Sue's 6-week Muffins

Mix in large bowl:
5 cups flour
2 t. salt
5 t. baking powder

Meanwhile, pour 2 cups boiling water over 2 cups All-Bran cereal.

Cream together:
1 cup shortening
2 cups sugar
4 eggs

Add All-Bran mixture to creamed mixture. Blend in:
1 qt buttermilk
4 cups bran buds cereal.

Add dry ingredients to mixture. Stir just until mixed. Bake in muffin tins at 400F for 20 minutes. Store remaining mixture in the fridge for up to 6 weeks.
(Don't stir after once mixed!)

These muffins are so good! This is the main part of our traditional breakfast that we eat on Christmas morning. It is so nice because you can mix it up anytime before Christmas and then just pop the muffins in the oven on Christmas morning. Enjoy!

Crumble-Top Pumpkin Muffins

Hot from-the-oven, these streusel-topped pumpkin muffins are scrumptious.
Estimated Times: Preparation - 25 min Cooking - 16 min Yields - 24 muffins (2 dozen)
Ingredients:
4 cups all-purpose baking mix (Bisquick)

1 cup raisins or chocolate chips, (optional )

2/3 cup quick or old-fashioned oats

2/3 cup granulated sugar

1 teaspoon ground cinnamon

1 can (30 oz.) pumpkin pie mix

2 large eggs (or 3 medium eggs)

Streusel topping:
COMBINE 3 tablespoons all-purpose flour, 3 tablespoons granulated sugar and 3/4 teaspoon ground cinnamon in small bowl. Cut in 2 tablespoons butter with pastry blender or two knives until mixture is crumbly.Directions:

PREHEAT oven to 400° F. Paper-line or grease 24 muffin cups.
COMBINE baking mix, raisins, oats, sugar and cinnamon in large bowl. Combine pumpkin pie mix and eggs in medium bowl; mix well. Stir into oat mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full. Sprinkle with Streusel Topping.
BAKE for 14 to 16 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack; cool slightly.
Serve warm.

(Chrsitine made these for book club and they were SCRUMPTIOUS!!)

Morning Glory Muffins

1 cup wholewheat flour
1 cup plain flour
2 tsp. bkg powder
1 tsp. bkg soda
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg

2 c. carrots, grated
1 apple, grated
1 c. apple puree
1 c. sugar
2 eggs (or Orgran subsitute)
1/2 c. crushed pineapple, drained

1/4 c. nuts, chopped (optional)
1/2 c. raisins or chopped dates (optional)

Mix dry ingredients in one bowl, wet ingredients in another. Combine and blend well. Add chopped nuts and raisins if you prefer. Pour into muffin tins, about 1/3 cup into each cup. Bake 30-35 minutes at 350 degrees.
Yield: 18 muffins