Muffins Recipe

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Breads food recipes

Prep time: 10 minutes
Bake time: 15-18 minutes
Makes 1 dozen muffins

CRISCO No-Stick Cooking Spray
1 -3/4 cups dry oat bran high fiber hot cereal
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
1/4 cup CRISCO Canola Oil
2 eggs
2/3 cup milk
1 jar (8 ounces) applesauce (3/4 cup or two 4-ounce snack packs)
1/2 cup raisins
1 teaspoon granulated sugar
Topping:
2 teaspoons cinnamon mixed with 2 teaspoons granulated sugar

Heat oven to 400?F.

Spray 12 medium muffin cups with Crisco No Stick Cooking Spray.

In a medium mixing bowl, combine oat bran cereal, flour, brown sugar, baking powder, baking soda, cinnamon and salt.

In a small mixing bowl, whisk together Crisco Canola Oil, eggs, milk and applesauce. Add to dry ingredients; stir to combine. Stir in raisins.

Divide batter between muffin cups. Sprinkle with cinnamon sugar topping.

Bake at 400?F for 15-18 minutes or until tester inserted into center comes out clean. Cool on rack for 10 minutes. Remove from pan and cool completely.Breads food recipes

Makes one dozen muffins

2 cups toasted oat cereal or oat bran flakes, crushed
1-1/4 cups all-purpose flour
1/3 cup firmly packed brown sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup applesauce
1/3 cup milk
1/2 cup raisins
3 tablespoons Crisco Pure Canola Oil, Vegetable Oil, or Shortening , melted
1 egg or 1 egg white

Heat oven to 400?F. Grease 12 medium (about 2-1/2 inch) muffin cups or use paper or foil liners.
Combine cereal, flour, brown sugar, baking powder, baking soda, cinnamon and nutmeg in large bowl. Stir in applesauce, milk, raisins, Crisco and egg, mixing until dry ingredients are completely moistened. Fill muffin cups about two-thirds full.
Bake at 400?F for 20 to 24 minutes or until golden brown.
Breads food recipes

Makes 8 to 10.

1-3/4 cups sifted flour
2-1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup milk
1/3 cup CRISCO® all-vegetable shortening or 1/3 CRISCO Stick, melted
1 egg
1/4 cup sugar
2 medium carrots, peeled and sliced

Preheat oven to 425?F.
In bowl, combine the flour, baking powder, and salt; set aside.
In a blender container, combine the milk, melted Crisco, egg, sugar, and carrots; blend till the carrots are very finely chopped. Pour the carrot mixture over dry ingredients. Mix just till moistened. Fill greased muffin pans 2/3 full.
Bake at 425?F about 25 minutes.
Breads food recipes

One dozen muffins

1-1/2 cups unsifted all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg
1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick, melted
3/4 cup fresh or frozen (thawed) blueberries, rinsed and drained

Topping:
1/3 cup sugar
1/2 teaspoon cinnamon
1/4 cup Butter Flavor Crisco all-vegetable shortening or 1/4 Butter Flavor Crisco stick, melted

Preheat oven to 400?F. Grease 12 medium muffin cups.
Combine flour with sugar, baking powder and salt. Make "well" in center of mixture.
Beat milk and egg with fork until blended. Stir in melted Butter Flavor Crisco. Pour into well in dry mixture. Stir only until dry ingredients are moistened. (Batter will be lumpy.) Fold in blueberries. Spoon into greased muffin cups, filling about two-thirds full. Bake at 400?F until tops are light golden brown, about 22 minutes. Cool 5 minutes. Remove from pans.

For topping combine sugar and cinnamon. Dip each warm muffin top in melted Butter flavor Crisco and then in cinnamon-sugar. Best served while still warm.
Breads food recipes

Makes 12 muffins

2-1/2 cups Homemade Crisco Quick Bread Mix
3 tablespoons sugar
1 tablespoon grated orange peel
1 egg
1/2 cup milk
1/4 cup orange juice
3/4 cup fresh or dry-pack frozen blueberries

Preheat oven to 400?F.
Combine Crisco mix, sugar, and orange peel in a bowl.
Beat egg, milk, and orange juice together with a fork. Add to bowl; stir only until dry ingredients are moistened. Rinse and drain blueberries and fold in carefully.
Spoon batter into 12 greased medium-size muffin cups.
Bake at 400?F for 20 minutes or until lightly browned.
Breads food recipes

