Very Berry Muffins

2 cups flour
1 Tbsp baking powder
1/4 tsp salt
6 Tbsp margarine
3/4 cup sugar
2 eggs
1/2 cup lowfat milk
1 tsp vanilla
2-1/2 cups fresh blueberries

Preheat oven to 375°F.
Spray muffin tins with cooking spray or line with paper liners and set
aside. In a small bowl, combine flour, baking powder and salt. Set aside.
In large bowl, cream margarine and sugar. Add eggs, milk, and vanilla.
Add dry mixture. Mix well. Fold blueberries into mixture.
Pour batter 2/3 full into muffin cups.
Bake 25 minutes or until light brown. Makes 12 muffins.

Sour Cream Muffins

Stir the sour cream, buttermilk, and butter together in a mixing bowl.
Sift in the remaining ingredients and stir as little as possible to
incorporate - do not try to remove all the lumps. Fill greased muffin
tins about two-thirds full and bake in a preheated 400F oven for
20 to 25 minutes. Makes about 24 ~ 2 inch muffins.

Pumpkin Apple Streusel Muffins

2 1/2 cups all-purpose flour
2 cups white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 cups peeled, cored and chopped apple

2 tablespoons all-purpose flour
1/4 cup white sugar
1/2 teaspoon ground cinnamon
4 teaspoons butter

1. Preheat oven to 350 degrees F (175 degrees C).
Lightly grease 18 muffin cups or use paper liners.
2. In a large bowl, sift together 2 1/2 cups all-purpose flour,
2 cups sugar, pumpkin pie spice, baking soda and salt. In a
separate bowl, mix together eggs, pumpkin and oil. Add pumpkin
mixture to flour mixture; stirring just to moisten. Fold in apples.
Spoon batter into prepared muffin cups.
3. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar
and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles
coarse crumbs. Sprinkle topping evenly over muffin batter.
4. Bake in preheated oven for 35 to 40 minutes, or until a toothpick
inserted into a muffin comes out clean.