Instructions:

1. Combine flour, sugar, baking powder and salt in a large mixing bowl. Cut in peanut butter and two tbsp. of butter until the mixture is similar to coarse crumbs.
2. Beat the eggs and milk. Stir these into the dry ingredients until they are moistened.
3. Grease or line muffin cups with paper. Fill them with the batter mixture, about 2/3 full.
4. Bake the muffins at 400 degrees Fahrenheit for 15 to 17 minutes. Test the muffins with toothpick to see if they’re already done.
5. Melt the remaining butter and brush them over the muffin tops. Sprinkle with cinnamon-sugar as garnish. Allow the muffins to cool for ten minutes. Remove from the tin, and serve with jelly if you like.

Instructions:

1. First, brush twelve muffin cups with butter or if available, line cups with paper muffin liners
2. Next, using an electric hand held mixer, mix butter and sugar until they reach a creamy texture. Then add in the eggs one after the other, beating one at a time with the mixture
3. Add in the pureed pumpkin and ground ginger and cinnamon and mix until you get a smooth creamy mixture
4. In another bowl, combine the flour with baking soda, baking powder and salt. Make sure that they are all combined well in one powder substance
5. Then stir flour mixture into the batter mixture and mix with your choice of sour milk or buttermilk
6. When the dry ingredients have been moistened, you can then stir in the chopped nuts
7. In the prepared muffin cups, pour the batter in about 2/3 full. Don’t fill the whole cup with batter because it will just overflow when the muffins start to cook
8. For about eighteen minutes, bake the muffin at a temperature of 400°F
9. You can take the muffins out of the oven when the top start to become golden brown
10. Cool the muffins on a rack or pan for a few minutes before serving

Makes 12 muffins

Instructions:

1. Preheat your oven to 400°F
2. Grease 12 muffin cups with melted butter then set aside
3. In a large bowl, mix milk, oil, egg, nuts and raisins and make sure its mixed well
4. Combine the flour, oat bran, quick cooking oats, sugar and baking powder until you get a lumpy batter mixture
5. Spoon the batter mix into the prepared muffin cups and place in the oven
6. Bake the muffins for about 15 minutes or until muffins get a golden brown color. Do not let it stay in the oven for more time than it should because it may lose all its moisture
7. Make sure that you cool the muffins for a few minutes before it’s served

Makes 12 muffins

Instructions:

1. Warm the milk in a saucepan until it bubbles. Quickly remove from the heat.
2. Add in the sugar while stirring until it is completely dissolved. Let cool until it becomes lukewarm.
3. Using a small bowl, dissolve the yeast in warm water. Let it stand until it becomes creamy. This will take you about 10 minutes.
4. Using a large bowl, combine the milk, yeast mixture, shortening and the 3 cups of flour. Beat the mixture until it is smooth. Add the salt, the rest of the flour, or just enough of it to make a soft dough. Knead the dough. Place it in a greased bowl.
5. Cover the bowl and allow the dough to rise.
6. Punch the dough down. Roll it out to ½ inch thick. Cut round using a biscuit cutter, a drinking glass, or an empty tuna can. Sprinkle cornmeal on a waxed paper and se the rounds on the paper to rise. Sprinkle cornmeal on top of the muffins. Cover and let it rise for about half an hour.
7. Heat the greased griddle. Cook the muffins on the griddle for about 10 minutes on each side using medium heat.
8. Keep the baked muffins in a warm oven until you are finished cooking. Allow the muffins to cool and store in plastic bags.
   To use, split the muffins and toast.

Instructions:

1. In a bowl, combine the bran with buttermilk to soften it.
2. Beat oil, sugar and egg together until you get a creamy substance
3. Mix combine together the white flour, wheat flour, baking soda and salt
4. When all the dry ingredients have been mixed together, slowly mix it in the creamy mixture, together with the softened bran
5. Stir the lemon juice and grated lemon zest into the mixture
6. Spoon the muffin batter into eight greased muffin cups, filling only 2/3 of each
7. Place the muffin cups into the oven and bake at 375°F for around thirty minutes
8. Make sure you cool the muffins first before serving

Makes 8 muffins

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit.
2. Take out twelve muffin cups and grease them well. Set them aside.
3. Stir together the following in a large bowl: flour, sugar, baking powder and salt.
4. Stir together the following in another bowl: milk, eggs, butter and vanilla. Blend them well.
5. Make a well at the center of the ingredients. Add the milk mixture and stir just until well combined. Stir in the chips and nuts.
6. Spoon the batter into the previously greased muffin cups.
7. Bake the muffins for thirty minutes, or until a knife comes out clean after poking the center of the muffins.
8. Allow them to cool for thirty minutes, then remove the muffins from the tins.

Instructions:

1. Shred the corn using a sharp knife, but be careful not to cut too close on the cob. Simply scrape off the ones you cannot cut.
2. In a large mixing bowl, place the softened butter, sugar, honey and eggs. Beat with a wire whisk or hand mixer until smooth.
3. Add the flour, baking powder salt and yellow cornmeal into the mixture. Mix them together while pouring out the milk.
4. Once smooth, fold in the shredded corn into the batter.
5. Pour the batter into muffin cups.
6. Bake the muffins in a preheated oven for 25 minutes at 180 degrees Celsius.
7. Allow them to cool then serve.

Instructions:

1. Place the baking soda in a bowl and add boiling water until it’s dissolved.
2. In a large bowl, sift together flour, ginger, cinnamon, cloves, nutmeg, salt and baking powder.
3. In another bowl, place canola, cream cheese and brown sugar.
4. Beat with a medium speed electric mixer until well combined.
5. Place the mixer on low then add molasses slowly while beating.
6. Next, add the baking soda paste and the flour mixture. Beat on low power just until they combine.
7. Add the egg substitute and beat everything until all are moistened through.
8. Preheat oven to 350 degrees Fahrenheit.
9. Grease a muffin tin with oil. Pour batter into the muffin cups until 2/3 full.
10. Bake for twenty minutes until the muffin tops bounce back when touched.
11. Remove from the oven then sprinkle with powdered sugar.

Instructions:

1. Preheat oven to 375 degrees Fahrenheit. Line the muffin pans with papers or grease them well.
2. In a bowl, combine butter and sugar and beat them with an electric mixer until they are fully mixed. After which, add all other ingredients except walnuts and beat at low power until the ingredients start to moisten. Turn to high power and beat to a smooth texture. Blend in the walnuts by hand.
3. Spoon the butter into muffin cups, filling at least 2/3 of each cup. Bake at 350 degrees Fahrenheit for 15-17 minutes until a tooth pick comes out dry after inserting it at the center of the muffins.
4. Remove the pan from the oven and allow it to cool for 10 minutes before removing the muffins.

Instructions:

1. Mix well all dry ingredients (flour, baking powder, baking soda and sugar) in a bowl.
2. In another bowl, beat soy milk, vanilla and melted vegan margarine until you get a creamy smooth texture
3. Fold cream mixture into the dry ingredients
4. When you get a lumpy mixture, you can then add the mashed bananas and cocoa to the mixture
5. In eight greased muffin cups, pour in the batter, filling around 2/3 of the cup capacity
6. Place in an oven that has been preheated to 350°F for about 25 minutes.
7. If you want to test if the muffins are ready, prick a muffin with a toothpick and see if it comes out clean.
8. When the muffins are ready make sure that you cool them first before attempting to take them out of the muffin cups

Makes 8 muffins