Pumpkin Oatmeal Muffins

 Mix together dry ingredients:

1 cup rolled oats

1 ½  cups white flour

½ cup whole wheat flour

1 tsp salt

½ cup sugar

3 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

½ tsp ginger powder

1 tsp mace

½ tsp nutmeg

½ tsp ground cloves

Mix together wet ingredients:

1 cup (soy) milk

½ cup oil

1 ¾ cups puréed pumpkin

2 eggs

2 tsp vanilla

Mix together wet and dry ingredients. Spoon into muffin tins. Makes 18-24 muffins

Bake at 375℉ for 25 minutes+

Banana Chocolate Chip Muffins

Combine and set aside:

1 cup rolled oats
1 cup milk

1/2 cup oil

In a large bowl, combine:
2 cups flour
½ cup white sugar
4 tsp baking powder
1 tsp baking soda
1 tsp salt
½ tsp cinnamon
¼ tsp nutmeg

To soaked oats mixture, add:
2 eggs
2 tsp vanilla
2 cups mashed bananas (4-5 medium)

Chocolate chips (1/2 to 1 cup)

Add wet ingredients to dry ingredients and mix only until the flour is moistened. Add chocolate chips,

Fill greased muffin cups and bake at 350° for approx. 20 minutes.  Makes 14 to 18 muffins.

Mary Anne Black's Refrigerator Muffin Mix

Benjamin asked for this one from our friend Mary Anne. You'd never know from the great taste that it is quite good for you, too! Mary Anne tells us that she keeps the mix in the fridge and cooks up a few in the morning for breakfast.

5 1/2 cups all purpose flour
2 1/2 cups granulated sugar
3 cups natural wheat bran
2 cups all bran cereal
3 Tbsp baking soda
5 cups buttermilk or sour milk
1 1/2 cups vegetable oil
4 eggs
1/2 cup molasses
2 cups raisins (or chocolate chips)

In a large bowl, combine all dry ingredients except baking soda. In another bowl, stir baking soda and buttermilk together. Add oil, eggs and molasses and beat well with mixer. Make a well in the centre of the dry ingredients, pour in the liquid and mix well. Stir in raisins. Store in a sealed plastic container in the refrigerator for up to six weeks.

TO BAKE: Preheat oven to 375 F. Grease pan or use paper muffin cups. Stir mixture well and fill tins 2/3 full. Bake 20 minutes or until cooked through.

Maple Nut Apple Muffins

1 cup rolled oats
1 cup grated apple (2 medium)
½ cup maple syrup
½ cup plain yoghurt
1 egg, beaten
1 Tbsp oil
1 ¼ cup flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1/3 cup chopped walnuts or pecans

In bowl, combine oats, apple, syrup, yoghurt, egg and oil.

In another bowl, combine balance of dry ingredients. Stir liquid ingredients into flour mixture until just combined. Spoon batter into 12 large paper-lined muffin cups.

Bake 400° for about 20 minutes. Makes 12-15 muffins.

Morning Glory Muffins

Into a large bowl, mix:
2 cups all purpose flour
1 ¼ cups white sugar
2 tsp baking soda
2 tsp cinnamon
½ tsp salt

Stir in:
2 cups grated carrot
½ cup raisins
½ cup nuts
½ cup coconut
1 apple, peeled, cored and grated

In bowl, beat:
3 eggs
1 cup oil
2 tsp vanilla

Stir into flour mixture until batter is just combined. Spoon into well-greased muffin cups, filling to the top.

Bake 350° for 20 minutes. Makes about 14 large muffins.

Banana-Oatmeal Muffins

combine and set aside:
1 cup rolled oats
1 cup milk

In a large bowl, combine:
2 cups flour
½ cup white sugar
5 tsp baking powder
1 tsp baking soda
1 tsp salt
½ tsp cinnamon
¼ tsp nutmeg

To soaked oats mixture, add:
½ cup margarine, melted and cooled
2 eggs
2 tsp vanilla
2 cups mashed bananas (4-5 medium)

Add wet ingredients to dry ingredients and mix only until the flour is moistened. Fill greased muffin cups and bake at 375° for 20 minutes.

Basic Muffin Batter

To this batter, you can add anything you have on hand: chocolate chips, fruit, berries, nuts, etc.

1 cup flour
2 tsp baking powder
½ tsp salt
½ cup sugar
½ cup milk
¼ cup melted butter or margarine
1 egg

Stir together dry ingredients.

Mix melted butter, beaten egg and milk. Add liquid ingredients to dry, stirring only to moisten.

Bake 375° for 15-20 minutes.
Yields 8 medium muffins.

(Most of Mom’s more recent muffin recipes came from Muffin Mania, (c) 1982 by Cathy Prange and Joan Pauli.)