Mocha Muffins

Sorce	sitesmike taylor
Caloric	:1 Serving: Calories 250 (Calories from Fat 100); Total Fat 11g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 20mg; Sodium 220mg; Total Carbohydrate 33g (Dietary Fiber 2g, Sugars 14g); Protein 4g Percent Daily Value*: Vitamin A 0%; Vitamin
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:12 muffins 2 cups Gold Medal® all-purpose flour 2 tablespoons unsweetened baking cocoa 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup packed brown sugar 1 cup milk 1/3 cup vegetable oil 1 tablespoon instant coffee granules or crystals 1 egg 1 cup semisweet chocolate chunks or chips
Instructions	1. Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cups (2 1/2x1 1/4 inch) with shortening, or line muffin cups with paper baking cups. 2. In medium bowl, mix flour, cocoa, baking powder and salt; set aside. In large bowl, beat brown sugar, milk, oil, coffee and egg with fork or wire whisk. Stir in flour mixture just until flour is moistened. Fold in chocolate chunks. Divide batter evenly among muffin cups. 3. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.

Citrus-Mango Muffins

Sorce	mmistralMr Smile
Caloric	:1 Serving: Calories 370 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 40mg; Sodium 390mg; Total Carbohydrate 60g (Dietary Fiber 2g, Sugars 27g); Protein 7g Percent Daily Value*: Vitamin A 6%; Vitamin
Ingridients	Prep Time: Start to Finish: Makes:6 jumbo muffins Muffins 1 egg 2 cups Gold Medal® all-purpose flour 1/3 cup granulated sugar 1 tablespoon grated lime peel 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1/4 cup vegetable oil 1 medium mango, cut lengthwise in half, pitted and diced (1 cup) Lime Glaze 1/2 cup powdered sugar 3 to 4 teaspoons lime juice
Instructions	1. Heat oven to 375°F. Grease bottoms only of 6 jumbo (3 1/2x1 3/4-inch) muffin cups or 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups. 2. In medium bowl, beat egg slightly. Stir in remaining muffin ingredients except mango just until moistened. Stir in mango. Divide batter evenly among muffin cups. 3. Bake 25 to 35 minutes or until golden brown. 4. Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Immediately remove muffins from pan to cooling rack. Drizzle glaze over muffins. Serve warm if desired.

Lemon-Herb Muffins

Sorce	DrakonTenjikurounin
Caloric	:1 Serving: Calories 135 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 35 mg; Sodium 300 mg; Total Carbohydrate 18 g (Dietary Fiber 0g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4 %; I
Ingridients	Prep Time:15 min Start to Finish:35 min Makes:12 muffins 2 eggs 2 cups Original Bisquick® mix 1/3 cup sugar 1 teaspoon grated lemon peel 1/4 cup fresh lemon juice 1/4 cup water 2 tablespoons vegetable oil 1/2 teaspoon dried rosemary or basil leaves, crumbled 1/4 cup white coarse sugar crystals, if desired
Instructions	1. Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups. 2. Beat eggs slightly in medium bowl; stir in remaining ingredients except sugar crystals just until moistened. Divide batter evenly among cups; sprinkle with sugar crystals. 3. Bake 15 to 20 minutes or until tops are golden brown.

Chocolate Chip-Banana Muffins

Sorce	Charlie-bitch
Caloric	:1 Serving: Calories 190 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g, Trans Fat 1g); Cholesterol 20mg; Sodium 250mg; Total Carbohydrate 27g (Dietary Fiber 1g, Sugars 11g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C
Ingridients	Prep Time:10 min Start to Finish:25 min Makes:12 muffins 1 egg 2 cups Original Bisquick® mix 1 1/4 cups mashed very ripe bananas (2 to 3 medium) 1/3 cup sugar 3 tablespoons vegetable oil 1/3 cup miniature semisweet chocolate chips
Instructions	1. Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups. 2. Beat egg slightly in medium bowl; stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups. 3. Bake about 15 minutes or until golden brown. High Altitude (3500-6500 ft) Heat oven to 425ºF. Use 14 medium muffin cups. Decrease sugar to 1/4 cup.

Blueberry Muffins

Sorce	kydtr
Caloric	:1 Serving: Calories 140 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 20 mg; Sodium 300 mg; Total Carbohydrate 20 g (Dietary Fiber 0g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4 %; I
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:12 muffins 2 cups Original Bisquick® mix 2/3 cup milk 1/3 cup sugar 2 tablespoons vegetable oil 1 egg 3/4 cup fresh or frozen (thawed and drained) blueberries
Instructions	1. Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups. 2. Stir all ingredients except blueberries just until moistened. Gently stir in blueberries. Divide batter evenly among cups. 3. Bake 13 to 18 minutes or until golden brown. High Altitude (3500-6500 ft) Heat oven to 425ºF.

