Muffins and Quick Breads

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1 1/2 cups basic cake/ muffin mix 

1/2 cup sugar 

1 teaspoon ground cinnamon 

1/2 teaspoon salt 

1 egg 

1/2 cup milk 

1/4 cup canola oil 

1 cup chopped, peeled tart apple 

1/4 cup raisins 

CRUMB TOPPING: 

2 Tablespoons all-purpose flour 

2 Tablespoons quick cooking oats 

2 Tablespoons brown sugar 

1 teaspoon ground cinnamon 

1 Tablespoon cold butter or margarine 

In a bowl, combine the muffin mix, sugar, cinnamon and salt. Combine the egg, milk and oil; stir into the dry ingredients just until moistened. Fold in the apple and raisins. Coat muffin cups with butter or oil, or use paper liners; fill two-thirds full with batter. 

For topping, in a bowl, combine the flour, oats, brown sugar and cinnamon; cut in the  butter until crumbly. Sprinkle over batter. Bake at 375 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. You can make a mix combining all the dry ingredients into a mason jar. Seal, label and date and place a tag with the instructions on it.

2 cups basic cake/muffin mix 

A small pinch of salt 

1 cup sugar 

1/2 cup vegetable oil 

1 egg 

1 cup homemade yogurt 

1 1/2 cups fresh blueberries  

Preheat the oven to 380 degrees F. In a large bowl sift together the cake/ muffin mix and salt and set aside. In another large bowl, whisk together the sugar, oil, egg and yogurt. Make a well in the flour mixture and add the wet ingredients. Mix it until all is combined. Add 1 cup blueberries to mixture and stir until combined. Reserve the 1/2 cup of blueberries. Spoon the mixture into the greased muffin pans (or use muffin liners). Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating the pan halfway through the cooking time. Remove them from the oven and turn them out, upside down on a towel and let them cool. Serve immediately or store in airtight container for 2 to 3 days. You can make a mix combining all the dry ingredients into a mason jar. Seal, label and date and place a tag with the instructions on it.

1 1/2 cups wheat bran 

1 cup buttermilk 

1/3 cup vegetable oil 

1 egg 

2/3 cup brown sugar 

1/2 teaspoon vanilla extract 

1 cup basic cake muffin mix 

1/2 teaspoon salt 

1/2 cup raisins 

Preheat the oven to 375 degrees F. Grease the muffin cups or line it with paper muffin liners. Mix together the wheat bran and buttermilk; let this stand for about 10 minutes. 

Beat together the oil, egg, sugar and vanilla and add this to the buttermilk/bran mixture. Sift together the flour, baking soda, baking powder and salt. Make a well in the flour mixture and pour the buttermilk mixture into it a little at a time. Mix it until it is smooth. Fold in the raisins and spoon the batter into prepared muffin liners. Bake for 15 to 20 minutes. Cool and enjoy! You can make a mix combining all the dry ingredients into a mason jar. Seal, label and date and place a tag with the instructions on it.

2 cups basic cake/muffin mix 

1 cup sugar 

1 teaspoon ground cardamom 

1 teaspoon ground cloves 

1 cup buttermilk 

1 egg 

1/2 cup homemade butter melted 

1/2 cup dried cranberries 

1/2 cup chopped walnuts 

Pre-heat your oven to 400 degrees. In a bowl, combine the dry ingredients(muffin mix, sugar, cardamom and cloves). In another bowl mix the buttermilk, egg and butter. Make a well in the dry ingredients and pour the buttermilk mixture into it a little at a time and mix well until it is well combined. Now add your cranberries and nuts. Fill the greased muffin tin or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 20-25 minutes or until muffins test done. Let them cool in the pan for ten minutes before removing them and placing them onto a wire rack. You can make a mix combining all the dry ingredients into a mason jar. Seal, label and date and place a tag with the instructions on it.

2 cups milk 

1/2 cup white sugar 

3 Tablespoons cornstarch 

1/4 teaspoon salt 

1 teaspoon lemon extract 

1 Tablespoon butter 

Ina  medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in lemon extract and butter. Set aside to be used in the batter mix. This is referred to as the pudding mix.

