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                                                                  Colorful gumdrops make these fun miniature loaves just perfect for holiday gift-giving.

                                                                  Ingredients
                                                                  • Yes No 3 cup biscuit baking mix
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 1 1/2 cup chopped tree nut
                                                                  • Yes No 1 cup chopped gumdrop
                                                                  • In a bowl, combine biscuit mix and sugar.
                                                                  • In another bowl, beat the egg and milk; add to dry ingredients and stir well. Add nuts and gumdrops; stir just until mixed. Pour into three greased 5-3/4-in. x 3-in. x 2-in. loaf pans.
                                                                  • Bake at 350 degrees for 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
                                                                  Yields: 3mini loaves
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                                                                  Gumdrop Bread
                                                                   50 m

                                                                  Colorful gumdrops make these fun miniature loaves just perfect for holiday gift-giving. 'I usually bake this moist bread at Christmas, but it's also requested at Easter,' notes Linda Samaan of Fort Wayne Indiana.

                                                                  Ingredients
                                                                  • Yes No 3 cup biscuit baking mix
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 1/4 cup milk
                                                                  • Yes No 1 1/2 cup chopped tree nut
                                                                  • Yes No 1 cup chopped gumdrop
                                                                  • In a bowl, combine biscuit mix and sugar. In another bowl, beat the egg and milk; add to dry ingredients and stir well. Add nuts and gumdrops; stir just until mixed. Pour into three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350 degrees F for 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
                                                                  Yields: 15servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 50 minutes
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                                                                  Making candy is one of my favorite things to do during the holidays," pens Jennifer Short from her home in Omaha, Nebraska. "This sweet white fudge is as easy to put together as it is beautiful to serve.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb white candy coating
                                                                  • Yes No 1 14 oz sweetened condensed milk
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 1 1/2 cup chopped gumdrop
                                                                  • Line a 9-in. square pan with foil; set aside. In a heavy saucepan, combine the candy coating, milk and salt. Cook and stir over low heat until chips are melted. Remove from the heat; stir in vanilla and gumdrops.
                                                                  • Spread into prepared pan. Cover and refrigerate until firm. Using foil, remove fudge from the pan; cut into 1-in. squares. Store at room temperature. Yield: about 3 pounds.
                                                                  Yields: 81servings
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 20 minutes
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                                                                  These fun cookies are chock-full of chewy gumdrops. I use red and green ones at Christmas, black and orange for Halloween and pastel shades for Easter. I've made this recipe for years and find that kids really get a kick out of the cookies with a candy surprise inside!

                                                                  Ingredients
                                                                  • Yes No 3/4 cup vegetable shortening
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup chopped spiced gumdrops
                                                                  • Yes No 2 egg white
                                                                  • In a large bowl, cream shortening and 3/4 cup sugar until light and fluffy. Beat in extract. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in gumdrops.
                                                                  • In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into dough.
                                                                  • Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks to cool completely. Yield: 3-1/2 dozen.
                                                                  Yields: 42servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 35 minutes
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                                                                  Colorful gumdrops make these fun miniature loaves just perfect for holiday gift-giving. "I usually bake this moist bread at Christmas, but it's also requested at Easter," notes Linda Samaan of Fort Wayne Indiana.

                                                                  Ingredients
                                                                  • Yes No 3 cup biscuit baking mix
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 1/4 cup 2% milk
                                                                  • Yes No 1 1/2 cup chopped tree nut
                                                                  • Yes No 1 cup chopped gumdrop
                                                                  • In a large bowl, combine biscuit mix and sugar. In another bowl, beat egg and milk; add to dry ingredients and stir well. Add nuts and gumdrops; stir just until mixed. Pour into three greased 5-3/4-in. x 3-in. x 2-in. loaf pans.
                                                                  • Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. Yield: 3 mini loaves.
                                                                  Yields: 15servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 50 minutes
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                                                                  Jewel-toned squares made by SueAnn Bunt of Painted Post, New York are softer than store-bought gumdrops.

                                                                  Ingredients
                                                                  • Yes No 3 unflavored gelatin
                                                                  • Yes No 1 1/4 cup water
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 tsp peppermint extract
                                                                  • Yes No green and red food coloring
                                                                  • Yes No sugar, granulated
                                                                  • In a small bowl, sprinkle gelatin over 1/2 cup water; let stand for 5 minutes. In a small saucepan, bring sugar and remaining water to a boil over medium heat, stirring constantly. Add the gelatin; reduce heat. Simmer and stir for 5 minutes. Remove from the heat and stir in extract.
                                                                  • Divide mixture into two small bowls; add four drops green food coloring to one bowl and four drops red to the other. Pour into two greased 8-in. x 4-in. loaf pans. Chill 3 hours or until firm.
                                                                  • Loosen edges from pan with a knife; turn onto a sugared board. Cut into 1/2-in cubes; roll in sugar. Let stand at room temperature, uncovered, for 3-4 hours, turning every hour so all sides dry. Cover and chill. Yield: about 1 pound.
                                                                  Yields: 64servings
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
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                                                                  This unique treat combines two holiday favorites— the tangy flavor of cranberry and a sweet chewy candy. I've made them for years. They're popular with all ages.

                                                                  Ingredients
                                                                  • Yes No 2 unflavored gelatin
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 16 oz jellied cranberry sauce
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 3 3 oz raspberry gelatin
                                                                  • Yes No sugar, granulated
                                                                  • In a saucepan, sprinkle unflavored gelatin over water; let stand for 2 minutes to soften. Add cranberry sauce and 1 cup of sugar; cook over low heat until sauce is melted and sugar is dissolved, about 10 minutes. Whisk until smooth.
                                                                  • Remove from the heat and add raspberry gelatin; stir until completely dissolved, about 3 minutes. Pour into an 8-in. square dish coated with cooking spray. Cover and let stand at room temperature for 12 hours or overnight (do not refrigerate).
                                                                  • Cut into 1-in. squares; roll in remaining sugar. Place on baking sheets; let stand at room temperature for 3 hours. Turn pieces over and let stand 3 hours longer. Roll in additional sugar if desired. Store in an airtight container at room temperature. Yield: about 5 dozen.
                                                                  Yields: 30servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
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                                                                  I get nothing but rave reviews when I make these gumdrops and usually have to prepare three batches. The refreshing orange flavor is a nice change from the usual chocolate holiday candies.

