Rhubarb Muffins

- 1 cup buttermilk

- 1/2 cup vegetable oil

- 1 egg

- 2 1/2 cups flour

- 2 1/2 cups diced rhubarb

- 1 1/4 cup brown sugar

- 1 tsp baking powder

- 1/2 tsp baking soda

- 1/2 tsp salt

- 2 tsp vanilla

Streusel:

- 1 cup flour

- 1/2 cup butter

- 1 cup brown sugar

- 1 tsp cinnamon (optional)

Combine wet ingredients.  In another bowl combine dry ingredients.  Combine wet and dry ingredients and stir in rhubarb.  Fill muffin tins about 2/3rds full.  Combine streusel ingredients until crumbly and divide between filled muffin cups.  Bake at 350 for 25 minutes.

Pumpkin Cream Cheese Muffins

Mmm....nothing like baking with pumpkin in fall. So yummy!

For the Filling:

- 8 oz cream cheese, softened

- 1 cup icing sugar

For the Muffins:

- 3 cups flour

- 1 tsp cinnamon

- 1 tsp nutmeg

- 1 tsp ground cloves*

- 1 tbsp plus 1 tsp pumpkin pie spice

- 1 tsp salt

- 1 tsp baking soda

- 4 large eggs

- 2 cups sugar

- 2 cups pumpkin puree

- 1 1/4 cups vegetable oil

For the Topping**:

- 1/2 cup sugar

- 5 tbsp flour

- 1 1/2 tsp ground cinnamon

- 4 tbsp cold butter, cut into pieces

To prepare the filling, combine the cream cheese and icing sugar and mix until well blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1 1/2 inches in diameter. Smooth the plastic wrap tightly around the log and reinforce with a piece of tinfoil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the muffins preheat the oven to 350. Combine flour, nutmeg, cinnamon, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. With electric mixer combine eggs, sugar, pumpkin puree and oil until just blended. Then add dry ingredients. Mixing until just incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Put into fridge until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of cream cheese mixture into each muffin well. Divide remaining batter among the muffin cups, placing on top of cream cheese to cover completely. Sprinkle a small amount of topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack for cooling. Be sure to allow the muffins to cool completely before serving. The filling will be very hot!

These taste even better the next day if you can resist them.

* I used Epicure's Pumpkin Pie Spice in place of the cloves, as I didn't have any on hand.

** Topping amount is generous. Half of the amount would be plenty.

Saskatoon Berry Muffins

Scrumtpious!

• 3/4 cup margarine
• 1 cup sugar
• 2 cups flour
• 1 cup buttermilk (or sour milk)
• 1 egg
• 1 tsp baking soda
• 1 1/2 cups sasktoon berries

Combine softened margarine, sugar and flour. Remove 1/2 cup of crumbs to be used later for topping. Add buttermilk, egg and baking soda. Mix well. Gently stir in sasktoon berries. Fill muffins tins and then add crumb topping. Bake at 375 for 15-20 minutes until golden brown. Makes 1 dozen large muffins.

Banana Muffins

This recipe is no-fail. I tried a bunch of different recipes for banana loaf and/or muffins once upon a time, but they never worked for me until this one! Ingredients:

• 1 cup sugar


• 1/4 tsp salt


• 1 egg


• 1 tsp soda


• 1/2 cup oil


• 1 cup bananas (2 bananas)


• 1.5 cups flour


• 1 tsp baking powder

Directions:

• Mix ingredients (I usually mix all but the flour first, and then add the flour. It mixes a little nicer that way). Scoop into muffin tins and bake at 375 for 20 minutes.


• Makes 12 muffins.

Elvis Cupcakes

The first time I ever had these, my sister-in-law Christine made them. Oooooh are they good. Banana muffin, with a chocolate kiss hidden inside, topped off with peanut butter icing. Mmmm...

• 2 cups flour
• 3/4 cup sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup mayonnaise
• 1 1/3 cup mashed ripe bananas (about 3 medium)
• 1 tsp vanilla
• 18 milk chocolate kisses

Peanut Butter Frosting:

• 1/3 cup creamy peanut butter
• 2 cups icing sugar
• 1 tsp vanilla
• 3-4 tbsp milk
• milk chocolate chips (optional)

In large bowl combine flour, sugar, baking soda and salt. In another bowl, combine the mayo, bananas and vanilla; stir into dry ingredients until just combined. Spoon one tbsp full of batter into each paper-lined muffin cup. Top each with a chocolate kiss, pointed side down. Fill cups 2/3rds full with remaining batter. Bake at 350 for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to cool completely. In a large bowl, combine peanut butter, icing sugar, vanilla and enough milk to achieve a spreadable consistency. Frost cupcakes. Garnish with chocolate chips if desired.

Yield: 1 1/2 dozen

Pumpkin Chip Muffins

I've often enjoyed these muffins, courtesy of my sister-in-law Jessica. She is an excellent baker. They are good plain or with cream cheese icing. The recipe is from the MacGregor Bergthaler Mennonite Church cookbook, submitted by Brenda B. My muffins always seem to flop, so I was thrilled that these turned out well for me too. :)

Pumpkin Chip Muffins

• 4 eggs


• 2 cups sugar


• 16 oz can pumpkin


• 1 1/2 cups vegetable oil


• 3 cups flour


• 2 tsp baking soda


• 2 tsp baking powder


• 1 tsp cinnamon


• 1 tsp salt


• 2 cups chocolate chips

Beat eggs, sugar, pumpkin and oil until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffins cups 3/4 full. Bake at 375 for 16 to 20 minutes. Cool in pan 10 minutes before removing to wire rack.

*This recipe makes 4 dozen medium sized muffins.

Banana Muffins

1 cup sugar 1/4 tsp salt 1 egg 1 tsp soda 1/2 cup oil 1 cup bananas (2 bananas) 1.5 cups flour 1 tsp baking powder Bake at 375 for 20 minutes. This is the only banana muffin recipe that has ever turned out well for me. Makes 12 muffins.