1-3/4 cups flour, sifted
1/2 cup firmly packed light brown sugar
1/2 cup sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground mace
1 teaspoon cinnamon
1/8 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup canned pumpkin
1/2 cup (1 stick) butter, melted
1 cup butterscotch chips
1/2 cup chopped pecans, toasted (optional)

TO PREPARE:
In a large bowl, mix flour, sugars, ginger, mace, cinnamon, cloves, baking soda, baking powder and salt. Create a well in the middle of the mixture.

In another bowl, whisk together eggs, pumpkin and butter. Stir in butterscotch chips and pecans and pour into the well of dry ingredients. Fold together just until dry ingredients are moistened. Do not over mix.

Preheat oven to 350 degrees. Spoon batter evenly into greased muffin tins. Bake for 20 to 25 minutes or until a toothpick inserted into the centers comes out clean. Place on a rack to cool.

Makes 18

1 3/4 cup whole wheat flour, sifted
1 cup all-purpose flour, sifted
1 tsp pumpkin pie spice
2 1/2 tsp baking soda
1 tsp salt
1 cup old fashioned rolled oats
2/3 cup brown sugar
1/4 cup dried apricots, chopped
1 cup grated carrots
1 egg, beaten
1/2 cup peach nectar
3/4 cup buttermilk
1 cup apple juice
2 tsp vanilla
2 tbsp grapeseed oil
Apple butter, for serving (optional)

1. Preheat oven to 350 degrees F.
2. Prepare a medium muffin tin by lining with muffin papper or brushing/spraying with oil.
3. Sift together whole wheat flour, all purpose flour, pumpkin pie spice, baking soda and salt into a medium bowl. Add the brown sugar, apricots and carrots. Stir to combine.
4. Add the egg, peach nectar, buttermilk, apple juice, vanilla and oil to a medium bowl. Whisk until combined. Pour the liquid into the flour mixture ingredients. Stir with a wooden spoon until just combined. Some of the flour may still remain visible. Do not over mix or the muffins will be tough.
5. Spoon batter evenly into prepared muffin tins. Put in the middle rack of oven. Bake until golden, about 25 minutes. Makes 12 medium sized muffins.

1  cup all-purpose flour
1  cup yellow cornmeal
2/3  cup sugar
1-1/2  teaspoons baking powder
1/2  teaspoon salt
1/8  teaspoon baking soda
1  tablespoon grated orange peel
1/2  cup fresh orange juice
1/2  cup buttermilk
1  large egg
1/2  teaspoon vanilla extract
1/4  cup unsalted butter, melted
1-1/2  cups raspberries (thawed, if frozen)

1. Adjust rack to middle of oven. Heat oven to 400 degree F. Lightly spray ten 2-1/2-inch muffin-pan cups with nonstick spray. Set aside.
2. In a medium bowl, combine the flour, cornmeal, sugar, baking powder, salt, baking soda, and orange peel. In a separate bowl, whisk together the orange juice, buttermilk, egg, and vanilla extract until smooth. Slowly pour the orange juice mixture and the melted butter into the flour mixture and stir from the bottom of the bowl with a spoon or rubber spatula. When batter is almost mixed, add the raspberries and continue to mix with a few swift strokes until the dry ingredients are moistened (don’t overmix; a few lumps are okay). Divide the batter among prepared muffin cups. Bake until lightly browned on top and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Transfer muffins to a wire rack to cool. Makes 10 muffins.

2 3/4 cups all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 1/4 cups coarsely shredded carrot
3/4 cup 2% low-fat milk
1/2 cup low-fat buttermilk
1/3 cup light ricotta cheese
1/2 cup mashed cooked sweet potato
1/4 cup vegetable oil
1 tablespoon vanilla extract
1 large egg white
1 large egg
Cooking spray

Preheat oven to 400°.

Combine first 8 ingredients in a large bowl. Stir in carrot; make a well in center of mixture. Combine milk and next 7 ingredients (milk through egg); stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 18 muffin cups coated with cooking spray.

Bake at 400° for 20 minutes or until done. Remove from pans immediately, and cool on a wire rack.

Yield: 1 1/2 dozen (serving size: 1 muffin)

CALORIES 168(21% from fat); FAT 4g (sat 0.9g,mono 1.1g,poly 1.6g); PROTEIN 3.7g; CHOLESTEROL 14mg; CALCIUM 85mg; SODIUM 224mg; FIBER 0.9g; IRON 1.3mg; CARBOHYDRATE 29.2g

2 1/2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup 2% low-fat milk
1/2 cup low-fat buttermilk
1/3 cup light ricotta cheese
2 tablespoons vegetable oil
1 tablespoon vanilla extract
1 teaspoon almond extract
3 large egg whites
1 1/3 cups blueberries
Cooking spray
1/4 cup all-purpose flour
1/2 cup finely chopped almonds
1 tablespoon brown sugar
1 tablespoon reduced-calorie stick margarine, melted

Preheat oven to 400°.

Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine milk and next 6 ingredients (milk through egg whites); stir well with a whisk. Add to flour mixture, stirring just until moist. Gently stir in blueberries. Spoon batter into 18 muffin cups coated with cooking spray.

Combine 1/4 cup flour and remaining ingredients; sprinkle evenly over batter. Bake at 400° for 18 minutes or until done. Remove from pans immediately; cool on a wire rack.

Yield: 1 1/2 dozen (serving size: 1 muffin)

CALORIES 171(24% from fat); FAT 0.0g (sat 0.8g,mono 1.8g,poly 1.2g); PROTEIN 4g; CHOLESTEROL 1mg; CALCIUM 69mg; SODIUM 139mg; FIBER 1.4g; IRON 1.1mg; CARBOHYDRATE 28.8g

2 1/2 cups all-purpose flour
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground ginger
1 cup mashed ripe banana (about 2 small)
2/3 cup 2% low-fat milk
1/3 cup low-fat buttermilk
1/3 cup light ricotta cheese
2 tablespoons vegetable oil
1 tablespoon vanilla extract
1 large egg white
1 large egg
Cooking spray

Preheat oven to 400°.

Combine first 8 ingredients in a large bowl, and make a well in center of mixture. Combine banana and next 7 ingredients (banana through egg) in a bowl, and add to flour mixture. Stir just until moist. Spoon batter into 18 muffin cups coated with cooking spray.

Bake at 400° for 18 minutes or until done. Remove from pans immediately, and cool on a wire rack.

Yield: 1 1/2 dozen (serving size: 1 muffin)

CALORIES 125(17% from fat); FAT 2.4g (sat 0.8g,mono 0.7g,poly 0.9g); PROTEIN 3.2g; CHOLESTEROL 13mg; CALCIUM 59mg; SODIUM 194mg; FIBER 0.8g; IRON 1mg; CARBOHYDRATE 22.6g

Topping
1/4 cup finely chopped walnuts
3 tablespoons brown sugar
1/2 teaspoon cinnamon
Muffins
1/2 cup softened prunes
1 egg
1/2 cup vegetable oil
1/2 cup milk
1/4 cup sour cream
1 teaspoon vanilla extract
2 cups flours
1 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon mace
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 cup chopped walnuts
1/2 cup finely chopped prunes

Instructions

Topping: Place finely chopped walnuts in a small bowl. In another small bowl, mix brown sugar and cinnamon together. Set both bowls aside.

To soften prunes: In a small bowl, cover 1/2 cup prunes with water and let set until prunes become enlarged. Discard all except 1/3 cup of soaking water. Blend softened prunes and 1/3 cup soaking water to make prune purée and set aside.

Heat oven to 350 degrees. Line 12 muffin cups with paper baking cups. In large bowl, beat egg, stir in oil, milk, sour cream, vanilla and prune purée. In another bowl, mix remaining dry ingredients, including walnuts and chopped prunes. Stir into wet ingredients all at once until flour mixture is just moistened. Fill muffin cups about 2/3 full.

Sprinkle top of muffins with reserved finely chopped walnuts and sprinkle brown sugar-cinnamon topping over nuts. Bake until golden brown, about 15-18 minutes.

3 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1 tablespoon baking powder
1 pinch salt
3 eggs
1 cup milk
1/2 cup melted butter
1 cup blueberries
1 cup peeled and diced fresh peaches

2 teaspoons white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons melted butter

1. Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.

2. In a large bowl, stir together the flour, 1/2 cup white sugar, brown sugar, baking powder and salt. In a separate bowl, mix together the eggs, milk and 1/2 cup of melted butter until well blended. Pour the wet ingredients into the dry, and mix until just blended. Fold in the blueberries and peaches. Fill muffin cups with batter.

3. Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. In a small bowl, stir together the remaining sugar, cinnamon and nutmeg. Brush muffins with remaining melted butter, and sprinkle with the cinnamon mixture. Cool in the pan over a wire rack.

Makes 16 muffins

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
2 eggs
1 1/4 teaspoons vanilla
1 1/2 cups chopped apples

1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.

2. In a medium bowl, mix flour, baking powder, baking soda and salt.

3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.

4. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.

5. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

Serves 12

3/4 cup pear nectar
2 large eggs
2 tablespoons vegetable oil
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1 cup whole wheat flour
1 cup all purpose flour
2/3 cup (packed) golden brown sugar
1/2 cup low-fat granola
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/4 cups finely chopped unpeeled pear (about 1 medium)

Preheat oven to 350°F. Line ten 1/3-cup muffin cups with foil muffin papers. Whisk first 5 ingredients in large bowl to blend. Stir both flours and sugar in medium bowl until no sugar lumps remain. Mix in granola, baking powder, nutmeg and salt. Add pear; toss to coat. Stir flour mixture into egg mixture just to blend (batter will be thick). Divide among prepared muffin cups, mounding in center.

Bake muffins until golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack and cool.

Makes 10.