Here are some recipes I compiled from rec.food postings - I love muffin recipes!

Betsy

30 MUFFINS AND QUICK BREADS USING BUTTERMILK

Cheese and Pepper Bread
Banana Date Loaf
Willow Brook Inn Toasted Walnut Fudge Bread
Superbread (whole wheat quickbread)
Spiced Pumpkin Bread
Cheddar, Bacon and Olive Bread
Banana-Spice Muffins
Blueberry Buttermilk Muffins
Buttermilk Oat Muffins
Tennessee Cornmeal Muffins
Fruity Buckwheat Muffins
Blueberry Buttermilk Muffins
Apple and Oat Bran Muffins
Buttermilk Oatmeal Muffins
Apple 'n' Spice Muffins
Apple-Pecan Muffins
Banana-Nut Muffins
Healthy Apple-Walnut Muffins
Rhubarb Muffins Royale
Spiced Carrot Muffins Hastings House
Lemon Poppy Seed Muffins
Bran Muffins
Chocolate Raspberry Muffins
Honey Glazed Banana Muffins
Bridge Creek Fresh Ginger Muffins
Double Bran Citrus Muffins
Raspberry Bran Muffins
Dark Moist Bran Muffins
Lemon Poppy Seed Muffins
Spicy Sweet Potato Muffins


From: Betty E. Kohler
Date: 1998/05/22
Newsgroups: rec.food.recipes


Cheese and Pepper Bread

2 cups flour
4 ounces cheddar cheese, grated
1 teaspoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup buttermilk
1/3 cup margarine, melted
2 eggs

Heat oven to 350 degrees. Grease bottom of a 9 X 5 loaf pan. In a mixing
bowl combine flour, cheese, sugar, baking powder and soda, salt and
pepper; mix well. In a small bowl combine buttermilk, margarine and eggs;
blend well. Add to the dry ingredients, stirring just until moistened.
Pour into greased pans. Bake at 350 degree for 35-45 minutes or until a
toothpick comes out clean. Cool in pan for 15 minutes, turn out onto a
wire rack and cool completely.

Notes: Store wrapped in the refrigerator.



* Exported from MasterCook *

Banana Date Loaf

Recipe By : Eating Well Is the Best Revenge by Marian Burros
Serving Size : 14 Preparation Time :2:00
Categories : Eat-Lf Mailing List Quick Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups unbleached flour
1 1/4 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon allspice
2 teaspoons cinnamon
1/2 teaspoon salt
1 whole egg
1 egg white
1 Tablespoon canola oil
1 cup chopped dates
1/2 cup firmly packed brown sugar
2 large bananas -- very ripe
1 1/2 cups buttermilk -- (lowest fat)
1 teaspoon vanilla

Sift together into a large bowl the white and whole-wheat flours, baking
power, soda, spices and salt. Lightly combine the egg and egg white.
Make a well in the center of the dry ingredients and add the eggs, oil,
dates, and brown sugar. Stir to mix well but do not beat. Mash the bananas
in a processor; add buttermilk and vanilla and process to blend. Pour into
the batter and mix thoroughly.

PREHEAT OVEN to 350F. Pour batter into a nonstick 8-1/2 by 4" loaf pan
and bake for 40 to 55 minutes in the bottom third of the oven, or until
the center is done (test with toothpick). Cool for 10 minutes on a rack;
remove from pan and continue to cool on the rack. Cut into 14 slices.
APPROX: 205 cals, 2 g fat (8.7%), 15 mg chol. 195 mg sodium, 5 g protein,
45 g carb.

Described as a moist sweet quick bread. Marian got it from Michel Stroot
at the Golden Door in Escondido, California.

- - - - - - - - - - - - - - - - - -



* Exported from MasterCook *

Willow Brook Inn Toasted Walnut Fudge Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
1 Cup coarsely chopped walnuts
3 Ounces semisweet chocolate -- melted and cooled
1 Cup butter
1 Cup sugar
5 Eggs
2 1/4 Cups flour
1 Teaspoon salt
1 Cup buttermilk
1 Teaspoon vanilla extract

Preheat oven to 350 degrees. Grease two 9 x 5 loaf pans. Toast walnuts on
a baking sheet for 3 to 5 minutes or until fragrant. Cool. Melt chocolate
by microwaving on medium for 25-second intervals, stirring in between,
until smooth. Cool. Cream butter and sugar. Beat in eggs one at a time.
Mix in cooled chocolate. In a separate bowl, mix flour, baking soda and
salt. Stir buttermilk and vanilla together. Add flour and buttermilk
alternately to chocolate mixture. Stir in walnuts. Divide batter between
the two prepared pans. Bake for 55 to 60 minutes, or until knife or
toothpick inserted in the center comes out clean. Cool bread in pans for
10 minutes, then remove from pans and cool on a wire rack. Serve warm or
toasted with butter, it's like eating a warm brownie!

