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Cinnamon-Apple Raisin Muffins
1 c. all-purpose flour 1 c. sugar
1 c. whole-wheat flour 1 egg, beaten
3/4 t. baking soda 1/4 c. egg white substitute
1/2 t. salt 1 t. vanilla extract
1 t. cinnamon 2 c. apples, peeled, cored and
3/4 c. unsweetened diced
applesauce 1 c. raisins
1/4 c. oil 1/2 c. chopped walnuts
In a bowl, stir together flours, baking soda, salt and cinnamon; set
3
Spicy Pear Bread
2 c. brown sugar, packed 1-1/2 t. ground ginger
1 c. oil 3/4 t. ground cloves
1/4 c. molasses 1/4 t. allspice
3 eggs, beaten 4 pears, peeled, cored and
1 t. baking soda thinly sliced
1-1/4 t. salt 3 c. all-purpose flour
1-1/2 t. cinnamon
Combine brown sugar, oil, molasses and eggs in a large bowl; mix
well and set aside. In a cup, mix together baking soda, salt and
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Cranberry Upside-Down Muffins
2-1/2 c. all-purpose flour 1-1/4 c. milk
1/2 c. sugar 1/3 c. butter, melted and
1 T. baking powder slightly cooled
1/2 t. salt 1 egg, beaten
Combine flour, sugar, baking powder and salt in a large bowl; mix
well. Add milk, butter and egg; stir just until moistened. Set batter
aside. Prepare Cranberry Topping; spoon into 18 greased muffin
cups. Spoon batter over topping, filling 2/3 full. Bake at 400 degrees
for 20 to 25 minutes, until a toothpick inserted in the center tests
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Orange Marmalade Bread
1/2 c. butter, softened 2 t. baking powder
1/2 c. brown sugar, packed 1/2 t. baking soda
2 eggs 1 t. salt
10-oz. jar orange marmalade 1/2 c. orange juice
2-3/4 c. all-purpose flour 1/2 c. chopped nuts
In a large bowl, combine butter and sugar, beating until light and
fluffy. Add eggs, one at a time, mixing well. Stir in marmalade; set
aside. In a separate bowl, combine flour, baking powder, baking
soda and salt. Add flour mixture to butter mixture alternately with
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Cheddar-Parmesan Bread
1-1/2 c. biscuit baking mix 1/2 c. milk
1 c. shredded Cheddar 1 egg, beaten
cheese 2 T. butter, melted
1/4 c. grated Parmesan Garnish: additional grated
cheese Parmesan cheese
1/2 t. dried oregano
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Cheesy Sesame Seed Muffins
2 T. butter, divided 1 egg
1/2 c. onion, chopped 1/2 c. milk
1-1/2 c. biscuit baking mix 1 T. toasted sesame seed
1 c. shredded sharp Cheddar
cheese, divided
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Perfect Lemon Bread
1-1/2 c. all-purpose flour 1/2 c. milk
1-1/3 c. sugar, divided 1/2 c. oil
1 t. baking powder 1-1/2 t. lemon zest
1/2 t. salt 4-1/2 T. lemon juice
2 eggs
In a large bowl, mix together flour, one cup sugar, baking powder
and salt; set aside. In a separate bowl, beat together eggs, milk, oil
and zest. Add egg mixture to flour mixture; stir until well blended.
