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French Breakfast Puffs
1⁄3 cup shortening
1⁄2 cup sugar
1 egg
1 1⁄2 cups all-purpose flour
1 1⁄2 tsp. baking powder
1⁄2 tsp. salt
1⁄4 tsp. ground nutmeg
1⁄2 cup milk
1⁄2 cup sugar
1 tsp. ground cinnamon
1⁄2 cup margarine or
butter (melted)

Grease 15 muffin cups, 2 1⁄2 x 1 1⁄4-inch. Mix shortening, 1⁄2 cup sugar and egg. Stir in flour, baking
powder, salt and nutmeg alternately with milk. Fill muffin cups about 2⁄3 full. Bake at 350° until
golden brown, 20 to 25 minutes. Mix 1⁄2 cup sugar and cinnamon. Immediately after baking, roll
puffs in melted margarine, then in sugar-cinnamon mixture. Yields 15 puffs. Kristy Blanchard,
Sheldon, Mo.

Peach Muffins
1 cup milk
1 egg, beaten
1⁄4 cup shortening
2⁄3 cup sugar
1⁄4 tsp. salt
1⁄4 tsp. vanilla
1 tsp. lemon juice
1⁄4 tsp. cinnamon
2 cup flour
3 tsp. baking powder
1 cup peaches, peeled, diced
Blend milk and egg. Add next 5 ingredients. Sift cinnamon, flour and baking powder; fold into
egg-milk mixture until just combined. Gently fold in peaches. Fill greased muffin cups 2⁄3 full. Bake
at 375° about 15 minutes. Yields 15 muffins. Mary Leinbach, Versailles, Mo.

Bacon 'n' Cheese Muffins
1⁄2 lb. bacon
Vegetable oil
1 egg, beaten
3⁄4 cup milk
1 3⁄4 cups flour
1⁄4 cup sugar
1 tbls. baking powder
1⁄2 cup cornflakes
1 cup shredded cheese

Preheat oven to 400°. Fry bacon and reserve drippings. If necessary, add vegetable oil to drippings
to make 1⁄3 cup. In medium bowl combine dripping, eggs and milk. Set aside. In separate bowl
combine flour, sugar and baking powder; add to drippings mixture and stir until moistened.
Fold in crumbled bacon, cornflakes and shredded cheese. Spoon mixture into greased muffin tins
and bake for 15 to 20 minutes. Yields 1 dozen.
Nathaniel Miller, Clark, Mo.

Blueberry Cream Muffins
4 eggs
2 cups sugar
1 cup vegetable oil
1 tsp. vanilla
4 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
2 cups (16 oz.) sour cream
2 cups fresh blueberries
In a mixing bowl, beat eggs. Add sugar. While beating, slowly pour in oil; add vanilla. Combine dry
ingredients; add alternately with the sour cream to the egg mixture. Gently fold in blueberries.
Spoon mixture into greased muffin tins. Bake at 400° for 200 minutes. Yields 24 muffins. Mrs.
Henry Yoder, Clark, Mo.

Cappuccino Muffins
2 cups flour
3⁄4 cup sugar
2 1⁄2 tsp. baking powder
1 tsp. cinnamon
1⁄2 tsp. salt
1 cup milk
2 tbls. instant coffee
1⁄2 cup butter or margarine
1 egg, beaten
1 tsp. vanilla
3⁄4 cup miniature chocolate chips
Espresso Spread:
4 oz. cream cheese
1⁄2 tsp. instant coffee
1 tbls. sugar
1⁄2 tsp. vanilla
1⁄4 cup miniature chocolate chips

In a bowl combine flour, sugar, baking powder, cinnamon and salt. In separate bowl stir milk and
coffee granules until coffee is dissolved. Add butter, egg and vanilla. Mix well. Stir into dry
ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups
2⁄3 full. Bake at 375° for 17 to 20 minutes. Cool 5 minutes. In food processor or blender combine
spread ingredients, cover and process until well-blended. Cover and refrigerate until ready to serve.
Serve muffins with spread. Yields 14 muffins. Carol Mast, Lamar, Mo.

