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Freshly baked muffins are a perfect fall treat

Stephen Maxwell, tired of making muffins from mixes, requested some recipes. It is evident from the number of responses and variety of recipes we received that many readers in the bay area enjoy baking muffins.

As the holidays approach, muffins are an ideal breakfast treat to make in advance. They can be frozen and served when company comes.

The most popular flavor submitted was for pumpkin muffins; Gene Groner's version also has a streusel topping and is made with egg substitute.

Marge Bourgeois' favorite is called harvest loaves and includes chocolate chips. She says they are easy to make and fill the kitchen with a delightful aroma.

Victoria Smith shares two recipes, for cranberry muffins and apple-cinnamon muffins. She also offers a helpful hint: Leave muffins in the tin three to five minutes after baking, and they will be easier to remove. Nancy Fontaine enjoys raisin bran muffins. It's a simple recipe that can be stored covered in the refrigerator for up to a month.

For: Stephen Maxwell of St. Petersburg.

From: Gene Groner of St. Petersburg.

Recipe: Pumpkin Streusel Muffins.

1/4 cup margarine, softened

1/2 cup sugar

1/4 cup brown sugar

2/3 cup canned pumpkin

1/2 cup buttermilk

Egg substitute equivalent to 2 eggs

2 tablespoons molasses

1 teaspoon grated orange peel

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

Streusel topping:

1/3 cup all-purpose flour

3 tablespoons brown sugar

3 tablespoons cold margarine

In a mixing bowl, cream margarine and sugars. Add pumpkin, buttermilk, egg substitute, molasses and orange peel. Mix well.

Combine dry ingredients. Gradually add to pumpkin mixture until just blended. Use paper liners or coat muffin tins with nonstick cooking spray. Fill 2/3 full.

For topping, combine flour and brown sugar. Cut in margarine until crumbly. Sprinkle over batter. Bake at 375 degrees for 20 to 25 minutes or until a toothpick inserted comes out clean. Cool in pan for 5 minutes before removing to a wire rack.

From: Marge Bourgeois of North Redington Beach

Recipe: Harvest Loaves

1 cup sugar

1/2 cup margarine, softened

2 eggs

1/4 teaspoon ginger

1 teaspoon cinnamon

1/2 teaspoon nutmeg

13/4 cup flour

3/4 teaspoon salt

1 teaspoon baking soda

3/4 cup pumpkin (1/2 of a 15-ounce can, remainder can be frozen)

3/4 cup chopped nuts

3/4 cup chocolate chips

Cream margarine and sugar. Add eggs and spices. Mix well. Add flour, salt, baking soda and pumpkin. Mix together. Stir in nuts and chocolate chips. Preheat oven to 350 degrees. Line muffin tins with paper cups or spray well with cooking spray. Fill three-quarters full.

Bake for 25 minutes or until done with toothpick test. Makes 18.

From: Victoria Smith of Holiday.

Recipe: Cranberry Muffins.

2 cups flour

3 teaspoons baking soda

1 cup sugar

1/2 teaspoon salt

3/4 cup orange juice

2 teaspoons grated orange rind

1/3 cup butter, melted

1 large egg

1 cup chopped cranberries

Sugar to sprinkle tops

Preheat oven to 400 degrees. Sift dry ingredients into large mixing bowl. Mix in remaining ingredients. Fill greased muffin tins 3/4 full. Sprinkle tops with sugar. Bake 25 minutes or until done. Makes 12 medium muffins.

From: Victoria Smith of Holiday.

Recipe: Apple-Cinnamon Muffins.

1 cup flour

3 teaspoons baking powder

1/2 teaspoon salt

1/4 cup brown sugar

1 cup rolled oats (not instant)

1 large egg

3 tablespoons butter, softened

1/2 cup milk or cider

1 cup apple, peeled and grated

4 tablespoons brown sugar for topping mixture

1 teaspoon cinnamon for topping mixture

Preheat oven to 400 degrees. Sift together flour, baking powder and salt. Stir in brown sugar and oats. Mix in egg, butter, milk (or cider) and apple. Fill greased muffin tins 3/4 full. Sprinkle tops with a mixture of brown sugar and cinnamon. Bake 25 minutes or until done. Makes 12 medium muffins.

From: Nancy Fontaine of Safety Harbor.

Recipe: Raisin Bran Muffins.

4 1/2 cups raisin bran cereal

2 1/2 cups flour

2 1/2 teaspoons baking soda

1 teaspoon salt

1 1/2 cups sugar

1 pint buttermilk

2 eggs

1 stick butter, melted

Mix cereal, flour, baking soda, salt and sugar in bowl. In separate bowl, combine buttermilk, eggs and butter. Add wet ingredients to flour mixture by hand. Fill cups in greased muffin tin 3/4 full. Bake at 400 degrees for about 12 minutes. Makes 24 muffins.

Recipes often get lost during a move. That happened to both Gail Kunkel and Mary Woolery. Gail lost a treasured holiday recipe for fruitcake made with fresh or canned fruit rather than candied fruit. She would greatly appreciate any help in obtaining this recipe once again.

Mary Woolery is looking for a recipe for yeast waffles. She remembers that all the ingredients were combined, then the batter was refrigerated overnight and ready to bake the following day. She enjoyed serving them to family and friends for breakfast.

Marcy Williams remembers a dip from the Red Caviar restaurant in St. Petersburg. Her mom always brought it home for her to eat with crackers. She remembers it being cream cheese-based, with green onions, bacon and possibly pimento.

Betty Herter is looking for a German dish called sour klups for her daughter-in-law.

- You Asked for It is a reader mail column.

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