                                                                  Ingredients
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup light corn syrup
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1 1 3/4 oz powdered fruit pectin
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 1/2 tsp orange extract
                                                                  • Yes No 1 tsp grated orange peel
                                                                  • Yes No 4 drop yellow food coloring
                                                                  • Yes No 1 drop red food coloring
                                                                  • Yes No sugar, granulated
                                                                  • Line the bottom and sides of a 9-in. x 5-in. loaf pan with foil. Grease the foil with 1 teaspoon butter; set aside. Grease the bottom and sides of a large heavy saucepan with the remaining butter; add sugar and corn syrup. Cook and stir over medium heat until mixture comes to a boil, about 9 minutes. Cook over medium-high heat until a candy thermometer reads 280° (soft-crack stage), stirring occasionally.
                                                                  • Meanwhile, in another large saucepan, combine the water, pectin and baking soda (mixture will foam slightly). Cook and stir over high heat until mixture boils, about 2 minutes. Remove from the heat; set aside.
                                                                  • When corn syrup mixture reaches 280°, remove from the heat. Return pectin mixture to medium-high heat; cook until mixture begins to simmer. Carefully and slowly ladle corn syrup mixture in a very thin stream into pectin mixture, stirring constantly. Cook and stir 1 minute longer.
                                                                  • Remove from the heat; stir in the extract, peel and food coloring. Transfer to prepared pan. Let stand until firm, about 2 hours. Cut into squares. Roll in additional sugar if desired. Yield: about 6 dozen.
                                                                  • Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test. Both the corn syrup mixture and pectin mixtures are very hot. Use caution when pouring the corn syrup mixture into the pectin mixture to avoid splatters.
                                                                  Yields: 72servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 20 minutes
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                                                                  MAKING these cookies, I feel I'm keeping my mother's Christmas spirit alive. They were her special treat each year at holiday time. These cookies are great for keeping children busy - they can cut up the gumdrops and eat all the black ones (they turn the dough gray). -Letah Chilston, Riverton, Wyoming

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup spice gumdrops
                                                                  • Yes No 3/4 cup coarsely chopped walnut
                                                                  • Yes No 1/2 cup golden raisin
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1 cup packed brown sugar
                                                                  • Yes No 1/2 cup vegetable shortening
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Cut gumdrops into small pieces, reserving black ones for another use. Place gumdrops in a bowl. Add walnuts, raisins and 1/4 cup flour; toss to coat. Set aside.
                                                                  • In a bowl, cream brown sugar and shortening. Add egg; beat in buttermilk. Combine baking soda, salt and remaining flour; stir into creamed mixture. Add gumdrop mixture and mix well. Chill for 1 hour.
                                                                  • Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 400° for 8-10 minutes. Cool for 2 minutes before removing to a wire rack. Yield: about 3 dozen.
                                                                  Yields: 18servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 25 minutes
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                                                                  You don't need a green thumb to make the candy rose petals that garnish Heavenly Angel Food Cake—just a handful of gumdrops and a dish of granulated sugar. Pretty enough to turn any dessert into a special occasion, gumdrop flowers can be made weeks ahead and stored in an airtight container. Gumdrops are super-inexpensive, so play around and have some fun—the less formal the shaping, the more natural the petals look. Like learning to crimp the edges of a piecrust, there's a rhythm that comes easily after making a few. Use these ideas as inspiration. Many of the tips and techniques for making rose petals can also be used to create other flowers. This recipe goes with Heavenly Angel Food Cake

                                                                  Ingredients
                                                                  • Yes No gumdrop
                                                                  • Yes No sugar, granulated
                                                                  • Using your thumbs and forefingers, flatten one small gumdrop to 1/8-inch thickness, lengthening and widening to form a petal shape. Dredge lightly in granulated sugar to prevent sticking as you work. Repeat procedure for desired number of petals. Place petals on a wire rack, and let stand uncovered for 24 hours. Holding each petal between your thumbs and forefingers, use your thumb to press the lower center portion of the petal inward, cupping the petal. Gently curl the top outer edges of the petal backward.
                                                                  • Plan ahead when making rose petals: They need to stand for about 24 hours to stiffen slightly before adding the finishing touches that make them look so realistic.
                                                                  • Use a single brightly colored gumdrop to shape the petals, or knead two colors together—such as red and white to make pink. Add more white to soften the color and create a paler pink, or add a pinch of yellow to highlight a portion of the petal. Experiment with different color combinations to see which you like best. For the prettiest petals, don't over-blend the colors or be too exact with the shaping.
                                                                  • Dampen fingertips to prevent sticking when kneading gumdrops together. (A folded paper towel moistened with water works great—it's like a stamp pad for your fingertips.) It's easier to work with just three or four gumdrops at a time when blending new colors. After kneading several together, dredge lightly in sugar, and divide the mixture into small gumdrop-size portions for shaping individual petals and flowers.
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                                                                  .

                                                                  Ingredients
                                                                  • Yes No 1 cup fruit juice
                                                                  • Yes No 1 1 3/4 oz powdered fruit pectin, found
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup corn syrup
                                                                  • Yes No food coloring
                                                                  • Yes No sugar, granulated
                                                                  • Yes No small line a 9x5 standard breadloaf pan
                                                                  • Yes No
                                                                  • Yes No
                                                                  • Yes No small use fondant cutters to shapes, it will be slightly sticky, still, it helps to run your knife under water periodically, roll each piece in sugar to coat, store in a tightly covered
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                                                                  I was planning to make traditional marshmallow treats but didn't have enough Rice Krispies on hand, so I used Corn Pops instead," recalls Laura Tryssenaar of Listowel, Ontario. "I added gumdrops for color, and the result was spectacular.

                                                                  Ingredients
                                                                  • Yes No 5 cup corn pops cereal
                                                                  • Yes No 1 cup gumdrop
                                                                  • Yes No 4 cup miniature marshmallow
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Place cereal and gumdrops in a large bowl; set aside. In a microwave-safe bowl, add marshmallows and butter. Microwave, uncovered for 45 seconds to 1-1/2 minutes or until melted; stir until smooth. Stir in vanilla.
                                                                  • Pour over cereal mixture; toss to coat. Spread into a greased 9-in. square pan. Cool on a wire rack. Cut with a buttered knife. Yield: 16 bars.
                                                                  Yields: 16servings
                                                                  • Total Time: 30 minutes
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                                                                  This is my Mom's recipe for Gumdrop cake that she use to make, It is a family favorite. Easy to make. She always left the gumdrops whole or used the small spiced gumdrops.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1/2 tsp nutmeg
                                                                  • Yes No 1 1/2 cup applesauce
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 1/2 lb gumdrop
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 4 cup flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup raisin
                                                                  • Yes No 1 cup tree nut
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Preheat oven to 325 degrees.
                                                                  • Grease and flour Bunt or angle food cake pan.
                                                                  • Cream butter add eggs and sugar.
                                                                  • Mix applesauce, soda, nutmeg and cinnamon together.
                                                                  • Add to butter and egg mixture.
                                                                  • Add gumdrops, nuts to flour and salt.
                                                                  • (Mix to dredge).
                                                                  • Add the flour-salt-gumdrop-nut mixture, mix thoughly.
                                                                  • Pour into prepared pan and bake 1-1/2 hours.
                                                                  Yields: 1
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 1 hour 30 minutes
                                                                  • Total Time: 1 hour 55 minutes
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                                                                  • Yes No 6 tbsp unsalted butter
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 3 tsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 large egg yolk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 3/4 cup blueberry
                                                                  • Preheat the oven to 375 degrees. Butter large (3 3/4 inches) or small (2 3/4 inches) muffin tins, and set aside. In a large bowl, sift together flour, baking powder, and salt; set aside.
                                                                  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until fluffy, about 3 minutes. Add egg, egg yolks, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk to mixer, beginning and ending with flour. Remove bowl from mixer; gently fold in berries by hand. Divide batter among muffin tins; sprinkle generously with sugar. Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins. Cool in pan 15 minutes. Remove from pan; transfer to wire rack, and let cool completely.
                                                                  Yields: 6large or 12 small muffins
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                                                                  'I received this recipe while living in New Zealand with a friend,' recalls Tim Fink from Steamboat Springs, Colorado. 'His wife prepared a batch of these moist muffins for him. I 'sampled' so many that the next time, she doubled the recipe so there were plenty for both of us.'