Poppy Seed Muffins
3 cups flour
2 1⁄4 cups sugar
1 1⁄2 tbls. poppy seed
1 1⁄2 tsp. salt
1 1⁄2 tsp. baking powder
3 eggs, beaten
1 1⁄2 cups milk
1 1/8 cups vegetable oil
1 1⁄2 tsp. almond extract
1 1⁄2 tsp. butter flavoring
1 1⁄2 tsp. vanilla
Glaze:
3⁄4 cup sugar
1⁄4 cup orange juice
1⁄2 tsp. almond extract
1⁄2 tsp. vanilla
1⁄2 tsp. butter flavoring

Combine all muffin ingredients in a large mixing bowl and beat 1 to 2 minutes (do not over beat).
Fill greased muffin pans 3⁄4 full and bake in 350° oven about 20 minutes. Prepare glaze by
combining sugar, orange juice, almond extract, vanilla and butter flavoring; beat until smooth.
Pour over partially cooled muffins. Yields 36 muffins. Marilyn Edwards, Desloge, Mo.

To-Die-For Blueberry Muffins
1 1⁄2 cups all-purpose flour
3⁄4 cup white sugar
1⁄2 tsp. salt
2 tsp. baking powder
1⁄3 cup vegetable oil
1 egg
1⁄3 cup milk
1 cup fresh blueberries
Crumb Topping:
1⁄2 cup white sugar
1⁄3 cup all-purpose flour
1⁄4 cup butter, cubed
1 1⁄2 tsp. ground cinnamon

Preheat oven to 400°. Line muffin pan with liners (8 large or 12 small muffins). Combine flour,
sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and
enough milk to fill the cup. Mix this with flour mixture. Don't over mix. Fold in blueberries. Fill
muffin cups to the top and sprinkle with crumb topping. To make crumb topping, mix together
sugar, flour, butter and cinnamon. Mix with fork, and sprinkle over muffins before baking. Bake 20
to 25 minutes in preheated oven. Yields 12 small muffins. Janet Koetting, Jefferson City, Mo.
 

Pineapple Banana Muffins
1⁄2 cup all-purpose flour
1⁄4 cup whole wheat flour
1⁄4 cup sugar
1⁄2 tsp. soda
1⁄4 tsp. baking powder
1⁄4 tsp. cinnamon
1⁄4 tsp. nutmeg
1⁄8 tsp. salt
2 tbls. eggs, beaten
1⁄4 cup canola oil
2 tbls. 2% milk
1⁄2 tsp. vanilla extract
1 cup mashed ripe bananas
1⁄3 cup unsweetened, crushed pineapple (drained)
In a small bowl , combine the flours, sugar, soda, baking powder, cinnamon, nutmeg and salt. In another bowl, whisk the egg, oil, milk and vanilla. Stir into dry ingredients just until moistened. fold in bananas and pineapple. Use paper cup liners. Fill 3/4 full with batter. Bake at 375° for 15 to 20 minutes or until tooth pick comes out clean. Cool for 5 minutes before removing from pan.  Yields 12 muffins. Maudie Burden, Centerview, Mo.

Hawaii Mac Banana Muffins
1 cup butter
2 cups sugar
4 eggs, beaten
2 cups very ripe bananas
2 1⁄2 cups flour
2 tsp. baking soda
1 tsp. salt
1 cup macadamia nuts, chopped
1⁄4 cup coconut (optional)
Cream the butter and sugar. Add well beaten eggs; add mashed bananas and mix well. Add dry
ingredients, nuts and coconut. Mix well and pour into muffin tins. Bake at 350° for 40 to 50 minutes.
Yields 36 muffins. Betty Mayo, Huntsville, Mo.

This month's recipes were tested by the central district of The Missouri
Association for Family and Community Education.

Pudding and custard recipes will be featured in the March issue of  Today's Farmer.
To be eligible for consideration, your recipe must be received by  Nov. 12. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive,
Columbia, MO 65201. Or e-mail to: 
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