Blueberry Banana Muffins

• 1 and 1/2 cup fresh or frozen blueberries
• 1 cup mashed ripe bananas (about 3 medium)
• 1 and 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup oatmeal - quick or instant
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 large egg - slightly beaten
• 2 Tablespoon vegetable oil
• 2 teaspoons fresh lemon juice

Preheat oven to 400 degrees F.

Prepare 12 muffin cups with papers or generous coating of cooking spray.

In a large mixing bowl, combine the flour, sugar, oats, baking powder and salt.

In a separate bowl, mix together the bananas, milk, egg, oil and lemon juice.

Add wet ingredients to dry ingredients and mix until just moistened. Fold in the blueberries.

Fill each prepared muffin cup a little more than 3/4 full.

Bake for about 20 minutes until golden brown.

Low-Fat Banana Muffins

• 2 cups all-purpose flour
• 3/4 cup sugar (or Splenda baking substitute)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 2 Tablespoons melted butter
• 1/4 cup applesauce
• 2/3 cup nonfat milk
• 1 egg lightly beaten (or 1/4 cup egg substitute)
• 1 tsp vanilla
• 2 small ripe bananas-mashed

Preheat oven to 350 degrees. Coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups.

In a large bowl, stir flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg together. Make a well in the center.

In a medium bowl, combine butter, applesauce, milk, egg, vanilla. Add wet ingredient to dry mixture, followed by mashed bananas. Stir with a wooden spoon until just combined.

Fill muffins cups two-thirds full. Bake for 18-22 minutes.

Spiced Apple Cider Muffins

Recipe Ingredients
	2 tablespoons packed light brown sugar
	4 teaspoons whole-wheat flour
	1/2 teaspoon ground cinnamon
	1 tablespoon butter , cut into small pieces
	2 tablespoons finely chopped walnuts (optional)
	1 cup whole-wheat flour
	1 cup all-purpose flour
	1 1/2 teaspoons baking powder
	1/2 teaspoon baking soda
	1/4 teaspoon salt
	1 tablespoon ground cinnamon
	1/2 teaspoon ground nutmeg
	1 large egg
	1/3 cup packed light brown sugar
	1/2 cup apple butter , such as Smucker's
	1/3 cup maple syrup
	1/3 cup apple cider
	1/3 cup low-fat plain yogurt
	1/4 cup canola oil

Recipe Directions

1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2. To prepare streusel: Mix brown sugar, whole-wheat flour and cinnamon in a small bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in walnuts, if using.
3. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
4. Whisk egg and brown sugar in a medium bowl until smooth. Whisk in apple butter, syrup, cider, yogurt and oil. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Scoop the batter into the prepared muffin cups (they'll be quite full). Sprinkle with the streusel.
5. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

Buttermilk Spice Muffins

Ingredients
1 cup sugar
1/2 cup butter (1 stick), softened
3 extra large eggs
2 cups flour
1/2 cup white whole wheat flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup, plus 1 tablespoon well-shaken buttermilk

Topping

In food processor, combined ½ cup sugar, 1 cup chopped pecans or walnuts, ½ teaspoon cinnamon and ½ teaspoon nutmeg. Pulse until nuts are very finely ground and ingredients are well-blended.

Directions

1. Preheat oven to 375 degrees. Grease a muffin tin (or line with paper cups). In a large mixing bowl, beat butter with sugar until light and fluffy. Add eggs and beat until well mixed.
2. In another bowl, whisk together flour, whole wheat flour, baking soda, salt, and spices. Add half of the dry ingredients to the butter mixture. Then mix in the buttermilk. Add the final amount of the flour mixture, beating just until combined. The batter may still be a bit lumpy. Prepare sugar nut topping.
3. Spoon batter into prepared muffin tin, filling each cup about 3/4 full. Sprinkle the top with a rounded tablespoon of the sugar nut topping. Bake for 20-25 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. Cool in the muffin tin for 5 minutes, and then carefully lift out to a cooling rack.

Butterscotch Sticky Buns

Ingredients

DOUGH

1. 3/4 cup whole milk
2. 1 tablespoon plus 1/2 teaspoon active dry yeast
3. 1/2 cup granulated sugar
4. 1 stick unsalted butter—6 tablespoons softened, 2 tablespoons melted
5. 2 large eggs
6. 4 cups all-purpose flour, plus more for dusting
7. 1 teaspoon kosher salt
8. 1 cup light brown sugar
9. 2 teaspoons cinnamon
10. 1 cup pecan halves
11. 
    

GLAZE

1. 1/2 cup packed dark brown sugar
2. 6 tablespoons unsalted butter
3. 3 tablespoons Scotch whiskey
4. 2 1/2 tablespoons sweetened condensed milk
5. 2 tablespoons water
6. 2 tablespoons crème fraîche
7. 1 1/2 teaspoons corn syrup
8. 1/4 teaspoon salt
9. 1/8 teaspoon pure vanilla extract
10. 1/8 teaspoon baking powder

Directions

1. Make the Dough: In a glass measuring cup, heat the milk in the microwave until warm, 1 minute. In the bowl of a standing electric mixer fitted with the paddle, combine the warm milk and the yeast. Add the granulated sugar and the 6 tablespoons of softened butter and mix at medium speed until the butter is broken up, 1 minute. Beat in the eggs, one at a time. Add the flour and salt and mix at low speed until incorporated, about 2 minutes. Scrape down the side of the bowl. Increase the speed to medium and mix the dough for 2 minutes longer. Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let stand at room temperature for 30 minutes.
2. Preheat the oven to 325°. Spray a standard 12-cup muffin tin with nonstick cooking spray.
3. On a lightly floured work surface, roll the dough out to a 9-by-24-inch rectangle. In a small bowl, mix the light brown sugar with the cinnamon. Brush the 2 tablespoons of melted butter over the dough and sprinkle with the cinnamon sugar. Beginning at a long edge, roll up the dough as tightly as possible and pinch the seam. Cut the log into twelve 2-inch pieces and set them in the muffin cups cut side up. Cover and let stand in a warm place for 30 minutes.
4. Set the muffin pan on a baking sheet and bake for 25 to 30 minutes, until the buns are golden brown. Spread the pecans in a pie plate and toast for 10 minutes, until fragrant. Let cool, then coarsely chop the nuts.
5. Meanwhile, Make the Glaze: In a small saucepan, bring the brown sugar, butter, Scotch, condensed milk, water, crème fraîche and corn syrup to a boil. Simmer over moderate heat until thickened slightly, about 2 minutes. Remove from the heat and stir in the salt, vanilla and baking powder.
6. Unmold the buns. Pour the glaze over the hot buns and sprinkle with the pecans. Let stand until the buns have soaked up some of the glaze and are cool enough to eat, about 20 minutes. Serve warm.

Blueberry Muffins

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.