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No dash salt
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 kiwi
                                                                  • Yes No 1/2 cup raisin
                                                                  • In a bowl, combine the dry ingredients. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in kiwi and raisins. Fill paper-lined muffin cups three-fourths full. Bake at 425 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
                                                                  Cuisine:YesNonew zealand
                                                                  Yields: 10servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 35 minutes
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                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tbsp baking powder
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 egg
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1 1/2 cup blueberry
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin.
                                                                  • In a bowl, combine the flour, baking powder and sugar. In another bowl, combine butter, egg, and milk and mix well. Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined. Do not beat or over mix; it's okay if there are lumps in the batter. Gently fold the blueberries into the batter.
                                                                  • Spoon the batter into the muffin tray, filling each cup about 2/3 full. Bake for 10 minutes and remove from the oven. Sprinkle the tops of the muffins with the granulated brown or white sugar and return the muffins to the oven to bake for an additional 10 to 15 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes in the pan before turning the muffins out.
                                                                  Yields: 12muffins
                                                                  • Prep Time: 12 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Inactive Time: 10 minutes
                                                                  • Total Time: 47 minutes
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                                                                  Very light and not too sweet, these muffins are great for breakfast or brunch. Fresh pineapple and a bit of shredded coconut are a lovely alternative to the strawberries.

                                                                  Ingredients
                                                                  • Yes No 1 lb organic strawberry
                                                                  • Yes No 1/2 cup organic sugar, granulated
                                                                  • Yes No 2 1/4 cup organic all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/4 cup organic buttermilk (1% fat)
                                                                  • Yes No 3/4 cup canola oil
                                                                  • Yes No 2 large organic egg
                                                                  • Preheat the oven to 375° and line two 12-cup muffin tins with paper liners. In a medium bowl, toss the strawberries with the 2 tablespoons of the sugar and let stand for 10 minutes.
                                                                  • In another bowl, whisk the remaining 1/2 cup of sugar with the flour, baking powder, baking soda and salt. In a large bowl, whisk the buttermilk with the oil and eggs. Quickly whisk in the dry ingredients. Using a rubber spatula, fold in the strawberries along with any accumulated juices.
                                                                  • Fill the muffin cups about three-fourths full with batter. Bake in the center of the oven for about 30 minutes, until golden and puffed and a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the tins for about 10 minutes, then transfer to a rack to cool completely. Serve warm or at room temperature.
                                                                  Yields: 24muffins
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  These are sure to fix any chocolate cravings, and the buttermilk lends a delicious lightness to these muffins.

                                                                  Ingredients
                                                                  • Yes No 1 2/3 cup all purpose flour
                                                                  • Yes No 2/3 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No ½ tsp baking soda
                                                                  • Yes No ¼ tsp salt
                                                                  • Yes No ¾ cup packed golden brown sugar
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1/3 cup vegetable oil
                                                                  • Yes No 2 large egg
                                                                  • Yes No ½ tsp pure vanilla extract
                                                                  • Yes No 1 cup semisweet chocolate chip
                                                                  • Yes No 12 cup muffin pan, paper liners
                                                                  • Preheat the oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners.
                                                                  • Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Stir in the brown sugar, then make a well in the center.
                                                                  • Whisk together the buttermilk, oil, eggs, and vanilla. Pour into the well in the flour mixture and stir until the batter is just combined. Fold in the chocolate chips. Divide the batter among the muffin cups, filling each one three-quarters full.
                                                                  • Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove the muffins from the pan, transfer to a wire rack, and cool completely.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 12
                                                                  • Total Time: 30 minutes
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                                                                  B Muffins
                                                                   35 m

                                                                  These nutritious, delicious muffins have been a family favorite for years.

                                                                  Ingredients
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 1/2 cup wheat bran
                                                                  • Yes No 1 egg
                                                                  • Yes No 2/3 cup packed brown sugar
                                                                  • Yes No 1/3 cup canola oil
                                                                  • Yes No 1 ripe banana
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 3/4 cup whole wheat flour
                                                                  • Yes No 1/2 cup oat bran
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Yes No 3/4 cup frozen blueberry
                                                                  • Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
                                                                  • In a medium bowl, mix buttermilk with wheat bran. In another bowl, beat together egg, sugar, oil, banana, and vanilla.
                                                                  • In a large bowl, stir together flour, oat bran, baking soda, and baking powder. Stir buttermilk mixture and egg mixture into flour mixture until flour is just moistened. Stir in berries and walnuts. Spoon batter into muffin cups.
                                                                  • Bake in preheated oven for 20 minutes, or until done.
                                                                  Yields: 12muffins
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
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                                                                    paper

                                                                  When I need a great accompaniment for soup, stew or a casserole, I reach for this recipe. The carrot gives the muffins a nice texture.

                                                                  Ingredients
                                                                  • Yes No 1 cup organic all purpose flour
                                                                  • Yes No 1 1/4 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/3 cup organic milk
                                                                  • Yes No 1 organic egg
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 2 tbsp organic sugar, granulated
                                                                  • Yes No 1 medium organic carrot
                                                                  • In a bowl, combine the flour, baking powder and salt. In a blender or food processor, combine remaining ingredients; cover and process until carrots are finely chopped. Pour carrot mixture over dry ingredients; stir just until combined.
                                                                  • Fill greased muffin cups three-fourths full. Bake at 425 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
                                                                  Yields: 6servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 30 minutes
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                                                                    toothpick

                                                                  'I use bacon, jalapeno pepper and a few other favorite items to put a different twist on a corn muffin mix,' explains Judy Foley, Ridgeway, Virginia. 'The moist bites complement a breakfast of scrambled eggs. They freeze well, too, but with my household of three guys, I can't keep them in the freezer for very long,' she adds.

                                                                  Ingredients
                                                                  • Yes No 1 8.5 oz corn bread/muffin mix
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/3 cup milk
                                                                  • Yes No 3/4 cup salsa
                                                                  • Yes No 1 8.75 oz whole grain dijon mustard
                                                                  • Yes No 1/2 cup shredded cheddar cheese
                                                                  • Yes No 1/2 cup sour cream
                                                                  • Yes No 3 bacon strips
                                                                  • Yes No 2 tbsp chopped jalapeño chili pepper
                                                                  • In a bowl, combine corn bread mix, egg and milk just until blended. Stir in salsa, corn, cheese, sour cream, bacon and jalapeno. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
                                                                  Cuisine:YesNovirginia
                                                                  Yields: 12servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 35 minutes
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                                                                  Bacon Muffins
                                                                   25 m

                                                                  These are really great muffins! Prep or cooking time does not include frying the bacon.