Prep time: 2 hours
Cook time: 15 minutes
Makes 2 dozen

1 package active dry yeast
1/2 cup warm water (110 - 115F)
3/4 cup warm milk (110 - 115F)
1 tablespoon sugar
1 teaspoon salt
1/4 cup Butter Flavor Crisco all-vegetable shortening or 1/4 Butter Flavor Crisco stick
1 egg
4 to 4-1/2 cups all-purpose flour
Corn meal

In medium mixing bowl dissolve yeast in warm water. Add warm milk, sugar, salt, Butter Flavor Crisco, egg and 2 cups flour. Beat on low speed of electric mixer for 3 minutes. Gradually stir in enough remaining flour to make very stiff dough. Cover; let rise in warm place until doubled, about 1 to 1-1/4 hours. Punch down dough; let rest for 15 minutes.
Lightly sprinkle baking sheet with corn meal. Set aside. On floured board roll dough to 1/2-inch thickness. Cut into rounds with 3-inch floured cutter. Place on prepared baking sheet. Sprinkle tops lightly with corn meal. Cover; let rise in warm place for 30 minutes.
Preheat griddle or electric frying pan to 300?F. Grease with Butter Flavor Crisco. Bake a few at a time for 12 to 15 minutes, or until deep golden brown, turning every 4 minutes. To serve, split with fork and toast.Breads food recipes

Makes 12 muffins

1 cup flour
1 cup yellow cornmeal
2 tablespoons sugar
2 -1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup buttermilk
1/2 cup CRISCO Corn Oil
2 eggs, lightly beaten
1 can (4 ounces) chopped green chilies, well drained or 2 finely chopped fresh jalape?os
3/4 cup shredded Cheddar Cheese

Preheat oven to 400?F. Spray 12 muffin cups with Crisco No Stick Cooking Spray.
Combine flour, cornmeal, sugar, baking powder and salt in a large bowl.
Stir together buttermilk, Crisco Corn Oil, eggs and chilies in a medium bowl.
Add buttermilk mixture to dry ingredients; stir to combine.
Add cheese; stir to combine.
Spoon batter evenly into prepared muffin cups.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes on wire rack. Remove muffins from pan and serve warm.Breads food recipes

Makes 1 dozen

CRISCO No-Stick Cooking Spray
2 cups all-purpose flour
2/3 cups sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup milk
1/2 cup CRISCO Oil
2 eggs
1 cup fresh blueberries (if using frozen, see note)
1/4 cup coarse sugar, optional

Preheat oven to 400 degrees.
Spray a standard 12-muffin tin with Crisco No Stick Cooking Spray. Set aside.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside. In another medium bowl, whisk the milk, Crisco Oil and eggs until smooth. Add the dry ingredients and mix until just blended - do not over mix. Add the blueberries and stir just until evenly blended.
Spoon batter into the prepared tins. Bake until a toothpick inserted into the center comes out clean, about 15-20 minutes. Sprinkle muffins with coarse sugar (optional). Cool in tins on a baking rack for 5 minutes then remove.
Note: If using frozen blueberries DO NOT THAW.Breads food recipes

Makes about 24 muffins
1/4 Butter Flavor* CRISCO Stick or 1/4 cup Butter Flavor CRISCO all-vegetable shortening plus additional for greasing
1/2 cup firmly packed brown sugar
2 eggs
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup milk
1 cup peeled and finely chopped fresh apple
1 cup fresh cranberries, rinsed

Heat oven to 425?F. Grease muffin pans with shortening or use paper baking cups.
Combine shortening, brown sugar and eggs in large bowl. Beat at medium speed of electric mixer until creamy.
Combine flour, baking powder, cinnamon and salt. Stir until completely mixed. Add to creamed mixture. Add milk, apple and cranberries. Stir just until blended.
Spoon batter into muffin tins to three-quarters full.
Bake one pan at a time at 425?F for 15 minutes or until toothpick inserted in center comes out clean. Do not overbake. Cool 2 minutes in muffin pan. Serve warm.

