Annie's Quick and Easy Recipes

A lifetime collection of simple and easy to prepare recipes from Annie's Recipe Kitchen. These are recipes that I have collected over the years and put into a shoebox to organize at a later time. This is my attempt to organize them. 
 Updated Pages -   Chocolate Recipes   Greeting Cards   Holiday Candy

Homemade Bread  and Muffin Recipes

 WHEAT BREAD
 3 c. Bisquick
1 c. whole wheat flour
2 tbsp. sugar
2 eggs
1 1/2 c. beer

In bowl combine Bisquick, flour and sugar. Add eggs and beer. Beat with mixer 1 minute. Turn into greased 9 x 5 x 3 inch loaf pan, spreading evenly. Bake 350 degrees for 50-60 minutes or until done. Cool in pan 10 minutes. Remove and cool on wire rack.

BANANA BREAD
1/3 c. oil
1/2 tsp. vanilla extract
3 eggs
3 lg. bananas (mashed with a fork)
2 1/3 c. Bisquick
1 c. sugar
1/2 c. chopped walnuts OR chocolate
mini morsels

Heat oven to 350 degrees. Grease loaf pan (9x5x3 inch). In a large bowl, mix all dry ingredients, Bisquick and sugar; set aside. In a medium bowl, mix oil, vanilla and eggs together with a fork; add to dry ingredients and mix again for 1 minute using a fork. Add mashed bananas and walnuts or chocolate mini morsels; beat vigorously for 1 minute. Pour into loaf pan; bake until wooden pick inserted in center comes out clean (55 to 65 minutes). Remove from oven; run butter knife around sides of loaf in pan. Let stand for 5 minutes, then remove from pan.

ALMOND CHOCOLATE CHIP BREAD (BREADMAKER)
1 C. plus 2 T. water
2 T. butter
1/2 tsp. vanilla
3 C. bread flour
3/4 C. semisweet chocolate chips
3 T. sugar
1 T. dry milk
3/4 tsp. salt
1-1/2 tsp. bread machine yeast
1/3 C. sliced almonds

Select Basic/White cycle, medium or light crust (I use light). Do not use delay cycles. Remove when done and cool on rack.

Drizzle this glaze over top:
1/2 C. powdered sugar
1/4 tsp. vanilla
1-1/2 -2 tsp. milk


ZUCCHINI BREAD
2 c. Bisquick
1 1/2 c. zucchini, shredded
1/4 c. vegetable oil
2 tsp. cinnamon
1/2 c. nuts, chopped
3/4 c. sugar
3 eggs
1 tsp. vanilla
1 tsp. nutmeg

Heat oven to 350 degrees. Grease bottom only of loaf pan. Beat all ingredients on low speed, scraping bowl constantly every 30 seconds. Beat on medium speed, scrape bowl occasionally. Pour into pan and bake until toothpick comes out clean, 50 to 55 minutes. Cool completely before slicing. Store in refrigerator.


APPLESAUCE HONEY NUT BREAD
2-1/2 c. Bisquick
1 c. quick cooking oats
2 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 c. honey
1 c. applesauce
1 c. golden raisins
1 c. walnuts, chopped

Combine first 4 ingredients; make a well in center of mixture. Combine egg, honey, and applesauce; add to dry ingredients, stirring just until moistened. Stir in raisins and walnuts. Spoon batter into two greased and floured 7 1/2 x 3 1/2 x 2 1/4 inch loaf pans. Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes, remove from pans and cool completely on wire racks.


STRAWBERRY SOUR CREAM BREAD
2-1/3 c. Bisquick
3/4 c. sugar
1/3 c. sour cream
1/4 c. vegetable oil
1-1/2 tsp. cinnamon
2 tsp. vanilla
3 eggs
1/2 c. chopped nuts
1 c. chopped strawberries

Mix all but berries and nuts. Beat 50 strokes by hand. Stir in berries and nuts. Pour in greased and floured loaf pan. Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes and remove from pan.


BANANA NUT BREAD
1/3 c. vegetable oil
1-1/2 c. ripe bananas, mashed (about
3 lg.)
1/2 tsp. vanilla
3 eggs
2-1/3 c. Bisquick baking mix
1 c. nuts, chopped

Heat oven to 350 degrees. Grease bottom of loaf pan (9 x 5 x 3 inches). Beat all ingredients vigorously with spoon 30 seconds. Pour batter into pan. Bake until toothpick inserted in center comes out clean, about 55 to 65 minutes.
 

PUMPKIN BREAD
1/3 c. vegetable oil
1 c. canned pumpkin
3 eggs
2 1/3 c. Bisquick
1-1/4 c. sugar
12 tsp. cinnamon
1/2 c. raisins

Preheat oven to 350 degrees. Generously grease bottom of 9 x 5 x 3 inch loaf pan. Stir all ingredients except raisins in pan with fork until moistened; beat vigorously 1 minute. Stir in raisins. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes and remove from pan. Makes one loaf.

 

SPICED CRANBERRY BREAD
1/2 c. brown sugar
1 egg
1 c. milk
3 c. Bisquick
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. cranberries, chopped
3/4 c. nuts, chopped

Preheat oven to 350 degrees. In large bowl, combine brown sugar, egg and milk. With spoon beat in Bisquick, cinnamon and nutmeg until mixture is very thick and almost smooth. Fold in cranberries and nuts. Spoon mixture into well greased loaf pan. Bake 1 hour. Remove from pan, cool, and wrap and store.


CORN BREAD
 3/4 stick margarine
2 c. Bisquick
1 egg
1 (8 oz.) can creamed corn

Melt margarine in an 8x8-inch baking pan. Mix Bisquick, egg and creamed corn. Dump into melted margarine. Bake at 350 degrees for 25 minutes or until brown.


CHERRY NUT BREAD
 3 c. Bisquick
1/2 c. sugar
1/3 c. flour
1 tsp. cinnamon
1 egg
1 c. milk
1 c. candied cherries
3/4 c. nuts

Flour 2 bread pans or 6 small tins. Mix first 6 ingredients. Add cherries. Bake 35-45 minutes, oven 350 degrees. Cool before removing.

CRANBERRY NUT BREAD
2-1/2 c. new Bisquick
1/2 c. sugar
1/4 c. Gold Medal flour
1 egg
1 c. water or milk
2 tbsp. grated orange peel
3/4 c. chopped fresh or frozen cranberries
1/2 c. chopped nuts

Heat oven to 350 degrees. Grease 9x5x3 inch loaf pan. Mix Bisquick, sugar, flour, egg, water and orange peel with spoon. Beat vigorously 1/2 minute. Fold in berries, nuts and pour into prepared pans. Bake 1 hour.


TROPICAL FRUIT BREAD
1/3 c. sugar
1/4 c. softened oleo
2 eggs
1/2 c. mashed bananas
1 (8 oz.) can crushed pineapples, drained
2 c. Bisquick
1/2 c. coconut
1/2 c. nuts

Heat oven to 350 degrees. Grease bottom of loaf pan. Mix sugar, butter and eggs until blended. Stir in bananas and pineapples. Stir in remaining ingredients until moistened. Spread in pan. Bake 55 minutes until toothpick comes out clean. Cool 5 minutes. Loosen sides of loaf from pan. Cool completely before cutting.


CONFETTI BREAD
3 c. Bisquick
1/2 c. sugar
1/2 tsp. ground cardamom
1 egg
1 1/4 c. milk
1 c. chopped walnuts
1 c. cut up gum drops

Combine first 5 ingredients and heat vigorously for 30 seconds. Stir in walnuts and gum drops. Spoon into well greased 9 x 5 x 3 inch pan, lined with greased waxed paper. Bake at 350 degrees for 50-60 minutes. Cool before slicing.


INDIAN FRY BREAD
Vegetable oil for frying
1 c. Bisquick baking mix
1/2 c. flour
1/4 tsp. salt
About 1/3 c. milk or water

Stoke up the sheepherder and heat at least 1/2 inch of oil in deep skillet (too dangerous for the open camp fire!) Oil should be almost smoking (375 to 400 degrees). In a medium bowl or pan, combine Bisquick, flour, and salt; mix well. Add enough milk or water to make a soft dough. On a lightly floured surface; knead about 12 times. Divide into 2 balls. Pat each ball out to 1/4 inch thickness. Cut each circle into 6 wedges. Fry in hot oil about 2-3 minutes until brown on both sides. Drain on paper towels. Makes 12 wedges. Serve hot with Honey Butter or refried beans.


IRISH SODA BREAD
3 c. Bisquick
1 envelope (5 serving) instant mashed
potato granules
2 tbsp. sugar
1 c. raisins, optional
2 tbsp. caraway seeds, if desired
2 c. milk

Combine Bisquick, potato granules and sugar in a mixing bowl. Add raisins and caraway seeds. Stir in milk until blended. Spoon into well greased 8 inch pie pan. Bake at 350 degrees for 45-50 minutes until deep golden brown


SWEET POTATO BREAD
1 c. sweet potatoes
1-1/4 c. sugar
3 eggs
1/3 c. oil
2 1/3 c. Bisquick
2 tsp. cinnamon
1/2 c. nuts
1/2 c. raisins

Mix all ingredients except raisins; add them last. Bake at 300 degrees for 55 minutes.


