These tall, tender muffins are very moist with the addition of both mashed sweet potato and applesauce. They are the ideal bread to serve with Fall soups, but they are also wonderful for breakfast. INGREDIENTS: Muffins: 1 cup steamed and mashed sweet potato (1 medium sweet potato)* 2 cups all-purpose flour 2 teaspoons cinnamon 1...Read More

Cornbread is an all-American bread, tracing its humble roots back to the days of the early settlers. When the first colonists arrived in North America, wheat flour was unavailable and they had to turn to local resources to make their bread. Corn was one of the first crops to be grown by the Native Americans,...Read More

These moist banana muffins get their special crunch from walnuts, granola, and coconut. Very tasty! INGREDIENTS: 3 cups all-purpose flour 2 cups white sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 eggs, lightly beaten 3/4 cup milk 2 teaspoons vanilla extract 1 cup melted butter, cooled 2 bananas, mashed 1...Read More

These muffins are a nice treat for breakfast or lunchboxes and are not very sweet. For an unusual accompaniment for a cheese plate, delete the cinnamon and vanilla and bake in small loaf pans and cut into slices and serve with sharp cheddars and brie. INGREDIENTS: 1 1/4 cups vegetable oil 1/2 cup sugar 2...Read More

Pumpkin muffins are delicious for breakfast and do double duty as yummy cupcakes when frosted with cream cheese icing. INGREDIENTS: 2 2/3 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ground cloves 1 teaspoon salt 2/3 cup chopped toasted walnuts or pecans 1...Read More

Let’s face it – baking mixes have their place in the pantry, especially when it comes to making a quick batch of biscuits or pancakes for the family. However, convenience has its price and who wants to pay the high prices of baking mixes? Did you know that you can make an almost identical baking...Read More

INGREDIENTS: 1 cup sifted all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 3 cups whole-bran cereal 1/2 cup seedless raisins 1/3 cup shortening 1/2 cup sugar 1 egg 1 cup buttermilk METHOD: Preheat oven to 400°F.  Line standard-sized muffin pan cups with paper liners. Sift flour with baking powder, soda,...Read More

These peach-filled muffins are my favorite muffins to serve for summer brunches. It’s a large batch recipe — and these muffins freeze beautifully. INGREDIENTS: 2 cups finely chopped fresh peaches 1 1/2 cups sugar 1/2 cup butter, at room temperature 2 eggs 1 1/2 cups milk 4 cups all-purpose flour 4 teaspoons baking powder 1...Read More

INGREDIENTS: 2 cups sifted all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup butter, softened 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup milk 1 cup fresh blueberries (or thawed and drained frozen blueberries) Confectioners’ sugar METHOD: Preheat oven to 375°F. Line muffin pan cups with paper liners. Combine...Read More

The original recipe for these muffins came from a clipping from the magazine, Taste of Home. These muffins are an old family favorite with their zingy-lemony taste and cake-like texture. The batter will last several days in the fridge, so you can bake muffins “as needed” during the week. Or, bake them all off and...Read More