1 cup canned pumpkin
2 eggs
1 teaspoon vanilla
2/3 cup nonfat dry milk
6 tablespoons flour
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking powder
8 packets sugar substitute
2 tablespoons raisins
1/2 cup grated carrots 1/2 to 1 cup
Mix pumpkin, eggs and vanilla. Add dry milk, flour, pumpkin pie spice, cinnamon, baking powder and sweetner. Add raisins and carrots. Pour into
muffin tin or cupcake liners.
Bake at 350 degrees F for 20-25 mins.

Serves 12

1-1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 small jar maraschino cherries; cut up
2 eggs
3 tablespoons melted butter
1 cup cherry juice and milk combined

Preheat oven to 375. Prepare muffin tins. Stir together dry ingredients then add the cherries.

Mix eggs, cherry liquid and melted butter together then combine with the dry ingredients incorporating until just combined.

Bake for 20 minutes.

1-1/4 cups all-purpose flour
3/4 cup whole wheat flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
3 tablespoons unsweetened cocoa powder
1-1/2 teaspoon baking soda
3/4 cup fat-free milk
3/4 cup unsweetened applesauce
1 tablespoon cooking oil
1 tablespoon molasses
2 teaspoons balsamic vinegar
1 teaspoon vanilla
1/3 cup miniature semisweet chocolate pieces

Preheat oven to 350 degree F. Coat about forty-eight*

1-3/4-inch or eighteen 2-1/2-inch muffin cups with nonstick cooking spray; set aside.

1 cup blueberries
2 large eggs
1 cup evaporated milk
1 cup sugar
1 1/2 cups all purpose flour
1/2 tsp each vanilla and lemon zest
1/2 cup vegetable oil
1/2 tsp cinnamon
1/2 cup hi maize fiber flour

Heat oven to 400 degrees.

In bowl, combine both flours, sugar and cinnamon. In separate bowl, combine milk, oil, eggs, vanilla and lemon zest.

Stir milk mixture into flour mixture. Fold in berries.
Divide batter among 24 wells of lined muffin pan. Bake 12 min. or until done.
Dust with powdered sugar, if desired.

Makes 24 servings.

1 cup blueberries
2 large eggs
1 cup evaporated milk
1 cup sugar
1 1/2 cups all purpose flour
1/2 tsp each vanilla and lemon zest
1/2 cup vegetable oil
1/2 tsp cinnamon
1/2 cup hi maize fiber flour

Heat oven to 400 degrees.

In bowl, combine both flours, sugar and cinnamon. In separate bowl, combine milk, oil, eggs, vanilla and lemon zest.

Stir milk mixture into flour mixture. Fold in berries.
Divide batter among 24 wells of lined muffin pan. Bake 12 min. or until done.
Dust with powdered sugar, if desired.

Makes 24 servings.

1-1/2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 cup shredded peeled tart apples

Streusel Topping:

1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons butter, softened
1/3 cup chopped pecans

Directions

In large bowl, combine the flour, sugar, baking powder, cinnamon, salt and nutmeg. In a small bowl, whisk the egg, milk and oil.

One box spice cake mix
One 14-15 oz canned pumpkin

Mix both ingredients with mixer until well blended.

Fill muffin cups about 2/3 full and bake as directed on cake mix for cupcakes.

**OPTIONS:

Use mini-muffin tins.

Top with a walnut half before baking.

Or add chopped pecans or walnuts or raisins to mix before baking.

1 1/2 cups all purpose flour
3 large ripe bananas, mashed
1 tsp. baking soda
3/4 cup sugar
1 tsp. baking powder
1 egg, slightly beaten
1/2 tsp. salt
1/3 cup butter or margarine, melted

Topping:
1/3 cup packed brown sugar
1 Tbsp. flour
1/8 tsp. cinnamon

Preheat oven to 375 degrees F.

In large bowl combine the first 4 dry ingredients. In a separate bowl mix the rest of the ingredients.

Stir banana mixture into dry ingredients until just moistened. Fill muffin cups 2/3 full.

Combine the Topping ingredients.

2 medium apples, peeled, cored and coarsely chopped
1 tablespoon sugar
1/2 teaspoon ground cinnamon

Topping:
2/3 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter or margarine
1/2 teaspoon ground cinnamon

Batter:
1 cup sugar
3/4 cup vegetable oil
1 large egg
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon salt

Heat oven to 325F.
Grease and flour a 12-cup muffin tin or line with paper liners.

In a small bowl, mix apples, sugar and cinnamon. Set aside.