SOUTHERN SAUSAGE MUFFINS
1/2 lb. mild pork sausage
1/3 c. green onions, finely chopped
1 1/2 c. Bisquick baking mix
1 1/2 tsp. packed brown sugar
1/2 tsp. dry mustard
1/4 tsp. ground red pepper (cayenne)
2/3 c. milk
1/2 c. finely grated Cheddar cheese
(2 oz.)

Heat oven to 400 degrees (375 degrees for dark non-stick pan). Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches. Cook and stir sausage and onions in 10 inch skillet until brown, rumbling.


STREUSEL-TOPPED ORANGE MUFFINS
 2 c. Bisquick mix
1/4 c. sugar
1 egg, slightly beaten
1/2 c. orange juice
2 tbsp. vegetable oil
1/2 c. orange marmalade
1/2 c. chopped pecans

Combine Bisquick and sugar. Stir in egg, orange juice and vegetable oil. Mix until just moistened. Fold in marmalade and pecans. Fill well-greased or paper-lined muffin cups 2/3 full. Add 1 teaspoon of streusel topping. Bake in preheated oven 400 degrees for 18-20 minutes. Makes 1 dozen.

TOPPING
3 tbsp. sugar
1 tbsp. flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tbsp. butter or margarine

Combine ingredients until mixture is crumbly. You may use apricot or peach preserves in place of orange marmalade and apricot nectar in place of the orange juice.
 

BLUEBERRY MUFFINS
1 egg
2 c. Bisquick
1/3 c. sugar
2/3 c. milk
2 tbsp. oil
3/4 c. fresh blueberries

Heat oven to 400 degrees. Grease bottoms of 12 medium muffin cups or line with paper cups. Beat egg slightly. Stir in remaining ingredients, (except blueberries), until moist. Fold in blueberries. Divide batter evenly into cups. Bake 15-18 minutes.


ALMOND MUFFINS WITH LEMON BUTTER
1-3/4 c flour
1/3 c sugar
2-1/2 tsp baking powder
1/4 tsp salt
1 beaten egg
3/4 c milk
1/3 c oil
1 c finely chopped peeled pear
1/2 c chopped almonds, toasted

Mix dry ingredients. Make a well in center degrees F dry mixture. In separate bowl mix egg, milk and oil. Add all at once to dry mixture. Stir just until moistened. Batter will be lumpy. Carefully fold in pear and 1/4 c almonds. Spoon batter into prepared muffin cups, filling each 2/3 full. Sprinkle remaining nuts on top. Bake 400 20-25 min. until golden brown. Remove from cups and cool slightly. Serve warm with Lemon Butter.
Makes 12 servings

Lemon Butter
Combine 1/2 c butter, 1 T powdered sugar and 1 tsp lemon juice. Beat with electric mixer on med speed until light and fluffy. Stir in 1/2 tsp finely shredded lemon peel. Cover and let stand about 1 hour to develop flavor.


BANANA MUFFINS
2-1/2 c. Bisquick
2 over ripe bananas
1 1/2 c. milk
1 egg
2 tbsp. melted margarine
1 tsp. vanilla
1 tsp. cinnamon
1/2 c. sugar
1/2 c. brown sugar
1/2 c. chopped pecans or walnuts

Chop nuts, mash bananas, and set aside. Mix all dry ingredients well in a large bowl. Add milk, egg, and margarine; blend well. Pour mixture into 12 lined muffin tins. Sprinkle nuts on top and bake at 350 degrees for 25 minutes. Perfect for breakfast or dessert.


CRANBERRY STREUSEL MUFFINS
 2 tbsp. packed brown sugar
1 tbsp. Bisquick baking mix
1/3 c. milk
1 egg
1/2 c. whole cranberry sauce
2 c. Bisquick baking mix
2 tbsp. sugar

Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups. Mix brown sugar and 1 tbsp. Bisquick; reserve. Beat milk, egg and cranberry sauce slightly in medium bowl. Stir in 2 cups Bisquick and the sugar just until moistened. Fill muffin cups about 1/2 full. Sprinkle with brown sugar mixture. Bake 18 minutes or until golden brown. Cool slightly before removing from pan.


BLACKSTRAP MOLASSES BRAN MUFFINS
2 cups bran
1/2 cup oil
1/2 cup blackstrap molasses
2 eggs
2.1/2 cups yogurt
1 cup raisins
2-1/2 cup flour
3 tsp baking powder

Preheat oven to 400 degrees F, prepare pans. Mix the bran and the oil together. Add the molasses, eggs and yogurt and mix well. Add the raisins, flour and baking powder until just combined. Spoon into pans and bake for 15-20 minutes. Makes 18 muffins.


BEER MUFFINS
4  c. Bisquick
1 (12 oz.) can beer
4 tbsp. sugar

Mix Bisquick and sugar together. Pour in beer and mix just until blended. Pour into greased muffin tin. Bake at 400 degrees for 15 minutes or until golden brown.


BLACK BOTTOM MUFFINS
Muffin Batter
1-1/4 cups flour
3/4 cup sugar
1/2 tsp baking soda
1/3 cup unsweetened cocoa
1/4 tsp salt
2/3 cup buttermilk
1/4 cup vegetable oil
1 lightly beaten egg
1 tsp vanilla
1/4 cup lightly salted butter or margarine, melted and cooled
1/3 cup semisweet chocolate chips, chopped

Topping
6 ozs softened cream cheese
1/4 cup sugar
1 lightly beaten egg
1/8 tsp almond extract
1/4 cup toasted slivered almonds

Preheat oven to 375 degrees F, prepare pans. In a large bowl, stir together flour, sugar, cocoa, baking soda and salt. In another bowl, stir together buttermilk, oil, butter, egg and vanilla until blended. Add dry mix to wet mix until just combined. Stir in chips. Spoon into pans. In a medium bowl, stir together cream cheese, sugar, egg and almond extract until well blended; stir in almonds. Spoon mixture over muffins. Bake 20-25 minutes or until cooked. Makes 12. These muffins freeze well.


APPLESAUCE PUFF MUFFINS
 MUFFINS
2 c. Bisquick
1/2 c. applesauce
1 egg
1/4 c. milk
1 tsp. cinnamon

TOPPING
2 tbsp. butter, melted
1/4 c. sugar
1 tsp. cinnamon

Preheat oven to 400 degrees. Combine all ingredients and pour into greased muffin pan. Bake approximately 12 to 15 minutes. Combine sugar and cinnamon for topping. After dipping muffin tops in melted butter, dip into cinnamon and sugar mixture.


PINEAPPLE CHEESE MUFFINS
1 (8 1/4 oz.) can crushed pineapple
2 c. Bisquick baking mix
1 tbsp. sugar
1/2 c. milk
1 egg
1/2 c. shredded Cheddar cheese (about
2 oz.)

Preheat oven to 400 degrees. Line 12 medium muffin cups with paper baking cups. Mix pineapple with syrup and the remaining ingredients. Beat vigorously 30 seconds. Fill muffin cups about 2/3 full. Bake until light golden brown and wooden pick inserted in center comes out clean, about 15 minutes.


OAT BRAN MUFFINS
Oat Bran Muffins

Wet Mix
1-1/2 cup low-fat milk
2 Tbsp oil
2 egg whites
2 mashed bananas

Dry Mix
2-1/2 cup oat bran
1 Tbsp baking powder
1/2 cup chopped walnuts
1/2 cup brown sugar

Preheat oven to 350 degrees F, prepare pans. Combine wet mix ingredients and mix well. Add the dry mix to the wet mix until just combined. Spoon into pans and bake for 15-20 minutes. Makes 12.



HAM AND CHEESE MUFFINS
1/2 c. milk
3 tbsp. vegetable oil
1 egg
1 1/2 c. Bisquick
3/4 c. Cheddar cheese, shredded
1/2 c. cooked ham, chopped
1/3 c. green pepper, chopped
1/3 c. onion, chopped

Heat oven to 400 degrees. Grease and flour 12 medium muffin cups. Beat milk, oil and egg slightly in large bowl. Stir in remaining ingredients with fork until moistened. Divide batter evenly among cups. Bake 15 to 20 minutes until golden brown. Serve warm.


MAPLE SYRUP MUFFINS
Maple Syrup Muffins

1/4 cup margarine
1/2 cup sugar
1 tsp salt
1-1/4 cup flour
1/2 cup milk
2 tsp baking powder
3/4 cup rolled oats
1/2 cup maple syrup

Glaze
1 Tbsp butter
1/2 cup icing sugar
1 Tbsp maple syrup

Preheat oven to 350 degrees F, prepare pans. Soften margarine, blend in sugar and salt. Add dry ingredients and blend with pastry cutter until crumbly. Mix in oats. Blend milk and syrup together and pour over dry ingredients stirring only until just combined. Bake for 20 minutes or until cooked. Spread glaze over when slightly cooled. Makes 8 large muffins.


BACON AND CHEDDAR MUFFINS
2 c. Bisquick baking mix
2/3 c. milk
1/4 c. vegetable oil
1 egg
1 c. (4 oz.) Cheddar cheese, shredded
1/2 lb. Hormel Black Label bacon,
crisply cooked & crumbled (about
2/3 c.)