                                                                  Ingredients
                                                                  • Yes No 6 slice bacon
                                                                  • Yes No 1 1/2 cup flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 tsp sugar, granulated
                                                                  • Yes No 1 cup shredded swiss cheese
                                                                  • Yes No 1/4 cup diced chives
                                                                  • Yes No 1 egg
                                                                  • Yes No 3/4 cup half and half
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Preheat oven to 400 degrees F.
                                                                  • Spray regular size muffin containers with cooking spray.
                                                                  • In a bowl, sift together, flour, baking powder and salt.
                                                                  • Stir in sugar, cheese and chives.
                                                                  • Crumble the bacon, and add to dry ingredients;
                                                                  • In a bowl combine the egg with milk, mustard and Dijon;stir just until blended, then mix into the dry ingredients just until combined.
                                                                  • Spoon mixture into prepared muffin cups.
                                                                  • Bake for 15-20 minutes, or until golden brown.
                                                                  • Remove from oven; cool 2 minutes.
                                                                  • Remove from pans and serve warm.
                                                                  Yields: 12
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 tsp baking soda
                                                                  • Yes No 2 tsp cinnamon
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 lb carrot
                                                                  • Yes No 1/2 cup pecan
                                                                  • Yes No 1/2 cup raisin
                                                                  • Yes No 1/4 cup sweetened flaked coconut
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 cup corn oil
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No 1 granny smith apple
                                                                  • Preheat oven to 350°F. and oil eighteen 1/2-cup muffin cups.
                                                                  • Into a large bowl sift together flour, baking soda, cinnamon, and salt and whisk in sugar. Coarsely shred enough carrots to measure 2 cups and chop pecans. Add shredded carrots and pecans to flour mixture with raisins and coconut and toss well.
                                                                  • In a bowl whisk together eggs, oil, and vanilla. Peel and core apple and coarsely shred. Stir shredded apple into egg mixture and add to flour mixture, stirring until batter is just combined well. Divide batter among muffin cups, filling them three fourths full, and bake in middle of oven until puffed and a tester comes out clean, 15 to 20 minutes.
                                                                  • Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature 5 days.
                                                                  Yields: 18muffins
                                                                    Steps:
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                                                                  Yogurt makes these huge muffins especially light and tender. Per serving: 426 calories; 25 g fat; 45 g carbs; 4 g fiber; 9 g protein

                                                                  Ingredients
                                                                  • Yes No 3/4 cup vegetable oil
                                                                  • Yes No 1 1/2 cup wheat flour spooned and leveled
                                                                  • Yes No 1 1/2 cup all purpose flour spooned and leveled
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 tbsp pumpkin pie spice
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 2 cup pumpkin purée
                                                                  • Yes No 1 cup low-fat yogurt
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 cup turbinado sugar
                                                                  • Yes No 1 1/2 cup coarsely chopped walnut
                                                                  • Preheat oven to 350 degrees. Brush 12 jumbo muffin tins (each with a 1-cup capacity) with oil; set aside.
                                                                  • In a medium bowl, whisk flours, baking powder, pumpkin pie spice, and baking soda; set aside.
                                                                  • In a large bowl, whisk oil, pumpkin puree, yogurt, eggs, and 1 cup sugar to combine; add 1 cup walnuts and reserved dry ingredients. Mix just until moistened (do not overmix).
                                                                  • Divide evenly and spoon batter into muffin tins; sprinkle tops with remaining walnuts and sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes. Cool 5 minutes in pan.
                                                                  Yields: 12muffins
                                                                  • Prep Time: 20 minutes
                                                                  • Total Time: 60 minutes
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                                                                  • Yes No
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                                                                  Scroll down to see more pumpkin muffin recipes.

                                                                  Ingredients
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup pumpkin purée
                                                                  • Yes No 2 egg
                                                                  • Yes No 1/2 cup brown sugar
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/4 cup raisin
                                                                  • Yes No 3/4 cup chopped pecan
                                                                  • Directions for Pumpkin Muffins Into a large bowl, sift flour, baking powder, baking soda, cinnamon, ginger, and salt. Toss lightly with a fork. In separate bowl, combine pumpkin, eggs, brown sugar, and vanilla; stir well. Make a well in center of dry ingredients; pour in pumpkin mixture. Add raisins, if using, and chopped pecans; stir just until ingredients are moistened. Do not overmix. Line 12-cup muffin tin with paper liners or grease well and dust with flour. Fill the about 2/3-full with the pumpkin muffins batter and bake at 400° for 20 minutes. Remove pumpkin muffins and cool. Makes 12 pumpkin muffins. More Pumpkin Muffins and Related Recipes Pumpkin Muffins Pumpkin Muffins with Pecans Cranberry Pumpkin Muffins Pumpkin Bread with Walnuts Pumpkin Nut Bread Pumpkin Bread with Cream Cheese Filling Pumpkin Layer Cake Pumpkin Coconut Bread Frosted Pumpkin Bars Pumpkin Squares Pumpkin Pie I Pumpkin Pie Recipe II Polka Dot Pumpkin Pie Quick Breads and Muffins Breakfast Recipes Back to Cookbook Review/Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
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                                                                    paper

                                                                  Cranberry muffins are made with fresh cranberries.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 3/4 tsp baking soda
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 large egg
                                                                  • Yes No 3/4 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1 cup chopped cranberry
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Cranberry muffins directions Into a medium bowl, sift flour, 1/4 cup sugar, baking soda and salt. Combine egg, buttermilk and oil in a small bowl; blend well. Add wet ingredients to dry ingredients all at once, stirring just enough to moisten. Combine cranberries with 1/2 cup sugar; stir into batter. Spoon cranberry muffin batter into greased and floured 2 1/2-inch muffin-pan cups, filling two-thirds full. Bake cranberry muffins in 400° oven 20 minutes or until golden brown. Serve cranberry muffins hot with butter and jelly or jam. More Cranberry Muffins Pumpkin Cranberry Muffins Orange Cranberry Muffins Cranberry Muffins with Orange Cranberry Recipe Index Muffin Recipes Quick Breads Doughnuts Pancakes and Waffles
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 20 minutes
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                                                                  A recipe for cranberry muffins with orange peel and pecans.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup chopped frozen cranberry
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 1/2 tbsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Yes No 1 tbsp grated orange peel
                                                                  • Toss cranberries with 1/4 cup of sugar in a bowl; set aside. In a mixing bowl, combine flour, baking powder, salt, and remaining 1 cup sugar. Cut in butter until mixture resembles coarse crumbs. Combine eggs with milk; stir into flour mixture until just moistened. Gently fold in nuts and orange peel and cranberries. Fill paper-lined muffin tins two thirds full. Bake at 400° for 20 to 25 minutes. Makes about 18 muffins. More Cranberry Muffins Recipes Quick Cranberry Muffins Cranberry Orange Oat Muffins Cranberry Marmalade Muffins Cranberry Muffins Recipe Pumpkin Cranberry Muffins Cranberry Muffins with Orange Cranberry Scones Cranberry Recipe Index Muffin Recipes Quick Breads Doughnuts Pancakes and Waffles Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    paper

                                                                  Scroll down to see more cornbread recipes.