Ham and Cheese Muffins

Sorce	Makoons
Caloric	:1 Serving: Calories 225 (Calories from Fat 15 ); Total Fat 13 g (Saturated Fat 4 g); Cholesterol 50 mg; Sodium 630 mg; Total Carbohydrate 19 g (Dietary Fiber 0g); Protein 8 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 12 %
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:12 muffins 2 eggs 3 cups Original Bisquick® mix 1 cup milk 3 tablespoons vegetable oil 1 package (4 ounces) shredded Cheddar cheese (1 cup) 3/4 cup chopped fully cooked ham (1/4 pound)
Instructions	1. Heat oven to 400°F. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. (Spray will work better than greasing or using paper muffin liners.) 2. Beat eggs slightly in medium bowl with fork. Stir in Bisquick mix, milk and oil just until moistened. Stir in 3/4 cup of the cheese and the ham. Divide batter evenly among muffin cups. Sprinkle remaining 1/4 cup cheese evenly over tops of muffins. 3. Bake 18 to 20 minutes or until light golden brown. Immediately remove from pan. Serve warm. Wrap and refrigerate any remaining muffins. High Altitude (3500-6500 ft) No changes.

Granola Muffins

Sorce	chlee
Caloric	:1 Serving: Calories 200 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 3 g); Cholesterol 160 mg; Sodium 340 mg; Total Carbohydrate 25 g (Dietary Fiber 1 g); Protein 8 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 8 %
Ingridients	Prep Time:15 min Start to Finish:30 min Makes:12 muffins 1 egg 2 cups Original Bisquick® mix 1 cup granola 1/3 cup raisins 2/3 cup milk 2 tablespoons honey Additional honey, if desired
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. Beat egg slightly in medium bowl. Stir in Bisquick, granola, raisins, milk and 2 tablespoons honey just until moistened. Divide batter evenly among muffin cups. 3. Bake about 15 minutes or until golden brown. Immediately remove from pan. Serve warm with additional honey. High Altitude (3500-6500 ft) Use paper baking cups.

Wild Blueberry Muffin Tops

Sorce	Angry CoreanGuy
Caloric	:1 Serving: Calories 95 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 10 mg; Sodium 130 mg; Total Carbohydrate 17 g (Dietary Fiber 1 g); Protein 1 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 14 %;
Ingridients	Prep Time:5 min Start to Finish:15 min Makes:20 muffin tops 1 package Betty Crocker® wild blueberry muffin mix 1/2 cup water 3 tablespoons vegetable oil 1 egg
Instructions	1. Preheat oven to 425ºF (or 400ºF for dark or nonstick pan). Drain Blueberries from muffin mix; rinse and set aside. Stir muffin mix, water, oil and egg in medium bowl just until blended (batter may be lumpy). Gently stir in blueberries. 2. Drop batter by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. 3. Bake 7 to 9 minutes or until edges and tops begin to brown. Cool 1 minute before removing from cookie sheet.

Pumpkin-Spice Muffins

Sorce	mistled
Caloric	:1 Serving: Calories 170 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 2 g); Cholesterol 20 mg; Sodium 290 mg; Total Carbohydrate 23 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 32 %; Vitamin C 0%; Calcium 4 %
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:12 muffins 2 cups Original Bisquick® mix 1/2 cup canned pumpkin (not pumpkin pie mix) 1/4 cup sugar 1/4 cup milk 1/4 cup vegetable oil 1 tablespoon pumpkin pie spice 1/2 teaspoon ground cinnamon 1 egg 1/2 cup raisins
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. Stir all ingredients except raisins just until moistened. Stir in raisins. Fill muffin cups about 3/4 full. 3. Bake 15 to 20 minutes or until golden brown. Immediately remove from pan. High Altitude (3500-6500 ft) Heat oven to 425°F. Grease 14 medium muffin cups. Stir 2 Tbsp Gold Medal® all-purpose flour into dry Bisquick. Increase milk to 1/3 cup. Bake 15 to 18 minutes.

Marie Callender's Corn Bread

Sorce

kartNefariousPHP

Ingridients

1 (9 oz.) box Jiffy Corn Muffin Mix 1 (9 oz.) box Jiffy Yellow Cake Mix Prepare each box according to package directions and gently fold together. Pour into a greased (with strained bacon fat) 9 x 13 pan. (You can sprinkle with a little crisp bacon.) Bake according to box directions for the yellow cake mix.|Here's the Honey Butter Recipe: 1/4 pound BUTTER 1/4 cup strained bacon drippings 4 slices bacon, cooked crisp and crumbled Beat butter until light and creamy. Add drippings and bacon. Take equal amount of honey (approx. 2/3 cup) and beat into butter mixture until light and fluffy (almost floats out of the bowl) Can be frozen (will last up to a year).