Muffins, Muffins and more Muffins!

Muffins, Muffins and more Muffins!
Designed by
All Rights Reserved

Muffins are easily one of my favorite breads. They are easy to make, easy to store and freeze and they can be served with breakfast, lunch or dinner! Place baskets of two or three kinds of muffins on a buffet table with scrambled eggs, fresh fruit, breakfast meats, coffee and tea. You have a simple brunch buffet that is perfect for summer! Don't forget muffins are also wonderful with pasta salad for a light lunch or dinner.

Orange Juice Muffins


2 cups buttermilk baking mix

4 tablespoons sugar, divided

1 egg

1 tsp grated orange peel

1/3 cup orange juice

1 tsp ground cinnamon

Preheat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups. Mix baking mix, 2 tablespoons sugar egg, orange peel and orange juice. Beat vigorously for 30 seconds. Fill muffin cups about 2/3 full. Mix 2 tablespoons sugar and the cinnamon; sprinkle each muffin with about 1/2 tsp of sugar mixture. Bake 15 minutes. Serve with butter and honey.

Banana Poppy Seed Muffins


2 medium bananas, peeled

1 egg

3/4 cup sugar

1/4 cup vegetable oil

2 teaspoons grated orange peel

2 cups all-purpose flour

1 1/2 tablespoons poppy seeds

2 teaspoons baking powder

1/2 teaspoon salt

Puree bananas in blender (1 cup). In medium bowl, mix bananas, egg, sugar, oil and orange peel until well blended. In large bowl, combine flour, poppy seeds, baking powder and salt. Stir banana mixture into flour mixture until evenly moistened. Spoon batter into greased 2 1/2-inch muffin cups. Bake in 375 oven 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan; cool on wire rack. Dip warm tops in sugar. Makes 12 muffins

Apple Coffeecake Muffins



1 Small Unpeeled Apple,finely chopped

1/4 cup chopped walnuts

2 tablespoons butter or margarine, melted

1 tablespoon granulated sugar

1 teaspoon cinnamon


1 1/2 cups 100% bran cereal

1 1/2 cups milk

1 Egg

1/2 cup packed Brown Sugar

1/3 cup vegetable oil

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon allspice

1/2 teaspoon salt

Grease large muffin tins or line with paper baking cups. Combine all filling ingredients; set aside. Combine cereal and milk; let stand 5 minutes. Stir in egg, brown sugar and oil. Mix remaining ingredients in large bowl. Stir cereal mixture into dry ingredients, stirring just until moistened. Spoon half of batter into muffin cups. Top each with 1 tablespoon apple filling, pressing gently into batter. Spoon remaining batter on top. Bake at 400 degrees for about 20 minutes or until firm to the touch. Cool in pans 5 minutes; remove muffins and cool on rack. Store in airtight container.

Mandarin Orange Muffins


1 (11 oz.) can mandarin oranges

1 1/2 c. all purpose flour

1 3/4 tsp. baking powder

1/2 tsp. salt

1/4 tsp. nutmeg

1/4 tsp. allspice

1/2 c. sugar

1/3 c. shortening

1 egg, slightly beaten

1/3 c. milk


1/4 c. melted butter

1/4 c. sugar mixed with 1/2 tsp. cinnamon

Drain oranges well and pat dry while mixing batter. Mix flour, baking powder, salt, nutmeg and allspice. Cut in shortening. Add drained orange segments and mix lightly. Combine egg and milk. Add all at once to flour mixture and mix until flour is moistened. Spoon into greased muffin pan to about 3/4 depth. Bake 20 to 25 minutes at 350 degrees. Remove from pan. While hot dip in melted butter, then roll in cinnamon sugar mixture.

Lemon Blueberry Tea Muffins


1 package (7 1/2 ounces) corn muffin mix

1 tsp. grated lemon rind

1/3 cup water

1 can (16 ounces) blueberries, well drained

1 tablespoon sugar

Spray 24 mini muffin cups or 8 regular sized cups with cooking spray. combine muffin mix and lemon rind. Stir in water until just blended but still slightly lumpy. Quickly stir in blueberries. Fill cups 2/3 full Sprinkle with sugar. Bake in preheated 400 degree oven for 10-12 minutes for mini muffins, or 15-20 for regular size muffins. Let stand a few minutes before removing from pan.

Dried Cherry Muffins


1 cup dried cherries, pitted

1 cup buttermilk

1 3/4 cup unbleached all-purpose flour

2 tsp baking powder

1 tsp baking soda

pinch salt

8 tbsp (1 stick) unsalted butter, at room temperature

3/4 cup sugar

2 eggs, lightly beaten

Combine the cherries and buttermilk in a small bowl, and set aside to soak for 30 minutes. Preheat the oven to 350 degrees. Grease 18 muffin cups or line them with paper liners. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, cream together the butter and sugar. Add the eggs and mix thoroughly. Make a well in the center of the dry ingredients, and spoon the cherries and buttermilk into it. Then add the butter-sugar mixture. Mix until thoroughly blended - but do not overmix. Fill the cups two thirds full with the batter, and bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Makes 18 muffins.

Apple Butter Muffins


1 3/4 cups flour

1/3 cup sugar

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/8 teaspoon ground allspice

1/8 teaspoon ground ginger

1 egg,lightly beaten

3/4 cup milk

1/4 cup vegetable oil

1/2 cup thick apple butter


1/2 cup crushed pecans or walnuts

3 tablespoons sugar

In a medium bowl, combine the first eight ingredients. Combine egg, milk and oil; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups with a round tablespoon of batter. Top each with a rounded teaspoon of apple butter and remaining batter. Combine topping ingredients; sprinkle over muffins. Bake at 400 F. for 15-18 minutes. Cool in pan 10 minutes before removing to wire rack.

Easy Blueberry Muffins


2/3 cup milk

1/3 cup packed brown sugar

2 Tbs. vegetable oil

1 egg

2 cups buttermilk baking mix

1/2 cup quick-cooking oats

1 cup fresh blueberries

Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups or line with paper baking cups. Mix milk, brown sugar, oil and egg in large bowl. Stir in baking mix and oats just until moistened. Fold in blueberries. Divide batter evenly among muffin cups. Bake 18-20 minutes or until golden brown. Remove from pan to cool. Delicious eaten warm with butter and honey!

More Bread Features!

Easy Yeast Bread!

Herb Breads

Favorite Breads

Quick Breads

Tea Breads


About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at


Seasonal Feature
Summer Harvest Tea

Before the cool weather sets in, enjoy the bounty of your herb, flower and vegetable gardens by giving a Summer Harvest Tea Party. Plan your theme around the garden, invite friends and family. Don't make it a formal affair, but rather a way to celebrate everyone's gardens and share produce, flowers, seeds and advice.

Read More…
Home & Garden

Harvesting and Using Summer Squash

Summer squash is one of my favorite vegetables. I love the yellow summer squash in particular. They should be harvested while still tender, when they have a "glossy" appearance and are still small. You will most likely need to harvest daily once they start to appear.

Read More…
antibiotics online canadian drugs antibiotics antibiotics from canada