2 cups basic cake /muffin mix 

1/2 teaspoon salt

1 cup sugar

1/2 cup butter, softened

3 large eggs, room temperature

2 teaspoon lemon extract

3/4 cup milk

1/3 cup Poppy seeds

Preheat oven to 425 degrees. Put all the dry ingredients in a bowl mix it up. Then take the pudding mix, butter, eggs, lemon extract and milk mix it all together until it is smooth.  Fill muffin cups about half full and sprinkle with poppy seeds. Bake at 425 degrees for 15 minutes. This recipe makes approximately 2 dozen muffins. You can make a mix combining all the dry ingredients into a mason jar. Seal, label and date and place a tag with the instructions on it.

2 cups milk 

1/2 cup granulated sugar 

3 Tablespoon cornstarch

1/4 teaspoon salt 

1 teaspoon pistachio extract 

1 Tablespoon butter 

In medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Do not boil. Remove from heat, stir in lemon extract and butter. Set aside to be used in the batter mix. This is referred to as the pudding mix.

2 cups basic cake /muffin mix (find this on page 57)

1/2 teaspoon salt

1 cup sugar

1/2 cup butter, softened

3 large eggs, room temperature

2 teaspoon pistachio extract

3/4 cup milk

1/3 cup Poppy seeds

Nut Mix:

1 cup sugar

1 cup chopped Pistachios

1 teaspoon cinnamon

 Preheat oven to 425 degrees. Put all the dry ingredients in a bowl mix it up. Then take the pudding mix, butter, eggs, pistachio extract and milk mix it all together until it is smooth.  Fill muffin cups about half full and sprinkle with poppy seeds. Bake at 425 degrees for 15 minutes. This recipe makes approximately 2 dozen muffins. You can make a mix combining all the dry ingredients into a mason jar. Seal, label and date and place a tag with the instructions on it.

2 cups cake/muffin mix 

1/4 teaspoon salt

1/2 cup homemade butter

3/4 cup brown sugar

2 eggs, beaten

2 1/3 cups mashed overripe bananas

Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan. In a large bowl, combine the cake/muffin mix and salt. In a separate bowl, cream together the homemade butter and brown sugar. Stir in eggs and mashed bananas until they are well blended. Stir the banana mixture into the flour mixture and stir this until it is moistened. Pour batter into prepared loaf pan. Bake in preheated oven for 60 to 65 minutes. Let the bread cool in the pan for 10 minutes, and then place it on a wire rack. You can make a mix combining all the dry ingredients into a mason jar. Seal, label and date and place a tag with the instructions on it.

1 cup all-purpose flour

1 cup yellow cornmeal

1/4 cup granulated sugar

1 tablespoon baking powder

1 cup heavy cream

1/4 cup vegetable oil

2/3 cup honey

2 eggs, lightly beaten

Preheat oven to 400 degrees. Lightly grease a 9x9 inch baking pan. In a large bowl, stir together flour, cornmeal, sugar and baking powder. Then add the cream, oil, honey and eggs; stir until it's well combined. Pour the batter into the prepared baking pan. Bake in preheated oven for 20 to 25 minutes. You can make a mix combining all the dry ingredients into a mason jar. Seal, label and date and place a tag with the instructions on it.

4 cups cake/muffin mix 

1 cup granulated sugar

1/2 teaspoon salt

3 eggs

1 pint homemade sour cream

1 cup raisins

Preheat oven to 325 degrees. Grease two 8x4 inch loaf pans. 

Mix the cake/muffin mix, sugar and salt. Add the eggs, sour cream and raisins and mix until just combined. Distribute the batter evenly between the two pans. 

Bake loaves at 325 degrees for 1 hour. You can make a mix combining all the dry ingredients into a mason jar. Seal, label and date and place a tag with the instructions on it.

2 cups cake/muffin mix 

3/4 teaspoon salt

3/4 teaspoon ground cinnamon

3 eggs

1 cup sugar

1/3 cup vegetable oil

1/3 cup homemade butter

1 1/3 cups grated zucchini

3/4 teaspoon lemon extract

2/3 cup chopped pecans

Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan. Sift together cake/muffin mix, salt and cinnamon. In a large bowl, beat eggs with sugar for 10 minutes. Gradually add oil and butter and beat for two more minutes. Mix in lemon extract, zucchini and pecans. Fold in flour mixture until evenly mixed. Pour batter into prepared pan. Bake in preheated oven for 60 minutes. You can make a mix combining all the dry ingredients into a mason jar. Seal, label and date and place a tag with the instructions on it.