Make ahead, Quick Fix

Spiced Blueberry Muffins

Prep Time: 10 Minutes Start to Finish: 30 Minutes 12 muffins

1 Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.

2 In large bowl, mix all ingredients except blueberries. Gently fold in blueberries. Divide batter evenly among muffin cups, using slightly less than ¼ cup for each.

3 Bake 17 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack. Serve
warm or cool.

1 Muffin: Calories 160; Total Fat 7g (Saturated Fat 3.5g, Trans Fat 1g); Cholesterol 30mg; Sodium 280mg; Total Carbohydrate 21g (Dietary Fiber 0g); Protein 2g Exchanges: 1 Starch, ½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 1½

Make-Ahead Magic Muffins can be baked up to a month in advance. Freeze cooled muffins in resealable freezer plastic bags. To reheat, remove muffins from bag and wrap in foil. Bake at 350°F for 15 to 20 minutes or until warm.

Caramel-Spice French Breakfast Muffins

Prep Time: 20 Minutes Start to Finish: 50 Minutes 18 muffins

  • Muffins
  • ½ cup butter, softened
  • ½ cup sugar
  • ½ cup caramel topping or caramel apple dip
  • 2 eggs
  • ¾ cup milk
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • Topping
  • ¾ cup butter
  • ¾ cup sugar
  • 1½ teaspoons pumpkin pie spice
  • Caramel topping or caramel apple dip, if desired

1 Heat oven to 375°F. Spray 18 regular-size muffin cups with cooking spray.

2 In large bowl, beat ½ cup butter, ½ cup sugar, ½ cup caramel topping, the eggs and milk with electric mixer on low speed (mixture will appear curdled). Stir in flour, baking powder, salt, cinnamon and nutmeg just until moistened. Divide batter evenly among muffin cups, filling each two-thirds full.

3 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.

4 Meanwhile, in medium microwavable bowl, microwave ¾ cup butter on High until melted. In small bowl, mix ¾ cup sugar and the pumpkin pie spice. Remove muffins from pan. Roll in melted butter, then in sugar mixture. Drizzle with caramel topping. Serve warm.

1 Muffin: Calories 260; Total Fat 14g (Saturated Fat 8g, Trans Fat 0.5g); Cholesterol 60mg; Sodium 240mg; Total Carbohydrate 31g (Dietary Fiber 0g); Protein 2g Exchanges: ½ Starch, 1½ Other Carbohydrate, 2½ Fat Carbohydrate Choices: 2