*Butter Flavor Crisco is artificially flavored.
Breads food recipes

Preparation time: 15 minutes
Baking time: 15-20 minutes
Makes 1 dozen muffins

CRISCO No-Stick Cooking Spray
2 cups all-purpose flour
2/3 cup granulated sugar
2 -1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
Zest and 1/2 cup juice from a fresh orange
1/2 cup CRISCO Oil
2 eggs
1 package (3.53 ounces) dried cranberries (about 2/3 cup)
Topping:
1/2 teaspoon sugar mixed with 1/2 teaspoon cinnamon

Heat oven to 400?F. Spray 12 medium (about 2-1/2-inch) muffin cups with Crisco No Stick Cooking Spray.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt; set aside. In another medium bowl, whisk the milk, orange juice, zest, Crisco Oil and eggs until smooth. Add the dry ingredients and mix until just blended - do not over mix. Add the cranberries and stir just until evenly blended.
Spoon batter into the prepared tins; sprinkle with cinnamon sugar topping. Bake until a toothpick inserted into the center comes out clean, about 15-20 minutes. Cool in tins on a baking rack for 5 minutes then remove.Breads food recipes

Prep time: 10 minutes
Bake time: 30-35 minutes
Makes: 1 dozen muffins
Creamy Corn Muffins
1 -1/2 cups self-rising corn meal
3 tablespoons granulated sugar
3 eggs
3/4 cup CRISCO Corn Oil
1 -1/2 cups sour cream
1 -1/2 cups cream-style corn
1/2 teaspoon salt

Optional Honey Butter
1 -1/4 cups butter, softened
1/2 cup honey

Preheat oven to 350?F.
Spray 12 medium (about 2-1/2 inch) muffin cups with Crisco No-Stick Cooking Spray.
Combine in large bowl all the ingredients until well mixed.
Pour into prepared muffin cups. Bake for 20-25 minutes or until lightly golden and toothpick inserted into the center of a muffin comes out clean.
Cool slightly on a wire rack before removing from muffin cups. Serve warm or at room temperature.

Optional Honey Butter
Mix softened butter and honey together. Serve with warm muffins.Breads food recipes

Makes 1 dozen
1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped mixed dried fruit
1/2 cup finely chopped walnuts
1 egg
1 cup milk
1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick, melted

Heat oven to 425?F. Grease 12 medium (about 2-1/2 inch) muffin cups or use paper or foil liners.
Combine flour, sugar, baking powder, salt, cinnamon and nutmeg in large bowl. Stir in dried fruit and nuts.
Beat egg and milk with fork in small bowl. Stir in Crisco. Add to flour mixture in large bowl. Stir only until dry ingredients are moistened. Fill muffin cups about two-thirds full.
Bake at 425?F for 20 to 25 minmutes or until wooden pick inserted in center comes out clean. Serve warm.
Breads food recipes

Makes 1 dozen muffins
Muffins
1 cup uncooked old-fashioned oats or quick oats
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup firmly packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick
1 egg white, lightly beaten
1/2 cup orange juice
1/2 cup skim milk
1/2 cup dried mixed fruit bits
1/2 cup ripe banana, mashed

Topping (optional)
3/4 cup SMUCKER'S Orange Marmalade Spreadable Fruit or Peach, Apricot or Pineapple Preserves, warmed
1/4 cup dried mixed fruit bits, finely chopped

Heat oven to 400?F. Line 12 medium (about 2-1/2-inch) muffin cups with foil or paper liners.

Muffins
Combine oats, all-purpose flour, whole wheat flour, brown sugar, baking powder, cinnamon and salt, if used, in large bowl.
Cut in shortening using pastry blender (or 2 knives) until coarse crumbs form. Add egg white, orange juice, skim milk, fruit bits and banana. Stir until just blended. Fill muffin cups almost full.
Bake at 400?F for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Topping
Spread one tablespoon preserves over each muffin.
Sprinkle one teaspoon finely chopped fruit over preserves.Breads food recipes

Makes about 54 muffins.
4 cups whole bran cereal (9 ounces)
2 cups crushed shredded wheat biscuits (3 ounces)
2 cups boiling water
1 cup CRISCO all-vegetable shortening or 1 CRISCO Stick
4 cups buttermilk
4 eggs, beaten
5 cups sifted flour
2 cups sugar
3 teaspoons baking powder
3 teaspoons baking soda
2 teaspoons salt

Preheat oven to 400?F.
In large bowl, combine the cereals; stir in the boiling water. Stir in Crisco until melted. Add buttermilk and eggs; mix well. Combine flour, sugar, baking powder, baking soda, and salt. Add all at once to cereal mixture, stirring just till moistened.
Store in a tightly covered container in refrigerator up to 4 weeks.
To bake, fill greased muffin pans 2/3 full. Bake at 400?F for 23 to 28 minutes.