Heat oven to 400 degrees. Line 12 medium muffin cups, 2-1/2 x 1-1/4 inches with paper baking cups. Mix all ingredients except cheese and bacon just until moistened (batter will be lumpy). Fold in cheese and bacon. Divide batter among muffin cups. Bake until golden brown, about 20 minutes; cool 15 minutes. 12 muffins.

HIGH ALTITUDE DIRECTIONS (3500 to 6500 ft.): Heat oven to 425 degrees. Stir 2 tablespoons Gold Medal all-purpose flour into baking mix. MICROWAVE COOKING INSTRUCTIONS: Using a paper plate, place Black Label Bacon on two layers of paper towels; do not overlap bacon. Cover with another towel to prevent splatter, place in oven. Suggested cooking times are only a guide, modify them to suit your oven. Set power level High. 1 slice: cook 3/4 to 1 minute. 4 slices: cook 3 minutes, rotating plate 1/2 turn at 1 1/2 minutes. 8 to 12 slices: use warm oven. Alternate double layers of towel and bacon. Cook 7 to 8 minutes, rotating dish 1/2 turn at 3-1/2 minutes.

ORANGE JUICE MUFFINS
2 c. Bisquick
2 tbsp. sugar
1 egg
1 tsp. grated orange peel
2/3 c. orange juice
2 tbsp. sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg

Heat oven to 400 degrees. Grease 12 muffin cups. Mix Bisquick, 2 tablespoons sugar, egg, orange peel and orange juice. Beat vigorously 30 seconds. Fill muffin cups about 2/3 full. Mix 2 tablespoons sugar, cinnamon and nutmeg. Sprinkle each muffin with 1/2 teaspoon sugar mixture. Bake 15 minutes.


DATE MUFFINS
Date Muffins

1/2 cup brown sugar
1 egg, 1 tsp salt
1 Tbsp oil
1-1/2 cup natural bran
3/4 cup flour
1 tsp baking soda
1 cup sour milk or buttermilk

Date Filling
1 cup chopped dates
1 cup hot water
1/2 cup brown sugar
tsp lemon juice

Mix Date filling ingredients in a saucepan and simmer until thickened. Measure sugar, egg, salt, oil and date filling into one bowl. Beat vigorously until smooth. Add bran. Add flour and baking soda, then milk, mix until just combined. Spoon into prepared pans and let stand 3 minutes, bake 375 degrees F for 20 minutes. Makes 10 large muffins. These muffins are VERY moist.


CHEESE MUFFINS
1 stick butter, melted
1 c. sour cream
2 c. Bisquick
1 c. grated sharp cheese

Mix all ingredients together. Spray muffin tins with Pam. Bake at 400 degrees about 15 minutes.


APPLE RAISIN MUFFINS
1-1/2 cups apples, peeled, cored and chopped
1 cup raisins
2 Tbsp sherry
1/2 cup sugar
3/4 cup cream
1/2 cup s degrees Ftened margarine
2 tsp mixed spice
2 eggs
2 cups flour
3 tsp baking powder

Preheat oven to 400 degrees F, prepare pans. Put the 1st three ingredients into a bowl and set aside. Put the next three ingredients into another bowl and mix well. Add the remaining ingredients plus the apple mixture and blend until just combined. Spoon into pans and bake for 15-20 minutes.
Makes 15.


POPPY SEED MUFFINS
1-1/2 c. Bisquick mix
1/2 c. sugar
1 tbsp. poppy seeds
1 egg, beaten
3/4 c. sour cream
1 tsp. vanilla
3/4 c. raisins, chopped (optional)

Combine Bisquick mix, sugar and poppy seeds; make a well in center of mixture. Add remaining ingredients, stirring just until moistened. Spoon into greased muffin pans, filling half full. Bake at 400 degrees for 20 minutes or until muffin tests done.


APPLESAUCE RAISIN MUFFINS
4 eggs
2 cups sugar
1-1/2 cups oil
1-2/3 cup applesauce
1 tsp salt
3 cups flour
1 Tbsp cinnamon
2 tsp baking powder
2 tsp baking soda
2 cups raisins

Beat eggs slightly, add sugar, oil and applesauce and beat thoroughly. Add dry ingredients and blend until just combined. Stir in raisins. Spoon into prepared pans and sprinkle with brown sugar. Bake at 375 degrees F for 15-20 minutes.
Makes 18-24 good size muffins.


OATMEAL MUFFINS
1-1/2 c. Bisquick
1 c. uncooked oatmeal
1/2 c. packed brown sugar
1 1/2 tsp. cinnamon
1 c. milk
1 egg
1/4 c. vegetable oil
1/2 c. peeled, chopped apple
1/3 c. raisins

Heat oven to 425 degrees. Grease bottom of 12 medium muffin cups or line with paper baking cups. Combine pancake mix, oats, brown sugar and cinnamon. Add remaining ingredients; mix just until dry ingredients are moistened. Bake 15 to 20 minutes or until golden brown.


MICROWAVE BANANA MUFFINS
1/4 cup wheatgerm
1/2 cup wholemeal flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup brown sugar
1/2 cup mashed banana
1 tsp cinnamon
1/4 tsp nutmeg
3/4 cup rolled oats
1/2 cup melted butter
1/2 cup sultanas

Mix together wheatgerm, flour, baking powder, baking soda, salt, spices, sugar and oats. Add butter, egg, banana and mix well. Line muffin dish with paper cups and fill with mixture. Elevate and cook for 3 minutes on high for 6 muffins and 2-1/2 minutes for 5 muffins. Repeat process with remaining mixture. Makes 12.


ONION CHEESE MUFFINS
3 c. Bisquick
1 tsp. shredded cheddar cheese
1 can French Fried onions, crumbled
1 egg
1 c. milk

Mix all ingredients. Fill 16 medium muffin pans 2/3 full. Bake 15 minutes at 400 degrees.


SUGAR MUFFINS
 2 c. Bisquick
1/4 c. sugar
2 tbsp. oil
3/4 c. milk
1 egg
1/4 tsp. nutmeg

TOPPING
1/2 c. butter
1 tsp. cinnamon
2/3 c. sugar

Combine Bisquick, sugar and nutmeg into bowl. In 2nd bowl slightly beat egg and add milk and oil. Stir with spoon just until dough is moistened. Fill muffins 2/3 full. Bake at 400 degrees for 15 minutes.

TOPPING
In one bowl melt butter. In second bowl mix cinnamon and sugar. Take muffins and dip in first bowl then second bowl. Serve while hot!


MICROWAVE BRAN MUFFINS
1 cup flour
1/4 tsp salt
2-1/2 tsps baking powder
1 Tbsp sugar,
1 cup bran
1/4 cup sultanas
1/4 cup golden syrup
1 Tbsp butter
1/2 to 3/4 cup milk
1 egg.

Sift flour, salt, baking powder, add sugar, bran and sultanas. In microwave warm syrup, milk and butter for 5-10 secs or until butter has melted. Cool. Beat egg lightly. Make a well in center of dry ingredients and pour in the milk and egg. Do not over mix. Spoon mixture into paper patty cases 3/4 fill. Arrange on a plate, allowing 1cm between each. Cook one plate at a time. Microwave on full
power for about 5 minutes or 3 minutes for 7. Turn plate once during this time (if you don't have a revolving turntable). Makes 24.


MICROWAVE BRAN MUFFINS #2
1/2 cup water
1-1/4 cups bran
50g (1.3/4ozs) butter
1 egg
1/2 cup brown sugar
3/4 cup plain yogurt
1-1/4 cups flour
1-1/4 tsp baking soda
1/4 tsp salt
1/2 cup chopped raisins

Place water in a suitable microwave bowl. Heat until boiling (about 1 min). Add bran and butter and stir until butter is melted and bran softened. Beat in sugar and egg. Blend in remaining ingredients. Spoon into double paper patty cases or paper lined muffin cups. The batter for this recipe may be kept in a covered bowl in the refrigerator for about 4 weeks. To cook, allow 30 seconds on high per muffin (dough at room temperature) or 45 seconds per muffin (refrigerated dough).
Tested in a 600-700 watt oven, for 500 watt oven allow 15 seconds extra for every minute of cooking.



MICROWAVE GOLDEN PUMPKIN MUFFINS
1 cup cooked pumpkin or squash
1/2 small chopped onion
1 Tbsp melted butter
1 beaten egg
1/4 cup grated cheese
1/4 tsp salt
1/4 tsp curry powder

Mash the pumpkin well, then add onion, butter, egg, cheese, salt and curry. Stir to combine, spoon into lined muffin tray. Cook on high for 3-5 minutes, or until set. Stand for 2 minutes, remove papers before serving. Makes 4-5 muffins. Tested in a 650 watt oven.



MICROWAVE FRUIT MUFFINS
1/4 cup wheatgerm
1/2 cup flour
1/2 cup brown sugar
1/2 tsp each of nutmeg, baking soda, baking powder and cinnamon
3/4 cup rolled oats
1/2 cup melted butter
1 beaten egg
1/2 cup apple puree, stewed peaches or canned baby food

Combine all dry ingredients, then butter, egg and fruit. Do not over mix. 3/4 fill lined muffin trays. Cook on high for 3 minutes (6 muffins) or until set and dry on top.

Makes 9 muffins.
Cook 1 min. 30 sec to 1 min. 50 sec for 3 muffins).


