APPLE-NUT MUFFINS
1 egg 1/4 c. light brown sugar 2/3 c. apple juice or milk 1 T. baking powder 1/2 c. Vegetable oil 1/2 tsp. salt 1 tsp. vanilla extract 1/2 c. nuts, chopped 2 c. flour 1 apple, chopped 1/4 c. sugar sugar & cinnamon
Grease 12 muffin cups or line with paper baking cups. In bowl, beat eggs with juice, oil and vanilla. Stir in flour, sugars, baking powder, and salt just until flour is moistened (batter will be lumpy). Stir in nuts and apple. Fill prepared muffin cups; sprinkle with sugar & cinammon. Bake at 400 about 20 min. or until golden brown. Immediately remove from pan. Makes 12 muffins.
BRAN MUFFINS
1 1/4 c. flour 1 1/2 c. All Bran cereal 1 T. baking powder 1 1/4 c. milk 1/2 tsp. salt 1 egg 1/2 c. sugar 1/4 c. vegetable oil
Stir together flour, baking powder, salt and sugar. Set aside. Measure All Bran cereal and milk into large mixing bowl. Stir to combine. Let stand 1 - 2 minutes or until cereal is softened. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion batter evenly into 12 greased 2 1/2 inch muffin pan cups. Bake at 400 for 18 - 20 minutes or until tests done. Yield: 12 muffins.
BLUEBERRY MUFFINS
2 1/2 c. flour 3/4 c. walnuts, chopped 3/4 c. sugar 2 large eggs 1 T. baking powder 1 c. milk 1/2 tsp. salt 1 tsp. vanilla 6 T. butter or margarine 1 1/2 c. fresh or frozen blueberries
Preheat oven to 400. Grease 12 - 3 x 1/12 in. muffin pan cups lined on the bottom with wax paper or use paper baking cups. In large bowl, with fork, mix first 4 ingredients. With pastry blender or 2 knives used scissor fashion, cut in butter or margarine until mixture resembles fine crumbs. Stir in walnuts. In small bowl, with fork, beat eggs, milk and vanilla until blended. Stir egg mixture into flour mixture just until flour is moistened; gently stir blueberries into batter. (If frozen blueberries are used, do not thaw berries before adding to batter). Spoon batter into muffin pan cups. Bake muffins at 400 for 20 minutes or until golden brown. Immediately remove muffins from pan. Serve warm. Or cool muffins on wire rack to serve later. Reheat, if desired. Makes 12 muffins.