Note: Baking time will increase the longer the batter is stored.
Breads food recipes

Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
1 dozen muffins
CRISCO No-Stick Cooking Spray
2-3/4 cups all-purpose flour
1/2 cup sugar
2 -1/2 teaspoons baking soda
1 tablespoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup dark molasses
2 eggs
1/2 cup CRISCO Oil
1 cup buttermilk

Preheat oven to 400?F.

Spray 12 muffin cups with Crisco No Stick Cooking Spray. Set aside.

Mix flour, sugar, baking soda, ginger, cloves and salt in medium mixing bowl. Whisk remaining ingredients in small mixing bowl. Pour into dry ingredients. Stir just until ingredients are moistened. Divide batter between muffin cups.

Bake at 400?F for 15 minutes or until tester inserted into center comes out clean. Cool on rack for 10 minutes. Remove from rack and cool completely.Breads food recipes

Makes 12 medium muffins
2 cups sifted all-purpose flour
3 teaspoons double-acting baking powder
1 teaspoon salt
2 tablespoons sugar
1 cup milk
1 egg
3 tablespoons CRISCO all-vegetable shortening or 3 tablespoons CRISCO Stick, melted

Mix flour, baking powder, salt and sugar in a bowl. Combine milk with slightly beaten egg and melted Crisco. Stir liquid and dry ingredients together lightly until just moistened.
Rub muffin pans with Crisco and fill 2/3 full. Bake at 400?F 20 to 25 minutes.

*Muffins can be made by cutting the Crisco into the dry ingredients without melting before adding liquid ingredients.
Breads food recipes

Makes 12 medium muffins
2 cups sifted all-purpose flour
3 teaspoons double-acting baking powder
1 teaspoon salt
2 tablespoons sugar
1 cup milk
1 egg
3 tablespoons CRISCO all-vegetable shortening or 3 tablespoons CRISCO Stick, melted

Mix flour, baking powder, salt and sugar in a bowl. Combine milk with slightly beaten egg and melted Crisco. Stir liquid and dry ingredients together lightly until just moistened.
Rub muffin pans with Crisco and fill 2/3 full. Bake at 400?F 20 to 25 minutes.

*Muffins can be made by cutting the Crisco into the dry ingredients without melting before adding liquid ingredients.
Breads food recipes

Makes 1 dozen muffins
2 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
1 cup skim milk
1 egg, slightly beaten
1/4 cup CRISCO Oil
1/4 cup margarine, melted
1/4 cup sugar
1 tablespoon grated orange rind

Preheat oven to 400?F.
Combine dry ingredients. Stir together milk, egg and Crisco Oil. Blend with dry ingredients just until moistened. Fill oiled muffin pans 2/3 full.
Bake at 400?F about 25 minutes. Dip tops of hot muffins in melted margarine, then in sugar and orange rind.

Date Nut Muffins
Prepare as above, but fold 1 cup cut-up dates and 1/2 cup chopped walnuts into batter. Omit margarine, sugar and orange rind.Breads food recipes

12 to 16 muffins
1 cup whole bran cereal
1 can (8 ounces) crushed pineapple (juice pack), undrained
1/2 cup milk
1 egg, beaten
1/4 cup Butter Flavor Crisco all-vegetable shortening or 1/4 Butter Flavor Crisco stick, melted
1 cup all-purpose flour
1/2 cup sugar
1/3 cup chopped pecans
1 tablespoon baking powder
1/4 teaspoon salt

Preheat oven to 400°F. Line muffin cups with paper liners or grease well. Set aside.
In small mixing bowl mix bran, pineapple and juice, milk and egg. Let stand for 3 minutes to soften bran. Stir in melted Butter Flavor Crisco.
In medium mixing bowl combine flour, sugar, pecans, baking powder and salt. Make well in center of mixture. Add bran mixture. Stir only until dry ingredients are moistened. Fill prepared muffin cups about 2/3 full. Bake at 400°F for 25 to 30 minutes, or until deep golden brown.
Honey Bran Muffins: follow the recipe above, increasing milk to 1-1/4 cups. Omit pineapple and juice. Melt 1/4 cup honey with Butter Flavor Crisco. Omit sugar and pecans.
Breads food recipes