Pour batter into a greased and floured 9"x5" loaf pan. Bake at
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Cheddar-Dill Corn Muffins
1 c. yellow cornmeal 3/4 c. milk
1 c. all-purpose flour 1-1/2 c. shredded sharp
1/3 c. sugar Cheddar cheese
2-1/2 t. baking powder 1 c. corn, thawed if frozen
1/2 t. baking soda 1/4 c. butter, melted
1/4 t. salt 3 T. fresh dill, minced, or
1 egg, beaten 1 T. dill weed
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Pineapple-Zucchini Bread
20-oz. can crushed 3 c. all-purpose flour
pineapple, drained 1/2 t. baking powder
2 c. zucchini, grated 1 t. baking soda
1 c. oil 1 t. salt
3 eggs, beaten 2 t. cinnamon
2 c. sugar 1 t. nutmeg
2 t. vanilla extract
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Bacon-Cheese Muffins
1-1/2 c. all-purpose flour 2-1/3 c. shredded Cheddar
1/2 c. cornmeal cheese, divided
1 T. baking powder 1 egg, beaten
1/4 t. cayenne pepper 1 c. milk
1/4 t. salt 1/4 c. butter, melted and
8 slices bacon, crisply slightly cooled
cooked and crumbled
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Champion Banana Bread
1/2 c. butter, softened 1 t. vanilla extract
2 eggs, beaten 2 c. all-purpose flour
1 c. sugar 1 t. baking powder
3 ripe bananas, mashed 1 t. baking soda
1/2 c. evaporated milk 1/2 t. salt
In a large bowl, stir together butter, eggs and sugar. Add bananas,
evaporated milk and vanilla; mix well and set aside. Combine
remaining ingredients in a separate bowl; mix well. Add flour
mixture to butter mixture; stir until moistened. Pour batter into
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Famous Banana Muffins
3 very ripe bananas, mashed 1/2 c. all-purpose flour
2 eggs, beaten 1/2 c. wheat germ
1/2 c. canola oil 1 t. vanilla extract
1/2 c. plus 1 T. sugar, 1 t. baking powder
divided 1/2 t. baking soda
1/2 c. quick-cooking oats, 1/4 t. salt
uncooked 1/2 c. chopped walnuts
1/2 c. whole-wheat flour
In a large bowl, stir together bananas, eggs, oil and 1/2 cup sugar
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Sweet Avocado Muffins
2 c. all-purpose flour 1-1/2 c. very ripe avocado,
1 t. baking powder halved, pitted and mashed
1 t. baking soda 1 T. lime juice
1/2 t. sea salt 1-1/4 t. vanilla extract
2 eggs, beaten Optional: 1/2 c. chopped
1 c. sugar walnuts
1/2 c. canola oil
In a large bowl, mix together flour, baking powder, baking soda and
salt; set aside. In a separate bowl, beat eggs and sugar until fluffy; stir
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Farmhouse Apple Bread
3 eggs, beaten 1 t. baking soda
2 c. sugar 1 t. cinnamon
1 c. oil 3 to 4 apples, peeled, cored
1 T. vanilla extract and chopped
3 c. all-purpose flour 1 c. chopped pecans
In a large bowl, combine eggs, sugar, oil and vanilla; stir until
well mixed. In a separate bowl, combine flour, baking soda and
cinnamon; stir into egg mixture. Fold in apples and pecans. Divide
batter between 2 greased and floured 9"x5" loaf pans. Bake at
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Morning Glory Muffins
2 c. all-purpose flour 1/2 c. raisins
1-1/4 c. sugar 1/2 c. sunflower kernels
2 t. baking soda 1/2 c. sweetened flaked
1/2 t. salt coconut
2 t. cinnamon 3 eggs, beaten
2 c. carrots, peeled and 1 c. oil
grated 2 t. vanilla extract
1 c. apple, peeled, cored
and chopped
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Ginger Spice Muffins
1-1/4 c. all-purpose flour 1/8 t. nutmeg
1/4 c. sugar 1/2 c. light molasses
1/2 t. baking soda 1/2 c. buttermilk
1/4 t. salt 1/4 c. shortening
1/2 t. ground ginger 1 egg, beaten
1/2 t. cinnamon 1/2 c. chopped walnuts
In a large bowl, mix flour, sugar, baking soda, salt and spices. Add
remaining ingredients. With an electric mixer on low speed, beat
just until moistened. Increase speed to medium; beat for 2 minutes.
