KIMBERLY'S BANANA CRUMB MUFFINS

PART #1
1/2 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 teaspoon salt

PART #2
3 mashed bananas
3/4 cup sugar
1 egg
1/3 cup melted butter

Mix part #1 in a large bowl
Beat part #2 together in a separate bowl
Stir banana mixture into dry mixture and then put in greased muffin tins, or cup cake paper lined muffin tins

CRUMB TOPPING
1/3 cup packed brown sugar
2 tbsp flour
1/8 tsp ground cinnamon
1 Tbsp softened butter
Mix together in a small bowl with pastry cutter and put on top of muffins.

Bake @ 375 degrees for 18 to 20 minutes or until tooth pick comes out clean.
This topping can be used on other muffins as well.

Best Ever Blue Berry Muffins

From Brenda Goodrich

1 1/2 cup flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1 egg lightly beaten
1/2 cup milk
4 Tbsp butter, melted
1 c. fresh or frozen blueberries

Preheat oven to 375.  Sift together dry ingredients.  In a separate bowl, combine egg, milk, and butter. Make a well in the dry ingredients and pour in milk mixture, stirring with fork just until dry ingredients are moistened.  Fold in blueberries.  Ladle into greased muffin tins.  Bake for 18 -20 minutes.

Hula Muffins

Hula Muffins
2/3 cup sugar
1/3 cup veg. oil
2 eggs
1 cup shredded carrots
3/4 cup crushed pineapple, drained
1 1/2 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
Heat oven to 425, stir sugar, oil, eggs, carrots and pineapple in medium bowl until mixed. Stir in flour, baking soda, salt and nutmeg. Spoon batter into cups. Bake 13-17 minutes. Cool 5 minutes.

Marie Calendars Corn Bread Muffins

Whoa! These are fantastic. Very simple and very yummy.

Ingredients:
Yellow Cake mix (plus what it calls for)
Jiffy corn bread muffin box (plus what it calls for)

Instructions:
Follow the cake mix instructions and mix. (using the eggs, water and oil it calls for)
Then dump in the jiffy corn bread mix, plus (whatever it calls for 1egg, and 1/3 c. milk)
Blend with the mixer for one minute.

Temp: 355'
Bake for 15 min.
Yields: 40 cupcakes or 24 cupcakes and 4 mini loafs.

ENJOY!

Brown Sugar Muffins

This recipe is in the 6th Ward cook book, pg 95 From Karla Hansen. We had it today for book club lunch at Brenda Goodrich's house. They are awesome!

1/2 cup butter
1 cup brown sugar
1 egg
1 cup milk
1/4 cup nuts
1 tsp. vanilla
2 cups flour
1/4 tsp. salt
1 tsp soda

Combine flour, soda, and salt in a bowl; set aside. In another bowl, cream butter and sugar, then add the egg, milk, and vanilla. Stir in the flour mixture and last of all nuts. Place in greased muffin tins. Bake at 350 degrees for 15 minutes. Yield: 12 muggins

Banana Bread Muffins

I know everyone has their own favorite banana bread recipe, but I tend to think mine is pretty DELUXE! I thought I would share it, so try it...you'll see!

2 eggs
1/3 C. oil
1/3 C. applesauce ( I use unsweetened - 100% natural)
2 C. mashed ripe bananas (it's about 6 depending on the size)
2 C. flour
1 C. sugar
1 tsp. baking soda
1/2 tsp. salt
1 Tbl. cinnamon
1/2 C. chopped nuts AND/OR 1/2 bag of chocolate chips (optional)

Topping (optional):
Melted butter
Cinnamon/Sugar mixture

Preheat oven to 350. Mix eggs, oil, applesauce and bananas. Add dry ingredients and mix well. Fold in nuts and/or chocolate chips. Grease pans or use cupcake liners for muffins.

Muffins (about 24): bake 25-28 mins
4 mini loaf pans or 2 big loaf pans: 45-55 mins

Bake until knife comes out clean and bread is golden brown. All ovens vary, so check bread at minimum baking time. Do not overbake! Brush with butter and sprinkle cinnamon sugar mixture.

TIP: If you have bananas that are ripe, but don't have enough bananas to bake bread, store peeled bananas in a ziplock bag in the freezer. Thaw in microwave when you are ready to use.

Pumpkin Muffins

1 spice cake mix

1 small can of pumpkin

*When doubling the recipe, add the following (optional) to make even more moist:

- a small packet of vanilla pudding

- 1/3 cup sour cream

Mix ingredients and bake at 350 until done.  Sorry that is not very specific. I did mini muffins and they took about 13 minutes. Bake until they bounce back when you press your finger to them.

I made them just after the truffles.. so I dipped a corner of them in chocolate.. and THAT was even MORE deluxe!

Oh, and I have to give my friend Heather Jones credit for this recipe. I work with her in Young Womens and she is a genius of a cook.  Thanks Heather!