*CINNAMON DOUGHNUT MUFFINS*

These muffins taste a lot like a cinnamon doughnut and are great with coffee. We love them for breakfast or anytime! :))

-3/4 cup butter or margarine, softened
-1 cup sugar

-2 eggs
-3 cups flour
-3 tsp. baking powder
-1/4 tsp. baking soda
-3/4 tsp. salt
-1/2 tsp. ground nutmeg
-1 cup milk
-1/4 cup buttermilk

Using mixer, cream the butter and sugar.
Add eggs and continue mixing.
Add remaining ingredients and mix until smooth batter.
Spray a 12 cup muffin pan and fill each cup 3/4 full or almost to the rim.
Bake in preheated 350 degree oven 35 minutes or until browned.
Remove and let cool just long enough to handle.

*Sugar, Cinnamon, Butter Dip for Muffins
-1/2 cup butter, melted
-1 cup sugar
-1 Tbsp. ground cinnamon

You will need two bowls for dipping.
Melt the butter in one bowl and mix the cinnamon and sugar in the other bowl.
When the muffins are cool enough to handle, dip in butter and then in cinnamon mixture. Enjoy!

*ZUCCHINI BREAD*

So easy and yummy!!! :))

-3 cups flour
-1 tsp. salt
-1 tsp. baking soda
-1 tsp. baking powder
-3 tsp. ground cinnamon
-3 eggs
-1 cup oil
-2 1/4 cups sugar
-3 tsp. vanilla extract
-2 cups grated zucchini
-1 cup chopped walnuts

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Yields: 2 loaves

*CHERRY BREAD*

This is such a super simple bread to make but it’s soooooo good. Just throw the ingredients together, mix, and bake! No chopping necessary ;)) Make a loaf of this, top each piece with some cream cheese, and serve it for breakfast ;)) Or serve it as a nice snack during the day. Either way you choose, you definitely will not regret making it.

2 eggs, slightly beaten
1 cup sugar
1/4 cup cherry juice
1 1/2 cups flour
1 1/2 tsp. baking powder
1 small bottle of cherries (without stems)
1/4 cup of flour

Preheat oven to 350 degrees.
Place the 1/4 cup of flour in a small bowl. Take the cherries out of the jar, one by one, and place them in the flour making sure to coat them all.
Discard the flour that had the cherries in it.
Place the coated cherries in a larger bowl. With an electric mixer, mix all other ingredients together in a bowl.
The batter will be thick but don't panic. It's supposed to look like that ;)
Grease and flour a loaf pan (I used a 9 inch one).
Place batter in loaf pan and bake for one hour.

BLUEBERRY MUFFINS

so yummy!!! :))

2 cups flour
1 tbsp. baking powder
1/2 tsp. salt1 large egg
1 cup sugar
4 tbsp. unsalted butter, melted and cooled
1 1/4 cup sour cream
1 1/2 cups frozen blueberries, preferably wild

Topping:
1/4 cup sugar
1 tsp. cinnamon

Preheat oven to 350 degrees.
Spray 12-cup muffin tin with vegetable oil spray.
Whisk flour, baking powder and salt in medium bowl until combined.
Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds.
Add sugar and whisk vigorously until thick and homogeneous, about 30 seconds.
Add melted butter in 2 or 3 steps, whisking to combine after each addition.

Add sour cream in 2 steps, whisking until just combined.
Add blueberries to dry ingredients and gently toss to combine.
Add dry ingredients to sour cream mixture and carefully fold with rubber spatula until batter comes together and berries are evenly distributed, 25-30 seconds (small spots of flour will remain and batter will be thick).
Do not overmix.
Divide batter evenly between muffin cups.
Sprinkle cinnamon/sugar mixture over the top of each muffin (optional).
Bake until muffins are golden brown and toothpick inserted in center of muffin comes out with few crumbs attached, about 25-30 minutes, rotating tin halfway through baking.
Invert muffins onto wire rack, stand muffins upright and let cool for 5 minutes. Serve.
Yield: 12 muffins.

