1 1/2 cups flour
1 tbs baking powder
1 tsp cinnamon
2 eggs
1/3 cup sugar
1 cup milk
1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup chopped peeled apples, such as granny smith OR golden delicious
1/2 cup cinnamon chips

preheat the oven to 400 degrees. line a muffin pan with paper cupcake liners.

sift together the flour, baking powder, and cinnamon into a large bowl. set aside.

in a medium bowl, whisk together the eggs, sugar, miik, and melted butter. stir into the flour mixture. add the apples and mix lightly. do not overmix the batter – leave it a little bit lumpy.

spoon the batter into the muffin pan, filling the cups three-quarters full. bake in the center of the oven for about 30 minutes, or until the muffins are firm to the touch. turn the muffins out of the pan and cool on wire racks.

makes 12 muffins

3/4 cup boiling water
1 cup chopped pitted dates
1 tsp baking soda
1 tbs unsalted butter, melted
3/4 cup sugar
1 egg
1 tsp vanilla
1 3/4 cups flour
1/4 tsp salt
1/2 cup chopped walnuts

preheat the oven to 350 degrees. spray or generously grease three clean 14-16 oz cans.

in a small bowl, pour the boiling water over the dates. stir in the baking soda. let stand until cool.

in a large mixing bowl, with an electric mixer, cream the butter and sugar, then beat in the egg and vanilla. beat in the flour, salt, and walnuts. mix in the date mixture.

pour the batter into the cans, filling each about 3/4 full. bake in the center of the oven for 45 minutes, or until a cake tester or toothpick inserted into the center comes out clean.

cool for 5 minutes in the cans. loosen the breads from the cans and remove to a wire rack to cool completely.

makes 3 mini loaves

3 cups flour
1/3 cup sugar
4 tsp double-acting baking powder
1 tsp cinnamon
1/2 tsp nutmeg
3/4 tsp baking soda
1/2 tsp salt
1 1/2 cups applesauce
6 tbs melted margarine OR butter
1/2 cup milk
1 egg
3/4 cup chopped nuts (optional)

prepare 24 muffin pan papers (2 1/2″ size). preheat oven to 400 degrees. combine dry ingredients in a large bowl, mixing with a fork. in another bowl, mix applesauce, melted margarine, milk and egg unti blended. stir applesauce mixture into flour mixture until the flour mixture is moistened. (the mixture will be a bit lumpy.) stir in nuts. spoon batter into muffin pan papers. bake at 400 degrees for 20-25 minutes or until toothpick inserted into center of muffin comes out clean. remove muffins from pans immediately.

to reheat, simply wrap muffins in aluminum foil and place in a 400 degree oven for 10 minutes.

MUFFIN BATTER:

1 cup plus 2 tbs flour
1/3 cup packed light brown sugar
1 1/2 tsp baking powder
1/3 cup milk
1/3 cup chunky peanut butter
3 tbs vegetable oil
1 egg
1 tsp vanilla

PEANUT TOPPING:

1/4 cup peanuts, chopped
1/2 cup semisweet chocolate chips

preheat the oven to 400 degrees.

in a medium bowl, whisk together the flour, sugar, and baking powder. set aside.

in a small bowl, whisk together the milk, peanut butter, oil, egg, and vanilla. stir the liquid mixture into the flour mixture just until mixed; do not overbeat.

spoon the batter into the muffin pans, fillng the liners three-quarters full. sprinkle peanuts and chocolate chips over the top.

bake in the center of the oven for 20-25 minutes, or until a cake tester or toothpick inserted into the center of a muffin comes out dry. cool the muffins in the pan for 5 minutes, then remove to wire racks to cool completely.

makes 12 muffins

1 egg, beaten
1/2 cup milk
1/4 cup vegetable oil
1/3 cup sugar
1/2 tsp salt
1/2 tsp cinnamon
1 tsp lemon juice
1/4 tsp vanilla
2 cups flour
2 tsp baking powder
2 tsp drained crushed pineapple
1 cup mashed bananas

combine egg, milk, oil, sugar, salt, cinnamon, lemon juice and vanilla. sift flour with baking powder; stir into egg mixture jus until blended. fold in pineapple and banana. fill greased or lined muffin cups 2/3 full. bake at 450 degrees for 20 minutes.

makes 16

2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted buttter, cut into pieces, at room temperature
1 cup sugar
1/2 tsp almond extract
2 eggs
1 cup crushed fresh strawberries OR 1 (10 oz) pkg frozen strawberries, thawed and drained on a double thickness of paper towels
1/3 cup sliced almonds

preheat the oven to 325 degrees. spray or grease a 9″x5″ loaf pan.

in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. set aside.

in a large bowl, using an electric mixer, cream the butter, sugar, and almond extract until light, about 2 minutes. beat in the eggs one at a time, beating well after each addition. mix in the flour mixture alternately with the crushed strawberries.

spoon the batter into the prepared pan. sprinkle the top with the almonds. bake in the center of the oven for 55-60 minutes, or until a cake tester or toothpick inserted into the center comes out clean.

cool the bread in the pan for 5 minutes, then invert onto a wire rack and turn right side up to cool completely.

makes 1 (9″x5″) loaf

2 1/2 cups flour
1/4 cup unsweetened cocoa powder
2 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
1 cup packed light brown sugar
1/2 cup sugar
1/2 cup (1 stick) unsalted butter, cut into pieces, at room temperature
1/2 cup canola oil blend OR vegetable oil
3 eggs
1 1/4 tsp vanilla
1/2 cup buttermilk
3 cups grated zucchini (about 1 medium zucchini)

preheat the oven to 350 degrees. spray or grease a 9″x5″ loaf pan.

in a medium bowl, using an electric mixer, cream the brown sugar, sugar, butter, and oil until light, about 2 minutes. mix in the eggs one at a time, blending well after each addition. beat in the vanilla and buttermilk. mix in the flour mixture, then stir in the zucchini.

spoon the batter into the prepared pan. bake in the center of the oven for 1 1/2 hours, or until a cake tester or toothpick inserted into the center comes out dry.

cool in the pan for 5 minutes, then invert the bread onto a wire rack and turn right side up to cool completely.

makes 1 (9″x5″) loaf

1 cup sifted flour
2 tsp baking powder
1/2 tsp salt
3 tbs margarine
1/3 cup milk

preheat oven to 400 degrees. sift together dry ingredients. add margarine and milk; mix quickly. knead on a floured board and roll out 1/2″ thick; cut into rounds or squares. bake on an ungreased baking sheet for 20 minutes.