Orange Almond Mini-Muffins

Sorce	tino
Caloric	:1 Serving: Calories 110 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g, Trans Fat ncg); Cholesterol 10mg; Sodium 95mg; Total Carbohydrate 15g (Dietary Fiber 1g, Sugars ncg); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C
Ingridients	Prep Time:15 min Start to Finish:30 min Makes:24 muffins 3/4 cup milk 1/3 cup vegetable oil 1/4 cup frozen orange juice concentrate, thawed 2 teaspoons grated orange peel 1/2 teaspoon almond extract 1 egg, slightly beaten 2 1/4 cups Gold Medal® all-purpose flour 1/2 cup granulated sugar 3 teaspoons baking powder 1/4 teaspoon salt 1/3 cup finely chopped blanched almonds 2 tablespoons decorator sugar crystals, if desired 2 tablespoons finely chopped blanched almonds, if desired
Instructions	1. Heat oven to 400ºF. Grease bottoms only of 24 small muffin cups, 1 3/4x1 inch, or line with paper baking cups. 2. In large bowl, beat milk, oil, juice concentrate, orange peel, almond extract and egg with spoon until blended. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Stir in 1/3 cup almonds. Divide batter evenly among cups. Sprinkle with sugar crystals and 2 tablespoons almonds. 3. Bake muffins 10 to 15 minutes or until light golden brown. Immediately remove from pan to wire rack.

Surprise Chocolate Chip Muffins

Sorce	PigsOnTheWing
Caloric	:1 Serving: Calories 270 (Calories from Fat 130); Total Fat 15g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 25mg; Sodium 220mg; Total Carbohydrate 31g (Dietary Fiber 1g, Sugars 14g); Protein 4g Percent Daily Value*: Vitamin A 4%; Vita
Ingridients	Prep Time:15 min Start to Finish:45 min Makes:12 muffins Filling 1 package (3 oz) cream cheese, softened 1 tablespoon sugar 1 tablespoon milk Muffins 1 cup milk 1/3 cup vegetable oil 1 egg 2 cups Gold Medal® all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup miniature semisweet chocolate chips
Instructions	1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups. In small bowl, mix all filling ingredients until smooth; set aside. 2. In large bowl, beat milk, oil and egg with fork or wire whisk. Stir in remaining muffin ingredients just until flour is moistened. Divide batter evenly among muffin cups. 3. Place about 1 rounded teaspoon filling on batter in each muffin cup. Top with remaining batter. 4. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to cooling rack (may need to run knife around side of muffins to loosen). Cool 5 minutes. Serve warm or cool.

Gingerbread Muffins

Sorce	Lodi
Caloric	:1 Serving: Calories 250 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 20mg; Sodium 230mg; Total Carbohydrate 38g (Dietary Fiber 0g, Sugars 18g); Protein 4g Percent Daily Value*: Vitamin A 0%; Vitamin C
Ingridients	Prep Time:20 min Start to Finish:1 hr 10 min Makes:12 muffins 1/4 cup packed brown sugar 1/2 cup molasses 1/3 cup milk 1/3 cup vegetable oil 1 egg 2 cups Gold Medal® all-purpose flour 1/2 cup white vanilla baking chips 1 teaspoon baking powder 1 teaspoon ground ginger 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice Decorator sugar crystals, if desired 1/2 cup white vanilla baking chips, melted, if desired
Instructions	1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening, or place paper baking cup in each muffin cup. 2. In large bowl, beat brown sugar, molasses, milk, oil and egg with spoon. Stir in remaining ingredients except decorator sugar crystals and melted baking chips just until flour is moistened. Divide batter evenly among muffin cups. Sprinkle with sugar crystals. 3. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack. Cool completely, about 30 minutes. Drizzle with melted baking chips. High Altitude (3500-6500 ft): Use paper baking cups.