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Raspberry Cream Muffins
1 c. fresh raspberries 1 T. baking powder
3/4 c. plus 2 T. sugar, 1/2 t. salt
divided 1 c. half-and-half
1/4 c. butter, softened 1 c. white chocolate chips,
1 egg, beaten finely chopped
1 t. almond extract 2 T. brown sugar, packed
2-1/4 c. all-purpose flour
In a small bowl, toss raspberries with 1/4 cup sugar; set aside. In a
large bowl, blend butter and 1/2 cup remaining sugar. Beat in egg
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Country Inn Soda Bread
3 c. all-purpose flour 1/2 c. dark raisins
2 t. baking powder 1/2 c. golden raisins
1 t. salt 1/2 c. currants
1-1/2 c. buttermilk 1 T. caraway seed
In a large bowl, mix together flour, baking powder and salt. Add
buttermilk; stir until moistened. Fold in raisins, currants and
caraway seed. Spread batter in a well-greased 8" or 9" cast-iron
skillet or round cake pan. Bake at 350 degrees for 45 minutes,
or until golden. Cut into wedges and serve warm. Makes 6 to
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Blueberry & Lemon Muffins
1-3/4 c. all-purpose flour 1 egg, beaten
1/2 c. plus 2 T. sugar, 1/3 c. oil
divided 1 c. fresh blueberries
2-1/2 t. baking powder 1 t. lemon zest
3/4 t. salt 1/4 to 1/2 c. butter, melted
3/4 c. milk
In a large bowl, mix together flour, 1/4 cup sugar, baking powder
and salt; make a well in the center and set aside. In a separate
bowl, whisk together milk, egg and oil; add to flour mixture. Stir
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Great Boston Brown Bread
3 c. whole-wheat flour 2 eggs, separated
2 t. baking soda 2 c. buttermilk
1 T. salt 1/2 c. raisins
2 c. brown sugar, packed
Combine flour, baking soda and salt in a large bowl. Add brown
sugar, egg yolks and buttermilk; stir until moistened. Fold in raisins
and egg whites. Divide batter among 2 to 3 greased and floured
16-ounce metal food cans, filling 1/2 full. Bake at 350 degrees for
45 minutes. Let cool in cans. Remove bottom ends of cans; push
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Maple Cornbread
1 c. plus 2 T. cornmeal 1 egg, beaten
1 c. plus 2 T. whole-wheat 1/2 c. pure maple syrup
flour 3/4 c. milk
1 T. baking powder 3 T. shortening, melted and
1/2 t. salt slightly cooled
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Nutmeg Streusel Muffins
2 c. all-purpose flour, 1/2 t. baking soda
divided 1/2 t. salt
1 c. brown sugar, packed 1-1/2 t. nutmeg
1/2 c. butter, softened 2/3 c. buttermilk
1-1/2 t. baking powder 1 egg, beaten
In a large bowl, combine 1-1/3 cups flour and brown sugar. Cut
in butter with a fork until crumbly; set aside 1/2 cup of crumb
mixture for topping. Add remaining flour and other ingredients to
remaining crumb mixture; stir just until moistened. Spoon batter
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Cranberry Nut Bread
2 c. all-purpose flour 1 egg, beaten
1 c. sugar 2 T. oil
1-1/2 t. baking powder 3/4 c. orange juice
1/2 t. baking soda 1-1/4 c. fresh cranberries,
1 t. salt chopped
1 t. orange zest 1/2 c. chopped pecans
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Refrigerator Pumpkin Bran Muffins
2 c. bran flake cereal 1-1/2 c. sugar
2 c. buttermilk 2 t. baking powder
2 c. cooked pumpkin purée, 1 t. baking soda
or 15-oz. can pumpkin 1 t. cinnamon
1/3 c. butter, melted and 1/2 t. ground ginger
slightly cooled 1/4 t. ground cloves
2 eggs, beaten Optional: 3 T. ground
1-1/2 c. all-purpose flour flax seed
1 c. whole-wheat flour
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