3 Cups Flour
2 1/4 Cups Sugar
1 1/2 Teaspoons Baking powder
1 1/2 Teaspoons Salt
1 1/2 Cups Vegetable oil
1 1/2 Cups Milk
3 Eggs
1/2 Teaspoon Almond extract
1 1/2 Tablespoons Poppyseeds

Preheat oven to 350 degrees. Grease or use muffin papers to line 2 12 muffin tins.

Combine flour, sugar baking powder, and salt. In another bowl whisk oil, milk, eggs and extract till smooth. Add dry ingredients mixing till moist. Then gentily stir in all the poppyseeds.

Fill muffin tins and bake 30 minutes.

1 1/3 cups granulated sugar, divided use
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 tablespoon butter
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 cup buttermilk
1/2 cup milk
1/3 cup ricotta cheese
2 tablespoons vegetable oil
2 tablespoons light corn syrup
1 large egg
2 egg whites
1 tablespoon vanilla extract
1 apple, cored, peeled and finely chopped

Preheat oven to 375°F. Line a muffin pan with paper muffins cups and lightly coat them with vegetable or canola oil spray. Streusel Topping: Combine 1/3 cup sugar, 2 tablespoons flour, cinnamon, and butter. Rub the mixture together with your fingers to make coarse crumbs, and set aside. Batter: In a large bowl combine 2 1/2 cups flour, 1 cup sugar, baking powder, baking soda, salt, allspice. In a separate bowl combine together, buttermilk, milk, ricotta, canola oil, corn syrup, egg, egg whites and vanilla; whisk until smooth. Stir in apple and pour mixture into dry ingredients, mixing just until all ingredients are moist. Spoon batter into prepared muffin cups, filling 3/4 full; sprinkle the top of each muffin with some of the streusel mixture. Bake for approximately 20 minutes. Muffins should be light golden brown and a cake tester inserted into the center should come out clean. Remove from oven, cool in pan for 10 minutes before removing to cool completely. Store in an airtight container. Makes 1 dozen muffins.

2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup plain yogurt
1 large egg, beaten
1/4 cup butter, melted
2 teaspoons lemon peel, grated
3 apples, finely diced
1/4 cup granulated sugar
2 teaspoons ground cinnamon

In a large bowl, combine flour, 1/2 cup sugar, baking powder, baking soda, 1/2 teaspoon cinnamon, nutmeg, and salt. Set aside. In a small bowl, stir yogurt until creamy, then add beaten egg. Add melted butter and grated lemon peel. Pour into the flour mixture and stir quickly until just mixed. Gently fold in 3 peeled, diced baking apples and spoon into a greased muffin tins about two-thirds full. Topping: Combine 1/4 cup sugar with 2 teaspoon cinnamon and sprinkle over the unbaked muffins. Bake in a 375*F oven for 20 to 25 minutes, or until golden brown. Cool on a wire rack. Makes 1 dozen muffins.

1/2 pound bacon, diced
1/4 cup onion, chopped
2 1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, beaten
1/3 cup milk
1 cup sour cream
1 tablespoon sesame seed

Fry diced bacon until crisp. Remove and drain. Saute chopped onion in bacon drippings until tender, but do not brown. Set aside. Sift together flour, baking powder, baking soda, and salt in a large mixing bowl. Combine beaten eggs, milk, and sour cream in a small bowl; blend well. Add at once to dry ingredients, stirring just enough to moisten. Stir in bacon and sauted onion. Spoon batter into greased muffin tins, filling two-thirds full. Sprinkle with sesame seed. Bake in a 375*F oven for 18 to 20 minutes or until golden brown. Remove from oven. Let completely cool. Makes 1 dozen muffins.

1 cup mashed bananas
1 Cup Miracle Whip
3/4 cup sugar
2 tsp Baking soda
2 cups flour
1 cup chocolate chips

Mix all together and bake at 350 for 20-25 min.

I also find that whenever I get bananas that are starting to turn black, I put them in the freezer till Im ready to use them in a recipe (usually this one), just defrost and mash.

1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries, picked over, rinsed, drained
3/4 cup milk
1 large egg
1/3 cup butter, melted

Preheat oven to 400°F. Grease a 12-muffin tin; set aside. In a large bowl, combine flour, sugar, baking powder, and salt. Stir in blueberries. Add milk, egg, and melted butter. Mix just until the dry ingredients are moistened. The batter will be lumpy; do not overbeat. Spoon the batter into muffin tin. Bake until the tops spring back lightly when touched, about 25 minutes. Makes 1 dozen muffins.

