix together walnuts and wheat germ then sprinkle over the top. Press wheat germ and walnuts gently into the muffin mix so it sticks once they re baked. Bake at 375 degrees for minutes or until tops are golden and spring back when lightly pressed. *One bag of carrots is enough *Can halve the sugar *More walnuts is better *Can add 3/4 cup walnuts in batter instead of on top PUMPKIN WHEAT HONEY MUFFINS from Meredith Cunningham 1/2 cup raisins 1/2 teaspoon salt 1 1/2 cups whole wheat flour 2 eggs 1/2 cup packed brown sugar 3/4 cup canned pumpkin puree 1 teaspoon pumpkin pie spice 1/2 cup vegetable oil 3/4 teaspoon baking powder 1/2 cup honey 1/2 teaspoon baking soda 1/2 cup chopped walnuts

4 1. Preheat the oven to 350 degrees F. Grease a 12 cup muffin pan or line with paper liners. Place the raisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump. 2. In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are about 2/3 full. 3. Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups. ***I changed the recipe per a reader's suggestion: I used 1 cup of canned pumpkin puree & for pumpkin pie spice used 3/4 teaspoon cinnamon, 1/2 teaspoon ginger, & 1/4 teaspoon nutmeg. GLUTEN-FREE MINI-MUFFINS from Biel Johnson 1 cup yellow cornmeal 1 cup cornflour (masa harina) 1/4 cup sugar (can substitute 1/4 cup Stevia) 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 eggs, beaten 1 cup buttermilk 2 tablespoons shortening, melted 1-2 tablespoons finely chopped sage Sift dry ingredients together into mixing bowl with a sifter that has not been used for gluten-containing flours. Stir in sage. Stir in the beaten eggs, buttermilk and melted shortening. Pour into greased muffin cups and bake in preheated 400 oven for about 25 minutes. For 24 mini-muffins, bake at 350 for about 12 minutes. PECAN PIE MUFFINS from Karen Meites Ingredients: 1 c firmly packed brown sugar 1 c chopped pecans 1/2 c all-purpose flour 1/2 tsp baking powder 1/4 tsp salt

5 1/2 c butter, melted 2 large eggs, slightly beaten 1 tsp vanilla extract Preparation: Combine first five ingredients in a large bowl, making a well in the center of mixture. Stir together butter, egg, and vanilla; stir just until moistened. Spoon batter evenly into lightly greased or paper miniature muffin pans, filling 3/4 full. Bake 400 degrees for 8-10 minutes. Yield : 24 muffins. GLUTEN FREE BLUEBERRY MUFFINS from Karen Meites Sinfully easy! Namaste Muffin Mix, 2 eggs, water, berries mix, pour and bake per package instructions. Enjoy!