BASIC MUFFINS
Wet Mix
1/4 cup butter
1/2 cup sugar
2 eggs
1 cup milk

Dry Mix
2-1/2 cups self-raising flour

Preheat oven to 400 degrees F, prepare pans. Blend thoroughly the butter and sugar. Beat in the eggs and then the milk. Carefully fold in the flour taking care not to overmix. Spoon into pans and bake for 20-25 minutes. Makes 10-12.



BELL PEPPER MUFFINS
1/4 cup EACH finely chopped red, yellow and green bell pepper
2 eggs
1/4 cup butter or margarine
2 cups flour
2 Tbsp sugar
1 cup milk
1 Tbsp baking powder
3/4 tsp salt
1/2 tsp dried basil

Preheat oven to 400 degrees F and prepare pans. In small skillet over medium-high heat, cook peppers in butter until color is bright and pepper is tender crisp, about 3 minutes. Set aside. In large bowl, combine flour, sugar, baking powder, salt and basil. In small bowl, combine milk and eggs until blended. Add dry mix together with peppers (plus butter) to wet mix. Stir until just moistened. Spoon into
pans, bake for 15 minutes or until golden. Makes 12 muffins.


ORANGE JUICE MUFFINS WITH HONEY SPREAD
2 c. Bisquick baking mix
2 tbsp. sugar
1 egg
1 tsp. grated orange peel
2/3 c. orange juice
2 tbsp. sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
Honey Spread (below)

Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups. Mix baking mix, 2 tablespoons sugar, the egg, orange peel and orange juice; beat vigorously 30 seconds. Fill muffin cups about 2/3 full. Mix 2 tablespoons sugar, the cinnamon and nutmeg. Sprinkle each muffin with about 1/2 teaspoon sugar mixture. Bake 15 minutes. Serve with Honey Spread. 12 muffins.

HONEY SPREAD:
Beat 1/2 cup margarine or butter, softened, and 1/2 cup honey until fluffy.


BLUE CHEESE MUFFINS
Wet Mix
3-1/2 ozs crumbled blue cheese
1 cup finely sliced spring onions
2 eggs
1/2 cup milk
2 tsp horseradish sauce
2 Tbsps oil
1/2 tsp salt
dash black pepper

Dry Mix
1/2 cup self-raising flour
1 cup rye flour
1 tsp baking powder

Preheat oven to 400 degrees F and grease pans. Thoroughly combine the wet mix ingredients. Add the dry mix and stir until the ingredients are just combined. Transfer the mixture to the prepared pans and bake for 20-25 minutes. Makes 10-12.


BLUEBERRY YOGURT MUFFINS
2 cups Quaker Oat Bran Hot cereal uncooked
1/4 cup brown sugar
2 tsp baking powder
1 carton (8 ozs) plain low fat yogurt
2 egg whites slightly beaten
1/4 cup skim milk
1/4 cup honey
2 Tbsp vegetable oil, 1 tsp grated lemon peel, 1/2 cup blueberries

Preheat oven to 425 degrees F, prepare pans. In large bowl, combine oat bran, sugar and baking powder. In small bowl, combine yogurt, egg whites, milk, honey, oil and lemon peel. Add dry mix to wet mix and stir until just combined. Fold in blueberries, if using frozen do NOT thaw and you may need to add a few minutes baking time. Spoon into pans and bake 18-20 minutes or until
golden brown. Makes 12 muffins.
(These muffins use no flour)


DIABETIC ONION CHEESE MUFFINS
1/2 cup chopped onion
1 beaten egg
1-1/2 cups self-raising flour
pinch salt
1 Tbsp poppy seeds
1 Tbsp butter
1/2 cup milk
1 Tbsp butter extra
1 cup grated cheese
2 Tbsp melted butter

Cook onions in Tbsp butter until tender and lightly browned. Combine egg and milk. Sift flour and slat and rub in other butter. Stir the liquid into dry ingredients, making a light scone dough. Add onions and half the grated cheese. Divide dough into equal parts and knead each into a round. Place in greased muffin pans and sprinkle with other half degrees F cheese and poppy seeds. Drizzle the melted butter on tops. Bake 430 degrees F for 15 minutes until golden brown.
Makes 12 muffins.


DONUT MUFFINS
1-3/4 cups all purpose flour
1-1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp cinnamon
1/3 cup oil
3/4 cup sugar
1 egg
3/4 cup milk

Topping
1/2 cup melted butter
3/4 cup sugar
1 tsp cinnamon

Reheat over to 350 degrees F and prepare large muffin pans. Combine flour, baking powder, salt, nutmeg and cinnamon. In another bowl combine thoroughly oil, sugar, egg and milk. Add to dry mixture and stir to just combine. Bake for 20-25 minutes. Remove
muffins immediately while hot, dip in melted butter then sugar and cinnamon previously combined. Makes 8-9 large muffins.

Variation:
Fill pans 1/2 full, put 1 tsp jam on top of each and top with the rest of the batter.


PUMPKIN MUFFINS
2 c. Bisquick
1/2 c. sugar
1 1/2 tsp. pumpkin pie spice
1/2 c. milk
1/2 c. pumpkin
1 egg, slightly beaten
2 tbsp. cooking oil

Thoroughly combine Bisquick mix, sugar and spices. Mix milk, pumpkin, cooking oil and stir into dry ingredients until blended. Bake 20 minutes at 400 degrees.


SOUR CREAM MUFFINS
2 c. Bisquick
8 oz. sour cream
1 stick of butter

Mix well and bake at 425 degrees until golden brown. Makes 12 to 15 muffins.
 


DOUBLE CHOCOLATE MUFFINS
2 cups plain flour
pinch salt
1 Tbsp baking powder
1/2 tsp allspice
1/2 cup brown sugar
1/2 chopped pecans
2 eggs
2/3 cups milk
1 tsp vanilla
3 ozs butter melted
3-1/2 ozs Nestle Chocolate Melts melted
4-1/2 ozs Nestle White Bits

Sift first 4 ingredients into a bowl. Add brown sugar and pecans. Combine eggs, milk, vanilla, melted butter and Choc Melts, add to dry ingredients, mix lightly. Add White Bits, stir to combine. DO NOT OVERMIX, it should be lumpy.

Fill a greased muffin pans 2/3 full and bake at 400 degrees F for 20-25 minutes.

NOTE: Nestle's Melts are cooking chocolate that come in a button shape, easier to melt and weigh than blocks. Nestle's Bits are morsels of pure chocolate, so they hold their shape when baked.

APPLE CINNAMON MUFFINS
1 egg
2 c. Bisquick baking mix
3/4 c. chopped apples
1/3 c. sugar
2/3 c. milk
2 tbsp. vegetable oil
2 tsp. cinnamon

Heat oven to 400 degrees. Grease bottom only of 12 medium muffin cups. Beat egg slightly; stir in remaining ingredients, just until moistened. Divide batter evenly among cups. Bake until golden brown, 15-17 minutes. 12 muffins.


GARLIC MUFFINS
1 cup milk
1 egg
3 Tbsp melted margarine
2-3 cloves crushed garlic
2 Tbsp chopped chives
1 Tbsp sugar
4 tsp baking powder
2 cups flour

Reheat oven to 375 degrees F, prepare pans. Put the first six ingredients into a bowl and mix well. Add the remaining ingredients and blend until just mixed. Spoon into pans and bake for 15-20 minutes. Makes 12 muffins.

 

PEANUT CHOCOLATE CHIP MUFFINS
1  egg
2 c. Bisquick
1/2 c. nuts
1/3 c. sugar
2/3 c. milk
2 tbsp. vegetable oil
1/2 c. chocolate chips

Beat egg and add other ingredients. Grease bottoms only of 12 muffin tins. Pour in tins and bake until golden brown, 15 to 18 minutes at 400 degrees.
 


ICE CREAM MUFFINS
1-1/2 cups self raising flour
2 cups vanilla ice cream

Reheat oven to 430 degrees F and prepare pans. Sift flour into bowl softened ice cream but do not allow to melt completely. Stir into the flour quickly. Do not overmix. 3/4 fill pans and bake for 15-20 minutes. If a richer muffin is required add 1 beaten egg and 2 Tbsp of oil to the mixture.


PEANUT BUTTER MUFFINS
1 egg
2/3 c. milk
1/3 c. crunchy peanut butter
2 c. Bisquick
1/4 c. sugar

Beat egg, milk and peanut butter until well blended; stir in Bisquick and sugar just until moistened. Divide batter evenly among paper baking cups. Bake 400 degrees 15-18 minutes. Serve with jam or jelly. Makes 12 muffins.


BROCCOLI MUFFINS
3 c. cooked broccoli, chopped & drained
1 c. Bisquick
1/2 c. chopped onion
1/2 c. Parmesan cheese
2 tbsp. parsley
1 tsp. oregano
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 c. salad oil
4 eggs

Mix all ingredients together and bake in muffin pans at 350 degrees until brown. May be frozen (heat 5 minutes).


