Makes 20 muffins


1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/3 cup milk

Cream Cheese Filling:
8 ounce package cream cheese, softened
1/3 cup sugar
1 egg
1 1/2 to 2 cups fresh raspberries

Streusel Topping:
1/4 cup all-purpose flour
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter

  1. In a large mixing bowl, cream butter and sugar. Add eggs; beat well. Combine the flour, baking powder and cinnamon; add to creamed mixture alternately with milk. Fill greased or paper-lined muffin cups one-third full.
  2. For filling, in a small mixing bowl, beat cream cheese, sugar and egg until smooth. Fold in the berries. Drop a rounded tablespoonful into the center of each muffin. For topping, combine the flour, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. (Muffin cups will be full.)
  3. Bake at 375 degrees F for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
Makes 18-20 muffins

1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup Albers® White or Yellow Corn Meal
1 Tbsp. baking powder
1 tsp. salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 Tbsp butter or margarine, melted

PREHEAT oven to 350°F. Grease or paper-line 18 to 20 muffin cups.

COMBINE flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, vegetable oil and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared muffin cups, filling 2/3 full.

BAKE for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.
1 ½ c. All-purpose flour
½ c. Sugar
2 tsp. Baking powder
¾ tsp. Salt
1 tsp. Ground cinnamon
½ tsp. Ground ginger
¼ tsp. Ground cloves
½ c. Raisins
1 Egg
½ c. Milk
½ c. Canned pumpkin
¼ c. Vegetable oil

2 ½ tsp. Sugar
½ tsp. Ground cinnamon

Stir flour, sugar, baking powder, salt, and spices in a large mixing bowl until well combined. Then mix in raisins. Beat egg, milk, pumpkin, and oil in a smaller bowl. Pour pumpkin mixture into flour and spices, stirring only until combined. Fill lightly greased muffin cups 2/3 full. Mix sugar and cinnamon; sprinkle on muffins. Bake in a preheated 400-degree F oven 20 to 25 minutes or until nicely browned. Serve warm.

Makes 12 muffins
1 shredded carrot
1 shredded apple (I chop up one with the skin)
½ cup oil
2 eggs
½ cup honey
2 tsp vanilla
½ coconut
½ cup raisins
½ cup nuts
¾ cup whole wheat flour
½ cup oats
3 tbsp wheat germ
1 tsp baking soda
½ tsp baking powder
1/8 tsp nutmeg
¾ tsp cinnamon
¼ tsp salt

Preheat oven to 375. Shred the carrot and apple and mix with everything in a large bowl. Spoon into greased muffin tins and bake for 20 minutes.

Makes 24 muffins