1 box moist white cake mix
8 ounces cream cheese, softened
1/2 cup sour cream
2 eggs
1/4 cup plus 1/2 cup sugar
2 cups graham cracker crumbs (crushed with rolling pin)
6 tablespoons butter, melted
1/4 cup cherry preserves

Cheese Filling:
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon freshly-squeezed lemon juice

Lightly grease a 12-cup muffin pan and set aside. Preheat oven to 350°F.

To make the batter, in a large mixing bowl, combine cake mix, softened cream cheese, sour cream, eggs, and 1/4 cup sugar. Beat on medium speed for 3 minutes.

5 C. flour
5 tsp. soda
2 tsp. salt
2 tsp. allspice
15 oz. raisin bran
3 C. sugar

Mix above ingredients.
Add: 1 C. oil, 1 qt. buttermilk, 2 tsp. vanilla Mix well.

Butter muffin tins well and fill 3/4 full.

Bake at 375 degrees for 20 minutes.

2 cups flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 heaping teaspooon EACH of: cloves, ginger, nutmeg, mace and salt
1 cup dark brown sugar
3/4 cup white sugar


Mix these ingredients together. Add:

1 cup coconut
2 cups shredded carrots
1/2 cup raisins
1 chopped apple
1/2 cup chopped pecans


Preheat oven to 375F.

Beat 3 eggs with 1 cup oil and 1 tablespoon vanilla. Add the egg mixture to the dry ingredients. This recipe makes 12 muffins

using the oversized tins or 24 smaller ones.

Bake about 30 to 45 minutes.

3/4 C.Peeled apples -- finely chopped
1/2 C. Sugar -- divided
1 tsp. Ground cinnamon
1 C. All-purpose flour
3/4 C. Whole wheat flour
2 tsp. Baking powder
1/4 tsp. Salt
1 C. Lowfat 1% milk
2 tblsp.. Margarine -- melted
2 Egg whites -- lightly beaten
1/4 C. Walnuts -- chopped

Preheat oven to 400 degrees; lightly grease muffin pans.
In a small bowl, toss apple with 1/4 cup sugar and cinnamon. In a large

1/2 cup raisins
2 cups flour
1 cup sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
3 eggs
2 teaspoons vanilla
1/3 cup vegetable oil
1/3 cup applesauce
2 cups grated carrots
1 large green apple, grated
1/2 cup sliced almonds
1/2 cup shredded coconut

Preheat oven to 350 degrees.

Soak raisins in hot water for 30 minutes; drain.

3 cups Flour
2 eggs, well beaten
4 teaspoons baking
1/4 cups milk
3 tablespoons sugar
2 teaspoons salt
1/2 cup shortening
1 cup apples, chopped
2 tablespoons sugar
1/4 teaspoon cinnamon

Preheat oven to 425 degrees.

Mix together flour, baking powder, 3 tablespoons sugar, and salt. Cu tin shortening with a fork until mixture is very fine.

Stir in eggs and milk. Add apples. Spoon mixture into muffin tins.

Mix together 2 tablespoons sugar and cinnamon.

Sprinkle cinnamon mixture on top of muffins.

Bake for 25 minutes.

1 C. Milk
1/4 C. vegetable oil
2 C. all-purpose flour
1/4 C. sugar
3 tsp.baking powder
1/2 tsp. salt
3 tsp. ground cinnamon
1 C. blueberries

Butter 12 regular-size muffin cups and set aside.

Combine egg, milk, and oil in a medium bowl with a fork

In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon with a fork.

Make a well in the center of the dry ingredients. Pour the wet ingredients into it. Add the blueberries.
Mix just until the ingredients are moistened. on the batter equally among the prepared muffin cups.

2 cups flour
1 tablespoon baking powder
1/3 cup sugar
1 teaspoon salt
1 egg, beaten slightly
1 cup milk
1/4 cup melted shortening
Preheat oven to 400 degrees F.
Line muffin tins with paper liners or grease the muffin cups.

Combine flour, baking powder, sugar and salt in a large mixing bowl.
Add eggs and milk to a smaller bowl and mix well. Add the melted shortening.
Make a well in the dry ingredients and add the egg mixture.
Stir until the ingredients are just barely moistened. Do not over mix. The batter will be lumpy.
Spoon the batter into the prepared muffin cups.

1 1/4 cups all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ginger
1 1/2 cups Kellogg's Rice Krispies cereal
1 can (8 oz) crushed pineapple (juice pack), undrained
1/3 cup fat-free milk
1 egg, beaten
2 tablespoons vegetable oil
1/2 cup raisins
1 tablespoon sugar
1/2 teaspoon cinnamon
1/2 cup Kellogg's Rice Krispies cereal

Directions
Stir together flour, 1/2 cup sugar, baking powder, 1/2 teaspoon cinnamon, salt and ginger. Set aside.