Recipe by: Willow Brook Inn Bed & Breakfast Canton, Michigan

- - - - - - - - - - - - - - - - - -



Superbread (whole wheat quickbread)

Sift together into a large bowl:
2 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon baking powder
pinch cinnamon
Add:
1/2 cup molasses or raw honey
1/4 cup polyunsaturated oil
1 1/2 cups buttermilk
1/2 cup chopped walnuts or cashews
1 Tablespoon grated orange rind

Stir eveything together until combined. Pour into a loaf pan and let sit on the
counter 20 minutes. Bake 375 for 45 minutes to an hour until tested done.

My Note: I have quite a few quickbreads recipes which advising sitting 20
minutes before baking. This process helps with the texture. If you use fresh and
double acting baking powder, your quickbreads will still rise well when baked.



* Exported from MasterCook *

Spiced Pumpkin Bread

Recipe By : A Feast Of Fruits
Serving Size : 16 Preparation Time :0:00
Categories : Breads Pumpkin

Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
1/2 cup raisins -- currants, or dried
cranberries
3 cups dark brown sugar -- firmly packed
1 cup unsalted butter -- softened
4 large eggs -- lightly beaten
2 cups pumpkin puree -- canned (1 pound)
3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon grated nutmeg -- fresh
1 teaspoon ground allspice
1 teaspoon salt
2/3 cup buttermilk
1/2 cup broken pecans or walnuts -- lightly toasted

Preheat the oven to 350F. Pour boiling water over the raisins to cover
and let them steep to plump up. Grease two loaf pans, each 9 x 5 x 3
inches; dust the sides with flour and shake out the excess. In a large
bowl, cream together the sugar and butter. Stir the eggs and pumpkin
puree into the butter mixture. In another bowl, sift together the flour,
baking soda, spices, and salt. Stir them into the pumpkin mixture
alternately with the buttermilk. Drain the raisins well and stir them
into the batter with the nuts. Pour the batter into the two loaf pans and
bake until the bread tests done, about 1 hour. Cool the leaves for 10
minutes, then turn out to cool completely on a rack.

- - - - - - - - - - - - - - - - - -

NOTES : This spicy, moist pumpkin bread....almost a pumpkin
gingerbread....is delicious with sweet butter or cream cheese for
breakfast or tea. Or bake the batter in muffin tins filled two-thirds
full for about 25 minutes. Wrapped in foil, the bread keeps well in the
refrigerator for several days or in the freezer for several months. The
idea for this recipe comes from my friend Liz Platts.



* Exported from MasterCook *

Cheddar, Bacon and Olive Bread

Recipe By : Friend- Virginia Reynolds
Serving Size : 1 Preparation Time :0:00
Categories : Savoury Breads

Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
2 1/2 cups flour
2 1/2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon soda
1 teaspoon salt
1 teaspoon dry mustard
generous pinch cayenne pepper
1/4 cup margarine -- softened
1 cup sharp cheddar cheese -- shredded
1 egg
1 cup buttermilk
1 teaspoon Worcestershire sauce
5 slices bacon -- cooked and crumbled
1 cup pitted ripe olives -- coarsely chopped

Mix together flour, sugar, baking powder, soda, salt, dry mustard, and
cayenne. Cut in margarine until mixture resembles coarse meal. Stir in
shredded cheese. In a small bowl, combine egg, buttermilk and
Worcestershire sauce. Make a well in flour mixture and pour in liquid; mix
until just moistened. Stir in bacon and olives. Turn batter into a greased
9x5x3 inch loaf pan. Bake at 375 30 to 40 minutes. Turn out of pan and
cool on wire rack. TO make muffins, divide batter among 12 well greased
muffin pans. Bake at 375 for 20-25 minutes. Serve warm.



From: carriej999@aol.com (Carriej999)
Date: 1998/04/30
Newsgroups: rec.food.recipes

* Exported from MasterCook Buster *

Banana-Spice Muffins

Recipe By : Cooking Light Magazine, September 1997
Serving Size : 18 Preparation Time :0:00
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground ginger
1 cup mashed ripe banana
--about 2 small
2/3 cup 2% low-fat milk
1/3 cup low-fat buttermilk
1/3 cup light ricotta cheese
2 tablespoons vegetable oil
1 tablespoon vanilla extract
1 large egg white
1 large egg
cooking spray

Preheat oven to 400 F. Combine first 8 ingredients in a large bowl, and
make a well in center of mixture. Combine banana and next 7 ingredients
(banana through egg) in a bowl, and add to flour mixture. Stir just until
moist. Spoon batter into 18 muffin cups coated with cooking spray. Bake at
400 F for 18 minutes or until done. Remove from pans immediately, and cool
on a wire rack. Yield: 1 1/2 dozen (serving size: 1 muffin).

