Blueberry Cake Muffins


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


Preheat oven to 375°F. Line muffin pan cups with paper liners.

Combine flour, baking powder, and salt and set aside.

In mixing bowl, beat butter with sugar, eggs and vanilla at high speed until light and fluffy, about four minutes.

Lower speed and beat in flour mixture alternately with milk. Beat until smooth.

With rubber scraper, gently fold in blueberries just until combined.

Fill muffin cups 2/3 cup full. Bake 20-25 minutes or until golden brown.

Remove to wire rack; let cool slightly. Serve warm or cooled, dusted with confectioners’ sugar.

YIELD: 1 dozen standard sized muffins


Lemon Crumb Muffins

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.


6 cups all-purpose sifted flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 eggs
2 cups sour cream
2 cups butter, melted
3 tablespoons grated lemon peel
2 tablespoons lemon juice

3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter, cubed

1/2 cup sugar
1/3 cup lemon juice


Preheat oven to 350°. Line muffin tin with paper liners.

In a large mixing bowl, whisk together flour, sugar, baking soda and salt.

In another bowl, combine the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened.

Fill muffin cups three-fourths full.

In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter in muffin tins.

Bake at 350° for 22-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

In a small bowl, whisk glaze ingredients. Drizzle glaze over warm muffins.

YIELD: Makes 24+ standard size muffins

Make Your Own Baking Mix

baking ingredientsLet’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 many can no longer afford the high costs of baking mixes. However, did you know that you make an almost identical baking mix in bulk for half the cost?  We’ve used this baking mix for years – it’s foolproof.


8 cups unbleached all purpose flour (can use part whole wheat, if desired)
1/3 cup baking powder (without aluminum, if possible)
1 1/2 cups powdered milk or powdered buttermilk (optional)
1 tablespoon salt
2 cups shortening, lard or canola oil


Combine all dry ingredients in a large bowl.  Using a pastry blender cut in shortening (lard or canola oil) until mixture resembles coarse crumbs.

Store in large, airtight container in a cool dry place. Label and date your mix. It will keep well for about three months.

If you prefer to leave out the powdered milk, you can substitute the water in your recipe with milk, rice milk or other alternative.  Use in any recipe that you would use the commercial baking mix.

*If you use butter, mix must be refrigerated.

Quick Biscuits

2 cups baking mix
1/2 cup water
2 tablespoons butter, melted

Preheat oven to 450°F.

In a medium mixing bowl, stir Baking Mix and water until all dry ingredients are moistened. Do not overmix. Turn out dough onto a lightly floured board and knead for about 10 turns, then pat or roll out 1/2 inch thick.

Cut out biscuits, either with a sharp knife or a biscuit cutter, and place on ungreased baking sheet.

Brush with melted butter and bake for 8-10 minutes or until golden brown. Serve hot.

Yield: 8 biscuits


Quick Pancakes

2 cups baking mix
2 eggs
1/2 cup water
1 tablespoon sugar
1/2 cup milk or buttermilk

In medium bowl, blend together the baking mix, egg, water, sugar and milk just until combined. Let stand for 10 minutes.

Pour 1/4 cup of batter onto lightly greased hot griddle. Cook until bubbles appear on surface and edges look dry. Flip pancakes and cook 1-2 minutes on second side.

Yield: Makes 12-15 pancakes.


Quick Applesauce Muffins

2 cups baking mix
1/4 cup milk
1/4 cup sugar
1 egg
1 teaspoon cinnamon
2 tablespoons vegetable oil
1/2 cup applesauce

1/4 cup sugar
1/2 teaspoon cinnamon
2 tablespoons butter, melted

Preheat oven to 350ºF.

Combine baking mix, 1/4 cup of sugar, and 1 teaspoon of cinnamon. Add the applesauce, milk, egg and oil. Beat vigorously for 30 seconds.

Line muffin cups of standard sized muffin pan with paper liners. Fill each cup 2/3 full with batter. Bake for 12-15 minutes. Let cool for 5-10 minutes.

Combine the remaining sugar and cinnamon together. Dip the tops of the muffins into melted butter, then into the cinnamon and sugar mix for a delicious topping.

Yield: 12 muffins

Pumpkin Muffins


Baking Muffins


These muffins are delicious for breakfast and make yummy cupcakes when frosted with cream cheese icing.


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 cup raisins
1 can (15 oz.) pumpkin purée (or about 1 3/4 cups homemade pumpkin purée)
1 cup sugar
1 cup dark brown sugar
1 cup vegetable oil
4 eggs


Preheat oven to 350°F. Line 3 muffin pans (standard size) with paper liners.

In a large mixing bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Add the walnuts and raisins and gently toss with the flour mixture. This helps to prevent the nuts and raisins from sinking to the bottom of the batter.

In mixing bowl of stand mixer, place the pumpkin purée, sugars, and oil and beat until well combined.

Add eggs one at a time, beating well after each addition. Add the flour mixture in three batches, and mix just until combined.

Fill muffin cups about three-fourths full. Bake until the muffins are golden brown and a wooden pick inserted in the center comes out clean, about 22-25 minutes. Place tins on a wire rack to cool for 10 minutes, then remove muffins and cool them completely.

Dust with powdered sugar. To use as cupcakes, frost with your favorite cream cheese icing.

YIELD: 36 muffins