Morning Glory Muffin Squares

Sorce	VGFX
Caloric	:1 Serving: Calories 310 (Calories from Fat 140); Total Fat 15g (Saturated Fat 3 1/2g, Trans Fat 1g); Cholesterol 30mg; Sodium 510mg; Total Carbohydrate 40g (Dietary Fiber 1g, Sugars 19g); Protein 5g Percent Daily Value*: Vitamin A 25%; Vit
Ingridients	Prep Time:15 min Start to Finish:1 hr 20 min Makes:9 servings Streusel 1/2 cup Original Bisquick® mix 1/3 cup packed brown sugar 2 tablespoons firm butter or margarine Muffins 2 cups Original Bisquick® mix 1 1/2 teaspoons pumpkin pie spice 1/2 cup chopped walnuts 1/2 cup shredded carrots 1/2 cup raisins 2 tablespoons granulated sugar 2/3 cup milk 2 tablespoons vegetable oil 1 egg
Instructions	1. Heat oven to 375°F. In small bowl, mix 1/2 cup Bisquick mix and the brown sugar until well blended. Cut in butter, using fork or pastry blender, until mixture is crumbly; set aside. 2. In large bowl, stir 2 cups Bisquick mix, the pumpkin pie spice, walnuts, carrots, raisins and granulated sugar until blended. Stir in milk, oil and egg until blended. Pour into ungreased 8-inch square pan. Sprinkle with streusel. 3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before serving. Serve warm. High Altitude (3500-6500 ft): Use 2 eggs. Bake 38 to 43 minutes.

Chocolate Toffee Muffins

Sorce	choochootrain
Caloric	:1 Serving: Calories 260 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 25mg; Sodium 230mg; Total Carbohydrate 36g (Dietary Fiber 2g, Sugars 18g); Protein 4g Percent Daily Value*: Vitamin A 4%; Vita
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:12 regular-size, 24 mini or 4 jumbo muffins 1 1/4 cups milk 1/3 cup vegetable oil 1 egg 2 cups Gold Medal® all-purpose flour 2/3 cup sugar 1/3 cup unsweetened baking cocoa 2 teaspoons baking powder 1/2 teaspoon salt 3 bars (1.4 oz each) chocolate-covered English toffee candy, chopped, or 3/4 cup toffee chips or 1/2 cup almond brickle chips and 1/4 cup miniature semisweet chocolate chips
Instructions	1. Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cups (2 1/2x1 1/4 inch), 24 mini cups (1 3/4x1 inch) or 4 jumbo cups (3 1/2x1 3/4 inch), or line with paper baking cups. 2. In large bowl, beat milk, oil and egg with spoon. Stir in remaining ingredients except candy just until flour is moistened. Reserve 1/4 cup candy; fold remaining candy into batter. Divide batter evenly among muffin cups. Sprinkle reserved candy over batter. 3. Bake regular-size muffins 18 to 20 minutes, mini 10 to 17 minutes or jumbo 25 to 35 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to wire rack. Serve warm or cool.

Streusel Berry Muffins

Sorce	airhead
Caloric	:1 Serving: Calories 230 (Calories from Fat 100); Total Fat 11g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 45mg; Sodium 260mg; Total Carbohydrate 28g (Dietary Fiber 1g, Sugars 12g); Protein 3g Percent Daily Value*: Vitamin A 8%; Vitamin
Ingridients	Prep Time:15 min Start to Finish:45 min Makes:12 muffins Topping 3 tablespoons Gold Medal® all-purpose flour 2 tablespoons granulated sugar 2 tablespoons finely chopped nuts, toasted 2 tablespoons firm butter or margarine Muffins 1 egg 1/2 cup milk 1/2 cup butter or margarine, melted 1 3/4 cups Gold Medal® all-purpose flour 1/4 cup granulated sugar 1/4 cup packed brown sugar 2 teaspoons baking powder 1 1/2 teaspoons grated lemon peel 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 cup fresh raspberries 1/2 cup fresh blackberries
Instructions	1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups. 2. In small bowl, mix 3 tablespoons flour, 2 tablespoons sugar and the nuts. Cut in 2 tablespoons firm butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Set aside. 3. In large bowl, beat egg with fork. Stir in milk and 1/2 cup melted butter. Stir in remaining muffin ingredients except berries just until flour is moistened. Fold in berries. Divide batter evenly among muffin cups. Sprinkle with topping. 4. Bake 20 to 25 minutes or until golden brown. Cool 5 minutes; remove from pan to cooling rack. Serve warm or cool.