SPICE LOAF

(RECIPE POSTED BY DIANE SYLVAIN DUBE)

1 egg
1/2 cup sour milk
1 1/2 cup flour
1 tsp. spices mix
1/2 cup brown sugar
1/2 cup molasses
2 tsp. baking soda
1 tsp. ginger
2 tbsp. shortening, melted

Sift flour and spices.
Place brown sugar and the egg in bowl, mix well.
In separate bowls, dissolve 1 tsp. baking soda in sour milk, and the other tsp. in molasses.
Add milk mixture to the molasses mixture, mix.
Then add egg-sugar mixture to molasses mixture. Mix.
Add flour, the spices and the shortening.
Bake for 25 minutes in greased loaf pan.

CHIPITS SKOR TOFFEE BANANA RUM BREAD

(RECIPE POSTED BY MANON VEILLEUX)  it quite yummy!!! :))

2 1/2 cups flour
1 cup granulated sugar
3 1/2 tsp baking powder
1 tsp salt
1/2 cup plus 2 tbsp milk
1/4 cup oil
2 tbsp rum (or 2 tsp rum extract)
1 egg
1 cup mashed banana (about 3 medium)
1 cup chopped nuts
1 1/3 cup CHIPITS® SKOR® Toffee Bits

Preheat oven to 350°F (180°C).
Grease and flour two 8 1/2 x 4 1/2-inch (1.5 L) loaf pans.
Stir together flour, sugar, baking powder and salt in a large bowl. Add milk, oil, rum, egg and banana; stir with a wooden spoon until well blended. Stir in nuts. Spread about 1 1/4 cups batter in the bottom of each loaf pan. Top batter with 1/2 cup toffee bits. Divide remaining batter between each pan, spreading evenly. Sprinkle each with an equal portion of remaining toffee bits.
Bake for 30 to 35 minutes or until a tester inserted into the center of each loaf comes out clean. (Bread will sink slightly in the center.) Remove to a wire rack. Loosen the sides of the bread from the pans with a knife. Cool for 10 minutes; remove from the pans. Cool completely. Makes 2 loaves.

CRANBERRY NUT BREAD

This bread is delicious for breakfast with bacon and scrambled eggs!

2 cups plain flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup sugar
3/4 cup orange juice
1 tbsp grated orange peel
1 egg, well beaten
2 tbsp shortening
1 1/2 cups cranberries
1/2 cup chopped nuts

Preheat oven to 350 degrees.
Mix together dry ingredients. Stir in orange juice, grated orange peel, shortening, and eggs. Mix until well blended. Stir in berries and nuts.
Turn into a greased 9x5 loaf pan.
Bake for 55 minutes or until toothpick comes out clean when inserted in center.
Cool for 15 minutes and then remove from the pan.

RAISIN BRAN MUFFINS

1/2 cup oil
1 cup sugar
2 eggs
2 cups buttermilk (sub 1 cup milk and 1 cup plain yogurt)
4 cups Raisin Bran cereal
2 cups flour
2 tsp. baking soda
Pinch of salt

Mix in order and bake in muffin tin at 400 degrees for 12-20 minutes, depending on pan size. (My large muffin tin took about 18 minutes).
Let cool at least 10 minutes.
Top with butter and honey.

BANANA BREAD

(recipe from my good friend Jane G.)

3 bananas
1 cup sugar
1/2 cup shortening
2 eggs
1 1/2 cup flour
Pinch of salt
1 tsp. baking soda
1/2 cup walnuts, chopped or chocolate chips (opt)

Beat well together. Bake 1 hour at 375'F.

PINEAPPLE ZUCCHINI LOAF

Whisk until foamy:
3 eggs
1 cup oil
2 cups sugar
2 tsp. vanilla

Stir in:
2 cups grated zucchini, well drained
1 (8 oz.) can crushed pineapple, well drained

In a separate bowl, combine:
2 tsp. baking soda
1 tsp. salt
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
3 cups flour
1 cup raisins (opt)
1 cup nuts (opt)

Mix dry ingredients into wet ingredients.
Pour into 2 greased loaf pans. Bake for 1 hour at 350'F until done.