ITALIAN PIZZA MUFFINS
12 slices spicy salami
12 olives
2 cups all purpose flour
2 tsp baking powder
1 tsp sweet basil (twice as much if using fresh)
1/4 tsp paprika
1/2 cup grated low fat cheese (edam)
2 beaten eggs
1 finely chopped tomato
3/4 cup low-fat milk
1 Tbsp olive oil
grated cheese for topping

Preheat oven to 350 degrees F, prepare pans. Cut the salami in half. Set aside 12 halves and dice the remainder. Repeat for the olives. Mix together the flour, baking powder, basil, paprika and grated low-fat cheese. Add the diced salami, olives and tomato. Combine milk, eggs and oil then add dry ingredients mixing until just combined. Spoon into pans and place a slice of salami and an olive on top of each
muffin, sprinkle with grated cheese. Bake for 15-20 minutes.
Makes 12 muffins.


APPLE BANANA MUFFINS (No egg)
1-3/4 c. Bisquick
1/4 c. oatmeal
2 tbsp. oil
2 tbsp. molasses
1 c. applesauce (unsweetened)
1 mashed banana

Mix all ingredients together. First mash banana in bowl. Canned applesauce works best. Pour in muffin tins 2/3 full. Heat oven 400 degrees. Bake for 15-18 minutes.
 


LEMON COCONUT MUFFINS
1 cup all-bran
1-1/2 cups skim milk
1 lightly beaten egg
2 Tbsp cooking oil
juice and grated rind of 1 lemon
1/2 cup coconut
1-1/2 cups self-raising flour
1/4 cup caster sugar, extra coconut

Preheat oven to 375 degrees F, prepare pans. Place all-bran and milk in a large bowl. Stand for 5 minutes until softened. Stir in egg, oil, lemon juice and rind. Combine flour, sugar and coconut and stir into wet mix until just moistened. Spoon into pans and bake for 25-30 minutes.
Makes 12 muffins.


APPLESAUCE MUFFINS
 2 c. Bisquick
1/4 c. sugar
1 tsp. cinnamon
1/2 c. applesauce
1/4 c. milk
2 tbsp. oil

TOPPING
Melted butter
1/4 c. sugar
1 tbsp. cinnamon

Mix above ingredients well and pour into a greased muffin pan. Bake in a 400 degree oven for 12 minutes. Dip each muffin into melted butter, then into sugar cinnamon mixture and serve.
 


LEMON LIME AND ORANGE MUFFINS
Wet Mix
1/2 cup sugar
1/2 cup margarine
2 eggs
1/4 cup milk,
rind and juice of 1 orange,
1 lime and 1 lemon (should make 1 cup)

Dry Mix
1-1/2 cups self-raising flour

Preheat oven to 350 degrees F, prepare pans. Blend the sugar and margarine and beat in the eggs. Thoroughly mix in the yogurt and citrus rinds and juices. Carefully combine the flour with the wet mix. Spoon into pans and bake for 20-25 minutes.
Makes 10-12 muffins.

PUMPKIN SPICE MUFFINS
1/2 c. pumpkin
1/2 c. milk
1 egg
2 c. Bisquick
1/3 c. sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. ginger

Combine pumpkin, milk and egg with fork. Add dry ingredients and stir until moist. Sprinkle streusel topping on top of each muffin before baking. Bake at 400 degrees for 10 to 15 minutes.

STREUSEL TOPPING
1 tbsp. Bisquick
2 tbsp. sugar
1/4 tsp. cinnamon
2 tsp. oleo

Mix together to sprinkle on top of muffins.


CINNAMON MUFFINS
2 c. Bisquick
1/4 c. sugar
1/4 tsp. nutmeg
2 tbsp. melted butter
3/4 c. milk
1 egg

Combine ingredients. Beat ingredients with spoon 30 seconds. Fill greased muffin tins 2/3 full. Bake 15 minutes at 400 degrees. Immediately roll in 1 stick melted butter then in mixture of 2/3 cup sugar and 1 teaspoon cinnamon. Serve hot.


SIX WEEK BRAN MUFFINS
5 tsp baking soda
1-3/4 cups boiling water
1 cup margarine
4 eggs
2 cups brown sugar
4 cups all bran
2 cups bran flakes
4 cups buttermilk
2 tsp salt sifted together with 5 cups flour
1 cup walnuts/pecans chopped
2 cups sultanas (or dates)

Preheat oven to 400 degrees F, prepare pans. Dissolve the baking soda in the water then let cool. Beat the margarine with the sugar until pale and creamy then add the eggs, one at a time, alternately with the sifted flour and salt. Stir in the all bran, bran flakes, buttermilk, fruit and nuts (nuts are optional). Spoon into pans and bake for 20 minutes or until cooked. Leave to cool then store in the refrigerator. Makes about 64 medium or 35-40 large muffins.
Sultanas are golden raisins.

These muffins will keep for weeks (they say 6!) in the refrigerator. They are perfect for a quick snack. Spread them with light cream cheese rather than butter or just eat them alone. Warm them in the microwave for breakfast.

ORANGE-BLOSSOM MUFFINS
1 egg, slightly beaten
1/4 c. sugar
1/2 c. orange juice
1/4 c. orange marmalade
2 tbsp. salad oil
2 c. Bisquick
1/2 c. chopped pecans

Combine egg, sugar, orange juice and salad oil. Add Bisquick and beat vigorously for 30 seconds. Stir in marmalade and pecans. Grease muffin pan or use paper baking cups. Fill 2/3 full and bake at 400 degrees for 20 to 25 minutes. (May use mini muffin tin for bite sized muffins.)
 

ALMOND AND APRICOT MUFFINS
2-1/2 cups self-raising flour
1 tsp ground nutmeg
3/4 cup castor sugar
1 cup flaked almonds toasted
1 lightly beaten egg
1-1/2 cups milk
3 ozs melted butter
1/2 cup apricot jam

Preheat oven to 375 degrees F, prepare pans. Sift flour and nutmeg into bowl, stir in almonds and sugar. Stir in combined egg, milk and butter, stir with a fork until just combined. Spoon half of batter into pans, put 2 level teaspoons of apricot jam into each, top with rest degrees F batter. Bake for about 30 minutes or until cooked. Makes 12.
May freeze these muffins



APPLE MUFFINS
Wet Mix
2 cups grated raw apples
1/2 cup brown sugar
1/2 cup oil
2 eggs
1 tsp vanilla

Dry Mix
1 cup wholemeal self-raising flour
1 cup self-raising flour
1/4 tsp baking soda
2 tsp cinnamon

Preheat oven to 400 degrees F, prepare pans. Thoroughly combine the wet mix ingredients. Combine the dry mix ingredients and mix thoroughly into the wet mix. Spoon into pans and bake for 20-25 minutes. Makes 12. Nice sprinkled with equal parts degrees F brown sugar and spice. These are lovely moist muffins and hardly need to be buttered. They will keep will, but are best kept refrigerated and
then warmed before eating.

Variations:
Apple Raisin and Nut: Add 1/2 cup chopped raisins, 1/2 cup chopped walnuts and 1 Tbsp grated lemon or orange rind to the wet mix.

Apple and Date: Add 3/4 cup of finely copped dates and 1 Tbsp grated lemon rind to the wet mix.

Apple and Bran: Substitute the wholemeal and self-raising flour with 1 cup of flaky bran and 1-1/2 cups degrees F self-raising flour.


APRICOT GINGER MUFFINS
1-3/4 cups self-raising flour
2 to 3 Tbsp castor sugar
1/2 tsp salt
1 slightly beaten egg
1-1/2 tsp ground ginger
3/4 cup milk
1/3 cup melted butter
3/4 cup finely chopped dried apricots
1-1/2 tsp grated lemon peel
1 tsp baking powder

Preheat oven to 400 degrees F and prepare pans. In a large bowol sift together, flour, sugar, baking powder, salt and ginger. Combine egg, milk, melted butter, grated peel and chopped apricots. Add dry mix to wet mix until just combined. Spoon into pans and bake for 20-25 minutes.
Makes 12 muffins.



APRICOT MUFFINS
Wet Mix
1/2 cup margarine
1/2 cup sugar
2 eggs
1 cup milk
grated rind and juice degrees F 1 orange
1 cup chopped dried apricots

Dry Mix
1-1/2 cups self-raising flour

Preheat oven to 400 degrees F, prepare pans. Thoroughly blend the margarine and sugar and then beat in the remaining wet mix ingredients. Fold in the flour, spoon into pans and bake for 25 minutes.
Makes 10-12 muffins.

Variations:
Apricot and Almond: Add 1/2 cup degrees F tasted slivered or chopped blanched almonds to the wet mix.
Apricot and Coconut: Add 1/2 cup dessicated coconut to the dry mix and 1/2 cup additional orange juice to the wet mix.



CARROT PINEAPPLE MUFFINS
1 cup sugar
2/3 cup oil
2 beaten large eggs
1-1/2 cups flour
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla
1 cup finely grated carrot
1 cup crushed drained pineapple

Preheat oven to 375 degrees F and prepare pans. Beat together sugar, oil and beaten eggs. Combine flour, baking soda, baking powder, cinnamon and salt and mix well. Add dry mix to wet mix and stir to moisten. Add carrots, pineapple and vanilla. Spoon into pans and bake for 20 minutes. Chopped nuts may be added if desire.
Makes 9-10 large muffins.



CHERRY MUFFINS
1-1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 small bottle maraschino cherries cut up
2 eggs
3 Tbsp melted butter
1 cup cherry juice and milk combined

Prepare pans. Stir together dry ingredients and add the cherries. Mix eggs, cherry liquid and melted butter. Add the dry mix to the wet mix until just combined. Bake for 15-20 minutes at 375 degrees F.
Makes 9-10 large muffins.
 