CALORIES 125 (17% from fat); FAT 2.4g (sat 0.8g, mono 0.7g, poly 0.9g); PROTEIN
3.2g; CARB 22.6g; FIBER 0.8g; IRON 1mg; SODIUM 194mg; CALCIUM 59mg. WW- 3
points.

Gail Shermeyer

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook Buster *

Blueberry Buttermilk Muffins

Recipe By : Z_BRIGHTS@TITAN.SFASU.EDU
Serving Size : 18 Preparation Time :0:00
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups All-Purpose Flour
1 cup Sugar
2 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
1 cup Buttermilk
2 Eggs -- beaten
1/2 cup Butter -- melted
1 1/2 cups Fresh Blueberries -- rinsed & drained *

* frozen are ok.

Preheat oven to 400 degrees. Stir together flour, sugar, baking powder,
and salt in large mixing bowl. Combine buttermilk, eggs and butter; blend
well. Add to flour mixture; stir just until dry ingredients are moistened.
Fold in blueberries. Spoon into buttered 2 1/2-inch muffin cups, filling
each cup 3/4 full. Bake about 20 minutes or until golden brown. Cool in
pan on wire rack 5 minutes. Remove from pan. Serve warm. (Makes 18
muffins)

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook Buster *

Buttermilk Oat Muffins

Recipe By : VEGETARIAN SOUPS FOR ALL SEASONS, by Nava Atlas
Serving Size : 12 Preparation Time :0:00
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***BIG BOWL***
1 1/4 cups whole wheat flour
3/4 cup rolled oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 small BOWL:
2 egg whites -- beaten
1 cup buttermilk
3 tablespoons honey
2 tablespoons canola oil

Tender and just slightly sweet. Serve with spicy or chunky soups and
stews. OVEN 350F Degrees. Combine first dry ingredients in a mixing bowl
and stir together. In another bowl, beat together the remaining
ingredients. Slowly pour the wet ingredients into the dry and stir
vigorously and quickly until well combined. Divide the batter among 12
paper-lined (or sprayed) muffin tins. Bake 15 to 20 minutes, or until the
tops of the muffins are golden and a toothpick inserted into the center of
one tests clean. Cool on a rack, then store in an airtight container as
soon as the muffins are at room temperature. VARIATION: Add a few chopped
walnuts or pecans.

PER MUFFIN 24.5% cff: 110 cals; 3 g fat; 4g prot; 17g carb; 1g chol; 109mg sod.
By KitPATh on Mar 09, 1998.


From: "Fred Towner"
Date: 1998/04/29
Newsgroups: rec.food.recipes

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Tennessee Cornmeal Muffins
Categories: Breads
Yield: 18 servings

1 1/2 cups Cornmeal
1 teaspoon Baking soda
1 teaspoon Sugar
1 teaspoon Salt
2 Eggs beaten
2 cups Buttermilk
3 Tablespoons Lard, melted

Combine cornmeal, soda, sugar, and salt. Combine remaining
ingredients; add to dry ingredients, mixing well. Heat greased muffin
pans in a 400 degree oven for 3 minutes or until very hot. Spoon
batter into hot muffin pans, filling 3/4 full. Bake at 400 F for 25
minutes or until lightly browned.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Fruity Buckwheat Muffins
Categories: Breads
Yield: 12 servings

1 cup Flour
1 cup Peeled, cored, finely
Choppped Granny Smith
Apples
3/4 cup Buckwheat flour
1/3 cup Sugar
1/4 cup Chopped, pitted dates
1 1/2 teaspoons Baking powder
1/4 teaspoon Baking soda
1/8 teaspoon Salt
3/4 cup Non fat buttermilk
2 Tablespoons Oil
1 Egg, lightly beaten

combine flour, apples, buckwheat flour, sugar, dates, baking
powder,baking soda and salt in large bowl. Make well in centre of
mixture. combine buttermilk, oil and egg in another bowl and add to
dry ingredients, stirring just until moistened. divide batter evenly
among muffin cups coated with cooking spray. Bake at 375F for 20
minutes. Remove from pan immediately. Let cool on wire racks. Makes
12 muffins