Makes 18 muffins
1 can (8 ounces) crushed pineapple (undrained)
1 cup uncooked oats
1/2 cup dairy sour cream
1/3 cup CRISCO® all-vegetable shortening or 1/3 CRISCO Stick
1/3 cup packed brown sugar
1 teaspoons grated lemon peel
1 egg, beaten
1-1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda

Preheat oven to 400?F.
Combine undrained pineapple, oats, and sour cream; let stand 15 minutes.
Cream Crisco, brown sugar, and lemon peel thoroughly in a mixer bowl. Beat in egg. Blend in pineapple mixture at low speed.
Combine flour, salt, baking powder, and baking soda. Add to pineapple mixture; stir with a spoon just until dry ingredients are moistened.
Spoon batter into 18 greased medium-size muffin cups.
Bake at 400?F for 18 minutes or until golden brown.
Breads food recipes

Follow the recipe of Pineapple Oatmeal Muffins.
Stir 1/2 cup chopped walnuts into dry ingredients. Bake as directed.
Breads food recipes

Comments: Cakey texture with a nice crust
Prep Time: 10 minutes
Bake Time: 20-25 minutes
Makes 1 dozen muffins
CRISCO No-Stick Cooking Spray
2-1/2 cups all-purpose flour
2/3 cup sugar
4 teaspoons baking powder
2 tablespoons poppy seeds
1/2 teaspoon salt
1-1/4 cups milk
1/3 cup CRISCO Oil
2 eggs
1 teaspoon grated lemon peel

Heat oven to 400?F.

Spray 12 medium muffin cups with Crisco No Stick Cooking Spray.

Combine flour, sugar, baking powder, poppy seeds and salt in medium bowl.

Whisk together milk, Crisco Oil, eggs and lemon peel in small bowl. Add to dry ingredients. Stir only until just moistened (batter will be lumpy). Divide batter between muffin cups. Bake at 400?F for 15 -20 minutes or until tester inserted into center comes out clean. Cool on a rack for 10 minutes. Remove from pan and cool completely.

Variation: Jam-filled muffins: Fill cups one-third full. Top with 1/2 teaspoon of your favorite SMUCKER'S Jam or Jelly. Cover with batter to three-fourths full. Bake as above.Breads food recipes

Makes 12 to 15.
3 cups Homemade Crisco Quick Bread Mix
3 tablespoons sugar
1 egg, beaten
1 cup milk

Preheat oven to 400?F.
Combine the Crisco Quick Bread Mix and sugar. Combine egg and milk; add all at once to dry ingredients. Stir just till moistened. Fill greased muffin pans 2/3 full.
Bake at 400?F for 20 to 25 minutes.
Breads food recipes

Makes 1 dozen muffins
Muffins
1/2 cup firmly packed brown sugar
1/4 cup CRISCO Oil *
2 egg whites
3/4 cup low fat buttermilk
1/3 cup chunky applesauce
1 cup quick or old-fashioned oats, uncooked
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
3/4 cup raisins
1/4 cup SMUCKER'S Orange Marmalade, Apricot or Peach Preserves

Topping
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

For muffins, combine brown sugar, oil, egg whites, buttermilk, and applesauce in large bowl. Beat at medium speed of electric mixer or stir until well blended.
Combine oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon and salt, if used. Stir into liquid ingredients until just blended. Stir in raisins. Cover. Refrigerate overnight, if desired.
To bake, heat oven to 400?F. Grease 12 medium (about 2-1/2-inch) muffin cups or use foil liners.
Fill muffin cups almost full. Top each with 1 level measuring teaspoon marmalade or preserves. Stir into batter using tip of knife. For topping, combine sugar and cinnamon. Sprinkle 1/4 teaspoon over each muffin.
Bake at 400?F for 18 to 22 minutes or until toothpick inserted in centers comes out clean. Do not overbake. Cool 5 minutes before removing from pan. Serve warm or at room temperature.