1 cup shredded zucchini
1 1/4 cups flour
3/4 tsp ground nutmeg, divided
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
2 eggs
3/4 cup packed brown sugar
1/3 cup canola oil
2 tbsp orange juice
1 tsp grated orange peel
1 tsp vanilla
1/2 cup raisins
1 tbsp sugar

Squeeze the zucchini until dry. Set aside.

1 cup butter, softened
2 cups sugar
4 eggs
2 tsp. vanilla
4 cups flour
1 cup milk
4 tsp. baking powder
1 tsp. salt
4 to 5-1/2 cups fresh or frozen blueberries, blackberries, raspberry or cranberries

If frozen, partially thaw. Berries should be well rinsed, drained and well dusted with flour.

Cream butter and sugar in large mixing bowl. Add eggs, one at a time, and vanilla. Blend thoroughly. Combine flour, baking powder, and salt. Alternately add flour mixture and milk to first mixture. The batter will be very thick. Blend well. Fold in berries. Grease muffin tins.

1 box lemon cake mix
1 (4 serving) box instant lemon pudding
1/2 cup oil
1 cup buttermilk
4 eggs; beaten

Preheat oven to 375.

In a large bowl, combine all ingredients. Mix well. Pour mixture into muffin
pan with paper liners 3/4's full.
Bake 15 to 20 minutes.

Recipe source: Exchanging Recipes yahoo group, submitted by Jackie Austin.

3/4 cup butter
1 1/2 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sour cream
1 (21 ounce) can apple pie filling
1 cup chopped walnuts
1/4 cup white sugar
1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 24 muffin cups.

1-3/4 cups flour
1/3 cup sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
1 cup fresh or unthawed frozen blueberries
3/4 cup milk
1 egg
1/3 cup melted butter or margarine

1. In a large bowl, combine flour, sugar, baking powder and salt. Stir in blueberries.

2. Add milk, egg and butter. Mix just until dry ingredients are moistened. The batter will be lumpy.
Do not over beat.
3. Spoon batter into twelve 2-1/2" greased muffin cups.
4. Bake at 400 for 25 minutes or until tops spring back when lightly touched.
Serve warm.

-Great American Recipes (recipe card)

Ingredients
1 ½ c. flour
1 t. baking soda
1 t. baking powder
½ t. salt
3 bananas, mashed
¾ C. sugar
1 egg, lightly beaten
1/3 C. butter, melted
1/3 C. brown sugar, packed
2 T. flour
1/8 tsp.. cinnamon
1 T. butter

Procedure
Preheat oven to 375 degrees and grease or line 10 muffin cups.

Mix flour, soda, powder, and salt. In separate bowl mix bananas, sugar, egg, and butter. Stir wet ingredients into dry ingredients just until moistened. Spoon into cups.

In third bowl mix brown sugar, flour, and cinnamon. Cut in butter until coarse. Sprinkle over muffins.

Ingredients
1-2/3 cups all purpose wheat flour
2½ tsp. baking powder
2 Tbsp. sugar
½ tsp salt
1  cup Ener-G Egg Replacer beaten in 2 T water
1¼ cups milk
4 Tbsp. oil

Procedure
Preheat oven to 400°
Sift flour, baking powder, sugar and salt together. Combine Egg replacer, milk & oil Add all at once to flour  mixture.
Stir until dry ingredients are thoroughly dampened.
Turn into greased muffin pans or patty tin about 2/3 full.

Bake for 25 min or until done.

1 pkg gingerbread cake & cookie mix
1 cup mashed very ripe bananas (2 medium)
3/4 cup quick-cooking or old-fashioned oats
3/4 cup water
2 eggs

Heat oven to 375 deg.  Grease bottoms only of 16 medium muffin cups, 2 1/2x 1 1/4", with shortening, or line with foil or paper baking cups.
Mix gingerbread mix (dry) remaining ingredients in large bowl until well blended. 
Divide batter evenly among muffin cups.

Ingredients
3 eggs
1/2 cup sugar
1/2 cup vegetable oil
1 cup grated apples
1 cup grated carrots
1 cup whole-wheat flour
1 cup all-purpose flour
1 tbsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon

Procedure
Preheat the oven to 375 degrees. Lightly grease a 12-muffin tin or line it with paper liners. Set aside.

In the bowl of an electric mixer, blend the eggs, sugar and oil until well combined. Stir in the grated apples and carrots. In a separate bowl, sift the flours, baking powder, salt and cinnamon.