Buttermilk Raisin Bran Muffins

1 1/4 teaspoons baking soda
3/4 cup buttermilk
1/4 cup canola oil
1/4 cup chopped raisins or walnuts
1/4 cup fat-free egg substitute
2 cups raisin bran cereal
3/4 cup sugar
1 1/4 cup unbleached flour

In a medium bowl, mix the oil, egg substitute, buttermilk, raisins or walnuts and the cereal. Cover and refrigerate for 1 hour. In a large bowl, whisk the flour, sugar and baking soda. Stir the dry ingredients into the buttermilk mixture. Coat a 12-cup muffin pan with nonstick spray. Spoon the batter into the muffin cups, filling each 2/3 full. Bake at 400 degrees until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Place the muffin pan on a wire rack and allow the muffins to cool in the pan for 5 minutes. Remove the muffins from the pan. Serve warm.

Nutrition Facts:
Per serving:
calories 176 calories from fat 24%
cholesterol 0.6 mg fat 4.8 g

Courtesy Of: Prevention

2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1 teaspoon salt
1 large egg
1 cup milk
1/2 cup vegetable oil
1/4 cup finely chopped green onion

Sift together flour, baking powder, sugar, and salt into a bowl. Set aside. In a small bowl, combine together egg, milk and oil. Add egg mixture at once to dry ingredients. Stirring mixture only until the dry ingredients are moistened. Stir in finely chopped green onions. Spoon into prepared muffin tins, filling each cup half to two-thirds full. Bake in a 375*F oven for 15 to 20 minutes, or until golden brown. Remove from oven. Let cool on a wire rack. Makes 1 dozen muffins.

1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup milk
1 egg
1/3 cup oil
3/4 cup sugar

1/2 cup butter, melted
3/4 cup sugar
3 teaspoons cinnamon

Heat oven to 350 degrees. Grease muffin pan or line with paper liners.

Combine cinnamon and sugar for topping; set aside.

In a medium bowl, combine flour, baking powder, salt, nutmeg, and cinnamon. In another bowl, combine thoroughly milk, egg, oil, and sugar.

Add dry mixture to wet mixture and stir to just combine. DO NOT OVERMIX.

Fill muffin pan 2/3 full and bake for 20-25 minutes. Remove from oven and immediately dip tops in melted butter; then in cinnamon- sugar mixture previously combined.

Makes 9-11 muffins.

2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup sweetened shredded coconut
1 tbsp. baking powder
1 tsp. baking soda
1/4 tsp cinnamon
1/4 tsp salt
1 1/4 cups buttermilk
2 eggs
1/4 cup vegetable oil
1 tsp. vanilla
1 cup cranberries, chopped

In bowl, stir together flour, sugar, 1/2 cup of the coconut, baking powder, baking soda, cinnamon and salt. Whisk buttermilk, eggs, oil and vanilla; stir into flour mixture along with cranberries just until blended. Spoon into lightly greased muffin tins, filling three-quarters full; sprinkle with remaining coconut. Bake in 400 F oven for about 20 minutes or until golden and firm to the touch. Makes 18 muffins. Per muffin: about 150 calories, 3 g protein, 5 g fat, 23 g carbohydrate (with buttermilk)

Crunchy Cranberry Buttermilk Muffins

1 1/3 cups all-purpose flour
2/3 cup quick oats, uncooked
1/3 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup buttermilk
1 egg, slightly beaten
1/4 cup (1/2 stick) butter, melted
1/2 cup chopped fresh cranberries
Butter

Preheat oven to 400°F. Combine dry ingredients in large mixing bowl. Combine liquid ingredients in small mixing bowl. Stir liquid mixture into dry mixture just until all dry ingredients are moistened. Gently stir in cranberries. Fill paper-lined 2 3/4 inch muffin cups two- thirds full. Bake 20 to 25 minutes, or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Serve warm or cold with butter. NOTE: Muffins can be prepared ahead and frozen. Reheat in microwave one muffin on High (100%) for 30 to 45 seconds. Makes 16 muffins.