Microwave directions for individual muffins: Place 2-1/2-inch paper baking cup liner in 6-ounce custard cup. Fill paper liner with batter. Top each with 1 level measuring teaspoon marmalade or preserves. Stir into batter using tip of knife. Sprinkle 1/4 teaspoon cinnamon-sugar over batter. Microwave on HIGH for 1 minute to 1 minute 15 seconds. Muffin is done when slightly moist on top. DO NOT OVERCOOK (lower wattage ovens may require longer cooking time). Let stand 3 to 5 minutes. Remove muffin from cup.

*Use your favorite Crisco Oil productBreads food recipes

Makes 12 to 15 muffins.
3 cups Homemade Crisco Quick Bread Mix
3 tablespoons sugar
1 egg, beaten
2/3 cup milk
1/2 cup applesauce
1/4 cup sugar
1 teaspoon ground cinnamon
Butter or margarine, melted

Preheat oven to 400?F.
In bowl, combine the Crisco Quick Bread Mix and the 3 tablespoons sugar. Combine the egg, milk, and applesauce; add all at once to dry ingredients. Stir just till moistened. Fill greased muffin pans 2/3 full.
Bake at 400?F for 20 to 25 minutes.
Combine the 1/4 cup sugar and the cinnamon. Dip hot muffins in melted butter or margarine, then in the sugar-cinnamon mixture.
Breads food recipes

Makes 12 muffins
1-1/2 cups sifted all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped mixed dried fruit
1/2 cup finely chopped walnuts
1 egg, slightly beaten
1 cup milk
1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick, melted
Butter

Preheat oven to 425?F.
Sift flour, sugar, baking powder, salt, cinnamon, and nutmeg together into a large bowl. Mix in dried fruit and walnuts.
Beat egg, milk, and Crisco together with a fork in a small bowl. Add to large bowl; stir only until dry ingredients are moistened.
Spoon about 2 rounded tablespoons of batter into each of 12 greased 2-3/4-inch muffin cups.
Bake at 425?F for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Serve warm with butter.
Breads food recipes

Preparation Time: 10 minutes
Total Time: 35 minutes
12 muffins
CRISCO No-Stick Cooking Spray
1-1/2 cups PILLSBURY BEST® All-Purpose Flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup granulated sugar
1 egg
1/2 cup buttermilk
1/3 cup CRISCO Oil
1/4 cup SMUCKER'S Strawberry Jam
3/4 cup fresh strawberries, diced

Heat oven to 375?F. Spray muffin tins with CRISCO No-Stick Cooking Spray.
Combine PILLSBURY BEST Flour, baking powder, salt, and sugar. Beat egg with buttermilk. Stir in CRISCO Oil and SMUCKER'S Strawberry Jam.
Stir liquid and strawberries into dry ingredients until just blended. Divide mixture between prepared muffin tins.
Bake at 375?F for 15 to 18 minutes, or until toothpick inserted in center comes out clean. Cool in tins 5 minutes. Serve warm.

Note: The muffins are best if baked just before serving. If made in advance, reheat at 300?F wrapped in foil for 10 minutes.Breads food recipes

Makes 1 dozen
1-3/4 cups oat bran high fiber hot cereal
1/2 cup all-purpose flour
1/4 cup firmly packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1 egg white
1/4 cup honey
1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick, melted

Heat oven to 425?F. Line 12 medium (about 2-1/2 inch) muffin cups with paper or foil liners.
Combine dry cereal, flour, brown sugar, baking powder and salt. Set aside.
Beat milk, egg white and honey in large bowl at high speed of electric mixer until blended. Stir in Crisco. Add dry ingredients. Stir with spoon until dry ingredients are moistened. Fill muffin cups about two-thirds full.
Bake at 425?F for 16 to 19 minutes or until golden brown.
Breads food recipes

Makes 12 muffins
3/4 cup skim milk
3/4 cup bran cereal
1 egg
3 tablespoons CRISCO Oil
2 tablespoons brown sugar, packed
2 tablespoons honey
1 cup rolled oats
3/4 cup flour
1 tablespoon baking powder
3/4 cup dark raisins

Preheat oven to 400?F.
Combine all ingredients in a medium size bowl.
Stir just until dry ingredients are moistened. Spoon into 12 well-greased muffin-tin cups.
Bake at 400?F for 15 minutes, or until toothpick inserted in center of muffin comes out clean.