Lemon-Poppy Seed Coffee Cake

Sorce	VitoThe Che
Caloric	:1 Serving: Calories 270 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2g, Trans Fat 1/2g); Cholesterol 25mg; Sodium 260mg; Total Carbohydrate 40g (Dietary Fiber 2g, Sugars 26g); Protein 4g Percent Daily Value*: Vitamin A 0%; Vitami
Ingridients	Prep Time:10 min Start to Finish:55 min Makes:9 servings 1 box Betty Crocker® lemon-poppy seed muffin mix 3/4 cup water 1/4 cup vegetable oil 1 egg 1/3 cup sliced almonds
Instructions	1. Heat oven to 375°F. Grease bottom of 9- or 8-inch square pan with shortening, or spray bottom with cooking spray. 2. In medium bowl, stir Muffin Mix, water, oil and egg just until blended (batter may be lumpy). Spread in pan; sprinkle with almonds. 3. Bake 9-inch pan 23 to 28 minutes, 8-inch pan 30 to 35 minutes, or until toothpick inserted in center comes out clean and top is golden brown. Cool 10 minutes. Squeeze Glaze packet about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle over warm coffee cake. High Altitude (3500-6500 ft) Do not use 8-inch pan. Heat oven to 400°F. Add 2 tablespoons Gold Medal® all-purpose flour to dry muffin mix. Bake 9-inch pan 25 to 30 minutes.

Fruity Multigrain Muffins

Sorce	xAXISx
Caloric	:1 Serving: Calories 180 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 125 mg; Total Carbohydrate 32 g (Dietary Fiber 3 g); Protein 5 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 8 %; I
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:12 muffins 1 1/4 cups plain fat-free or low-fat yogurt 1/2 cup packed brown sugar 1/4 cup vegetable oil 2 egg whites 1 1/4 cups Gold Medal® whole wheat flour 3/4 cup oat bran 1/4 cup cornmeal 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup chopped dried fruit 1/2 cup cooked whole-grain triticale or brown rice
Instructions	1. Heat oven to 400°F. Grease bottoms only of 12 medium muffin cups, 2 1/2x1 1/4 inches, or line with paper baking cups. 2. Beat yogurt, brown sugar, oil and egg whites in large bowl with spoon. Stir in remaining ingredients except dried fruit and triticale just until flour is moistened. Fold in dried fruit and triticale. 3. Divide batter evenly among muffin cups (cups will be very full). Bake 20 to 22 minutes or until golden brown. Immediately remove from pan.

Big-Batch Corn Muffins

Sorce	mcdonalda
Caloric	:1 Serving: Calories 120 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 1 g); Cholesterol 25 mg; Sodium 150 mg; Total Carbohydrate 17 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 6 %;
Ingridients	Prep Time:15 min Start to Finish:30 min Makes:32 muffins 2 cups cornmeal 2 cups Gold Medal® all-purpose flour 1/4 cup sugar 2 cups milk 1/2 cup vegetable oil 2 tablespoons baking powder 1/2 teaspoon salt 4 eggs 2 cups Green Giant® Niblets® frozen whole kernel corn, thawed
Instructions	1. Heat oven to 425ºF. Grease bottoms only of 32 regular-size muffin cups, or place paper baking cup in each muffin cup. 2. Stir all ingredients except corn in large bowl about 20 seconds or until dry ingredients are moistened. Beat vigorously 1 minute. Stir in corn. 3. Fill muffin cups two-thirds full. Bake about 15 minutes or until golden brown. Immediately remove from pan.

Cornbread Wedges

Sorce	Sinister Squirrel
Caloric	:1 Serving: Calories 170 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 4 g); Cholesterol 70 mg; Sodium 230 mg; Total Carbohydrate 20 g (Dietary Fiber 0g); Protein 4 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 0%; Calcium 2 %;
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:8 servings 2 pouches (6.5 oz each) Betty Crocker® cornbread & muffin mix 2/3 cup milk 1/4 cup margarine or butter, melted 2 eggs 4 medium green onions, chopped (1/4 cup)
Instructions	1. Heat oven to 400°F. Grease divided scone pan with shortening. Make muffin mixes as directed on pouch, using milk, margarine and eggs. Stir in onions. Spoon evenly into each wedge of pan. 2. Bake 15 to 17 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm.

Quick Cardamom Rolls

Sorce	PeopleFun
Caloric	:1 Serving: Calories 185 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 3 g); Cholesterol 30 mg; Sodium 450 mg; Total Carbohydrate 27 g (Dietary Fiber 0g); Protein 3 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 6 %;
Ingridients	Prep Time:25 min Start to Finish:45 min Makes:10 rolls 2 1/2 cups Original Bisquick® mix 1/3 cup milk 1 egg 2 tablespoons butter or margarine, softened 1/4 cup granulated sugar 2 teaspoons ground cardamom 1/4 cup powdered sugar 1 teaspoon warm water
Instructions	1. Heat oven to 400ºF. Mix Bisquick, milk and egg until soft dough forms. Place dough onto surface lightly sprinkled with Bisquick; gently roll in Bisquick to coat. Knead gently just until smooth. 2. Pat or roll dough into rectangle, 10x8 inches. Spread with butter. Mix granulated sugar and cardamom; sprinkle over dough. Roll up tightly, beginning at 10-inch side. Pinch edge of dough into roll to seal. Place sealed side down on ungreased cookie sheet. Cut roll at 1-inch intervals almost through to bottom, using scissors. 3. Bake about 20 minutes or until light brown. Mix powdered sugar and warm water until spreadable; spread over warm rolls. High Altitude (3500-6500 ft) Heat oven to 375ºF. Bake about 25 minutes.