                                                                  Ingredients
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 1/2 cup cornmeal
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 cup sour milk
                                                                  • Sift dry ingredients together; cut in shortening until mixture is coarse like meal. Combine eggs and milk; stir into flour and cornmeal mixture. Bake in greased muffin pans at 425° for 25 to 30 minutes. Makes about 1 1/2 dozen muffins. More Cornbread and Corn Muffins Recipes Cornbread with Bacon and Cheese Polka Dot Corn Muffins Cheese Corn Muffins Corn Muffins Creole Corn Muffins Mexican Cornbread III Cornmeal Mush Buttermilk Cornbread Mexican Cornbread II Corn Lightbread Skillet Cornbread Jalapeno Cornbread Mexican Cornbread Corn Custard with Jalapeno Peppers Crockpot Scalloped Corn with Jalapeno Peppers Cornbread Casserole with Ground Beef Cornbread Recipe Index Spoonbread Recipes Hush Puppies, Fritters Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNocreole
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                                                                  More cranberry recipes and muffin recipes below.

                                                                  Ingredients
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 firmly packed cup golden brown sugar
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1/2 cup marmalade
                                                                  • Yes No 5 tbsp butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup chopped cranberry
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Grease 12 muffin cups or line with paper muffin liners. In a large mixing bowl, mix together flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Make a well in the center. In a separate bowl, whisk together buttermilk, marmalade, melted cooled butter, and egg. Pour into well in the center of the dry ingredients. Mix with a fork until dry ingredients are moistened. Stir in chopped cranberries and chopped walnuts. Spoon batter into prepared muffin cups, filling about 2/3 full. Bake at 400° until tops are firm and lightly browned, about 20 minutes. Cool cranberry muffins in pan on a rack for about 5 minutes; turn out of pan to cool completely. More Cranberry Muffins Cranberry Muffins Recipe Pumpkin Cranberry Muffins Orange Cranberry Muffins Cranberry Muffins with Orange Cranberry Recipe Index Muffin Recipes Quick Breads Doughnuts Pancakes and Waffles Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 20 minutes
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    paper

                                                                  Scroll down for more banana recipes.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 large egg
                                                                  • Yes No 2 large ripe banana
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1 cup sour milk
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Grease 12 muffin cups or line with paper muffin liners. Cream butter and sugar with an electric hand-held mixer until light and fluffy. Beat in eggs, one at a time, beating after each addition. Add bananas and vanilla and beat until smooth. Mix together the flour, salt, baking powder, and baking soda. Stir flour mixture into butter mixture, alternating with the sour milk or buttermilk. Stir just until dry ingredients are moistened; gently stir in chopped nuts. Spoon banana muffin batter into prepared muffin cups or liners, filling about 2/3 full. Bake at 400° for about 15 to 18 minutes, or until tops are lightly browned. Cool banana muffins in pan on rack for a few minutes; turn banana muffins out onto rack to cool longer. Serve banana muffins warm. Makes 12 banana muffins. More Banana Breads Banana Nut Bread Banana Bread Recipe Chocolate Banana Bread Quick Bread Recipes Banana Bread Index Muffins Chocolate Cake Index Banana Cake Index Cakes, Pies, Desserts Cake Recipes Index Bread Machine Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  • Cook Time: 18 minutes
                                                                  • Total Time: 18 minutes
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                                                                  These tender, delicious date muffins are made with a hint of orange extract, or feel free to use vanilla extract.

                                                                  Ingredients
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1/2 cup chopped walnut
                                                                  • Yes No 1 cup chopped date
                                                                  • Yes No 5 tbsp butter
                                                                  • Mix milk and egg together in a mixing bowl; add extract. Sift together the dry ingredients, including sugar. Add to milk and egg mixture; mix until well moistened. Fold in walnuts and dates, then the melted butter, mixing just enough to blend. Bake at 400° for 15 to 18 minutes, or until date muffins are nicely browned. Makes 12 date muffins. Date Bread Recipe Date Nut Bread Bread Machine Date Bread Apple Date Bread Date Oat Quick Bread More Date Recipes Muffin Recipes Quick Breads
                                                                  Yields: 12muffins
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  These muffins are made crunchy with whole wheat cereal flakes.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 5 tbsp butter
                                                                  • Yes No 1/2 cup firmly packed brown sugar
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 cup crisp whole wheat cereal flakes
                                                                  • Yes No 1/2 cup milk
                                                                  • Grease bottoms of 18 medium muffin cups or line with paper liners. Sift flour with baking powder and salt; set aside. In mixing bowl, cream butter. Gradually beat in the sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla and cereal flakes. Add flour mixture alternately with milk, stirring just enough to moisten the flour mixture. Divide the batter among prepared muffin cups. Bake at 400° for about 15 minutes or until muffins spring back when lightly touched. More Muffins Peach Muffins Sweet Potato Muffins Hot Cross Muffins Orange and Chocolate Muffins Strawberry Muffins Pineapple Muffins Praline Muffins Lemon Muffins Raisin Bran Muffins Apricot Muffins Blueberry Muffins II Peanut Butter Muffins Honey Muffin Recipe Cranberry Muffin Recipe Blueberry Muffins Bacon Muffins Corn Muffins Apple-Nut Muffins Marmalade Muffins Pecan Peach Muffins Sweet Onion Muffins Pear Walnut Muffins Pumpkin Muffins Apple Streusel Muffins Apple Pecan Muffins Vanilla Muffins Blueberry Muffins with Cream Cheese Very Blueberry Muffins Pineapple Muffins Muffin Recipes Quick Breads Doughnuts Pancakes and Waffles Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    slow cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Praline muffins with pecans and brown sugar glaze.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 firmly packed cup golden brown sugar
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/4 cup chopped pecan
                                                                  • Yes No 1/2 firmly packed cup golden brown sugar
                                                                  • Yes No 2 tbsp milk
                                                                  • Grease 14 to 16 muffin cups or line with paper muffin liners. In a small saucepan, heat butter over medium heat until lightly browned; remove from heat and cool completely. In a bowl, mix cooled melted butter with milk, eggs, and vanilla extract. In a mixing bowl, mix together flour, sugar, baking powder, and salt. Make a well in the center of dry ingredients; pour in milk and butter mixture. Stir with a fork until dry ingredients are just moistened. Lightly blend in chopped pecans. Do not overmix. Spoon batter into prepared muffin cups or liners, filling each about 3/4 full. Bake praline brown sugar pecan muffins at 375° for about 15 to 20 minutes, until nicely browned; transfer to a rack to cool for about 5 minutes. Mix together glaze ingredients; drizzle over warm muffins. Let muffins stand until glaze has set. Makes 14 to 16 glazed praline muffins. More Muffins Lemon Muffins Raisin Bran Muffins Apricot Muffins Blueberry Muffins II Peanut Butter Muffins Honey Muffin Recipe Cranberry Muffin Recipe Blueberry Muffins Bacon Muffins Corn Muffins Apple-Nut Muffins Marmalade Muffins Pecan Peach Muffins Sweet Onion Muffins Pear Walnut Muffins Pumpkin Muffins Apple Streusel Muffins Apple Pecan Muffins Vanilla Muffins Blueberry Muffins with Cream Cheese Very Blueberry Muffins Pineapple Muffins Muffin Recipes Quick Breads Doughnuts Pancakes and Waffles Breakfast Recipes Dessert Recipes Index Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  • Cook Time: 18 minutes
                                                                  • Total Time: 18 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    slow cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Honey Muffins
                                                                   25 m

                                                                  Scroll down to see more muffin recipes.

