Family Recipe Box

2.     Mix the flour, baking powder, salt, and superfine sugar in a large bowl. In a separate bowl or jug, mix together the egg, milk, melted butter and vanilla extract. Add the milk mixture all at once to the dry ingredients and mix briefly until just combined.

3.     Spoon the batter into the prepared muffin cups. Bake for 20 minutes. Cool in the pan for 10 minutes, then turn onto a rack to cool completely.

4.     When the muffins are cold, cut each one in half horizontally. Spread strawberry conserve on the bottom half of muffin and replace the top.

2.     Mix the flour, baking soda, salt, ginger, cinnamon, nutmeg, and sugar in a large bowl.

3.     Put the corn syrup, molasses, butter and about one-third of the milk in a small saucepan. Heat gently until the butter has melted. Stir with a fork until the syrup and molasses are blended, then stir in the rest of the milk, followed by the egg. Add the wet ingredients all at once to the dry ingredients and mix briefly until just combined.

2.     For the filling, mix together cream cheese, sugar and maple syrup in a bowl until smooth. Set aside.

3.     For the muffins, mix the flour, baking powder, baking soda, cinnamon, separate bowl, mix together the eggs, pumpkin puree, evaporated milk, vegetable oil, and maple syrup.

4.     Add the wet ingredients all at once to the dry ingredients and mix briefly until just combined. Add the cheese filling to the batter and swirl through the mixture with a knife until the batter looks marbled. For the topping, mix together sugar and walnuts in a small bowl.

2.     For the filling, mix together cream cheese, sugar and maple syrup in a bowl until smooth. Set aside.

3.     For the muffins, mix the flour, baking powder, baking soda, cinnamon, separate bowl, mix together the eggs, pumpkin puree, evaporated milk, vegetable oil, and maple syrup.

4.     Add the wet ingredients all at once to the dry ingredients and mix briefly until just combined. Add the cheese filling to the batter and swirl through the mixture with a knife until the batter looks marbled. For the topping, mix together sugar and walnuts in a small bowl.

2.     Divide butter and brown sugar evenly between cups in prepared pan. Place in the oven for about 5 minutes, or until the butter and sugar have melted. Remove from the oven and arrange the peach slices in the bottoms of the muffin cups.

3.     Meanwhile, mix the flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, mix together the eggs, sour cream and melted margarine. Add the wet ingredients all at once to the dry ingredients and mix briefly just until combined.

2.     For muffins, mix flour, cocoa powder, baking powder, baking soda, sugar and chocolate mints in a large bowl.

3.     Put the egg white and salt in a clan bowl and whisk until soft peaks form. In a separate bowl, mix yolk, melted butter, sour cream and milk. Pour milk mixture into dry ingredients and mix to combine. Add the whisked egg white and fold in.

4.     Spoon batter into the muffin cups, dividing evenly. Bake for 18-20 minutes until firm to touch. Cool in pan 10 minutes and cool on wire rack.

2.     Mix the flour, cocoa powder, baking powder, salt and sugar in a large bowl. In a separate bowl, mix together egg and oil. Add cola (it will froth up so make sure the container is large enough), then pour cola mixture all at once into dry ingredients and mix briefly to combine.

3.     Place a large spoonful of batter into each prepared muffin cup then add three or four mini marshmallow, keeping them in the middle of the muffin. Spoon the remaining batter on top, dividing evenly.