2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup butter, melted
1 cup plain yogurt
2 Tablespoons finely chopped crystallized ginger
1 cup fresh peaches, peeled and finely chopped (nectarine can be substituted)
1/2 cup chopped pecans

In a large bowl, combine dry ingredients. In another bowl, combine egg, yogurt, and butter, then add ginger, peaches, and pecans. Fold egg mixture into flour mixture. Fill greased muffin tins 1/2 to 2/3 full. Bake in a 400-degree oven for 25 minutes.

Muffins

2 cups baking mix (either homemade or store bought)
2 Tablespoons sugar
1/4 cup soft butter or margarine
2/3 cup milk

Mix all ingredients together til moist. Place batter in paperlined muffin tins filling about 1/2 full; place a teapoonful of desired jam, jelly or preserves in middle of batter; place another Tablespoond full of muffin mix ontop of filling.Bake at 450* F for 10-15 minutes. Spoon icing over tops of warm muffins. Serve.

Icing: Blend well together:
1/2 cup sifted powdered sugar
1/4 teaspoon vanilla
1 Tablespoon water

Jumbo Banana Date Muffins

1-1/4 cups (300 ml) whole wheat flour
1 cup (240 ml) all-purpose flour
1/2 cup (120 ml) sugar
2 teaspoons (10 ml) baking powder
2 teaspoons (10 ml) cinnamon
1/2 teaspoon (2.5 ml) baking soda
1/2 teaspoon (2.5 ml) nutmeg
1/2 cup (120 ml) buttermilk (*)
1/2 cup (120 ml) oil
1/2 cup (120 ml) mashed ripe banana
1 egg
1 cup (240 ml) chopped dates

Heat oven to 375 F (190 C). Grease 12 large muffin cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In medium bowl, combine whole wheat flour, all purpose flour, sugar, baking powder, cinnamon, baking soda and nutmeg. In small bowl, combine buttermilk, oil, banana and egg; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. Fold in dates. Fill prepared muffin cups 3/4 full. Bake at 375 F (190 C) for 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan.

Makes 12 large or 18 regular size muffins. NOTE: For regular size muffins, fill 18 muffin cups 3/4 full, and bake for about 15 minutes.

(*) To substitute for buttermilk, use 1-1/2 teaspoons (7.5 ml) vinegar or lemon juice plus milk to make 1/2 cup (120 ml).

Macadamia Nut Muffins

Makes 3 1/2 dozen

3 cups sugar
2 cups butter, softened
1 cup milk, divided
7 eggs
1 cup dried coconut
1 cup crushed macadamia nuts
6 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup light corn syrup
1/4 teaspoon vanilla

Preheat oven to 375 degrees. Line muffin pan with paper baking cups or
lightly grease pan. Place butter and sugar in a large mixing bowl and
beat
at high speed with electric mixer, until smooth and creamy. Blend in
1/2 cup
milk and 4 eggs.

In another bowl, blend together coconut, macadamia nuts, flour and
baking
powder. Blend dry ingredients into creamed mixture. Stir in remaining
milk,
eggs, corn syrup and vanilla.

Spoon batter into prepared pan. Bake 20 to 22 minutes, or until golden.

Morning Glory Muffins

2 cups flour
2 teaspoons baking soda
1 Granny Smith apple, grated
1/2 cup walnuts
1 cup oil
1 cup sugar
2 teaspoons cinnamon
2 cups grated carrots
3 eggs
1 tablespoon vanilla

Sift dry ingredients. Beat eggs, vanilla and oil, and add dry ingredients. Spray muffin tins with vegetable oil spray. Bake in pre-heated 350° oven for 25 minutes.

3 tb margarine or butter
1/4 c Sugar
2 Eggs
2 c Flour
1 tb Baking powder
1/2 ts Salt
1 c Milk

Cream butter, add sugar and beat well. Add an egg, beat well. Add the other egg and beat well again. Stir together flour, baking powder and salt. Add to egg mixture, alternating with the milk. Mix only until blended. Fill greased muffin tins about 2/3 full. Bake at 350°. for about 25 minutes. * You can add all sorts of different ingredients to this basic recipe to make your own custom muffins! *

Peach Poppyseed Muffins

2/3 c pureed peaches
1 tsp baking soda
10 tbs butter, softened
1 c sugar
2 eggs
1 1/4 c flour
1/4 tsp salt
1/2 tsp vanilla extract
3 tbs poppy seeds

Preheat oven to 350 degrees F. Grease muffin tins for a dozen muffins. Stir baking soda into pureed peaches. They will foam up. Cream butter with sugar. When mixture is smooth, add eggs, one at a time. Alternately add flour and peach puree, then salt, vanilla extract, and poppy seeds. Fill each muffin cup nearly to the top. Bake 20 to 25 minutes or until a toothpick or cake tester inserted in one of the muffins comes out clean. Makes 12 large muffins.