                                                                  Ingredients
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 4 tbsp vegetable shortening
                                                                  • Yes No 1 organic egg
                                                                  • Yes No 2 cup organic flour
                                                                  • Yes No 1/4 cup organic milk
                                                                  • Yes No 4 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • In large bowl beat honey and metled shortening; stir in egg. In another bowl sift and mix together dry ingredients. Add to first mixture alternately with the milk. Beat well. Spoon batter into greased muffin pans, filling cups about half full, and bake at 375° for about 20 to 25 minutes. Makes 1 dozen muffins. More Muffins Plain Muffins Zucchini Muffins Peach Muffins Sweet Potato Muffins Orange and Chocolate Muffins Filled Peanut Butter Muffins Cranberry Pumpkin Muffins Date Muffins Quick Cranberry Muffins Blueberry Muffins Coconut Muffins Crunchy Muffins Surprise Muffins Strawberry Muffins Pineapple Muffins Praline Muffins Lemon Muffins Raisin Bran Muffins Apricot Muffins Blueberry Muffins II Peanut Butter Muffins Honey Muffin Recipe Cranberry Muffin Recipe Blueberry Muffins III Bacon Muffins Corn Muffins Apple-Nut Muffins Marmalade Muffins Sweet Onion Muffins Pear Walnut Muffins Pumpkin Muffins Apple Streusel Muffins Apple Pecan Muffins Vanilla Muffins Blueberry Muffins with Cream Cheese Very Blueberry Muffins Pineapple Muffins Muffin Recipes Quick Breads Doughnuts Pancakes and Waffles Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
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                                                                  A granola muffin recipe made with biscuit mix, granola cereal, honey, mini chocolate chips and optional chopped nuts.

                                                                  Ingredients
                                                                  • Yes No 2 cup biscuit baking mix
                                                                  • Yes No 1 cup granola
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 egg
                                                                  • Yes No 2/3 cup milk
                                                                  • Yes No 1/2 mini cup chocolate chip
                                                                  • Yes No 1/4 cup chopped tree nut
                                                                  • Preheat oven to 400°. Combine all ingredients in a mixing bowl; beat with a wooden spoon until well blended, about 30 to 45 seconds. Fill greased muffin cups 2/3 full. Bake for 15 to 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Makes 12 granola muffins. More Muffin Recipes Peanut Butter Muffins with Peanut Topping Plain Muffins Zucchini Muffins Peach Muffins Sweet Potato Muffins Hot Cross Muffins Orange and Chocolate Muffins Filled Peanut Butter Muffins Cranberry Pumpkin Muffins Date Muffins Quick Cranberry Muffins Blueberry Muffins Coconut Muffins Crunchy Muffins Surprise Muffins Strawberry Muffins Pineapple Muffins Praline Muffins Lemon Muffins Raisin Bran Muffins Blueberry Muffins II Peanut Butter Muffins Honey Muffin Recipe Cranberry Muffin Recipe Blueberry Muffins III Bacon Muffins Corn Muffins Apple-Nut Muffins Marmalade Muffins Pecan Peach Muffins Sweet Onion Muffins Pear Walnut Muffins Pumpkin Muffins Apple Streusel Muffins Apple Pecan Muffins Vanilla Muffins Blueberry Muffins with Cream Cheese Very Blueberry Muffins Pineapple Muffins Muffin Recipes Quick Bread Recipes Pancakes and Waffles Doughnuts and Fritters Banana Bread Recipes Pumpkin Bread Recipes Zucchini Bread Recipes Sweet Roll Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  Apricot muffins with chopped dried apricots.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 2 1/2 tsp baking powder
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 cup chopped dried apricots
                                                                  • Yes No 1/2 cup vegetable shortening
                                                                  • Yes No 1 egg
                                                                  • Yes No 3/4 cup milk
                                                                  • Sift together flour, baking powder, sugar and salt; cut in shortening and stir in dried apricots. Combine beaten egg and milk; add to flour mixture. Stir just until dry ingredients are moistened. Fill greased muffin pans about 2/3 full. Bake at 400° for 20 to 25 minutes. Makes about 10 muffins. More Muffins Raisin Bran Muffins Blueberry Muffins II Peanut Butter Muffins Honey Muffin Recipe Cranberry Muffin Recipe Blueberry Muffins Bacon Muffins Corn Muffins Apple-Nut Muffins Marmalade Muffins Pecan Peach Muffins Sweet Onion Muffins Pear Walnut Muffins Pumpkin Muffins Apple Streusel Muffins Apple Pecan Muffins Vanilla Muffins Blueberry Muffins with Cream Cheese Very Blueberry Muffins Pineapple Muffins Muffin Recipes Quick Breads Doughnuts Pancakes and Waffles Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
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                                                                  These strawberry muffins are easy to make and will make any morning a good morning. Make these muffins with fresh or frozen sliced strawberries.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 4 large egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp finely grated lemon peel
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 cup frozen strawberry
                                                                  • Yes No sugar, granulated
                                                                  • Grease 12 muffin cups or line with paper muffin liners. In a large mixing bowl with an electric hand-held mixer on high setting, cream butter and sugar; beat in eggs, one at a time, beating after each addition. Blend in vanilla extract. In a separate bowl, stir together the flour, baking powder, baking soda, and salt. With a wooden spoon, stir flour mixture into creamed mixture. Gradually stir in lemon peel and buttermilk until dry ingredients are just moistened; do not over-mix. Spoon batter into prepared muffin pan, filling each muffin cup about 2/3 full. Evenly spoon sliced strawberries onto the center of each muffin and sprinkle each with a little granulated sugar. Bake strawberry muffins at 350° for 18 to 20 minutes. Cool in pan on rack for 5 minutes. Gently turn strawberry muffins onto the rack. Serve strawberry muffins warm. More Muffins Pineapple Muffins Praline Muffins Apricot Muffins Blueberry Muffins II Cranberry Muffin Recipe Blueberry Muffins Apple-Nut Muffins Pecan Peach Muffins Pumpkin Muffins Apple Streusel Muffins Blueberry Muffins with Cream Cheese Very Blueberry Muffins Pineapple Muffins Muffin Recipes Strawberry Recipes Quick Breads Doughnuts Pancakes and Waffles Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    slow cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Scroll down to see more pineapple muffin recipes.