Origin: Journal American, January 13 1993 Shared by: Sharon Stevens

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Blueberry Buttermilk Muffins
Categories: Breads, Cakes, Desserts
Yield: 24 servings

2 1/2 cup Flour
1 1/2 teaspoons Baking powder
1/2 teaspoon Soda
3/4 cup Sugar
1/4 teaspoon Salt
2 x Eggs, beaten
1 cup Buttermilk
4 ounces Butter
1 1/2 cups Blueberries

Sift dry ingredients together in a large bowl. In another bowl,
whisk eggs, buttermilk and butter that has been melted and browned
slightly. Make a well in dry ingredients and pour in liquid
ingredients, mixing quickly. Fold in blueberries. Spoon batter into
greased muffin cups and bake til golden brown. Bake at 400 F for 20
to 30 minutes. Makes 24 muffins.

MMMMM


MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Apple and Oat Bran Muffins
Categories: Breads, Low-cal
Yield: 12 servings

1 1/4 cups Whole Wheat Flour
1 cup Oat Bran
1/3 cup Packed Brown Sugar
2 1/2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Cinnamon
1 cup Buttermilk
2 x Egg Whites
2 Tablespoons Cooking Oil
3/4 cup Shredded, peeled Apple

In a medium bowl stir together flour, oat bran, brown sugar, baking
powder, baking soda, salt, nutmeg, and cinnamon. Set aside.
In a small bowl combine buttermilk, egg whites, and oil, Add to dry
ingredients; stir just till moistened. Stir in shredded apple. Store
batter, tightly covered, in the refrigerator for up to 5 days.
To bake, spray muffin cups with non-stick spray coating. Spoon about
1/4 cup batter into each muffin cup. Bake in a 375 deg F oven for
18-20 minutes or till a toothpick inserted near the center comes out
clean. Makes 12 muffins.

Per serving: 124 calories, 4 g protein, 22 g carbohydrates, 3 g fat, 1 mg
cholesterol, 162 mg sodium, 162 mg potassium.


From: "Beth A. Lewandowski"
Date: 1998/05/02
Newsgroups: rec.food.recipes

Buttermilk Oatmeal Muffins

1 1/2 cup flour
1 cup rollled oats
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
1/4 cup vegetable oil
1 egg

Streusel topping:
1/3 cup rolled oats
1/4 cup flour
1/4 cup packed brown sugar
4 Tbsp butter or margarine
1/4 tsp cinnamon

For muffins: preheat oven to 400 degrees. Grease and flour 12 muffin
cups. Combine flour, oats, sugar, baking powder and baking soda. In
separate bowl, mix buttermilk, oil and egg. Mix mixture into dry
ingredients and stir just until moistened. Fill prepared muffin cups until
3/4 full.

Topping: Combine oats, sugar, flour, cinnamon; cut in butter until
mixture is crumbly. Sprinkle evenly over muffin batter. Bake 18 - 20
minutes.

NOTE: These are also excellent if you add 1 mashed ripe banana and 1/2 cup
chopped nuts with the wet ingredients.


From: carriej999@aol.com (Carriej999)
Date: 1998/04/30
Newsgroups: rec.food.recipes

* Exported from MasterCook Buster *

Apple 'n' Spice Muffins

Recipe By : Cooking Light Magazine, October 1996
Serving Size : 12 Preparation Time :0:00
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups all-purpose flour
1/2 cup cornmeal
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground ginger
1 3/4 cups golden delicious apples -- shredded
3/4 cup lowfat buttermilk
2 tablespoons vegetable oil
1 large egg -- lightly beaten
cooking spray
2 teaspoons sugar
1/4 teaspoon ground cinnamon

1. Preheat oven. 2. Combine first 8 ingredients in a large bowl; make a well in
center of mixture. Combine apple, buttermilk, oil, and egg in a bowl; stir
well. Add to dry ingredients, stirring just until moist. 3. Divide batter
evenly among 12 muffin cups coated with cooking spray. Combine remaining
ingredients; sprinkle over muffins. Bake at 400 oF for 20 minutes or until
golden. REmove from pans immediately. Serve warm. Yield: 1 dozen.

Calories 139 (23% from fat); fat 3.5 g (sat .8 g, mono .9 g, poly 1.3 g);
protein 3 g; carb 24.2 g; fiber 1.2 g; chol 18 mg; iron 1.1 mg; sodium 115 mg;
calcium 50 mg.