CHOCOLATE RASPBERRY MUFFINS
15 oz can raspberries in syrup
2 cups self-raising flour
1/2 cup sugar
1/2 cup Chocolate Chips
1 lightly beaten egg
2 ozs melted butter
3/4 cup buttermilk

Preheat oven to 375 degrees F and prepare pans. Pour undrained raspberries into a pan, bring to boil, boil without stirring for about 12 minutes, or until mixture is thick and a jam-like consistency; cool. Combine the sifted flour, sugar and chocolate in a bowl. Mix egg, butter and buttermilk. Stir dry mix into wet mix until just combined. Gently fold in the raspberry mixture. Spoon into pans and bake for about 15 minutes or until cooked. Makes 12 muffins.



CORN AND CHEESE MUFFINS
Wet Mix
1 large diced onion
1/2 cup milk
3 eggs,
1 cup grated cheddar cheese
5 oz can corn kernels including juice

Dry Mix
2-1/2 cups self-raising flour
pinch cayenne pepper

Topping
1/4 cup grated cheese

Preheat oven to 400 degrees F, prepare pans. Place the wet mix ingredients in a bowl and stir well. Add the previously combined dry mix and stir until all ingredients are just combined. Spoon into pans, sprinkle with topping if desired and bake for 25-30 minutes. Makes 10-12 muffins.

Variations:
Bacon or Ham
Add 1/2 cup finely diced ham or bacon to the wet mix.

Parsley
Add 1/2 cup freshly chopped parsley to the wet mix.

Sesame Seeds
Add 1/4 cup toasted sesame seeds to the wet mix and 2 Tbsp toasted sesame seeds to the topping.



CRANBERRY APPLE MUFFINS
1 C. White Flour
1/2 C. Whole Wheat Flour
1 tsp. Baking Soda
1 tsp. Cinnamon
1/4 tsp. Salt
2 Eggs
3/4 C. Brown Sugar (packed)
1/4 C. Vegetable Oil
1 tsp. Vanilla Extract
3/4 C. Diced Tart Apple (Granny Smith is great)
3/4 C. Fresh Cranberries
1/2 C. Chopped Nuts (walnuts or pecans)

Preheat oven to 350 degrees F. Line muffin cups with papers or grease them. Mix dry ingredients. Break eggs in a separate bowl, add brown sugar and whisk until smooth. Whisk in oil and vanilla. Add apple, cranberries and nuts. Fold in dry ingredients until just moistened. Spoon batter into muffin cups. Bake 20-25 minutes until browned and firm to the touch.
 


BACON AND HERB MUFFINS
6 slices bacon, cooked and crumbled
1 cup buckwheat flour
2/3 cup brown rice flour
3/4 cup rice wholegrain flakes
1 Tbsp baking powder
1 cup soy milk
1/4 cup EACH chopped fresh basil and chives
3 ozs melted dairy-free margarine

Preheat oven to 450 degrees F, prepare pans. Cook bacon in pan, stirring, until crisp; drain on absorbent paper. Combine bacon with sifted flours and remaining ingredients in bowl; mix well. Spoon into pans and bake for 20 minutes or until muffins are cooked through.
Makes 12 muffins
 


HONEY LEMON MUFFINS
1 cup instant non-fat milk powder
1 cup flour
4 tsp baking powder
1/2 tsp salt
1/2 cup chopped crystallized lemon peel
1 egg
1/2 cup honey
1/2 cup hot water
3 Tbsp melted butter

Preheat oven to 400 degrees F, prepare pans. Sift dried milk, flour, baking powder and salt. Add lemon peel. Measure honey into small bowl then add hot water, mix to melt the honey (or melt in microwave). Beat egg, add honey and water and melted
butter. Stir the dry mix into the wet mix until just combined. Spoon into pans and bake for 10 minutes or until golden.


IRISH MUFFINS
1-1/2 cups wholemeal self-raising flour
1/2 cup white self-raising flour
1/2 tsp baking soda
1/4 cup currants
2 oz melted margarine, pinch salt
1 Tbsp sugar
1 tsp carroway seeds
1 egg
2/3 cup buttermilk

Preheat oven to 350 degress F, prepare pans. Mix flours, salt, sugar and baking soda.
Stir in seeds and currants. Beat egg, margarine and buttermilk. Mix dry mix
into wet mix until just combined. Spoon into pans and bake for 15-20 minutes.



RHUBARB MUFFINS
Wet Mix
2 eggs
1/4 cup oil
3/4 cup sugar
2 cups milk
1 tsp vanilla
1/2 cup sour cream
2 cups finely chopped fresh rhubarb

Dry Mix
4 cups self-raising flour
1/2 tsp baking soda
1/2 tsp cinnamon

Topping - equal amounts degrees F cinnamon and sugao mixed

Preheat oven to 400 degrees F, prepare pans. Blend all the wet mix ingredients well, lastly adding the rhubarb. Fold in the previously combined dry mix. Spoon into pans, sprinkle with topping and bake for 25 minutes.
Makes 18 muffins


APPLESAUCE MUFFINS
1/2 cup applesauce
1/2 tsp cinnamon
2 eggs
2 Tbsp softened margarine
1 cup sour milk or yogurt
1-1/2 cups flour
1/2 cup sugar
3/4 tsp allspice
2 tsp baking powder
1/2 tsp freshly grated root ginger
1/2 tsp cinnamon
grated rind degrees F 1 lemon

Preheat oven to 400 degrees F, prepare pans. Mix the applesauce and cinnamon together and set aside. Put the eggs, margarine and milk into a bowl and mix well. Add the remaining ingredients (not the applesauce) and blend until just mixed. Fill the pans a third full degrees F batter, spoon a tsp degrees F the applesauce mixture into the middle degrees F each. Cover with the remaining batter and bake for 15-20 minutes. Be sure to let these cool slightly before you remove them so that the 'surprise'
doesn't fall out as you lift the muffin from the tin. Makes 12 muffins.



LEMONADE MUFFINS
Dry Mix
1-1/2 cups flour
1/4 cup sugar
2-1/2 tsp baking powder
1/2 tsp salt


Wet Mix
1 beaten egg
6 oz can (2/3 cup) frozen lemonade thawed
1/4 cup milk
1/3 cup cooking oil
1/2 cup chopped walnuts

Preheat oven to 375 degrees F, prepare pans. Mix dry ingredients. Combine wet mix ingredients except nuts and only 1/2 cup lemonade, add to dry mix stir until just moistened. Gently stir in nuts. Spoon into pans and bake for 15-20 mins or until done. While hot, brush with remaining lemonade and sprinkle with white sugar. Makes 8-9 large muffins.



LEMON AND POPPY SEED MUFFINS
Wet Mix
1/2 cup margarine
1/2 cup sugar
2 eggs
1 cup milk
2 tsps grated lemon rind
1/2 cup lemon juice
1/4 cup poppy seeds

Dry Mix
2 cups self-raising flour
1/4 tsp baking soda

Preheat the oven to 400 degrees F, grease the muffin pans. Blend the margarine and sugar, beat in the eggs, milk, lemon and seeds. Fold the dry mix into the wet mix (do NOT overmix), spoon into pans and bake for 20 mins. Makes 12. Serve with lemon or honey butter. Using yogurt instead of milk will give a moister product.



MANGO MUFFINS
Wet Mix
1/4 cup cream cheese
1/2 cup sugar
2 eggs
1 cup apricot yogurt
grated rind of 1 lemon
1-1/2 cups chopped mango (drain if canned)
1/2 cup sour whipped cream (to make cream sour, add 1 tsp lemon juice)

2-1/2 cups self-raising flour

Topping
1/4 cup toasted slivered almonds
1/4 cup castor sugar

Preheat oven to 350 degrees F, prepare pans. Blend the sugar into the cream cheese. Beat in the eggs, cream and yogurt. Mix in the mango and lemon rind. Fold in
the flour. If the mixture is still runny add an extra 1/2 cup flour. Place in pans, sprinkle with almonds then sugar and bake for 25 mins. Makes 10-12.

Variations: Peaches and Cream Muffins - Substitute the mango with chopped peaches.



MINCEMEAT RUM MUFFINS
1-1/2 cup flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 melted margarine
1/2 cup apple juice
2 eggs
1 cup fruit mincemeat, sugar cubes, rum

Combine dry ingredients and mix well. Melt margarine and stir in juice and eggs. Beat well. Stir liquid ingredients. into dry mixture. Add mincemeat and stir until just moistened. Spoon into greased muffin cups, soak 1 sugar cube in rum and place on top of batter. Bake
375 degrees F for 15-20 mins.
Makes 8-9 large muffins.


