Carrot-Raisin Muffins
1/2 cup brown sugar
1/4 cup butter, softened
2 eggs
1/2 cup raisins
1 cup sour cream
1 1/2 cups flour
1 teaspoon baking soda
1 cup carrots, shredded
1/2 cup unsweetened coconut, flaked
1 teaspoon cinnamon
Preheat oven to 350 degrees. In a large bowl, beat sugar and butter together until they are well
mixed (about 2 minutes). Add sour cream and eggs. Beat egg mixture until it is well mixed. Stir in
carrots, coconut, and raisins by hand. In a medium-sized bowl, stir together flour, baking soda, and
cinnamon. Add flour mixture to sour cream mixture and stir to blend. Spoon mixture into greased
muffin tins. Bake for about 20 minutes, until slightly browned.

Blueberry Muffins
1 egg
1 1/2 cups flour
1/2 cup milk
2 teaspoons baking powder
1/4 cup vegetable oil
1/2 teaspoon salt
1/2 cup sugar
1 cup blueberries
Preheat oven to 400 degrees. In a large bowl, beat the egg, milk, and oil. Stir in sugar, flour, baking
powder, and salt. Stir in blueberries. Bake in muffin tins for 20 to 25 minutes.

Spiced Apple Muffins
3 cups flour
2 eggs, well beaten
4 teaspoons baking powder
1 1/4 cups milk
3 tablespoons sugar
2 teaspoons salt
1/2 cup shortening
1 cup apples, chopped
2 tablespoons sugar
1/4 teaspoon cinnamon
Preheat oven to 425 degrees. Mix together flour, baking powder, 3 tablespoons sugar, and salt. Cut
in shortening with a fork until mixture is very fine. Stir in eggs and milk. Add apples. Spoon mixture
into muffin tins. Mix together 2 tablespoons sugar and cinnamon. Sprinkle cinnamon mixture on top
of muffins. Bake for 25 minutes.

Ginger Cheese Muffins
2 cups flour
3 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon salt
1 egg, well beaten
1/2 cup milk
1/2 cup molasses
4 tablespoons butter, melted
3/4 cup grated cheddar cheese
Preheat oven to 425 degrees. Sift together dry ingredients. Combine egg, milk, and molasses. Add
to dry ingredients, stirring constantly. Beat until just barely smooth. Add butter and stir in cheese. Fill
muffin pans 2/3 full. Bake for 10 to 15 minutes. Makes 16 muffins.

Banana Muffins
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups ripe bananas, mashed
1/4 cup milk
1 tablespoon sugar
1/2 teaspoon cinnamon
Preheat oven to 375 degrees. Combine flour, baking powder, and salt. In another bowl, cream the
butter and sugar until light and fluffy. Add eggs one at a time and then beat in vanilla. Combine
bananas and milk. On low speed, stir the flour into the egg mixture alternately with the bananas,
stirring until just combined. Fill muffins pans 2/3 full. Combine 1 tablespoon sugar and the cinnamon
and sprinkle over muffins. Bake 20 to 25 minutes. Cool in pan for 5 minutes. Makes 12 muffins.

Rhubarb Muffins
1 1/4 cups firmly packed brown sugar
1/2 cup vegetable oil
1 egg
2 teaspoons vanilla
1 cup buttermilk
1 1/2 cups diced rhubarb
1/2 cup chopped nuts (optional)
2 1/2 cups flour, unsifted
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Topping:
1 tablespoon melted butter
1/3 cup sugar
1 teaspoon cinnamon
Preheat oven to 400 degrees. In a large bowl, combine sugar, oil, egg, vanilla, and buttermilk. Beat
well. Stir in rhubarb and nuts. In a separate bowl, stir together flour, baking soda, baking powder,
and salt. Stir into rhubarb mixture until just blended. Fill muffin pans 2/3 full and sprinkle topping on
top. Bake for 20 to 25 minutes. Makes 20 muffins.

Hawaiian Muffins
4 cups flour
2 tablespoons baking powder
1/2 cup sugar
1 teaspoon salt
4 eggs, beaten
1 1/2 cups milk
1/2 cup butter, melted
1 1/2 cups drained, crushed pineapple
Sift dry ingredients. Add eggs, milk, and butter. Stir until smooth. Add pineapple, mixing well. Spoon
into greased 3-inch muffin pans, filling 3/4 full. Bake at 425 degrees for 20 to 25 minutes. Makes 24 muffins.

Applesauce Oatmeal Muffins
1 1/2 cups quick cooking oats
3/4 teaspoon cinnamon
3/4 teaspoon baking soda
1/2 cup milk
3 tablespoons vegetable oil
1 1/4 cups flour
1 teaspoon baking powder
1 cup applesauce
1/2 cup brown sugar
1 egg white
Preheat oven to 400 degrees. Combine oats, flour, cinnamon, baking powder, and baking soda. Add
brown sugar, oil, egg white, milk, and applesauce. Fill muffin tins almost full. Bake 20 minutes.
Makes 12 muffins.
Muffin Recipes http://www.creativehomemaking.com Page -9-

Peanut Butter Muffins
2 c. flour
1/2 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 c. chunky peanut butter
2 tbsp. butter
1 c. milk
2 eggs, beaten
Topping:
2 tbsp. butter, melted
1/2 c. sugar
2 tsp. ground cinnamon
Stir together flour, 1/2 c. sugar, baking powder, and salt. Cut in peanut butter and 2 tbsp. butter until
mixture resembles coarse crumbs. Add milk and eggs all at once, stirring until just moistened. Fill
greased muffin pans 2/3 full. Bake at 400 degrees for 15 to 17 minutes. Immediately brush tops of
muffins with the 2 tbsp. of melted butter. Combine the 1/2 c. sugar and cinnamon, and sprinkle on
muffins. Makes 15 to 18 muffins.