Typos by Gail Shermeyer, 4paws@netrax.net.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook Buster *

Apple-Pecan Muffins

Recipe By : Cooking Light, October 1994, page 70
Serving Size : 12 Preparation Time :0:15
Categories : None

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup wheat bran flakes cereal with raisins
2/3 cup sugar
1/3 cup graham cracker crumbs
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 cup nonfat buttermilk
2 tablespoons margarine -- melted
1 egg
1 cup finely chopped peeled Rome apple
1/3 cup chopped pecans -- toasted
2 tablespoons sugar
3/4 teaspoon ground cinnamon
1 tablespoon margarine -- melted
Vegetable cooking spray
1 tablespoon sugar
1 1/2 cups all-purpose flour

Combine the first 6 ingredients in a bowl, and make a well in the center of
mixture. Combine buttermilk, melted margarine, and egg, and stir well. Add to
the flour mixture, stirring just until moistened, and set aside.
Combine apple and next 4 ingredients, stirring well; set aside.
Spoon 2 tablespoons of batter into each of 12 muffin cups coated with cooking
spray. Divide apple mixture evenly among muffin cups, and top apple mixture
with remaining batter, dividing evenly. Sprinkle 1 tablespoon sugar evenly over
muffins. Bake at 350 degrees for 25 minutes. Remove from pans immediately.
Yield: 1 dozen (serving size: 1 muffin).

- - - - - - - - - - - - - - - - - -
NOTES : The second layer of batter doesn't totally cover the apple-nut mixture
in the center, but this gives the muffins a wonderful textured appearance after
they're baked.

From: "David Van Ess"
Date: 1998/05/02
Newsgroups: rec.food.recipes

BANANA-NUT MUFFINS

1/2 cup (1 stick) butter or margarine, softened
1 cup granulated sugar
2 large eggs
2 large ripe bananas, mashed
2 cup flour
1 tsp. salt
1 tap. baking powder
1/2 tsp. baking soda
1 cup buttermilk
1/2 cup chopped pecans
1 tsp. vanilla extract

Oven 400*. Grease 12 standard size muffin pan cups or use paper liners.
Beat together butter and sugar at med. speed until light and fluffy. Add
eggs, 1 at a time, beating after each addition. Beat in bananas until
smooth. Mix together flour, salt, baking powder and baking soda.
Alternately stir flour mixture and buttermilk into egg mixture until dry
ingredients are just moistened. Stir in nuts and vanilla. Do not overmix
batter; it should not be completely smooth. Spoon batter into prepared
pan, filling 2/3s full. Bake until lightly golden, 15-18 min. Transfer
muffin pan cups to wire rack to cool slightly. Turn out onto rack. Serve
warm.

HEALTHY APPLE-WALNUT MUFFINS

2 cup flour
1 tsp. baking soda
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1/4 tsp. salt
2 large eggs
1 cup plus a 2 Tbsp frozen, thawed apple juice concentrate
2/3 cup buttermilk
2 Tbsp oat bran
2 small granny Smith apples, peeled, cored and chopped
1/3 cup chopped walnuts (about 1 1/3 oz)
garnish: 1 small Granny Smith apple, peeled, cored, and cut into 12 thin
slices

Oven 375. Grease 12 standard muffin pan cups or line with paper liners.
Mix together flour, baking soda, cinnamon, ginger, allspice, nutmeg and
salt. Mix together eggs, apple juice and buttermilk. Stir flour mixture
and oat bran into egg mixture until dry ingredients are just moistened. Do
not overmix. Gently stir in chopped apples and nuts. Spoon batter into
prepared pan, filling cups 2/3s full. garnish each muffin with an apple
slice. Bake until lightly golden and tops spring back when pressed, 25
min. transfer pan to a wire rack to cool slightly. Turn muffins out onto
rack to cool completely.


From: "Fred Towner"
Date: 1998/05/18
Newsgroups: rec.food.recipes

Title: Rhubarb Muffins Royale
Keywords: Muffins, Snack, Rhubarb, CWNG

1-1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 egg
1/2 cup vegetable oil
1-1/4 cups brown sugar, lightly packed
1 cup buttermilk*
1 teaspoon vanilla
1-1/2 cups diced rhubarb**
1/2 cup chopped walnuts

1/2 cup quick cooking oats
1/2 cup brown sugar, lightly packed
1/4 cup finely chopped walnuts
1/4 cup melted butter or margarine
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
* or substitute soured milk, made by measuring 1 Tablespoon
vinegar or lemon juice into a 1 cup measure, then adding
milk to the 1 cup mark.