                                                                  Ingredients
                                                                  • Yes No 1 1/3 cup all purpose flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/3 firmly packed cup golden brown sugar
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Yes No 2/3 cup rolled oat
                                                                  • Yes No 1 cup sour milk
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 15 oz crushed pineapple in juice (canned)
                                                                  • Yes No 1/2 cup shredded sweetened flaked coconut
                                                                  • Yes No 1/3 cup golden brown sugar
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/4 cup shredded sweetened flaked coconut
                                                                  • Yes No 2 tbsp rolled oat
                                                                  • Yes No 3 tbsp butter
                                                                  • Grease 18 muffin cups or line with paper muffin liners. In a large bowl, mix together flour, sugar, brown sugar, baking powder, baking soda, pecans, and oats. Make a well in the center of the mixture. In a separate bowl, whisk together sour milk or buttermilk, melted butter or margarine, and egg. Pour into well in flour mixture; stir to blend just until dry ingredients are moistened, but do not overmix. Gently fold in drained pineapple and coconut. Spoon batter into prepared muffin cups, filling about 2/3 full. For topping, mix together brown sugar, flour, coconut, and oats. Cut in butter with a pastry blender until coarse crumbs have formed. Sprinkle coarse crumb topping over pineapple muffin batter. Bake muffins at 400° for about 20 minutes, or until tops are lightly browned and firm. Transfer pans to rack to cool for about 5 minutes. Gently turn pineapple muffins out onto rack to cool completely. Makes 18 pineapple muffins with coconut. More Muffin Recipes Plain Muffins Filled Peanut Butter Muffins Cranberry Pumpkin Muffins Date Muffins Quick Cranberry Muffins Blueberry Muffins Coconut Muffins Crunchy Muffins Surprise Muffins Strawberry Muffins Pineapple Muffins Praline Muffins Lemon Muffins Raisin Bran Muffins Apricot Muffins Blueberry Muffins II Peanut Butter Muffins Honey Muffin Recipe Cranberry Muffin Recipe Blueberry Muffins III Bacon Muffins Corn Muffins Apple-Nut Muffins Marmalade Muffins Pecan Peach Muffins Sweet Onion Muffins Pear Walnut Muffins Pumpkin Muffins Apple Streusel Muffins Apple Pecan Muffins Vanilla Muffins Blueberry Muffins with Cream Cheese Very Blueberry Muffins Quick Bread Recipes Breakfast Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    slow cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  These easy coconut muffins are made with biscuit mix, coconut, yogurt, vanilla, and other ingredients.

                                                                  Ingredients
                                                                  • Yes No 2 cup biscuit baking mix
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 cup flaked coconut
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 cup vanilla yogurt
                                                                  • With a fork, thoroughly combine biscuit mix, sugar, soda, and coconut. Add remaining ingredients and stir just to moisten. The mixture will resemble a soft dough rather than a batter. Fill greased 2 1/2-inch muffin cups about 2/3 full with batter. Bake at 400° for 15 to 20 minutes. Makes 12 muffins. More Muffins Peanut Butter Muffins with Peanut Topping Plain Muffins Crunchy Muffins with Cereal Strawberry Muffins Pineapple Muffins Praline Muffins Lemon Muffins Raisin Bran Muffins Apricot Muffins Blueberry Muffins II Peanut Butter Muffins Honey Muffin Recipe Cranberry Muffin Recipe Blueberry Muffins Bacon Muffins Corn Muffins Apple-Nut Muffins Marmalade Muffins Pecan Peach Muffins Sweet Onion Muffins Pear Walnut Muffins Pumpkin Muffins Apple Streusel Muffins Apple Pecan Muffins Vanilla Muffins Blueberry Muffins with Cream Cheese Very Blueberry Muffins Pineapple Muffins Muffin Recipes Strawberry Recipes Quick Breads Doughnuts Pancakes and Waffles Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  Pineapple muffins with coconut and brown sugar topping.

                                                                  Ingredients
                                                                  • Yes No 1 1/3 cup all purpose flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/3 firmly packed cup golden brown sugar
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Yes No 2/3 cup rolled oat
                                                                  • Yes No 1 cup sour milk
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 15 oz crushed pineapple in juice (canned)
                                                                  • Yes No 1/2 cup shredded sweetened flaked coconut
                                                                  • Yes No 1/3 cup golden brown sugar
                                                                  • Yes No 1/4 cup all purpose flour
                                                                  • Yes No 1/4 cup shredded sweetened flaked coconut
                                                                  • Yes No 2 tbsp rolled oat
                                                                  • Yes No 3 tbsp butter
                                                                  • Grease 18 muffin cups or line with paper muffin liners. In a large bowl, mix together flour, sugar, brown sugar, baking powder, baking soda, pecans, and oats. Make a well in the center of the mixture. In a separate bowl, whisk together sour milk or buttermilk, melted butter or margarine, and egg. Pour into well in flour mixture; stir to blend just until dry ingredients are moistened, but do not overmix. Gently fold in drained pineapple and coconut. Spoon batter into prepared muffin cups, filling about 2/3 full. For topping, mix together brown sugar, flour, coconut, and oats. Cut in butter with a pastry blender until coarse crumbs have formed. Sprinkle coarse crumb topping over pineapple muffin batter. Bake muffins at 400° for about 20 minutes, or until tops are lightly browned and firm. Transfer pans to rack to cool for about 5 minutes. Gently turn pineapple muffins out onto rack to cool completely. Makes 18 pineapple muffins with coconut. More Muffins Praline Muffins Lemon Muffins Raisin Bran Muffins Apricot Muffins Blueberry Muffins II Peanut Butter Muffins Honey Muffin Recipe Cranberry Muffin Recipe Blueberry Muffins Bacon Muffins Corn Muffins Apple-Nut Muffins Marmalade Muffins Pecan Peach Muffins Sweet Onion Muffins Pear Walnut Muffins Pumpkin Muffins Apple Streusel Muffins Apple Pecan Muffins Vanilla Muffins Blueberry Muffins with Cream Cheese Very Blueberry Muffins Pineapple Muffins Muffin Recipes Pineapple Recipes Quick Breads Doughnuts Pancakes and Waffles Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 20 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    slow cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Scroll down to see more stuffing and dressing recipes.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup diced onion
                                                                  • Yes No 1/2 cup diced celery
                                                                  • Yes No 1 4 oz mushroom stems and pieces, canned
                                                                  • Yes No 1 tsp use poultry seasoning
                                                                  • Yes No 1 cup chicken broth
                                                                  • Yes No 8 oz herb seasoned bread stuffing
                                                                  • In a medium-sized, heat-resistant, non-metallic bowl melt the 1/2 cup butter in Microwave Oven 1 minute. Add onion, celery and mushrooms and heat, uncovered, in Microwave Oven 5 minutes or until vegetables are tender. Sprinkle sage over vegetable mixture. Add chicken broth and stir to combine. Heat, uncovered, in Microwave Oven 3 minutes. Add bread stuffing and toss lightly. Lightly grease 8 small, heat-resistant, non-metallic custard or coffee cups with butter. Divide stuffing among cups. Just before serving, heat, uncovered, in Microwave Oven 8 minutes or until heated through. Apple Pecan Dressing Recipe Giblet Dressing Southern Cornbread Dressing Oyster Cornbread Dressing Southwest Cornbread Dressing Stuffing and Dressing Recipes Holiday Recipes Turkey Recipes Chicken Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNosouthern
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
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                                                                    AMP
                                                                  • Yes No
                                                                    Minute

                                                                  Peach muffins with optional pecans or walnuts, a delicious breakfast treat.