Whole Wheat-Blueberry Muffins

Sorce	Littleboy
Caloric	:1 Serving: Calories 125 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 240 mg; Total Carbohydrate 24 g (Dietary Fiber 3 g); Protein 4 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 10 %; I
Ingridients	Prep Time:10 min Start to Finish:35 min Makes:12 muffins 1 cup fat-free (skim) milk 1/4 cup unsweetened applesauce 2 tablespoons vegetable oil 1/2 teaspoon vanilla 2 egg whites or 1 egg 2 cups Gold Medal® whole wheat flour 1/3 cup sugar 3 teaspoons baking powder 1/2 teaspoon salt 1 cup fresh or canned (drained) blueberries
Instructions	1. Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup. 2. Mix milk, applesauce, oil, vanilla and egg whites in large bowl, using fork or wire whisk. Stir in flour, sugar, baking powder and salt, using spoon, just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups. 3. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm.

Cheese and Spinach Muffins

Sorce	SMRaf
Caloric	:1 Serving: Calories 120 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 2 g); Cholesterol 25 mg; Sodium 340 mg; Total Carbohydrate 13 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 12 %
Ingridients	Prep Time:15 min Start to Finish:30 min Makes:12 muffins 2/3 cup milk 1 tablespoon vegetable oil 1 egg 2 cups Original Bisquick® mix 1/2 cup coarsely chopped fresh spinach 1/2 cup shredded Swiss cheese (2 ounces) 1/4 cup grated Parmesan cheese 2 tablespoons chopped green onions
Instructions	1. Heat oven to 400ºF. Grease bottoms of 12 regular-size muffin cups. 2. Beat milk, oil and egg in medium bowl until blended. Stir in remaining ingredients just until moistened. Fill muffin cups 2/3 full. 3. Bake 15 minutes or until golden brown; cool slightly. Remove from pan. Serve warm. High Altitude (3500-6500 ft) Heat oven to 425ºF.

Raspberry-White Chocolate Muffins

Sorce	cecillbill
Caloric	:1 Serving: Calories 195 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 3 g); Cholesterol 20 mg; Sodium 310 mg; Total Carbohydrate 26 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 0%; Vitamin C 2 %; Calcium 8 %;
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:12 muffins 1 egg 2 cups Original Bisquick® mix 2/3 cup milk 1/2 cup white baking chips 1/3 cup sugar 2 tablespoons vegetable oil 1 cup raspberries
Instructions	1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup. 2. Beat egg slightly in medium bowl. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries. Divide batter evenly among cups. 3. Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan. High Altitude (3500-6500 ft) Use paper baking cups.

Basil-Red Pepper Muffins

Sorce	Michael Pracht
Caloric	:1 Serving: Calories 145 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 240 mg; Total Carbohydrate 19 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 6 %; Calcium 10 %;
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:12 muffins 1 cup fat-free (skim) milk 1/3 cup olive or vegetable oil 2 egg whites or 1/4 cup fat-free cholesterol-free egg product 2 cups Gold Medal® all-purpose flour 1 tablespoon sugar 3 teaspoons baking powder 1/2 teaspoon salt 1/8 teaspoon pepper 1/3 cup chopped red bell pepper 4 medium green onions, chopped (1/4 cup) 2 tablespoons chopped fresh basil leaves or 1 teaspoon dried basil leaves
Instructions	1. Heat oven to 400ºF. Spray 12 regular-size muffin cups with cooking spray, or line with paper baking cups. 2. Beat milk, oil and egg whites in large bowl with fork. Stir in remaining ingreidents just until flour is moistened. Divide batter evenly among muffin cups. 3. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm.

Banana-Blueberry Muffins

Sorce	KnightMatrix
Caloric	:1 Serving: Calories 100 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 20 mg; Sodium 210 mg; Total Carbohydrate 32 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 0%; Vitamin C 2 %; Calcium 8 %;
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:12 muffins 2/3 cup milk 1/4 cup vegetable oil 1/2 cup mashed very ripe banana (1 medium) 1 egg 2 cups Gold Medal® all-purpose flour 2/3 cup sugar 2 1/2 teaspoons baking powder 1/4 teaspoon ground nutmeg 1 cup fresh or frozen (thawed and well drained) blueberries
Instructions	1. Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cup or line with paper baking cups. 2. Beat milk, oil, banana and egg in large bowl with fork. Stir in remaining ingredients except blueberries just until flour is moistened. Fold in blueberries. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with sugar if desired. 3. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.