** If rhubarb is frozen, dice, pat dry and add to dry ingredients.

CONVENTIONAL METHOD
Yield 20 muffins

In a large bowl, thoroughly mix flours, baking soda, baking powder, salt
and nutmeg. In a separate bowl, using an electric mixer, beat together
egg, vegetable oil, brown sugar, buttermilk and vanilla. Add to dry
ingredients all at once and stir just until moistened. Stir in rhubarb
and walnuts. Grease muffin tins. Spoon batter into tins, filling 3/4
full. In a small bowl, combine topping ingredients. Sprinkle about 1
Tbsp topping on each muffin. Bake at 400 F (200 C) for 20 to25 minutes,
or until toothpick inserted in centre of a muffin comes out clean. Cool
muffin Tins on a wire rack for 10 to 15 minutes, then remove muffins.

MICROWAVE METHOD
Yield 30 muffins

In a large bowl, thoroughly mix flours, baking soda, baking powder, salt
and nutmeg. In a separate bowl, using an electric mixer, beat together
egg, vegetable oil, brown sugar, buttermilk and vanilla. Add to dry
ingredients all at once and stir just until moistened. Stir in rhubarb
and walnuts. Spoon batter into paper-lined muffin pan, filling no more
than 1/2 full. In a small bowl, combine topping ingredients. Sprinkle
about 2 tsp topping on each muffin. Microwave 6 muffins at a time on HIGH
(100%) for 1-3/4 to 2-1/4 minutes, or until toothpick inserted in centre
of a muffin comes out clean. Rotating pan once. Remove muffins from pan
and place on a wire rack to cool. Repeat with remaining batter.


From: Country Gourmet
Date: 1998/05/02
Newsgroups: rec.food.recipes

* Exported from MasterCook *

Spiced Carrot Muffins Hastings House**

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads
Gourmet Magazine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups All-purpose flour
3/4 cup brown sugar, packed -- (light brown sugar)
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 pinch allspice
1 pinch ginger
1 large egg
1/2 cup Buttermilk
1/3 cup Vegetable oil
1/2 teaspoon Vanilla
1 1/2 cups Finely shredded carrots -- (about 4)
1/2 cup Raisins or currants

Preheat oven to 400 degrees and grease 12 1/2 cup muffin tins. In a
medium bowl whisk together flour, sugar, baking powder, baking soda,
cinnamon, salt, nutmeg, allspice and ginger. In a bowl whisk together
egg, buttermilk, oil, vanilla and stir in carrot and raisins. Add egg
mixture to flour mixture and stir batter until just combined. (Batter
will be very thick). Divide batter among prepared tins and bake in middle
of oven 15 minutes, or until a tester comes out clean. Calories per muffin
using oil: 223, using applesauce in place of oil: 172 Source: Gourmet
4/94 - Hastings House, British Columbia


From: jimg002@aol.com (JimG002)
Date: 1998/04/16
Newsgroups: rec.food.baking

LEMON POPPY SEED MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Fruits Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Unsifted flour
3/4 cup Sugar
1/2 teaspoon Baking soda
1/2 cup Butter -- softened
1/2 teaspoon Salt
2 Eggs
1/4 teaspoon Baking powder
1 cup Buttermilk
4 teaspoons Poppy seeds
1 teaspoon Vanilla extract
2 tablespoons Grated lemon rind

Preheat oven to 400`. Combine flour, baking soda, salt, baking powder, poppy
>> seeds and lemon rind. In a large mixer bowl, beat sugar and butter until
fluffy; beat in eggs until smooth. Add buttermilk and vanilla; mix well. Stir
in flour mixture JUST until moistened. Fill paper cup-lined or greased muffin
cups 3/4 full. Bake 20 minutes, or until golden brown. Serve warm. Makes 12 to
15 muffins.

Contributed by Helen Jolly Formatted by Olivia Liebermann

From: Rich Byrnes
Date: 1998/04/03
Newsgroups: rec.food.baking

Bran Muffins

2 c. bran
1 1/2 c. sugar
2 1/2 c. flour
2 1/2 tsp. baking soda
1 tsp. salt
1/2 c. oil
2 c. buttermilk
2 eggs, beaten
2 Tbls. molasses

Mix first 5 ingredients together in a large bowl. Stir in remaining
ingredients. Fill greased muffin cups 2/3 full with batter. Bake at
350'F for 7-12 minutes.
(Makes 16-20 muffins)


Chocolate Raspberry Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounces Canned Raspberries *
2 cups Self-Rising Flour
1/2 cup Sugar
1/2 cup Chocolate Bits Or Chips
1 Lightly Beaten Egg
2 ounces Melted Butter
3/4 cup Buttermilk

* Use canned raspberries and syrup. Preheat oven to 375F, prepare pans.
Pour
undrained raspberries into a pan, bring to a boil, boil without
stirring for
about 12 minutes, or until mixture is thick and a jam-like consistency;
cool.
Combine the sifted flour, sugar and chocolate in a bowl. Mix egg,
butter and
buttermilk. Stir dry mix into wet mix until just combined. Gently fold
in the
raspberry mixture. Spoon into pans and bake for about 15 minutes or
until
done.

