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.

• Preheat the oven to 400°.
• In a large bowl, mix together the flour, sugar, baking powder, and salt.
• In a small bowl, mix together the egg, milk, butter, and honey.
• Stir this mixture into the flour mixture just until moistened.
• Don’t overmix.
• Fill greased muffin cups about ⅔ full and bake for 15 to 18 minutes or until done.
• Cool in the pan for 5 minutes and then remove the muffins to cool on a wire rack.
• (These muffins, however, are best eaten warm.
• )

• Preheat the oven to 375°.
• In a large bowl, cream together the shortening and sugar.
• Beat in the egg and then the molasses.
• In another large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and bran.
• Stir the flour mixture into the molasses mixture and then gradually add the buttermilk, beating until smooth.
• 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.

• Place 2 cups of the bran cereal into a medium bowl and pour in the boiling water.
• Set aside to cool.
• Meanwhile, in a large bowl, cream together the shortening or butter, sugar, and eggs.
• Add the buttermilk and the cooled cereal mixture.
• In a large bowl, whisk together the flour, baking soda, and salt and add to the creamed mixture.
• Stir until the flour is blended.
• Fold in the remaining 4 cups of dry bran cereal and the dried fruit or nuts, if using.
• Store the batter in a covered container in the refrigerator for up to 4 weeks.
• To use: When ready to bake the muffins, preheat the oven to 400° and fill well-greased muffin cups ⅔ full.
• 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, cornmeal, 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 and bake for 20 to 25 minutes or until done.

• Preheat the oven to 375°.
• For frosting: In a medium bowl, beat together the frosting ingredients until mostly smooth (the chocolate chips will break down into smaller pieces).
• Alternately, you can use a food processor if you have one to make a smoother spread.
• Cover the bowl and refrigerate the frosting until ready to use.
• For muffins: In a large bowl, mix together the flour, sugar, baking powder, cinnamon, and salt.
• In a medium bowl, stir the milk and coffee granules until the coffee is dissolved.
• Add the melted butter, egg, and vanilla and stir to mix well.
• Stir the liquid mixture into the flour mixture just until moistened.
• Use a rubber spatula and fold in the chocolate chips.
• Grease muffin cups and fill about ⅔ full with batter.
• (You may need two pans.
• ) Bake for 17 to 20 minutes or until done.
• Cool for 5 minutes and then remove the muffins from the pan to a wire rack.
• When the muffins are barely warm, spread the frosting on the tops.

• Preheat the oven to 400°.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• In another bowl, beat the egg and then add it to the flour mixture along with the milk and cooking oil.
• Stir just until blended.
• Don’t overmix.
• Gently fold in the chocolate chips.
• Fill greased muffins cups about ⅔ full.
• Bake for 20 to 25 minutes or until done.
• Remove the muffins from the pan and cool on a wire rack.