• In a small bowl, sprinkle the peaches with the lemon juice and mix to cover the pieces; set aside.
• In a large bowl, mix together the sugar, salt, cinnamon, and baking powder.
• Add the milk, egg, and butter and mix well.
• Add the flour and mix again, being careful to not overmix.
• Fold in the fruit and then fill greased muffin cups ⅔ full.
• Bake for 20 minutes or until done.
• Remove the muffins from the pan and cool on a wire rack.

For muffins:

• Preheat the oven to 375°.
• In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.
• In a large bowl, combine the buttermilk (or yogurt), brown sugar, cooking oil, beaten egg, and vanilla.
• Fold in the rhubarb.
• Fill greased muffin cups ⅔ full.

For topping:

• Mix together the sugar, melted butter, cinnamon, and flour.
• Sprinkle on top of the muffins.
• Bake for 20 minutes or until done.
• Remove the muffins from the pan and cool on a wire rack.

• Preheat the oven to 425°.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• Add the raisins and mix.
• In a medium bowl, mix together the milk, egg, and melted butter.
• Make a well in the center of the flour mixture and then add the liquid mixture all at once into the well.
• Stir just until moistened.
• Do not overmix.
• Fill greased muffin cups ⅔ full and bake for 20 to 25 minutes or until done.
• Remove the muffins from the pan and cool on a wire rack.

• Preheat the oven to 375°.
• Grease or butter 10 ½-cup custard cups or muffin cups.
• In a mixing bowl, stir together the flour, salt, and sugar, if you’re using it.
• Mix thoroughly.
• Add the butter, milk, and eggs; beat until the batter is very smooth, about 2½ minutes, remembering to scrape the sides often.
• (My original recipe called for using an electric mixer, but I now use my lovely, Amish-made, hand-cranked egg beaters, which work just as well, but beating as fast as I can for several minutes is quite an upper arm workout!
• )
• Fill the prepared custard cups or muffin cups about halfway, and bake on the center rack of your oven for 50 to 55 minutes.

• Preheat the oven to 425°.
• In a large bowl, whisk together the flour, sugar, baking powder, salt, and orange peel.
• In a medium bowl, mix together the milk, orange juice, egg, and melted butter.
• Make a well in the center of the flour mixture and then add the liquid mixture all at once into the well.
• Stir just until moistened.
• Do not overmix.
• Fill greased muffin cups ⅔ full and bake for 20 to 25 minutes or until done.
• Remove the muffins from the pan and cool on a wire rack.

• Preheat the oven to 400°.
• In a large bowl, beat the egg; add the milk and oil and stir until mixed.
• Add the remaining ingredients and stir just until blended.
• Do not overmix.
• Fill greased muffin cups about ¾ full.
• Bake for 15 to 20 minutes or until done.
• Remove the muffins from the pan and cool on a wire rack.

For muffins:

• Preheat the oven to 400°.
• In a large bowl, mix together the flour, brown sugar, baking powder, and salt.
• In another bowl, combine the milk, melted butter, maple syrup, sour cream, egg, and vanilla.
• Stir into the flour mixture just until moistened.
• Don’t overmix.

For crumb topping:

• Mix together the flour, sugar, nuts, and cinnamon; cut in the butter until the mixture resembles coarse crumbles.
• Getting ready to bake: Fill greased muffin cups about ⅔ full with batter.
• Sprinkle the crumb topping over the tops of the muffins.
• Bake for 16 to 20 minutes until done.
• Cool for 5 minutes before removing muffins from the pan to a wire rack to cool.

• For muffins: Preheat the oven to 350°.
• In a large bowl, whisk together the flour, sugar, baking soda, and salt.
• In another large bowl, mix together the eggs, sour cream, melted butter, lemon peel, and lemon juice.
• Stir into the flour mixture just until moistened.
• Don’t over-stir.
• For crumb topping: In a small bowl, combine the flour and sugar; cut in the butter until the mixture resembles coarse crumbles.
• Getting ready to bake: Fill greased muffin cups about ⅔ full.
• (You’ll need around 40 cups if you plan to bake them all at once.
• Or, you can keep the batter in the refrigerator and bake in batches.
• ) Sprinkle the crumb topping over the batter in the muffin tins.
• Bake for 20 to 25 minutes or until done.
• Cool in the pans for 5 minutes; then remove the muffins to wire racks to cool.
• For glaze: Mix together the sugar and lemon juice and drizzle the glaze over the muffins while they are still warm.

• Preheat the oven to 425°.
• In a large bowl, whisk together the flour, baking powder, salt, pudding mix, and sugar.
• In another bowl, mix together the milk and cooking oil and pour it into the flour mixture, stirring just until blended.
• Do not overmix.
• Fill greased muffin cups ⅔ full and bake for 20 to 25 minutes or until done.
• Remove from the oven and place them on a wire rack to cool.
• Sprinkle with powdered sugar if desired.

• Preheat the oven to 425°.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• In a medium bowl, mix together the milk, egg, and melted butter.
• Make a well in the center of the flour mixture and then add the liquid mixture all at once into the well.
• Stir just until moistened.
• Do not overmix.
• Fill greased muffin cups ⅔ full; add ½ tsp.
• jam (or a bit more if you desire) to the top of each muffin, and bake for 20 to 25 minutes or until done.
• Remove the muffins from the pan and cool on a wire rack.