CHOCOLATE BREAD

(RECIPE POSTED BY ROBIN HENRY)

Recipe courtesy Paula Deen (PD, pg. 100)
Cook Time:1 hr 15 min.
Yield:2 loaves

Butter, for pans
2 1/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate morsels
1 1/2 cups chopped pecans
Chocolate Butter, recipe follows

Directions
Preheat oven to 325 degrees F.
Butter and flour (2) 9 by 5-inch loaf pans.
In a large bowl combine the flour, sugar, cocoa, baking powder, and salt. Beat in the milk, oil, eggs, and vanilla at medium-low speed with an electric mixer until combined. Beat in the chocolate morsels and pecans. Spoon the batter evenly into the prepared pans.
Bake until a wooden pick inserted in center comes out clean, about 1 hour to 1 hour and 15 minutes. Shield the bread with aluminum foil to prevent excess browning. Let cool in the pans for 10 minutes. Remove the bread from the pans and cool completely on a wire rack. Serve with rich Chocolate Butter, if desired.

Chocolate Butter:
1/2 cup butter, softened
2 tablespoons hot fudge topping
In a small bowl, beat the butter and fudge topping at medium speed with an electric mixer until creamy. Cover, and refrigerate. Let stand at room temperature for 30 minutes before serving.

MORNING MAPLE MUFFINS

WoW!!! Those taste so good... gr8 way to start the morning.  :))

2 cups flour
1/2 packed brown sugar
2 tsp. baking powder
Salt
3/4 cup milk
1/2 cup butter or margarine, melted
1/2 cup maple syrup
1/4 cup sour cream
1 egg
1/2 tsp. vanilla ext

Topping:
3 tbsp. flour
3 tbsp. sugar
2 tbsp. chopped nuts
1/2 tsp. ground cinnamon
2 tbsp. cold butter or margarine

In a large bowl, combine the flour, brown sugar, baking powder and salt.
In another bowl, combine the milk, butter, syrup, sour cream, eff and vamilla. Stir into the dry ingredients just until moistened. Fill greased or paper lined muffin cups two-thirds full.

For Topping: combine the flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake at 400'F for 16-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.

BANANA CHOCOLATE CHIP MUFFIN

(my favorite banana muffins)

2 cups flour
1/2 cup packed brown sugar
1 tbsp. baking powder
1 tsp. baking soda
Salt
3/4 cup chocolate chips
2 cups mashed bananas (4)
1/2 cup margarine, melted
1/4 cup milk
2 eggs
1 tsp. Vanilla extract

Preheat 375'F. Grease 12 large muffin cups.
Combine flour, sugar, baking powder, baking soda, and salt. Stir in chocolate chips.
In blender, add banana, melted margarine, milk, eggs and vanilla. Add to flour mixture, stir (do not over mix). Fill muffin cups.
Bake for 18 to 22 minutes.
Makes 12 large muffins.

CHOCOLATE CHIP MUFFINS

1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup (8 oz.) plain yogurt
1 tsp. vanilla ext
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
Pinch of salt
3/4 cup chocolate chips

TOPPING:
1/4 cup chocolate chips
2 tbsp. brown sugar
1 tsp. cinnamon
2 tbsp. chopped walnuts (opt)

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.

Add yogurt and vanilla; mix well. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture just until moistened. Fold in chocolate chips. Fill paper-lined muffin cup, two thirds full.

Combine the topping ingredients; sprinkle over batter. Bakle at 350' for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Yield: 1 dozen

PUMPKIN MUFFINS WITH STREUSAL TOPPING

For the Muffins:
1 box spice cake mix
1 can pumpkin
1/2 cup water

For the Topping:
1 cup brown sugar
1/2 cup margarine
1 cup flour

Preheat oven to 350. Grease a 12 cup muffin tin.
In mixing bowl, mix muffin ingredients. Scoop into muffin tin.
For the topping, stir together flour and brown sugar, breaking up any lumps. Cut in margarine.
Spoon or sprinkle on top of muffins, pat down slightly.
Bake at 350 for 20-24 minutes.