ORANGE AND STRAWBERRY MUFFINS

3/4 Cup Milk
1/2 Cup Oil
1 Egg
1 1/2 Tablespoons Orange Zest
2 Cups Self-rising Flour
1 Cup Fresh Strawberries, chopped
1/3 Cup Sugar

Pre-heat the oven to 400. Spray a 12 cup muffin pan or line with cup cake liners. Mix the milk, oil, orange zest and the egg in a medium bowl until blended. Stir in the flour and strawberries and sugar until moistened.
Pour the batter into the pan and then sprinkle the pecan streusel mix over the top. Bake for 15 to 20 minutes. Do not let burn on top.

Pecan Streusel Topping:

1/2 Cup Pecans, chopped
1/2 Cup Brown Sugar
1/4 Cup Flour
21/2 Tablespoons Melted Butter
Mix all the ingredients together until blended and then sprinkle over the muffin mix.

EASY PUMPKIN MUFFINS

1 Box Yellow Cake Mix
1 Small Can Pumpkin

In a bowl put the cake mix in it. Next add the pumpkin. Combine good with a electric mixer. Spray your muffin pans and add this mix to them. Bake for 25 minutes on 350 until done.

UPSIDE DOWN BANANA CARMEL MUFFINS

4 Tablespoons Unsalted Butter
1/2 Cup Dark Brown Sugar
4 Ripe Bananas    
Cooking Spray

Muffins:

1 Cup All-purpose Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Grated Nutmeg
Small Pinch of Salt

1/2 Cup Dark Brown Sugar, packed

1/3 Cup Canola Oil
2 Large Eggs, room temp.

3 Tablespoon Whole Milk

3 Tablespoons Dark Rum

1 Teaspoon Vanilla

 

Put a oven  rack in the center of the oven and preheat to 375 F. Lightly spray a 12 cup muffin pan with cooking spray. To prepare the pans, place 2 teaspoons of the butter and 2 teaspoons of the brown sugar in each muffin cup. Then bake the mixture in each cup until melted and bubbly, around 10 minutes. Then remove from the oven and cool for a few minutes. Peel the bananas and cut them on a diagonal into 48 thin slices. In each muffin cup, place two banana slices on the bottom and two banana slices along the sides. For the muffin batter, sift together the flour, baking powder, nutmeg and salt in a medium sized bowl. In a separate bowl, whisk together the brown sugar, oil, eggs, milk, rum and vanilla. Make a well in the center of the dry ings and add the egg mixture and stir just until this is blended. Do not over beat this. Divide evenly among the prepared muffin cups, filling them as full as possible or about 3/4 of the way full.

Bake until the center of a muffin springs back when pressed gently with your finger, about 18 minutes. Immediately invert and unmold the muffins onto a wire rack. Cool briefly and serve. Serve with whipped cream on top.

WHITE-CHOCOLATE MUFFINS

2 Cups Self-raising Flour, sifted
1/2 Cup Sugar
3/4 Cup Milk
1/2 Cup Canola Oil
1 Teaspoon Vanilla
2 Eggs
1 Cup White Chocolate Chips
Preheat oven to 350. Use cupcake cups to line a muffin pan for 12. Mix togethr the dry ings., except the chocolate chips in a mixing bowl. Wisk togethr wet ings. and then stir into the mixing bowl. Next mix in the choc. chips. Bake at 350 for 20 minutes or until edges are golden.

RASPBERRY BANANA MUFFINS

2 1/2 Cups self-raising Flour
Pinch Salt
1/2 Cup Butter, melted
2/3 Cup Brown Sugar
3 Eggs
3 Ripe Bananas, Medium size, mashed
2/3 Cups Milk
1 Teaspoon Vanilla
11/2 Cups fresh or frozen Raspberries

Preheat oven to 350. Sift the flour. Sit aside.In a bowl wisk butter and sugar together. Wisk in the eggs. Add banana, milk and vanilla to butter mixture. Add flour into bowl and stir just until it is combined. Fold in berries and bake for 25 minutes.

EASY PEACH COBBLER MUFFINS

1 1/2 Cups self-rising Flour
1 Cup Light Brown Sugar
1/4 Cup Quic Cooking Oats
1 Teaspoon Cinnamon
2 Eggs
29 oz. Can Peaches, drained and course chopped
1 Teaspoon Vanilla
3/4 Cup Vegetable Oil

Spray your regular sized muffin pan. Preheat oven to 350. In a large bowl mix the flour, brown sugar, oats and cinnamon. In a separate bowl, mis beaten eggs, peaches, oil and the vanilla. Pour the egg mixture into the flour mixture and stir just until moistened. Spoon batter into the muffin cups and bake for around 20 minutes at 350.

ORANGE MUFFINS

We went down to South Ga. to a church homecoming and stayed in the motel and they had these for breakfast. They are so moist and get better as they sit.

1 Cup Shortening
1 Cup Sugar
2 Eggs
3/4 Cup Buttermilk
3 Cups Self-rising White Lily Flour
2 Large Oranges,  save the peel

In a bowl zest the oranges. Zest is the peeling of the orange. Just don't get down to the white part as it will be bitter. Use a fine grater to do this.
Set aside.
In another bowl cream the shortening and sugar. Add the eggs, the juice of the two oranges. Add the buttermilk alternately with the flour. Now add the orange zest to this. To me the more juice and zest the more flavor you have. I think 2 oranges is not enough flavor. Mix well and
Pour in a sprayed muffin pan. I use the large or the mini muffin pans. If using the mini one adjust the baking time. Bake at 350 for 15 to 20 minutes.
While the muffins are still warm dip in the following dip:

2 Cups Sugar
Juice of 3 Oranges
Mix and dip muffins in this while still warm.