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Keep this batter on hand for fresh-baked muffins each morning.
Top these crowd-pleasing muffins with maple frosting and crunchy granola.
Seven-grain cereal, dried tart red cherries, brown sugar, and buttermilk give these muffins lots of taste and texture.
Make these delicious muffins ahead and keep the glazed muffins in airtight containers for up to 24 hours. Or place baked, unglazed muffins in a freezer container; seal and freeze for up to three months. To serve, thaw muffins at room temperature, then glaze.
A sprinkling of sugar adds sweetness to muffins chock full of your favorite berries.
A favorite candy puts an irresistible spin on moist muffins.
Buttermilk is the secret ingredient for this recipe. You'll spoon about half the batter into muffin cups before adding about 1 teaspoon of spreadable fruit in the center. Top with remaining batter and bake about 15 minutes.
Fresh tangerine sections, refrigerated egg product, and sugar substitute make these tasty muffins a healthier alternative to high-calorie versions.
Delicious dried tart cherries and walnuts are folded into the batter just prior to baking.
Make the frosting topper with powdered sugar, a tablespoon of fruit jam or preserves, a little vanilla, and a few teaspoons of milk to make icing of drizzling consistency.
These yummy treats can be frozen for up to a month. To reheat, wrap frozen muffins in heavy foil and heat in a 300-degree oven for 15 to 18 minutes.
This recipe calls for sour milk, but you can make your own using 2 1/4 teaspoons lemon juice or vinegar in a glass measuring cup, adding enough milk to make 3/4 cup total liquid; stir. Let mixture stand for 5 minutes before using.
Spoon this batter into prepared muffin cups, filling about 3/4 full. Top batter with 1 teaspoon pineapple jam. Bake 15 to 20 minutes or until golden.
Serve warm with Ginger-Cream Spread made from fat-free cream cheese, honey, and finely chopped crystallized ginger.