Add as many chocolate chips as needed Recipe Introduction Yvonne

1 3/4 Cup flour	2 eggs
1 1/4 Tsp baking powder	2 Tbl milk
1/2 Tsp baking soda	1 Cup mashed banana
2/3 Cup sugar	chocolate chips
1/3 Cup shortening

Stir flour, baking powder, baking soda and 3/4 tsp. salt.

Cream sugar and shortening until mixed.

Add eggs and milk and beat until smooth.

Add flour mixture and banana to creamed mixture, stir until smooth.

Grease tins and baked at 350 for 20 - 30 minutes.

Recipe Link: http://groups.msn.com/FullCircleofFriends WORLD WIDE WEB CIRCLE OF FRIENDS COOKBOOK

1 1/4 Cup all-purpose flour	1 Cup milk
1/2 Cup cornmeal	1/2 Cup butter, melted
1/2 Cup brown sugar	1 egg, beaten
1/2 Tsp salt	1 Cup frozen blueberries
1 Tbl baking powder

Preheat oven to 375 degrees F (190 degrees C).
Grease muffin cups or line with paper muffin liners.
Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl.
Dredge the blueberries in the sifted ingredients.
In a small bowl, combine the milk, butter and egg.
Stir the wet ingredients into the flour mixture just until moistened.
Spoon batter into prepared muffin tins.
Bake in preheated oven for 20 minutes.
Let muffins sit for 10 minutes before removing from the pan.

1 muffin - 105 cal, 1 starch, 1/2 fat exchange 3 grams protein, 4 grams fat, 16 grams carbohydrate, 1 gram fiber 213 mg sodium, 118 mg potassium, 46 mg cholesterol. Diabetic Friendly. WORLD WIDE WEB CIRCLE OF FRIENDS COOKBOOK

Recipe Link: http://groups.msn.com/FullCircleofFriends

Nonstick vegetable spray	1 Tsp Baking soda
1 Tsp Cinnamon	1/2 Cup Raisins, soaked in
1 Cup Flour	hot water
1/8 Tsp Cloves	1/2 Tsp Salt
2 Tbl Wheat germ, toasted	2 Eggs
1/8 Tsp Nutmeg	2 Tsp Brown sugar substitute
1 1/2 Tsp Baking powder	2 Tbl Vegetable oil
1 1/3 Cup Carrots, shredded

Preheat oven to 350 F. Spray muffin tins. (My suggestion: spray paper muffin cups - low fat muffins tend to stick.)

Combine dry ingredients in a large bowl.
Stir in carrots and drained raisins.
Beat eggs with oil. Stir into flour mixture.
Divide batter evenly among 12 tins. Bake for 30-35 minutes or until toothpick inserted in center of muffin comes out clean.

Recipe Link: http://groups.msn.com/FullCircleofFriends WORLD WIDE WEB CIRCLE OF FRIENDS COOKBOOK

250 ml flour	125 ml milk
7 ml baking powder	30 ml oil
1/2 ml salt	Topping:
30 ml sugar	30 ml brown sugar
2 ml cinnamon	2 ml cinnamon
1 egg

Measure and mix all dry ingredients into large bowl.

In separate smaller bowl mix all liquid ingredients.

Make a well in dry ingredients and add liquid ingredients, mixing with as few a strokes as possible.

Grease muffin pans. Fill 3/4 full with the combined muffin mixture.

Sprinkle with topping mixture of cinnamon/brown sugar.

Bake at 400 F for 15 minutes

These are fine-grained, cake-like, and less crumbly texture than average muffins. NOTE: The batter will overflow to the top of the muffin tin so make sure to grease that surface as well as the molds. Recipe Introduction Sharon

1 1/2 Cup flour	3/4 Cup sugar
2 Tsp baking powder	2 eggs
1/2 Tsp baking soda	1 Tsp vanilla extract
pinch salt	2/3 Cup milk
1/2 Cup butter

Preheat oven to 350 degrees. Grease muffin pan and lightly dust with flour.
Sift flour, baking soda and salt together into a medium bowl and set aside.
In a medium bowl cream butter and sugar together until light, fluffy, and pale, ivory color.
Add eggs, one at a time, beating well after each addition (if mixture begins to curdle as you mix in eggs, add 1 tablespoon flour and beat on low speed until blended).
Stir in vanilla and milk. Fold in dry ingredients.
Grease standard muffin pan in molds and on top of tin.
Spoon batter to fill each to the top. Bake 30 - 40 minutes.
Test the doneness after about 20 minutes, then every 10 minutes or so until golden brown and a toothpick inserted in center comes out clean. Serve Warm.

VARIATIONS:

Blueberry Muffins - gently mix into batter 1 cup fresh or frozen blueberries

Cinnamon-Raisin Muffins - Sift 1/2 teaspoon cinnamon with dry ingredients; gently mix batter 3/4 to 1 cup dark or golden raisins

Citrus-Poppy-Seed Muffins - mix into dry ingredients 1 tablespoon grated lemon or orange rind and 1/4 cup poppy seed.

Nut-Currant Muffins - gently mix into batter 1/2 cup chopped walnuts or pecans and 1/2 cup dried currants

Recipe Link: http://www.momsmenu.com/cgi-bin/sefer.cgi?display:947911961-19846.txt

2 Cup flour	1 egg, beaten
2 Tsp baking powder	1 Cup sour cream (regular or
1/2 Tsp baking soda	-low-fat)
3 1/2 ounces instant vanilla	1 8-ounce can crushed pineapple,
-pudding	-with juice
2/3 Cup brown sugar	1/2 Cup oil

Preheat oven to 425 degrees. Spray muffin cups withcooking spray.

In a large bowl, sift together the flour, baking
powder, baking soda, pudding mix, and stir in brown
sugar.

In a separate bowl, combine the egg and sour cream.
Fold in the pineapple and oil. Add the egg-pineapple
mixture to the flour mixture, stirring until
moistened. Batter will be thick.

Bake for 15 minutes.

Recipe Link: http://www.bcraspberries.com/recipes/breakfast.htm Sharon

2 Cup self rising flour	1 Tbl sugar
1/4 Cup real mayonnaise	1 Cup Raspberry jam or jelly
1 Cup milk

Combine flour, mayonnaise, milk and sugar. Mix well.
Put a layer of batter in greased muffin pan.
Add 1 Tbsp. of BC Raspberry jam or jelly, then top with another layer of batter.
Bake in a pre-heated 400 degree oven for 15-20 minutes.
Should be golden brown. May be reheated, wrapped in foil. Yield: 12 muffins.