Cranberry Streusel Muffins

Sorce	tonyxcom
Caloric	:1 Serving: Calories 130 (Calories from Fat 35); Total Fat 3 1/2g (Saturated Fat 1g, Trans Fat 1/2g); Cholesterol 20mg; Sodium 260mg; Total Carbohydrate 23g (Dietary Fiber 0g, Sugars 10g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vita
Ingridients	Prep Time:15 min Start to Finish:35 min Makes:12 muffins 2 tablespoons packed brown sugar 1 tablespoon Original Bisquick® mix 1/3 cup milk 1 egg 1/2 cup whole berry cranberry sauce (from 16-oz can) 2 cups Original Bisquick® mix 2 tablespoons granulated sugar
Instructions	1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups. In small bowl, mix brown sugar and 1 tablespoon Bisquick mix; set aside. 2. In medium bowl, beat milk, egg and cranberry sauce slightly with spoon. Stir in 2 cups Bisquick mix and the granulated sugar just until moistened. Fill muffin cups about half full. Sprinkle with brown sugar mixture. 3. Bake about 18 minutes or until golden brown. Cool slightly before removing from pan. High Altitude (3500-6500 ft): No change.

Apricot Muffins

Sorce	Techsan
Caloric	:1 Serving: Calories 240 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2g, Trans Fat 1g); Cholesterol 35mg; Sodium 240mg; Total Carbohydrate 35g (Dietary Fiber 0g, Sugars 22g); Protein 4g Percent Daily Value*: Vitamin A 6%; Vitamin C
Ingridients	Prep Time:15 min Start to Finish:45 min Makes:12 muffins 1 box Betty Crocker® cinnamon streusel muffin mix 3/4 cup milk 1/4 cup vegetable oil 2 eggs 1/2 cup chopped dried apricots 1/3 cup golden raisins 1 1/2 teaspoons grated orange peel
Instructions	1. Heat oven to 425ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups. 2. In medium bowl, stir Muffin Mix, milk, oil, eggs, apricots, raisins and 1 teaspoon of the orange peel just until blended. Divide batter among muffin cups (each about two-thirds full). In small bowl, stir together Streusel and remaining 1/2 teaspoon grated orange peel; sprinkle over batter. 3. Bake 18 to 22 minutes or until muffins are golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan.

Orange-Almond Streusel Muffins

Sorce	MARCIAL
Caloric	:1 Serving: Calories 200 (Calories from Fat 90); Total Fat 11g (Saturated Fat 2 1/2g, Trans Fat 1/2g); Cholesterol 20mg; Sodium 270mg; Total Carbohydrate 23g (Dietary Fiber 0g, Sugars 11g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vit
Ingridients	Prep Time:20 min Start to Finish:35 min Makes:12 muffins Streusel Topping 1 tablespoon Original Bisquick® mix 2 tablespoons packed brown sugar 2 tablespoons sliced almonds 1 tablespoon butter or margarine Muffins 1 teaspoon grated orange peel 1/2 cup orange juice 1/3 cup packed brown sugar 1/4 cup vegetable oil 1/2 teaspoon almond extract 1 egg 2 cups Original Bisquick® mix 1/4 cup sliced almonds
Instructions	1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line muffin cups with paper baking cups. In medium bowl, mix 1 tablespoon Bisquick mix, 2 tablespoons brown sugar and 2 tablespoons almonds. With fork, cut in butter until crumbly. Set aside. 2. In large bowl, mix orange peel, orange juice, 1/3 cup brown sugar, the oil, almond extract and egg. Stir in 2 cups Bisquick mix just until moistened. Stir in 1/4 cup almonds. Divide batter evenly among muffin cups. Sprinkle with streusel topping. 3. Bake 13 to 15 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm. High Altitude (3500-6500 ft): Increase orange juice to 3/4 cup; decrease oil to 2 tablespoons. Bake 14 to 16 minutes.

Mini Maraschino Cherry Muffins

Sorce	lxjvTato
Caloric	:1 Serving: Calories 70 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 65mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 6g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C
Ingridients	Prep Time: Start to Finish: Makes:24 miniature muffins Muffins 1/4 cup granulated sugar 1/4 cup butter or margarine, melted 1/2 cup milk 1 egg 1 cup Gold Medal® all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/3 cup chopped well-drained maraschino cherries 1/4 cup chopped blanched almonds Cherry Glaze 1/2 cup powdered sugar 3 to 4 teaspoons maraschino cherry juice
Instructions	1. Heat oven to 400°F. Grease bottoms only of 24 miniature (1 3/4x1-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 granulated sugar, butter, milk and egg with fork or wire whisk until well blended. Stir in flour, baking powder and salt just until flour is moistened. Fold in cherries and almonds. Divide batter evenly among muffin cups (cups will be full). 3. Bake 10 to 15 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 warm muffins. Serve warm if desired.