                                                                  Ingredients
                                                                  • Yes No 1 cup quick cooking oat
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 2 tbsp molasses
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 3/4 cup diced peaches, frozen, fresh
                                                                  • Yes No 1/2 cup chopped pecan
                                                                  • Yes No 1/4 cup golden brown sugar
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • In a large mixing bowl, combine oats and buttermilk. With a fork, mix in vegetable oil, molasses, vanilla, and egg. Add remaining ingredients and stir just until dry ingredients are dampened. Grease bottoms of 12 medium muffin cups or line with paper muffin cups. Divide batter evenly among muffin cups. Bake at 400° for about 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Makes 12 medium muffins. More Muffins Peanut Butter Muffins with Peanut Topping Plain Muffins Zucchini Muffins Peach Muffins Sweet Potato Muffins Hot Cross Muffins Orange and Chocolate Muffins Filled Peanut Butter Muffins Cranberry Pumpkin Muffins Date Muffins Quick Cranberry Muffins Blueberry Muffins Coconut Muffins Crunchy Muffins Surprise Muffins Strawberry Muffins Pineapple Muffins Praline Muffins Lemon Muffins Raisin Bran Muffins Blueberry Muffins II Peanut Butter Muffins Honey Muffin Recipe Cranberry Muffin Recipe Blueberry Muffins III Bacon Muffins Corn Muffins Apple-Nut Muffins Marmalade Muffins Pecan Peach Muffins Sweet Onion Muffins Pear Walnut Muffins Pumpkin Muffins Apple Streusel Muffins Apple Pecan Muffins Vanilla Muffins Blueberry Muffins with Cream Cheese Very Blueberry Muffins Pineapple Muffins Muffin Recipes Quick Bread Recipes Pancakes and Waffles Doughnuts and Fritters Banana Bread Recipes Pumpkin Bread Recipes Zucchini Bread Recipes Sweet Roll Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    slow cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    wooden pick

                                                                  Here is my all-time favorite recipe for Banana Muffins.

                                                                  Ingredients
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp cinnamon
                                                                  • Yes No 1 medium banana
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1/3 cup oil
                                                                  • Yes No 1 egg
                                                                  • Preheat oven to 375 degrees F. For large muffins only grease 9 muffin cups. Fill the other three cups 1/2 way with water. In medium bowl, combine first 6 ingredients. Stir in remaining ingredients only until moistened. Spoon batter into muffin cups. Bake for 15 to 20 minutes. Immediately remove from pan and serve warm. Muffins can be reheated when wrapped in a paper towel and put in the microwave for approximately 15 seconds depending on the microwave wattage.
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    microwave
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  All you need is an apple and the ingredients you normally have on hand to make this recipe for Apple Muffins.

                                                                  Ingredients
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 tsp nutmeg, ground
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/4 cup vegetable oil
                                                                  • Yes No 1 to large, medium cup sweet tart apple
                                                                  • Preheat oven to 400 degrees F. Grease 12-cup muffin tin or use paper liners. With a wire whisk combine first set of ingredients. In another bowl, combine wet ingredients. Add chopped apple and wet ingredients to dry ingredients. Stir only until moistened. Spoon into prepared muffin pan. Bake for 20 minutes or until tested done with tester.
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  Blueberry Muffins are my favorite muffin flavor.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup flour
                                                                  • Yes No 4 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 1/2 cup blueberry
                                                                  • Preheat oven to 375 degrees F. Grease 12-cup muffin pan. Combine 2-1/2 cups flour, baking powder, salt and 1/2 cup sugar. Set aside. In another bowl combine second set of ingredients. Add to dry ingredients and stir only until moistened. Combine blueberries with 1 tablespoon flour. Then add blueberries to rest of batter. Place in muffin tin. Sprinkle batter tops with sugar. Bake for 20 to 25 minutes.
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1/2 cup non-fat powdered milk
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tbsp vegetable shortening
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 dry yeast
                                                                  • Yes No 1/8 tsp sugar, granulated
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No non stick vegetable spray
                                                                  • Yes No 3 inch special equipment, electric griddle, 3 inch metal rings
                                                                  • In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
                                                                  • Preheat the griddle to 300 degrees F.
                                                                  • Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.
                                                                  • *Cook's Note: Small tuna cans with tops and bottoms removed work well for metal rings.
                                                                  Yields: 9muffins
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Inactive Time: 30 minutes
                                                                  • Total Time: 57 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve

                                                                  The following recipe comes from my mother's home economics class in Louisiana back in the 1940's. I hope your readers enjoy the muffins as much as I do.

                                                                  Ingredients
                                                                  • Yes No 1 cup old fashioned oats
                                                                  • Yes No 1 cup buttermilk (1% fat)
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1/2 cup firmly packed golden brown sugar
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 cup currant
                                                                  • In a large bowl, combine oats and buttermilk and let stand 1 hour.
                                                                  • Preheat oven to 400°F. and butter twelve 1/2-cup muffin tins.
                                                                  • Add egg, sugar and butter to oat mixture, stirring until just combined.
                                                                  • Into another large bowl, sift together flour, salt, baking powder, and baking soda and add to oat mixture, stirring until just combined. Fold in currants.
                                                                  • Divide batter evenly among prepared muffin tins. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.
                                                                  Cuisine:YesNolouisiana
                                                                  Yields: 12muffins
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  Ingredients
                                                                  • Yes No 12 1/2 oz cake flour
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No big pinch salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 cup yogurt
                                                                  • Yes No 1 1/2 cup blueberry
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 380 degrees F.
                                                                  • In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
                                                                  • 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.
                                                                  • 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.
                                                                  Yields: 12muffins
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Inactive Time: 10 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup unbleached all purpose flour
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 3/4 cup dark brown sugar
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 2 cup banana
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/2 tsp pure vanilla extract
                                                                  • Yes No 3/4 cup chopped walnut
                                                                  • Preheat the oven to 425 degrees F. Lightly brush a 12-muffin tin with butter and set aside.
                                                                  • Whisk the flour, baking soda, brown sugar, and cinnamon together in a medium bowl; set aside.
                                                                  • Whisk the banana, oil, milk, eggs, salt, and vanilla in a large measuring cup with a spout or another bowl.
                                                                  • 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.
                                                                  • 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.
                                                                  • Copyright 2003 Television Food Network, G.P. All rights reserved
                                                                  Yields: 12muffins
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  Scroll down to see more muffin recipes.

                                                                  Ingredients
                                                                  • Yes No 4 cup flour
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 a little salt
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1 tbsp vanilla extract
                                                                  • Yes No 8 tbsp butter
                                                                  • In a large bowl, combine the flour, sugar, baking powder, and salt. In a small bowl, whisk together the milk, eggs, melted butter, and vanilla. Pour milk mixture into the dry ingredients; mix all ingredients thoroughly. Spoon into greased or paper lined muffin tins and bake at 400° for 20 minutes. Makes about 2 dozen muffins. More Muffins Plain Muffins Zucchini Muffins Peach Muffins Sweet Potato Muffins Orange and Chocolate Muffins Filled Peanut Butter Muffins Cranberry Pumpkin Muffins Date Muffins Quick Cranberry Muffins Blueberry Muffins Coconut Muffins Crunchy Muffins Surprise Muffins Strawberry Muffins Pineapple Muffins Praline Muffins Lemon Muffins Raisin Bran Muffins Apricot Muffins Blueberry Muffins II Peanut Butter Muffins Honey Muffin Recipe Cranberry Muffin Recipe Blueberry Muffins III Bacon Muffins Corn Muffins Apple-Nut Muffins Marmalade Muffins Sweet Onion Muffins Pear Walnut Muffins Pumpkin Muffins Apple Streusel Muffins Apple Pecan Muffins Vanilla Muffins Blueberry Muffins with Cream Cheese Very Blueberry Muffins Pineapple Muffins Muffin Recipes Quick Breads Doughnuts Pancakes and Waffles Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Yields: 12muffins
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    slow cook
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

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