Muffins

Apple Crunch Muffins:

1 1/2 cups unbleached flour sifted, 1/4 cup vegetable shortening, 1/2 cup sugar, 1 large egg slightly beaten,
2 tsp. baking powder, 1/2 cup milk, 1/2 tsp. salt, 1 cup tart apples *, 1 1/2 tsp. ground cinnamon. Nut Crunch
Topping
*Apples are to be washed and cored. Shred the unpeeled apples for recipe. Sift together flour, sugar,
baking powder, salt and cinnamon into mixing bowl.
Cut in shortening with pastry blender until fine crumbs form. Combine egg and milk. Add to dry ingredinets
all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch
muffin-pan cups,filling 2/3rds full. Sprinkle with nut crunch topping.
Bake in 375 degree oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or
jam.

Nut Crunch Topping:
Mix together 1/4 cup brown sugar (packed), 1/4 cup chopped pecans and 1/2 tsp. ground cinnamon in small
bowl.


Applesauce Raisin Muffins:

4 eggs, 2 cups sugar, 1 1/2 cups oil, 1 2/3 cup applesauce, 1 tsp. salt, 3 cups flour, 1 Tbs. cinnamon, 2 tsp.
baking powder, 2 tsp. baking soda, 2 cups raisins.

Beat eggs slightly, add sugar, oil & applesauce & beat thoroughly. Add dry ingredients & blend until just
combined. Stir in raisins. Spoon into prepared pans & sprinkle with brown sugar. Bake at 375oF for 15-20
mins. Makes 18-24 good size muffins.
Banana Chocolate Chip Muffins:
2 cups all purpose flour, 1/4 cup sugar, 2 tsp. baking powder, 1 tsp. baking soda, 1 pinch salt, 1 cup
chocolate chips, 2 cups mashed bananas, 1/2 cup melted butter, 1/4 cup milk, 2 eggs.
In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt; add the chocolate chips.
Blend together the bananas, butter, milk and eggs; with a fork, stir into the flour mixture just until blended.
Don't overmix.
Fill greased muffin cups three-quarters full.
Bake in a 350 degree F oven for 25 minutes or until golden brown and firm to the touch.


Chocolate Chip-Banana Muffins:

1 egg, 2 cups Original Bisquick® mix, 1 1/4 cups mashed very ripe bananas (2 to 3 medium), 1/3 cup sugar, 3
tablespoons vegetable oil, 1/3 cup miniature semisweet chocolate chips.
1 . Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms
only of muffin cups.
2 . Beat egg slightly in medium bowl; stir in remaining ingredients just until moistened. Divide batter evenly
among muffin cups.
3 . Bake about 15 minutes or until golden brown.


Honey Grahm Cracker Muffins:

12 whole grahm crackers, 1 cup all purpose flour, 1 Tbs. baking powder, 1/2 tsp. salt, 1 egg at room temp.,
1/3 cup applesauce, 1/4 cup honey, 1 cup milk, 6 Tbs. butter melted and cooled, 1 tsp. vanilla.
Position the oven rack in the center of the oven. Preheat oven to 400°F To prepare the muffin tins, spray
theinside of the cups and the rims around the cups with nonstick spray. If using the paper muffin cups, just
put them inside the cups. If using silicon muffin pans, spray as directed, then place them on a baking sheet.
NOTE: You can also use 1 1/2 cups purchased graham cracker crumbs. If you do this, don't process the
crumbs in the food processor, just whisk them into the flour.).
Break up the graham crackers and place them in the bowl of the food processor fitted with the chopping
blade. Process for about 1 minute, stopping to reposition the larger chunks as necessary, until the crackers
are ground into crumbs. Transfer the crumbs to a medium bowl and whisk in the flour, baking powder and
salt until well mixed. Set aside.
In a large bowl, whisk the egg until lightly beaten, then whisk in the apple sauce and honey until well
blended. Whisk in the milk, melted butter, and vanilla until smooth.
Stir the flour mixture into the batter using a wooden spoon. Do not overmix--simply moisten the flour,
leaving the batter grainy, even with a few lumps.
Fill the prepared pans three quarters full. Use addtional greased tins or small ovensafe, greased ramekins
for the leftover batter. Or simply save for a second batch. Bake for 18 minutes, or until the muffins have
rounded brown tops, and a toothpick stick in the middle of one comes out clean.
Set the pan on a wire rack to cool for 10 minutes. Gently tip each muffin to one side to make sure it isn't
stuck. If one is, gently rock it back and forth until to release it. Remove the muffins from the pan and cool
them for 5 minutes more on the rack before serving. If storing or freezing these muffins, allow to cool
completely on the rack. Then package them in airtight containers or freezer proof bags. These muffins will
keep up to 24 hours at room temperature or up to one month in the freezer.


