Cranberry Pumpkin Muffins

Ingredients:

2 cups all-purpose flour
1/2 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup Canned Pumpkin
1 6-ounce package Dried Cranberries
1/2 cup oil
1/4 cup milk
1/4 cup molasses
1 large egg


Directions:

PREHEAT oven to 350° F. Grease or paper-line 12 muffin cups.

COMBINE flour, brown sugar, baking soda, cinnamon, nutmeg and salt in medium bowl. Combine pumpkin, sweetened dried cranberries, vegetable oil, milk, molasses and egg in separate medium bowl. Add to flour mixture, mixing just until the dry ingredients are moist. Spoon batter into prepared muffin cup, filling 2/3 full.

BAKE for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire rack to cool slightly.

Corn Blueberry Muffins

Ingredients:

1 cup yellow corn meal
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup toasted wheat germ
1 1/4 teaspoons baking powder
3/4 cup Evaporated Fat Free Milk
1/4 cup vegetable oil
1/4 cup plain fat free yogurt
1 large egg
1 large egg white
1 cup fresh or frozen blueberries


Directions:

PREHEAT oven to 400° F. Grease or paper-line 12 muffin cups.

COMBINE corn meal, flour, sugar, wheat germ and baking powder in large bowl. Combine evaporated milk, oil, yogurt, egg and egg white in small bowl; stir until blended. Add to corn meal mixture, stirring just until moistened. Gently fold in blueberries. Spoon batter into prepared muffin cups, filling three-fourths full.

BAKE for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes; remove to wire rack to cool slightly. Serve warm.

Apple Strudel Muffins

These muffins are moist and simple to make and enjoy. With a delicious cinnamon crumb topping, they'll be devoured by friends and family.


Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
2 eggs
1 1/4 teaspoons vanilla
1 1/2 cups chopped apples

1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter


Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.

2. In a medium bowl, mix flour, baking powder, baking soda and salt.

3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.

4. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.

5. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack. Enjoy!