[NOTE: Martha says the recipe yields 12 standard (3.5- to 4- fluid ounce capacity wells) muffins, but it definitely makes much more. I got 24 miniature muffins and 10 standard muffins. I baked the miniature muffins at 350F for about 14 minutes. I baked the standard muffins at 350F for about 25 minutes. Since I had more muffins to coat, I had to increase my topping quantities accordingly.]
You might need to buy:
- Muffins:
- kosher salt
- ground nutmeg
- ground allspice
- buttermilk
- light brown sugar
- Sugary coating:
You might need to buy:
- pumpkin puree
- ground ginger
- ground allspice
- ground cloves
- vegetable oil
serves 8
You might need to buy:
- apple
- steel cut oats
- nutmeg
You might need to buy:
- vegetable oil
- active dry or rapid rise yeast
- ground cardamom
- powdered sugar
Makes 20 bars. 175 calories per bar.
serves 20
You might need to buy:
- rolled oats
- unpacked light brown sugar
- wheat germ
- whole wheat flour
- slivered almonds
- honey
- large egg whites
- canola oil
ready in about 25 minutes;
serves 4
You might need to buy:
- oil
You might need to buy:
- miniature chocolate chips
- cold unsalted butter -- cut into bits
- orange juice
These muffins are best served warm. You can make them a day ahead and reheat them in the oven, in a dish covered with foil.
ready in about 45 minutes;
serves 12
You might need to buy:
- nutmeg
- Sugar & spice coating:
- Muffins:
serves 2
You might need to buy:
- Neufchatel cheese or cream cheese
- your favorite bread
- your favorite fruit thinly sliced
- powdered sugar
From the Lake Holm Ward Cookbook
You might need to buy:
- maple syrup
- cream cheese