Peanut Butter Muffins:

Wet Mix: 1/4 cup sugar, 1/4 cup butter or margarine, 2 eggs, 1/2 cup peanut butter, 1 1/2 cups milk.
Dry Mix: 2 1/2 cups self-rising flour, 1/4 tsp. baking soda.
Topping: equal parts of cinnamon & sugar mixed together.

Preheat oven to 400F & prepare pans. Blend thoroughly the sugar, margarine & peanut butter. Beat in the
eggs & milk. Fold the dry mix into the wet mix. Place the mixture in pans, sprinkle with topping & bake for
15-20 mins. Makes 10-15.


Peanut Butter Chocolate Chip Muffins:

1 1/2 cups flour, 1/3 cup sugar, 2 1/2 tsp. baking powder, 1/2 cup peanut butter, 2 Tbs. margarine, 2 eggs
beaten, 3/4 cup milk, 1/2 cup semi sweet chocolate chips.
Preheat oven to 400*.
Combine flour, sugar and baking powder. Cut peanut butter and margarine into dry mixture until coarse
crumbs appear.
In a small bowl combine eggs and milk. Add to flour mixture and stir until mixture is lumpy.
Fold in chocolate chips.
Spray muffin tins with cooking spay or use paper liners. Fill cups to 2/3 full,.
Bake 12-15 minutes until lightly browned.
Sausage and Cheese Muffins:
1 pound sausage, 1 (10 1/2 ounce) can cheddar cheese soup, 2-3 tsp. sage if sausage does not have any in
it, 1/2 cup milk, 3 cups bisquick.
Preheat oven to 400 degrees.
Brown the sausage and drain well.
Mix in milk, soup, and sage. Stir in the bisquick just until moistened.
Fill greased muffin cups. Bake until golden brown, 25-30 min (depending on your oven).


S'more Muffins:

3 cups grahm cracker crumbs, 1/4 cup sugar, 1 Tbs. baking powder, 1 egg, 1 cup milk, 3 Tbs. honey, 1 1/2
cups Teddy Grahms chocolate grahm crackers divided, 1/2 cup mini marshmallows.
PREHEAT oven to 350°F
Mix graham crumbs, sugar and baking powder in large bowl; set aside.
Beat egg, milk and honey with wire whisk until well blended.
Add to graham mixture; stir just until moistened.
Stir in 1 cup of the graham snacks.
SPOON batter evenly into 12 medium muffin cups sprayed with cooking spray.
Toss remaining 1/2 cup graham snacks with the marshmallows.
Sprinkle evenly over batter; press lightly into batter.
BAKE 16 to 20 minute or until toothpick inserted in centers comes out clean.
Let stand 5 minute in pan; remove from pan to wire racks.
Cool slightly.


Sour Cream Chocolate Muffins:

5 ounces semi sweet chocolate, 2 baking chocolate squares, 1/3 cup butter, 3/4 cup sour cream, 2/3 cup
packed brown sugar, 1/4 cup light corn syrup, 1 egg, 2 tsp. vanilla, 1 1/2 cups flour, 1 tsp. baking soda, 1/4
tsp. salt, 1/2 cup semi sweet chocolate chips.
Mix semisweet chocolate, baking chocolate, and butter together, then melt carefully in microwave or over
simmering water in double boiler. Allow to cool to lukewarm. Mix sour cream, sugar, corn syrup, egg and
vanilla. Blend with melted chocolates. Blend flour, soda and salt, then add to the chocolate mixture and
blend very well. Add the chocolate chips. Pour batter into 12 paper-lined or greased muffin tins. Bake in
preheated 400 degree F oven for about 20 minutes. Remove from muffin tins and allow to cool on wire
racks.
(When freezing, cool completely, then freeze in individual baggies, removing as much air as possible from
each baggie before sealing.
Yield: 12 muffins.