Peanut Butter Banana Muffins

2 c Flour -- all purpose
1/2 c Brown sugar -- lightly packed
1 tb Baking powder
1/4 ts -Salt
1/2 c Peanut butter
2 tb Vegetable oil
2 Eggs
1/4 c Milk
2 Bananas -- ripe, mashed

Preheat the oven to 375F. In a large bowl, mix together the flour, brown sugar, baking powder, and salt. In a separate bowl, beat together the peanut butter, oil, eggs, milk and bananas. Stir the wet ingredients into the dry ingredients just until moistened.

Spoon the batter into 12 well-greased muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean. MAKES: 12 MUFFINS

Plum Baby Food Muffins

3 eggs, beaten
2 cups sugar
1 cup oil
2 small jars Plum baby food (not the Junior size)
2 tsp. allspice
1 cup nuts
2 cups self-rising flour

Beat eggs, sugar, and oil. Add dry ingredients. Spoon dough into well-greased or paper-lined muffin tins. Bake in preheated 350 degrees oven for 15 to 20 minutes or until done. Makes approximately 30 muffins.

Pumpkin Cheesecake Muffins

Muffins:
1 cup pumpkin
2/3 cup packed brown sugar
1 cup milk
1/2 cup vegetable oil
2 eggs
3 cups all-purpose flour
1/2 cup sugar
5 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon cloves
1/2 cup chopped walnuts, or 1/2 cup raisins

Filling Ingredients:
1 8-oz. package of cream cheese
1/2 cup sugar
2 tablespoons unbleached flour
1 egg
1/4 cup sour cream
1 teaspoon vanilla

Mix all filling ingredients in a bowl. Set aside while making muffin mix. Works easier if you refrigerate while preparing muffin batter. Heat oven to 400 degrees. Grease 24 muffin cups, or line with paper baking cups.

Beat pumpkin, brown sugar, milk, oil and eggs in a large bowl. Stir in remaining ingredients, except walnuts, just until flour is moistened. Fold in walnuts.

Fill muffin cups 2/3 full. Fill a piping bag with the cream cheese mixture, and using a wide tip, push the piping tip into the muffin batter. Gently squeeze the cream cheese mixture out of the piping bag. Then lift the piping bag out and repeat for all 24 muffins. Bake 20 to 22 minutes or until lightly golden brown. Immediately remove from pan.

Raisin Bran Muffins

Combine all ingredients in a large bowl:

1 15-oz. box of raisin bran cereal
4 eggs
2 cups sugar
2 cups oil
5 cups whole wheat flour
1/2 cup wheat germ
5 teaspoons baking soda
1 quart buttermilk
2 teaspoon salt

Store in your refrigerator.

To bake:

Coat muffin tins with cooking oil spray. Fill individual cups 2/3 full. Bake at 400° for 14 minutes (or until done.)

Batter keeps in refrigerator up to 6 weeks--really.

Sour Cream Coffee Muffins

Filling:
1/4 cup brown sugar
1/4 cup finely chopped walnuts
1/2 tsp ground cinnamon

Muffins:
1/2 cup butter
1/2 cup sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt

Mix butter, sugar and eggs. Add sour cream and vanilla. Add dry ingredients. Spoon 1 Tbsp of mix into prepared muffin pan. Top with 1 tsp filling and then 1 Tbsp batter. Sprinkle remaining filling on top of each muffin. Bake at 375° for 25 minutes. Remove from pan and cool. 12 servings

1 1/2 cups flour
3/4 cup sugar
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup buttermilk
1 egg
1/3 cup butter or margarine, melted
1/2 tsp. almond extract
1/2 cup chopped fresh strawberries
1/2 cup chopped fresh mango
1 tbsp. sugar
1/2 tsp. cinnamon

Mix together flour, sugar, baking powder, baking soda and salt; set aside.

Beat together buttermilk and egg. Add butter and almond extract and beat well. Stir buttermilk mixture, strawberries and mango into flour mixture just until moistened.

Fill greased or paper-lined muffin cups 3/4 full. Combine sugar and cinnamon and sprinkle evenly over muffins.

Bake at 400 for 15 minutes or until muffins test done. Yield: one dozen.