Blueberry Pinwheel muffins

2 cups biscuit mix
2 T sugar
2/3 c milk
Grated rind of 1 small orange
¼ cup melted butter
1 can blueberries, drained
½ t cinnamon
1/3 c chopped nuts
1/3 c brown sugar

Mix biscuit mix and sugar. Stir in milk and orange rind. Stir until dough is smooth. Roll out dough to oblong 10x18. Brush dough with melted butter. Sprinkle remaining ingredients over dough. Roll like jelly roll, starting at 18” side. Cut bake at 425°F. 15-20 minutes.

Fresh Apple Muffins

¾ c milk
1 egg, beaten
¼ c melted shortening
2 c sugar
1 T baking powder
½ t salt
1 t cinnamon
1 c finely chopped apples
½ c raisins

Beat eggs in small bowl. Add milk to eggs. Stir in melted shortening. Measure and mix dry ingredients. Stir in apples and raisins. Add the liquid mixture and stir just until most of dry ingredients are moistened. Do not over mix. Batter will be lumpy. Fill greased muffin tins 2/3 full. Bake at 400°F. 20-25 minutes.

Applesauce-Cinnamon Corn Muffins

1¼ c flour
¾ c cornmeal
1/3 c sugar
4 t baking powder
1 t cinnamon
½ t salt
1 c applesauce
1/3 c milk
¼ c vegetable oil
1 egg

In medium bowl, combine flour, corn meal, sugar, baking powder, cinnamon, and salt.
Combine applesauce, milk, oil and egg. Mix well. Add to dry ingredients. Mix just until moistened. Fill muffin cups 2/3 full. Bake 15-20 minutes at 425°F

High Fiber Apple Muffins

1½ cups buttermilk

3 oz ready to eat natural high fiber bran cereal

1 egg slightly beaten

2 T butter, melted

2 T honey

1 lb apples, cored, pared and diced

16 large pitted prunes, diced

¾ cup whole wheat flour

¾ cup all purpose flour

2 T firmly packed dark brown sugar

1½ t double acting baking powder

½ t ground cinnamon

¼ t baking soda

¼ t ground nutmeg

1/8 t salt

In large mixing bowl combine buttermilk, cereal, egg, butter and honey; stir to combine and let stand until cereal softens, 3 to 4 minutes.

Preheat oven to 375°F

In medium mixing bowl combine remaining ingredients, stirring to combine; add to cereal mixture and stir just until combined. Spray 12 2½” diameter muffin-pan cups with nonstick cooking spray; fill each cup with an equal amount of batter (each will be about 2/3 full). Bake for 30 min (until muffins are browned and a toothpick, inserted in center comes out dry). Remove muffins to wire rack and let cool for 5 minutes; invert muffins onto wire rack and let cool completely.

12 servings