MORNING GLORY MUFFINS
4 cups all purpose flour
2-5 cups sugar
4 teaspoons baking soda
4 teaspoons cinnamon
1 teaspoon salt
4 cups coarsely grated carrots
1 cup raisins
1 cup chopped pecans
1 cup sweetened shredded coconut
2 tart apples, peeled and grated
6 large eggs
2 cups vegetable oil
2 teaspoons vanilla

Into a large bowl sift together the flour, the sugar, the baking soda, the cinnamon and the salt and stir in the carrots, the raisins, the pecans, the coconut and the apples. In a bowl whisk together the eggs, the oil, and the vanilla, add this mixture to the flour mixture, and stir the batter until it is just combined. Spoon the batter into well-buttered 1/3 cup muffin tins, filling them to the top, and bake the muffins, in batches if necessary, in the middle of a preheated 350 degree oven for 30 to 35 minutes, or until they are springy to the touch. Let the muffins cool in the tins for 5 minutes and turn them out onto a rack. Makes about 30 muffins.


Cranberry Orange Muffins
3/4 cup natural (wheat) bran
3/4 cup whole-wheat flour
1/2 cup granulated sugar
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 1/3 cups cranberry sauce (homemade or canned)
1 egg, beaten slightly
1/2 cup buttermilk or low-fat plain yogurt
1/4 cup vegetable oil
1 tsp orange rind

In bowl, combine bran, flour, sugar, cinnamon, baking powder, and baking soda; mix well. Add cranberry sauce, egg, buttermilk or yogurt, vegetable oil and orange rind; stir just until combined. Spoon batter into paper-lined or nonstick muffin tins. Bake in 400F oven
for 25 minutes or until firm to the touch. Makes 12 large muffins.



ORANGE TEA MUFFINS
1-1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup butter or margarine melted
1/2 cup fresh orange juice
2 eggs
grated rind of 1 orange

Topping
sugar cubes, orange juice

Preheat oven to 375 degrees F, prepare pans. Combine first 4 ingredients and blend well. Melt butter, take off heat and stir in orange juice, rind and eggs. Beat. Stir dry mix into wet mix and blend until just moistened. Spoon into pans, soak 1 sugar cube in orange juice for each muffin and place on top of batter. Bake for 15-20 mins or until done.
Makes 8-9 large muffins.
 

PAPAYA CASHEW MUFFINS
3/4 cup vegetable oil
1 cup sugar
2 eggs
1 tsp vanilla
1/2 tsp salt
2 cups flour
3/4 tsp baking soda
3/4 tsp ground cinnamon
1/8 tsp ground ginger
1-2/3 cups diced peeled papaya
1-1/4 cups lightly salted roasted cashew nuts

Prehat oven to 400 degrees F, prepare pans. In a bowl, beat oil and sugar for 2 mins. Add eggs and vanilla, beat 1 min. In another bowl, stir together flour, baking soda, salt, cinnamon and ginger. Add dry mix to wet mix, stir to just combine. Stir in papaya and cashews. Spoon batter into pans and bake 20-25 mins or until done. Cool 5 mins before removing. Makes 12 muffins. These freeze well.


PEANUT BUTTER AND JELLY MUFFINS
1 Tbsp melted margarine
1/2 cup peanut butter
1 egg
2 Tbsp sugar
1 cup sour milk
2 cups flour
1 Tbsp baking powder

Topping
3 Tbsp crushed salted peanuts
4 Tbsp sugar
2 Tbsp butter
strawberry jam for the middle

Preheat oven to 400 degrees F and prepare pans. Put the first 5 ingred. into bowl and mix well, then add the flour and baking powder and blend until just mixed. Put a large spoonful of the batter into each muffin pan, then drop a small spoonful of jam (jelly) in the center of each and cover with remaining batter. Sprinkle with the topping mixture and bake for 10-15 mins. Makes 12 muffins.


PEACHES AND CREAM MUFFINS
Wet Mix
1/4 cup cream cheese
1/2 cup sugar
2 eggs
1 cup apricot yogurt, grated rind of 1 lemon
1-1/2 cups chopped peaches (drain if canned)
1/2 cup sour whipped cream (to make cream sour, add 1 tsp lemon juice)

Dry Mix
2-1/2 cups self-raising flour

Topping
1/4 cup toasted slivered almonds
1/4 cup castor sugar

Preheat the oven to 350 degrees F, grease or line the muffin pans. Blend the sugar into the cream cheese. Beat in the eggs, cream and yogurt. Mix in the peaches and lemon rind. Fold in the flour. If the mixture is still runny add an extra 1/2 cup flour. Place in pans, sprinkle with almonds then sugar and bake for 25 mins. Makes 10-12.


PEANUT BUTTER MUFFINS

Wet Mix
1/4 cup sugar
1/4 cup butter or margarine
2 eggs
1/2 cup peanut butter
1-1/2 cups milk

Dry Mix
2-1/2 cups self-raising flour
1/4 tsp baking soda
Topping - equal parts of cinnamon and sugar mixed together

Preheat oven to 400 degrees F and prepare pans. Blend thoroughly the sugar, margarine and peanut butter. Beat in the eggs and milk. Fold the dry mix into the wet mix. Place the mixture in pans, sprinkle with topping and bake for 15-20 mins. Makes 10-15.

Variations:
Peanut Butter and Chocolate Chip
Add 1/2 cup of chopped choc or choc chips and 1/2 tsp vanilla to the wet mix.

Peanut Butter and Date or Raisin
Add 1/2 cup of chopped dates or raisins to the combined wet mix.

Peanut Butter and Sesame Seed
Add 1/2 cup toasted sesame seeds to the combined wet mix. Add 1/2 cup chopped dates if desired.


PINA COLADA MUFFINS
1/2 cup sugar
1 egg
1/4 cup margarine
1 cup sour cream
1/2 tsp salt
1 tsp rum extract
1-/2 cup flour
1 tsp baking powder
1/2 cup coconut
1/2 tsp baking soda
1 small can drained crushed pineapple

Reheat oven to 375 degrees F, prepare pans. Combine sugar, egg, margarine, sour cream and rum extract and beat until blended. Stir together dry ingredients and add, stir until just mixed. Add pineapple and coconut. Spoon into pans and bake for 20
mins.
Makes 8-9 large muffins.


PINEAPPLE AND PASSION FRUIT MUFFINS
Wet Mix
1/2 cup margarine
1/2 cup sugar
1/2 cup vanilla yogurt
2 eggs
2 cups crushed canned pineapple
1/2 tsp finely grated lemon rind and juice of 1 lemon
1 cup fresh passionfruit pulp OR 1 can of pulp (about 6 ozs)

Dry Mix
3 cups self-raising flour

Preheat oven to 350 degrees F, prepare pans. Blend the margarine and sugar then beat in the yogurt and eggs. Add the passionfruit pulp, pineapple and lemon and mix well. Fold in the flour and spoon into pans. Bake for 25-30 mins.
Makes 12.


PISTACHIO CHOCOLATE AND RUM MUFFINS
2 cups flour
1/3 cup sugar
1/3 cup butter
1/2 cup chocolate chips
1 cup milk
1/3 cup pistachio nuts finely chopped
3 tsp baking powder
1 tsp salt
1/2 cup pistachio nuts chopped extra
2 eggs
2 tsp rum

Rub butter into flour, baking powder and salt. Add sugar. Beat together eggs, milk and rum. Make a well in center of dry ingredients, add 2nd measure chopped nuts, chocolate and milk mixture. Mix very lightly until just wet. 3/4 fill greased muffin pans and sprinkle with 1st measure finely chopped nuts. Bake at 400 degrees F for 20-25 mins. Makes 12.



FIG and ORANGE MUFFINS
2 cups sifted flour (sift before measuring)
3 Tbsp sugar
1/2 tsp salt
1 Tbsp baking powder
1 egg
1/4 cup melted butter or salad oil, 1 cup milk
1/2 cup chopped dried figs, fresh grated rind of 1 orange

Preheat over to 410oF, prepare pans. Sift flour again with sugar, baking powder and salt into bowl. Beat egg with butter and stir in milk. Add dry mix to wet mix until just combined. Spoon into pans and bake for about 25 mins or until well browned. Makes 10 muffins.


HAWAIIAN MUFFINS
Dry Mix
2 cups all purpose flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp salt
1 jar (3-1/2 ozs) salted roasted chopped macadamia nuts (about 1 cup)
2/3 cup flaked coconut
1/2 cup chopped dried pineapple

Wet Mix
3/4 cup milk
1/2 cup melted and cooled butter or margarine
1 lightly beaten egg
1 tsp vanilla

Preheat oven to 400 degrees F, prepare pans. In a bowl combine first 4 dry mix ingredients, stir in rest of dry mix ingredients to coat. In another bowl mix together the wet mix ingredients. Add dry mix to wet mix until just combined. Spoon batter into pans and bake 15-20 mins or until done. Can be frozen.
Makes 12.


HEALTHY HEART MUFFINS
3 egg whites
3/4 cup low-fat milk
1 cup low-fat yogurt
3/4 cup apple sauce
2 cups wholemeal flour
1/2 cup folled oats
1/2 cup oat bran
3 tsp baking powder
2 tsp cinnamon
1/2 cup raisins
1/2 cup chopped apricots

Preheat oven to 350 degrees F, prepare pans. Beat the egg whites lightly then add milk, yogurt and apple sauce. Combine flour, rolled oats, bran, baking powder, cinnamon, raisins and apricots. Add the dry mix to the wet mix until just combined. Spoon into pans and bake for 20 mins. Makes 12 muffins.
 

