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Big-Batch Bran MuffinsDon`t gasp at the quantity this recipe yields! The virtue of these delicious muffins is that you make the batter once, then dip into it to make batch after batch--or just a few at a time. The batter will keep, covered, in the refrigerator up to 1 month, or baked muffins can be frozen.Makes 60 servings.15 ounces all-bran cereal
2 cups raisins
6 pitted dried dates, finely chopped
2 cups boiling water
4 1/2 cups plus 3 tablespoons all-purpose flour
1 tablespoon plus 2 teaspoons baking soda
1 teaspoon salt
2 cups low-fat (1.5%) buttermilk
4 eggs
1/2 cup orange marmalade spreadable fruit
1 1/2 cups unsweetened applesauce
1 cup granulated sugar
1/2 cup plus 2 tablespoons vegetable oil
2 teaspoons vanilla extractIn large bowl, combine cereal, raisins and dates; pour in boiling water and stir until softened. Set aside.In another large bowl, sift together flour, baking soda and salt; make well in center and set aside.In food processor or blender, combine 1 cup of the buttermilk, the eggs and spreadable fruit; pur?e until smooth.Pour the buttermilk mixture into separate large bowl and add the remaining cup buttermilk, the applesauce, sugar, oil and vanilla extract; beat until smooth. Pour into well in flour mixture and stir just until blended. Add reserved cereal mixture and stir just to combine. Cover with plastic wrap and refrigerate at least 24 hours before using.When ready to use, preheat oven to 375 degrees F. Spray twenty-four 2 3/4-inch muffin cups with nonstick cooking spray. Spoon batter evenly into prepared cups, filling each about two-thirds full; bake until golden brown and puffy, 20-25 minutes. Let cool 2 minutes, then remove to wire rack and let cool to room temperature. Repeat with remaining batter to make 60 muffins, or cover and refrigerate remaining batter for up to 1 month.1 Muffin = 2.5 WW points

The Everything Muffin
The Everything Muffin2 cups all purpose flour4 teaspoons baking powder1 teaspoon salt1 cup granulated sugar1/2 cup unsalted butter, melted2 eggs, beaten1 cup milk1/2 cup light raisins1/2 cup dark raisins1/2 cup chopped almonds, walnuts, pecans,&nbs (Upload by user)

Banana brickle muffins
Banana Brickle Muffins1 beaten egg1 cup mashed banana (2 to 3 medium size bananas)1/2 cup vegetable oil1/3 cup milk2 cups all purpose flour1/2 cup firmly packed brown sugar1 tablespoon baking powder1 (7.5 ounce) package toffee brickle bits, divided (1 1/2 cups (Upload by user)

Choco-licious bread pudding muffins
Choco licious Bread Pudding MuffinsSource: Tracy Noerper, Southeast United Dairy Industry Association1 3/4 cups milk 3 large eggs, beaten 2/3 cup granulated sugar 1 teaspoon vanilla extract6 cups cubed (1/2 inch) cinnamon swirl bread 1/2 cup mini semi sweet cho (Upload by user)

Southern sausage muffins
Southern Sausage Muffins1/2 pound pork sausage, browned and crumbled (not drained) 1 cup self rising flour 1 cup self rising corn meal 1 cup French onion dip 1 cup shredded Cheddar cheese1/2 cup milkCombine cooked sausage, flour, cornmeal, onion dip, Cheddar ch (Upload by user)

Mesquite Muffins
Mesquite MuffinsTry this recipe without spices once to taste the true peanut buttery flavor of mesquite flour, but add cinnamon or nutmeg to another batch, if desired.2/3 cup mesquite bean flour1 1/3 cups sifted self rising flour1 beaten egg1/4 cup vegetable oil3/4 (Upload by user)

Mississippi Spice Muffins
Mississippi Spice Muffins1 cup soft butter or margarine2 cups granulated sugar2 eggs2 cups unsweetened applesauce3 teaspoons ground cinnamon2 teaspoons ground allspice1 teaspoon ground cloves1 teaspoon salt2 teaspoons baking soda4 cups flour1 cup n (Upload by user)

Oatmeal Muffins
Oatmeal Muffins1 cup quick cooking rolled oats1 cup buttermilk1/2 cup brown sugar, packed1 large egg, beaten1 cup flour1 teaspoon salt1 teaspoon baking powder1/2 teaspoon baking soda1/2 cup melted butter, cooledSoak oatmeal in buttermilk about 30 mi (Upload by user)

Orange Blossoms
Orange BlossomsThese muffins look like flowers.2 cups sifted flour3 teaspoons baking powder1/2 teaspoon salt5 tablespoons vegetable shortening2 teaspoons grated orange rindAbout 2/3 cup milkOrange juiceSugarPreheat oven to 450 degrees F.Si (Upload by user)

Mormon Muffins
Mormon MuffinsThis recipe is from The Greenery Restaurant near Ogden, Utah. This muffin batter will keep in the refrigerator for 1 week, so you can bake several smaller batches, if desired.2 cups boiling water5 teaspoons baking soda1 cup shortening2 cups granulated sug (Upload by user)

Oat Bran-Banana Muffins
Oat Bran Banana Muffins1 1/2 cups oat bran3/4 cup all purpose flour1 teaspoon baking powder1/4 teaspoon salt1/4 cup firmly packed brown sugar1 cup mashed ripe banana3/4 cup skim milk2 egg whites, slightly beaten1 tablespoon vegetable oilVegetable cooki (Upload by user)
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Peach Muffins
Peach Muffins2 cups all purpose flour2 teaspoons ground cinnamon1 teaspoon powdered ginger3/4 teaspoon salt3/4 teaspoon baking soda1/4 teaspoon baking powder2 eggs3/4 cup dark brown sugar3/4 cup oil, preferably half walnut oil    and hal (Upload by user)
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Peanut Muffins
Peanut Muffins1 1/2 cups all purpose flour1 tablespoon baking powder1/4 teaspoon salt1/4 cup granulated sugar2 eggs, beaten1/2 cup milk1/2 cup butter or margarine, melted3/4 cup dry roasted, unsalted peanuts, choppedCombine first 4 ingredients in a larg (Upload by user)
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Applesauce Muffins
Applesauce Muffins1 cup all purpose flour1 cup regular oats, uncooked1/4 cup unprocessed oat bran1/4 cup granulated sugar1 1/2 teaspoons baking soda1 teaspoon baking powder2/3 cup raisins or chopped dates1/3 cup chopped pecans2 egg whites, lightly beatenb (Upload by user)
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Pear-Ginger Muffins
Pear Ginger Muffins1 (16 ounce) can pear halves, drained2 cups all purpose flour1 teaspoon baking soda1/2 teaspoon salt1 teaspoon ground ginger1 teaspoon ground cinnamon1/8 teaspoon ground nutmeg1/8 teaspoon ground cloves1/2 cup firmly packed dark brown su (Upload by user)
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Pecan Muffins
Pecan Muffins1/3 cup melted butter1/2 cup flour1/2 cup granulated sugar1 teaspoon vanilla extract1/2 cup packed brown sugar2 eggs, beaten1 cup chopped pecansMix ingredients and bake at 350 degrees F for 25 minutes in greased muffin pans.Makes 12 regu (Upload by user)
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Poppy Seed Muffins
Poppy Seed Muffins1/2 cup butter or margarine, softened3/4 cup granulated sugar2 eggs3/4 cup sour cream1 1/2 teaspoons vanilla extract2 cups all purpose flour1/4 teaspoon baking soda1/2 teaspoon salt1/4 cup poppy seedsCream butter; gradually add sug (Upload by user)
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