Oatmeal Banana Muffins

1 1/2 cups oatmeal
1/2 cup brown sugar
1 cup buttermilk
1 egg
1/4 cup canola oil
1 cup flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon

Preheat over to 400 degrees.

Combine oatmeal, brown sugar, buttermilk, egg, and oil.

In separate bowl, mix together dry ingredients. Add to wet mixture and mix lightly.

Mash banana. Stir into mixture.

Fill greased muffin tins. Bake 25 minutes.

Makes 12.

Blueberry Sour Cream Muffins (a.k.a. Blueberry Hat Muffins)

Muffin batter:
1/3 cup soft butter
1 cup sugar
1 egg
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
3/4 cup milk
1/2 cup sour cream
1 cup fresh blueberries

Topping:
1/3 cup butter
1/3 cup brown sugar
1/3 cup flour
1/2 tsp. cinnamon

Preheat oven to 375 degrees.

Cream butter, sugar, egg, and vanilla.

In separate bowl, combine four and baking powder. Add to creamed mixture alternately with milk and sour cream. Fold in blueberries. Spoon into greased muffin tins.

Make topping: Mix brown sugar, flour, and cinnamon. Cut in butter until topping resembles course crumbs. Sprinkle on muffins.

Bake 20-25 minutes.

Makes approximately 12-14.

Everyday Corn Muffins

1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
4 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 egg, beaten
1/4 cup canola oil

Preheat oven to 425 degrees.
Combine dry ingredients. Stir in milk, egg, and oil. Fill greased muffin tins 2/3 full. Bake 20 minutes.
Makes approximately 1 dozen.

Peanut Butter Date Muffins

1/4 cup peanut butter
1/4 cup butter, softened
1/2 sugar
1 egg
1 3/4 cup flour
3 tsp baking powder
1/2 tsp salt
1 cup milk
3/4 cup chopped dates
sugar to sprinkle on top of muffins

Preheat oven to 400 degrees.

Cream peanut butter, butter, sugar, and egg.

In separate bowl, combine flour, baking powder, and salt. Add to creamed mixture alternately with milk. Stir in dates.

Spoon into greased muffin tins. Sprinkle with sugar. Bake 20 minutes.

(Makes 12.)

Poppy Seed Muffins

3 cups flour
2 1/2 cups sugar
2 Tbsp poppy seeds
1 1/2 tsp baking powder
1 1/2 tsp salt
3 eggs
1 1/2 cups milk
1 cup canola oil
1 1/2 vanilla extract
1 1/2 almond extract

In large bowl, combine flour, sugar, poppy seeds, baking powder, and salt.

In another bowl, beat eggs, milk, oil, and extracts. Stir into dry mixture just until moistened.

Fill greased or paper-lined muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes.

Cool in pan for 10 minutes, before removing to wire rack.

(Makes approximately 24)

Zucchini Oatmeal Muffins

2 1/2 cups flour
1 1/2 cups sugar
1 cup chopped walnuts
1/2 cup quick-cooking oatmeal
1 Tbsp baking powder
1 tsp salt
1 tsp cinnamon
4 eggs
1 medium zucchini, peeled and shredded
3/4 cup canola oil

In large bowl, combine first 7 ingredients.

In separate bowl, beat eggs. Add zucchini and oil; combine. Pour over dry ingredients, stirring just until moistened.

Fill greased muffin cups 3/4 full. Bake at 400 degrees for 25 minutes. Cool on wire rack.

(Makes approximately 20)