HONEY CARROT DATE MUFFINS
1/4 cup butter or margarine
1/2 cup honey
1/2 cup milk
2 eggs
1-1/2 cups flour
1 heaped tsp baking powder
1 tsp salt
1 cup grated carrots (2 medium)
1 cup pitted chopped dates

Melt butter and honey, stir in eggs and milk and beat. Combine dry ingredients and stir thoroughly. Add to wet mix until just combined, fold in carrots and dates. Bake at 375 degrees F for 15-20 mins.
Makes 10 large muffins.


WHOLE GRAIN HERB CHEESE MUFFINS
1/4 cup minced onion
1/2 cup diced green bell pepper
3 Tbsp salad oil
2 Tbsp honey
1 Tbsp Dijon mustard
1 cup milk
2 large eggs
3/4 cup grated cheddar cheese
1-1/2 cups whole-wheat flour
1/2 cup yellow cornmeal
2 tsp baking powder
1/2 tsp dry thyme leaves
1/2 tsp dry tarragon leaves
1/2 tsp salt, optional

Preheat oven to 375 degrees F, prepare pans. In a frying pan cook onion and pepper in 1 Tbsp of the oil until limp, about 7 mins, stirring often. Mix remaining oil, honey, mustard, milk, eggs and cheese. In another bowl, stir together flour, cornmeal, baking powder, herbs and salt. Add the dry mix to the wet mix with the onion mixture, stir until just combined. Spoon into pans and bake for 20-25 mins or
until well browned.
Makes 12 muffins.


HONEY APRICOT MUFFINS
1-1/2 cups flour
1-1/2 cups oat bran
1 cup chopped pecans
1/2 tsp salt
3 tsp baking powder
1-1/2 tsp apple pie spice
1 cup honey
2 egg whites
4 Tbsp safflower oil
16 oz can apricot halves in extra-light syrup chopped finely with syrup reserved

Preheat oven to 325 degrees F, prepare pans. Combine first 6 ingredients (salt is optional). In another bowl combine honey, oil, egg whites, apricots and syrup; add dry mix to wet mix until just combined. Spoon into pans and top with extra pecan halves if desired, bake 25-30 mins or until cooked.
Makes 18 muffins.



HOT CROSS MUFFINS
2 cups flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt,
1/4 tsp cinnamon
1/8 tsp allspice
1 cup milk
1 lightly beaten egg
1/2 cup melted and cooled butter or margarine
1 tsp vanilla
1/2 tsp grated orange peel
1/2 tsp grated lemon peel
1 cup currants
Glaze: 1/3 cup confectioners sugar
1-1/2 tsp freshly squeezed lemon or orange juice, or water

Preheat oven to 375 degrees F, prepare pans. In a bowl combine first 6 ingredients. In another bowl stir together rest of ingredients except currants. Add dry mix to wet mix until just combined, stir in currants. Spoon into pans and bake for 15-20 mins or until done. Cool 5 mins before removing muffins from pans. For glaze, combine ingredients and drizzle over each muffin to form a cross.
Serve warm.
Makes 12 muffins


JAM AND COCONUT MUFFINS
2-1/2 cups flour
3 tsp baking powder
1/2 heaped cup caster sugar
1 egg
1-1/4 cups coconut
1 tsp vanilla
1-1/4 cups milk
3 Tbsp jam
6 Tbsp vegetable oil, little extra coconut

Preheat oven to 400 degrees F, prepare pans. Sift flour and baking powder, stir in sugar and coconut. Beat egg, vanilla, milk and oil together. Add dry mix to wet mix until just combined. Place a large tablespoon of batter into each pan, add a teaspoon of jam to each and the rest of the batter. Sprinkle tops with a little coconut. Bake for 25-30 mins or until well risen and firm to the touch.
Makes 9-10 muffins.


LEMON BREAKFAST MUFFINS
Dry Mix
1 cup flour
1 heaped tsp baking powder
1/2 cup sugar
1 tsp salt

Wet Mix
1/4 cup melted butter
1/2 cup fresh lemon juice
2 eggs
finely grated rind of 1 lemon

Topping
1/4 cup melted butter
1/2 cup sugar
1 Tbsp lemon juice

Preheat over to 375 degrees F, prepare pans. Combine dry ingredients and blend well. Melt butter, remove from heat and stir in juice, eggs and rind. Add dry mix to wet mix until just combined. Spoon into pans and bake for 15-20 mins or until nicely browned. Remove from pan while warm and dip in topping.

Variation: A cup of raisins added to this batter makes this a delicious muffin for any time of day.

Topping: Combine melted butter and juice, measure sugar into separate dish. Dip top of muffins into butter then sugar.


MARMALADE MUFFINS
Wet Mix
peel of 1 grapefruit and 1 orange
1-1/2 cups buttermilk
1 cup sugar
1 tsp salt
1/2 cup butter or margarine

Dry Mix
1-3/4 cups flour
2 tsp baking powder
1/2 tsp baking soda

Preheata oven to 375 degrees F, prepare pans. Cut complete fruit skins into blender, add buttermilk and grind fine. Add sugar, salt and butter and blend. Stir dry mix ingredients together and pour wet mix over, stirring just to moisten. Bake for 20 mins or until done. Makes 12 muffins. Note: These are a really piquant muffin, ideal for breakfast. For a slightly sweeter taste, while warm dip in
melted butter and white sugar.


RASPBERRY MUFFINS
1 package (7 ozs) almond paste
2 Tbsp seedless raspberry jam
2/3 cup sugar
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 tsp vanilla
1/2 cup melted and cooled butter or margarine
1 lightly beaten egg
1/4 tsp almond extract
3/4 tsp flaked coconut
24 whole blanched almonds

Preheat oven to 400 degrees F, prepare pans. Slice almond paste into 24 equal pieces; form each piece into 1.1/2" diameter circle (or small enough to fit into your size pans without touching the sides). Top center of 12 circles with 1/2 tsp jam; top with remaining circles, press edges to seal. Set aside. In a bowl, stir together flour, sugar, baking powder and salt. In another bowl, stir together milk, butter, egg, vanilla and almond extract until blended. Add dry mix to wet mix until just combined. Stir in coconut. Spoon half of batter into pans,
place an almond pocket horizontally on top of each portion of filling; do not let almond paste touch sides of pans. Spoon remaining batter over paste and top each muffin with 2 almonds. Bake 15-20 mins or until lightly browned. These muffins freeze well. Makes 12. Note: Muffins can also be prepared by cutting almond paste into 12 equal pieces and rolling each into a ball. Use this as the
filling, without the jam; proceed as above. Serve muffins with jam.



MOIST DATE MUFFINS
1/2 cup brown sugar
1 tsp salt
1 cup date filling
3/4 cup flour
1 egg
1 cup sour milk or buttermilk
1 Tbsp melted shortening
1-1/2 cups bran
1 tsp baking soda

Date Filling
1 cup chopped dates
1/2 cup brown sugar
1 cup hot water,
1 tsp lemon juice.
Mix date filling ingredients and simmer until thickened.

Preheat oven to 375 degrees F, prepare pans. Measure sugar, egg, salt, shortening and date filling into a bowl. Beat vigorously until smooth. Add bran. Add flour and baking soda, then milk. Stir ONLY to moisten ingredients. Spoon into pans and
let stand for 3 mins. Bake for 20 mins or until done. Makes 12 deliciously tasty and moist muffins. Note: Shortening may be anything you wish ie butter, margarine, oil etc.


MAPLE SYRUP AND CHERRY MUFFINS
1/2 cup margarine
1/4 cup maple syrup
2 beaten eggs
1 tsp vanilla essence
rind and juice of 1 lemon
1 cup low-fat yogurt
1 cup flour
1 tsp cinnamon
1 cup wholemeal flour
2 tsp baking powder
1 cup chopped cherries
12 whole cherries (optional)

Preheat oven to 400 degrees F, prepare pans. Blend the margarine and syrup thoroughly. Beat in the eggs followed by the lemon rind and juice, vanilla and yogurt. Gently fold in the previously mixed dry ingredients then the chopped cherries, do not overmix. Spoon into pans, top with whole cherries if desired, bake for 20 mins or until cooked. Makes 12. 203 calores per muffin.
 


FAT FREE MUFFINS
1-1/4 cup flour, white or wholewheat
1 cup oat bran or oatmeal
1 1/4 teaspoon cinnamon
1 tablespoon baking powder

1/2 cup evaporated skim milk
1/2 cup defrosted apple juice concentrate
1 egg or 2 egg whites or equivilent
1 ripe banana, mashed or 1/2 cup applesauce
1 cup fruit, berries, diced peaches, pears, apples, raisins, whatever
1/2 cup nuts if you like

Mix dry ingredients. Stir together wet ingredients except 1 cup fruit. Blend together wet and dry, add fruit and nuts.
Bake at 425 degrees for 17 minutes.


PLUM MUFFINS
5 very ripe plums
1/2 cup wheatgerm
1-1/2 cups flour, 2.3/4 ozs butter
1-1/2 tsp baking powder
1 egg
3/4 cup milk
1/2 cup raw sugar

Preheat oven to 400 degrees F, prepare pans. Roughly chop the plums and remove stones. Sift flour and baking powder, add sugar and wheatgerm, mix. Melt the butter. Beat egg and milk together. Add butter and egg mix to the dry ingredients. Mix lightly with a fork. Gently stir in the plums. Spoon into pans and bake for ab