From: Rich Byrnes
Date: 1998/04/03
Newsgroups: rec.food.baking

HONEY GLAZED BANANA MUFFINS

Recipe By : THE DESSERT SHOW SHOW#DS3237
Serving Size : 16 Preparation Time :0:00
Categories : Muffins Tvfn

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Muffins:
2 cups Whole bran cereal -- shredded
1 cup Buttermilk
2 medium Ripe bananas -- mashed
1/4 cup Melted butter
1/4 cup Honey
1 Egg -- slightly beaten
1 cup Whole wheat flour
1 teaspoon Baking soda
1/8 teaspoon Salt
1/2 cup Finely chopped pecans
Glaze:
1/4 cup Softened butter
1/4 cup Honey

Preheat oven to 400 degrees. Line 16 muffin cups with paper baking cups.
Mix
together cereal and buttermilk in a large bowl. Let stand 10 minutes.
Add
bananas, melted butter, honey and egg. Mix well. Add flour, baking soda,
salt
and nuts. Mix well. Fill muffin cups 2/3 full. Bake 18-22 minutes or
until
toothpick inserted into center comes out clean.

For glaze: blend together softened butter and honey until smooth. Brush
muffins
with glaze and serve warm.

*********************************************
***** Bridge Creek Fresh Ginger Muffins *****
*********************************************

Categories: Breakfast Muffins Ginger

Calories per serving: Number of Servings: 16
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:

INGREDIENTS
------------------------------------------------------------

2 oz Gingerroot, whole/unpeeled
3/4 cup Sugar + 3 T sugar
2 Tbsp Lemon zest *
8 Tbsp Butter, room temperature
2 eggs
1 cup Buttermilk
2 cup Flour
1/2 tsp Salt
3/4 tsp Baking soda

DIRECTIONS
------------------------------------------------------------

* zest from two lemons, with some white pith
Preheat the oven to 375 degrees. Grease the muffin tins.
Cut the unpeeled ginger into large chunks. If you have a food
processor, process the ginger until it is in tiny pieces, or hand
chop
into fine pieces. (You should have 1/4 cup. It is better to have too
much ginger, than too little) Put the ginger and 1/4 cup sugar in a
small skillet or pan and cook the mixture over medium heat until the
sugar has melted and the mixture is hot. Don't walk away from the
pan,
this cooking takes only a couple minutes. Remove from the stove and
let the ginger mixture cool.
Put the lemon zest and 3 T sugar in the food processor and process
until the peel is in small bits; or chop by hand and then add sugar.
Add the lemon mixture to the ginger mixture. Stir and set aside.
Put the butter in a mixing bowl and beat a second or two, add the
Remaining 1/2 cup sugar, and beat until smooth. Add the eggs and
beat
well. Add the buttermilk and mix until blended. Add the flour, salt,
and baking soda. Beat until smooth. Add the ginger-lemon mixture and
mix well.
Spoon the batter into the muffin tins so that each cup is 3/4 full.
Bake 15 to 20 minutes. Serve warm.
Source: The Breakfast Book, Marion Cunningham
Source: Pat Finch, FidoNet Cooking Echo

*** Recipe Via Compu-Chef (tm) ***

**************************************
***** Double Bran Citrus Muffins *****
**************************************

Categories: Breads Snacks

Calories per serving: Number of Servings: 10
Fat grams per serving: Approx. Cook Time: :20
Cholesterol per serving: Marks:

INGREDIENTS
------------------------------------------------------------

1 1/2 cup all-purpose flour with wheat bran (Five Roses)
1/2 cup oat bran
1/3 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1/4 cup vegetable oil
1 egg - lightly beaten
grated rind of 1/2 an orange and 1/2 a lemon
1/2 cup dates or prunes - chopped
1 Tbsp sesame seeds

DIRECTIONS
------------------------------------------------------------

In a large bowl, combine flour, oat bran, sugar, baking powder,
baking
soda and salt. In a separate bowl, beat buttermilk, oil, egg and
citrus rinds. Add to dry ingredients, mixing until just dampened
and
still lumpy. Lightly stir in dates and spoon into lightly greased
muffin cups. Sprinkle with sesame seeds. Bake at 375 F for 20
minutes. Makes 10 large muffins.


