And now for the Anytime Recipes...

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Banana Split Muffins

2 cups packaged biscuit mix

1/4 c sugar

2 beaten egg yolks

2/3 c milk

2 T butter

1/2 small banana

12 maraschino cherries, halved

12 walnut pieces

2 egg whites

1/3 c sugar

1/2 c flaked coconut

Combine biscuit mix and 1/4 c sugar.

Combine egg yolks, milk, and butter.

Add all at once to dry ingredients, stir just to moisten.

Divide 1/2 of batter among twelve 2 1/2 " greased muffin pans.

Cut banana into 12 pieces.

Place banana piece, cherry half, and walnut pieces on each muffin.

Cover with remaining batter.

Beat egg whites to soft peaks.

Gradually add 1/2 c sugar.

Beat until stiff peaks form.

Fold in coconut.

Place a large spoonful of egg white mixture on each muffin.

Top with remaining cherries.

Bake at 400° until golden, 12-15 minutes

Makes 12

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Blueberry Lemon Muffins

1-3/4 cut all purpose flour

1/3 cup sugar

2-1/2 teaspoons baking powder

3/4 teaspoon salt

1 egg, beaten

1 cup Dannon plain or Lemon lowfat yogurt

1/3 cup vegetable oil

2 tablespoons milk 1/2 to 1 teaspoon grated lemon peel

3/4 cup fresh or frozen blueberries

Preheat oven to 400º

Grease muffin cups or line with paper baking cups.

In a large bowl combine flour, sugar, baking powder & salt.

In a medium bowl combine egg, yogurt, oil, milk and lemon peel; stir well.

Add egg mixture all at once to flour mixture.

Stir just until dry ingredients are moistened (batter should be lumpy).

Gently fold blueberries into batter.

Fill prepared muffin cups 2/3 full.

Bake 20 to 25 minutes or until golden and toothpick inserted into center comes

out clean.

Serve warm.

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Bread Pudding Muffins

1-1/2 cups milk

4 eggs

1/4 cup of sugar

1 teaspoon vanilla

2 Tablespoons of butter, melted

2/3 cup raisins

12 slices of bread, cut into 1/2 in cubes

Spray muffin cups with nonstick cooking spray.

In large bowl, combine milk, eggs, sugar, vanilla, and butter. Mix well.

Add raisins and bread cubes. Mix well.

Let stand for 5 minutes.

Spoon into muffin pan.

Preheat oven to 350 degrees. Bake for 35 minutes.

Cool for about 10 minutes before removing from pan and serving.

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Cinnamon Nut Muffins

1/2 c brown sugar

1/2 c chopped walnuts

2 T flour

2 tsp cinnamon

2 T melted butter

1 1/2 c sifted flour

1/2 c sugar

2 tsp baking powder

1/2 tsp salt

1/4 c shortening

1 egg beaten

1/2 c milk

Combine brown sugar, nuts, flour, cinnamon and butter, set aside.

Sift dry ingredients and cut in shortening until mixture resembles coarse

crumbs.

Combine egg and milk add to flour mixture. Stir just until moistened.

Place in greased muffin pans.

Spoon alternate layers of batter and nut mixture, ending with nut mixture. Fill

pans 2/3 full.

Bake 375° 20 minutes

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Carrot Muffins

1 cup flour

1/4 cup packed brown sugar

2 t baking powder

2 beaten eggs

1 cup finely shredded carrot

1/4 cup cooking oil

1 T lemon juice

Stir together flour, brown sugar, baking powder, and 1/2 teaspoon salt; make a

well in center

Combine remaining ingredients; add all at once to dry ingredients

Stir just till moistened (batter should be lumpy)

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

Bake 375' for approximately 25 minutes. or until golden brown

Makes 8

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Buttermilk Corn Muffins

1 c flour

3 T sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 c yellow or white cornmeal

1 egg well beaten

2/3 c buttermilk

1/4 c vegetable shortening, melted

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

With a wire whip stir in cornmeal.

Mix egg and buttermilk; add all at once to flour mixture.

Stir with a fork until liquid is absorbed; stir in shortening.

Grease medium size muffin cups, filling each 2/3 full.

Bake 400° 20 minutes or until golden.

Serve hot.

Note: if you don't have buttermilk, stir 1 tsp white vinegar into 2/3 c milk and

let stand 10 minutes

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EXTRA DELICIOUS BREAKFAST MUFFINS

For Filling:

8 oz. Cream cheese, softened

1/3 cup sugar

2 Tbsp. all-purpose flour

1 tsp. vanilla

For Batter:

2 1/2 cups all-purpose flour

2 cups sugar

2 1/2 tsp. baking soda

1 tsp. salt

1 Tbsp. cinnamon

1/2 tsp. nutmeg

3 1/2 cups raisin bran cereal

2 large eggs, beaten lightly

2 cups well-shaken buttermilk

1/2 cup vegetable oil

1/2 cup raisins or nuts

Preheat oven to 400 F and line 24 1/2 cup muffins with paper liners or spray

tins.

Make Filling:

In a small bowl stir together filling ingredients until combined well. Filling

keeps, covered and chilled, 1 week

Make Batter:

Into a large bowl sift together flour, sugar, baking soda, salt, cinnamon and

nutmeg and stir in cereal.

Add eggs, buttermilk, oil, and raisins, stirring just until combined well.

Batter keeps, covered and chilled, 1 week.

Spoon 1 heaping tablespoon batter into each tin and top with 2 tsp. filling.

Spoon 1 heaping tablespoon batter over filling, spreading to cover filling

completely.

Bake muffins in middle of oven 20-25 minutes or until a tester comes out clean.

~ " We all take different paths in life, but no matter where we go, we take a

little of each other everywhere. " ~

~ " If I could reach up and hold a star for every time you've made me smile, the

entire evening sky would be in the palm of my hand. "