Pineapple Bran Muffins

Yield: 12 muffins

• 1 large can pineapple
• 3 Tbsp. dry milk
• 1 1/4 cups all-purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/2 cup sugar
• 1 1/2 cups Kellogg's All Bran cereal
• 1 1/4 cups milk
• 1 egg
• 1/4 cup vegetable oil

1. Stir together dry ingredients, set aside.
2. Drain pineapple, if there is less than 1 1/4 cups juice, add water to get up to that amount. 
3. Combine cereal and juice, let stand until softened, 1 to 2 minutes. 
4. Add egg and oil, beat well.
5. Add dry mixture, stirring only until combined.  
6. Portion evenly into 12 greased 2 1/2" muffin pan cups.
7. Bake at 400º for 18 to 20 minutes or until tests done.  

Our Best Bran Muffins

Source: Kellogg's
Yield: 12 muffins

• 1 1/4 cups all-purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/2 cup sugar
• 1 1/2 cups Kellogg's All Bran cereal
• 1 1/4 cups milk
• 1 egg
• 1/4 cup vegetable oil

1. Stir together dry ingredients, set aside.
2. Combine cereal and milk, let stand until softened, 1 to 2 minutes.  
3. Add egg and oil, beat well.
4. Add dry mixture, stirring only until combined.  
5. Portion evenly into 12 greased 2 1/2" muffin pan cups.
6. Bake at 400º for 18 to 20 minutes or until tests done.  

Margaret's Blueberry Muffins

Source: Margaret Kaiser
Yield: 12 muffins

• 1/2 cup oatmeal
• 1/2 cup orange juice
• 1 1/2 cups flour
• 1/2 cup sugar
• 1/2 tsp. salt
• 1 egg, lightly beaten
• 1/2 cup oil 
• 1/4 tsp. baking soda
• 1 1/4 tsp. baking powder
• 1 1/2 cups blueberries
• 2 Tbsp. sugar + 1/4 tsp. cinnamon

Combine oatmeal and o.j.; then add flour, sugar, soda, baking powder, salt, oil, and eggs.  

Mix well, then stir in blueberries.  Fill muffin tins and sprinkle with the sugar/cinnamon mixture.

Bake at 400º for 18-22 minutes.  

Sausage Muffins

Source: Tam in AZ / SL

• 1 lb. sausage, cooked and drained 
• 2 cups self rising flour 
• ½ stick butter, melted 
• 1 egg
• 1 cup milk 
• 1 ½ c. Cheddar cheese 

Make a well in flour and add butter, egg and milk. Mix until blended. Stir in sausage and cheese. Bake in greased tins 375 degrees for 20-25 minutes.

These freeze well.

Pineapple Bran Muffins

Yield: 12 muffins

• 3/4 cup flour
• 1/2 cup whole wheat flour
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 1/2 cup brown sugar
• 1 1/2 cups Kellog's All Bran Cereal
• 1 1/4 cups milk (dilute dry milk in pineapple juice)
• 1 egg
• 1/3 cup shortening or oil
• 1 can pineapple, crushed in juice

1. Stir dry ingredients together.
2. Drain pineapple, reserving juice.
3. Add powdered milk and cereal to juice until cereal is softened.
4. Add egg and shortening, beat well.
5. Add dry ingredients, stirring only until combined.
6. Add 1/2 can pineapple, divide into muffin cups.
7. Bake at 400º about 25 minutes.

Zucchini Bread

Source: Mary Ragona

• 3 eggs
• 2 cups sugar
• 3 cups flour
• 1 cup nuts
• 1 cup oil
• 1 tsp. baking soda
• 1 tsp. salt
• 2 cups grated zucchini
• 3 tsp. vanilla

Bake in 2 greased loaf pans at 350º for 1 hour.

English Muffin Loaf

Source: Fleishmann's Yeast Package

• 5 cups flour
• 1 tbsp. sugar
• 2 tsp. salt
• 1/4 tsp. baking soda
• 2 packages rapid rise yeast
• 2 cups milk
• 1/2 cup water
• cornmeal

Microwave directions:

1. Set aside 1 cup flour.
2. Combine remaining flour, sugar, salt, soda, yeast.
3. Heat liquids until very warm. (125º to 130º).
4. Add wet & dry together, beat well.
5. Stir in reserved flour to make a stiff batter.
6. Spoon into two 8 1/2"x4 1/2" loaf pans that have been greased and sprinkled with cornmeal.
7. Sprinkle tops with cornmeal, cover and microwave on medium (50%) power 1 minute.
8. Let rest 10 minutes.
9. Repeat cooking and resting, allowing dough to double in size.
10. To bake, microwave each loaf separately on high for 6 minutes, 30 seconds.  Surface of the loaf will be flat and pale in color.
11. Allow to rest in dishes 5 minutes; remove and cool.

Regular Oven: Prepare dough using up to 1 cup extra flour to make a very stiff batter. Let rise in a warm place for 30 minutes, and then until double for second rising. Bake at 400º for 25 minutes.  Remove immediately and let cool.

Dutchy Crust Oatmeal Fruit Muffins

Source: Patty Ralston

For muffins:

• 3/4 cup EACH white flour AND whole wheat flour
• 1/2 cup oats
• 1/2 cup packed brown sugar
• 2 tsps. baking powder
• 1 tsp. baking soda
• 1 cup fresh or partially frozen fruit (cranberries, blueberries, cherries, apples, or none)
• 2 eggs
• 1/2 cup buttermilk
• 1/2 cup melted butter

Dutchy Crust:

• 1/4 cup butter, softened
• 1/4 cup packed brown sugar
• 1/4 cup oats
• 1/4 cup flour
• 1 tsp. cinnamon

In a large bowl, mix dry ingredients.  Add fruit, stir just until coated.
In a small bowl, beat eggs & buttermilk and melted butter.
Add to flour mixture, stir by hand just until blended.
Fill greased pan or cupcake liners 2/3 full.
Mix crust ingredients until crumbly and spoon on top of muffins.
Bake in 400º oven for 15-25 minutes.

Morning Glory Muffins

Source: Gretchen Garza
Yield: 18 muffins

• 2 cups flour
• 1¼ cups sugar
• 2 tsp. baking soda
• 2 tsp. cinnamon
• ½ tsp. salt
• 2 cups grated carrots
• ½ cup raisins
• ½ cup pecans
• ½ cup coconut (edited)
• 1 apple, peeled and grated
• 3 eggs
• 1 to 1½ cups oil
• 2 tsp. vanilla

1. Combine dry ingredients.
2. Mix eggs, oil, vanilla together.
3. Combine wet and dry together.
4. Fold in remaining ingredients.
5. Bake at 350º for 15-20 minutes.

Blueberry Muffins,

Source: Gretchen Garza
Servings: 12 muffins

• 1/2 cup oatmeal
• 1/2 cup orange juice
• 1 1/2 cup flour
• 1/2 cup sugar
• 1/2 tsp. salt
• 1  egg, slightly beaten
• 1/2 cup oil
• 1/4 tsp. baking soda
• 1 1/4 tsp. baking powder
• 1 1/2 cups blueberries

• 2 tbsp. sugar
• 1/4 tsp. cinnamon

1. Combine oatmeal and o.j.
2. Add dry ingredients.
3. Add oil and egg, mix well.
4. Stir in berries.
5. Fill muffin cups and sprinkle with cinnamon sugar (last 2 ingredients) on top.
6. Bake at 400º for 18 to 22 minutes.