From: af961@james.hwcn.org (Helen Peagram)
Date: 1998/04/04
Newsgroups: rec.food.baking

Title: Raspberry Bran Muffins
Categories: Muffins, Publication
Yield: 24 Servings

------------------------------BON APPETIT 6/92------------------------------
2 1/2 c All purp flour
1 3/4 c Sugar
2 ts Baking soda
1/2 ts Salt
2 c Buttermilk
1/2 c Oil
2 lg Eggs
8 c Bran flakes cereal
1/2 c Raspberry jam

Preheat oven 350 F. Line muffin tins with paper muffin cups. Combine flour,
sugar, baking powder, soda, and salt in med bowl. Whisk buttermilk, oil,
and eggs in lg bowl. to blend. Add dry ingreds and cereal and stir until
just blended. Spoon 1/4c batter into each muffin cup. Using small spoon,
make well in center of each and fill well with 1t jam. Spoon remaining
batter over. Bake until tester inserted into centers comes out clean, 25
mins. Turn onto racks. Cool. S: RSVP: The Underground Deli, Ashland, OR


Title: Dark Moist Bran Muffins
Categories: Muffins
Yield: 24 Servings

2 c Whole wheat flour
1 1/2 c Bran flakes
2 tb Sugar
1/4 ts Salt
1 1/4 ts Baking soda
2 c Buttermilk
1 Egg
1/2 c Dark molasses
2 tb Melted butter or margarine

Combine flour, bran, sugar, salt and soda and mix well. Combine buttermilk,
egg, molasses and butter and add all at once to dry ingredients. Stir just
enough to moisten flour mixture. Fill greased muffin cups 2/3 full and bake
at 350F 20 to 25 minutes.

(C) 1992 The Los Angeles Times From: Karen Mintzias Date: 06-27-93


Title: Lemon Poppy Seed Muffins
Categories: Muffins, Quickbreads
Yield: 12 Servings

2 c All-purpose flour
2 lg Eggs
3/4 c Sugar
1 c Buttermilk
1/4 c Poppy seeds
1/4 c Vegetable oil
1 tb Baking powder
1 Grated zest of 1 med. lemon
1 ts Baking soda
1/3 c Fresh lemon juice
1/2 ts Salt (optional)
3 tb Sugar

Adjust oven rack to top third position; preheat oven to 400 degrees. Coat
12-cup muffin pan with vegetable spray. Thoroughly mix flour, sugar, poppy
seeds, baking powder, baking soda and salt in large bowl. In medium bowl,
whisk eggs, buttermilk, oil and lemon zest until blended. Pour liquid
mixture over dry ingredients and fold in with rubber spatula just until
combined; do not overmix. Spoon batter into prepared muffin cups, dividing
evenly. Bake 20 minutes or until tester comes out clean. Meanwhile, stir
lemon juice and sugar in small bowl until sugar is dissolved; set aside.
When muffins are removed from oven, pierce tops in several places with
toothpick (or carefully with fork). Restir lemon glaze, then slowly drizzle
about 1 tablespoon of lemon mixture over each muffin. Allow muffins to cool
in pan for 10 minutes to absorb syrup, then remove to rack to cool. Makes
12 muffins.

From Earl Shelsby


From: Amy Guennewig
Date: 1998/01/12
Newsgroups: rec.food.recipes

These are wonderful.

Amy

Spicy Sweet Potato Muffins

2 T packed brown sugar
1 t ground cinnamon
1 1/2 c flour
2 t baking powder
1 t ground cinnamon
1/2 t salt
1/2 t baking soda
1/2 t allspice
1/3 c packed brown sugar
1 c mashed cooked or canned sweet potatoes
3/4 c buttermilk
1/4 c vegetable oil
1 egg, beaten

Preheat oven to 425 degrees F. Grease twelve (2-1/2 inch) muffin cups.
Combine 2 tablespoons brown sugar and cinnamon in small bowl; set aside.
Sift flour, baking powder, cinnamon, salt, baking soda, and allspice
into large bowl. Stir in 1/3 c brown sugar.

In medium bowl, combine sweet potatoes, buttermilk, oil and egg. Stir
buttermilk into dry ingredients just until combined. Spoon batter into
prepared muffin cups, filling each 2/3 full. Sprinkle each muffin with
1/2 teaspoon of cinnamon mixture. Bake about 14 to 16 minutes or until
toothpick inserted in center comes out clean.