1 egg
1 cup milk
1/4 cup vegetable oil
2 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons ground cinnamon
1 cup blueberries

Butter 12 regular-size muffin cups and set aside.

Combine egg, milk, and oil in a medium bowl with a fork.

In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon with a fork.

Make a well in the center of the dry ingredients. Pour the wet ingredients into it. Add the blueberries.

Mix just until the ingredients are moistened.

Spoon the batter equally among the prepared muffin cups.

Bake for 15 to 20 minutes at 350 degrees or until a toothpick inserted in the center of a muffin comes out clean.

1 egg
1 cup milk
1/4 cup vegetable oil
2 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons ground cinnamon
2-1/2 medium apples, cored, peeled, and coarsely grated

Butter 12 regular-size muffin cups and set aside.

Combine egg, milk, and oil in a medium bowl with a fork.

In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon with a fork.

Make a well in the center of the dry ingredients. Pour the wet ingredients into it. Add the grated apples.

Mix just until the ingredients are moistened.

Spoon the batter equally among the prepared muffin cups.

Bake for 15 to 20 minutes at 350 degrees or until a toothpick inserted in the center of a muffin comes out clean.

1/2 cup (1 stick) butter, softened
1 cup granulated sugar
2 large eggs
2 large ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup chopped pecans
1 teaspoon vanilla extract

Preheat oven to 400 degrees.

Grease 12 standard size muffin-pan cups or use paper liners.

Beat together butter and sugar at medium speed until light and fluffy.

Add eggs, 1 at a time, beating well after each addition.

Beat in bananas until smooth.

Mix together flour, salt, baking powder, and baking soda.

Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened.

Stir in nuts and vanilla. Do not overmix batter; it should not be completely smooth.

Spoon batter into prepared pan, filling 2/3 full.

Bake until lightly golden, 15 to 18 minutes.

Transfer muffin-pan cups to a wire rack to cool slightly.

Turn out onto rack.

Serve warm.

Makes 12 muffins.

1/4 cup butter, softened
1/3 cup sugar
1 large egg
2-/3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
1 teaspoon vanilla extract
1-1/2 cups fresh or frozen peeled peaches, chopped
1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2-1/2 tablespoons chilled butter

Beat 1/4 cup butter at medium speed with an electric mixer until creamy.

Gradually add 1/3 cup sugar, beating until light and fluffy.

Add egg, beating until blended.

Combine 2 1/3 cups flour, baking powder, and salt.

Add flour mixture to butter mixture alternately with milk, stirring well after each addition.

Stir in vanilla extract, and fold in chopped peaches.

Spoon muffin batter into greased or paper-lined muffin pan, filling two-thirds full.

Combine 1/4 cup sugar, 3 tablespoons flour, and cinnamon.

Cut in 2-1/2 tablespoons butter with pastry blender or fork until mixture resembles crumbs.

Sprinkle evenly over muffin batter.

Bake at 375° for 20 minutes or until golden.

Remove from pans, and cool on wire racks.

3 cups all-purpose flour
1-1/2 cups packed brown sugar
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup buttermilk
2/3 cup vegetable oil
2 teaspoons vanilla extract
2 cups diced fresh or frozen rhubarb
1 cup chopped nuts (walnuts or pecans)

Topping
1/4 cup packed brown sugar
1/4 cup chopped nuts
1/2 teaspoon ground cinnamon

In a large bowl, combine the flour, brown sugar, baking soda, and salt.

In a small bowl, beat the eggs, buttermilk, oil, and vanilla.

Stir into dry ingredients just until moistened.

Fold in rhubarb and nuts.

Fill greased or paper-lined muffin cups 3/4 full.

Bake at 375 degrees for 18 to 20 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing from pans to wire racks.

Serve warm.

20 muffins

1/2 cup (1 stick) butter, softened
1 cup granulated sugar
2 large eggs
2 large ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup chopped pecans
1 teaspoon vanilla extract

Grease 12 standard size muffin-pan cups or use paper liners.

Beat together butter and sugar at medium speed until light and fluffy.

Add eggs, 1 at a time, beating well after each addition.

Beat in bananas until smooth.

Mix together flour, salt, baking powder, and baking soda.

Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened.

Stir in nuts and vanilla. Do not overmix batter; it should not be completely smooth.

Spoon batter into prepared pan, filling 2/3 full.

Bake at 400 degrees until lightly golden, 15 to 18 minutes.

Transfer muffin-pan cups to a wire rack to cool slightly. Turn out onto rack.

Serve warm.

Makes 12 muffins.

1/4 cup (1/2 stick) butter, softened
1/2 cup granulated sugar, divided (separate out 2 tablespoons)
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated lemon zest
1 cup buttermilk
1 cup fresh or frozen, thawed blueberries

Grease 12 standard size muffin-pan cups or line with paper liners.

In a large bowl using an electric mixer set on medium speed, beat together butter and all but 2 tablespoons sugar until fluffy.

Add egg – beat well.

In a medium bowl, mix together flour, baking powder, baking soda, and salt.

Using a wooden spoon, stir the flour mixture into the egg mixture.

Fold in the lemon zest.

Gradually stir in the buttermilk until the dry ingredients are just moistened. Do not overmix.

Spoon batter into prepared cups, filling two-thirds full.

Toss blueberries with remaining sugar and spoon a heaping tablespoon in the center of each muffin.

Bake at 350 degrees until golden – about 18 to 20 minutes.

Transfer the pan to a wire rack to cool slightly.

Turn muffins out onto the cooling rack. Serve warm.

Makes 12 muffins.

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Oh, WOW, this is a great recipe. I made it yesterday, and I love it!

1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large ripe bananas, mashed
3/4 cup sugar
1 egg, lightly beaten
1/3 cup butter, melted
3/4 cup pecans or walnuts, optional

Topping
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon cinnamon
1 tablespoon butter

In a large bowl, combine dry ingredients (flour, baking soda, baking powder, and salt).

Combine bananas, sugar, egg, and butter. Mix well. Stir into dry ingredients just until moistened.

Stir in nuts.

Fill greased or paper-lined muffin cups 3/4 full.

For the topping, combine brown sugar, flour, and cinnamon. Cut in butter until crumbly. Sprinkle over muffins.

Bake at 375 degrees for 18 – 20 minutes or until muffins test done.

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

Yield: 12 muffins