#633 - Banana Nut Muffins

(by Shirley McNevich)

3/4 cup Domino's dark brown sugar
1/2 cup buttermilk
1/3 cup canola oil
1 egg
1 tsp. vanilla
2 cups flour
1/2 tsp. baking soda
1 cup mashed VERY ripe bananas
1/2 cup + 1/4 cup chopped English walnuts
1/2 tsp. cinnamon

In a mixer add brown sugar, canola oil and egg--beat. Add buttermilk, vanilla and baking soda--beat. Add mashed bananas--beat. Add flour--beat. Add 1/2 cup chopped English walnuts--beat. In a small bowl add the cinnamon and 1/4 cup of chopped English walnuts--stir. Spoon batter into paper liners in muffin tins--fill each 2/3 full with batter then sprinkle the cinnamon/nut mixture on top of each. Bake at 375 degrees for 20 minutes or until centers spring back when lightly touched.

#516 - Peach Muffins

(by Shirley McNevich)

1 1/2 cups flour
1 cup white sugar
3/4 tsp. salt
1/2 tsp. baking soda
1/8 tsp. cinnamon
2 eggs
1/2 cup canola oil
1/2 tsp. vanilla
1 - 15oz. can sliced peaches (drained and chopped into small pieces)

In a bowl add flour, white sugar, salt, baking soda and cinnamon--stir. In a separate bowl add eggs, canola oil and vanilla--beat then stir. Pour egg mixture into dry ingredients and stir just until moistened (makes a thick batter). Fold the peach pieces into the batter. Fill muffin tins with cupcake liners, then spoon batter into each one to 2/3 full. Bake at 350 degrees for 25-30 minutes. Cool in muffin tins for 5 minutes before removing.

#199 - Scratch Blueberry Muffins

(by Jean Woodley - friend)

1/4 cup melted butter
1 cup white sugar
2 eggs
1/2 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/4 cup milk
2 cups fresh or frozen blueberries
1/2 cup chopped walnuts (optional)

In a large bowl, stir/combine butter, sugar and eggs--stir until smooth. Add vanilla, baking powder, milk and stir. Add flour and stir lightly. Fold in berries and nuts (optional). Preheat oven to 400 degrees. Put cupcake liners in muffin tins. Fill cupcake liners 2/3 full of batter. Bake at 400 degrees 17-20 minutes until lightly browned. To test for doneness, touch one muffin top with your finger--if it dents, they're not done. If the muffin springs back up, they're done.