Sunshine Muffins. Elsie.

1 orange,chopped into pieces including peel, remove pits
1 carrot chopped
1/2 cup orange juice
1/4 cup oil
1 egg
Put all above ingredients into blender and blend on liquefy until well mixed

Mix in a bowl.
1 1/2 cups flour
 2/3 cup sugar white or brown, I use 1/3 cup brown sugar Splenda
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
Pinch of cayenne pepper (optional)

With a spoon stir wet ingredients into dry ingredients
Add 1/2 cup dried cranberries and 1/3 cup unsweetened coconut
Blend and spoon into muffin tin.
Makes 12 muffins
Bake @ 375 for 15 to 20 minutes.

This recipe is really good and not to sugary.

Cranberry Walnut Muffins (Selina)

1 cup milk soured or buttermilk
1 cup quick cooking rolled oats
1/2 cup grated peeled apple
1/4 cup packed brown sugar
1/4 cup veg.oil or melted butter
1 egg,lightly beaten
grated rind of 1 lemon
1 cup all purpose flour
1/4 cup granulated sugar
1 tbsp.baking powder
1 tsp.salt
1/2 tsp.baking soda
1 cup dried cranberries or frozen
1/2 cup chopped walnuts
Preheat over to 400F Lightly grease or spray muffin pan.In large bowl pour soured milk over oats,stir to combine.Let stand for 10 min.In separate bowl mix together apples,brown surgar,oil,egg and lemon rind.Stir into oat mixture.Sift together flour,granulated sugar,baking powder,salt,and baking soda.stir into batter just until moistened.Gently stir in cranberries and walnuts.Spoon into prepared pan.Bake for 20-25 min.or until tops are firm to the touch.
To sour milk,spoon 1 tbsp.lemon juice or white vinegar into measuring cup,pour in enough milk to make 1 cup.Let stand for 5 min.then stir.

Muffins (Selina)

3 eggs
1/3 cup brown sugar
2/3 cup vegi oil
1/4 cup molasses
2cups oat bran( or natural bran)
1 cup grated carrots
3 ripe bananas mashed
11/2 cups milk(or use water)
11/2 cups whole wheat flour
1/2 cup wheat germ
1/4 cup ground flax seed
1tsp.baking soda
2tsp.baking powder
1tsp.salt
1tbsp.powdered milk
1/2 cup raisins
1 cup chopped walnuts
mix wet ingred.in large  bowl.Add dry ingred.all at once.Stir only until moist.Makes 2 doz regular muffins or 4 doz.mini's
Bake at 375 degrees 
20-25 mins.

Pumpkin Muffins (Kim)

4 eggs
2 c. sugar (I use brown)
1/2 c. oil
1 c. milk
1 3/4 c. canned pumpkin (not pie filling)
3 c. flour
1 tbsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 c. dried cranberries (or raisins)

Beat eggs slightly. Add sugar, oil, pumpkin and beat thoroughly. Add dry ingredients and mix. Stir in cranberries. Fill greased muffin cups 2/3 full.
Bake 375˚ for 15-20 minutes.
Yield 18-24 good-sized muffins.

Bran Muffins (Hilda)

Combine and let cool  -  2 c   Natural Bran (small flakes)
                                      2 c   boiling water
 Cream                          1 c   Crisco shortening
                                     3 c    Brown sugar
                                     1 tsp  Salt
Add                              4        Eggs - one at a time - mixing after each egg
                                     4 c     Kelloggs All Bran
                                     1 qt.   Buttermilk
                                     5 c     Flour
                                     5 tsp  Baking soda
Add                               Bran and water mixture and blend.

Bake at 400 degrees for 20 - 25 min.
This is a large recipe.
Put batter in refrigerator or freeze in smaller containers.  This mixture can be kept in the refrigerator for 2 - 3    weeks.  Muffins taste better if the batter has been in the fridge for a day or two.

Banana Muffins (Hilda)

3                 eggs beaten                                                 1 tsp         vanilla
2 c              brown sugar                                                 3 c           flour
2/3 c           oil                                                                1 tsp        baking powder
2/3 c           milk                                                             1 tsp        baking soda
3                 ripe bananas - mashed                                 1 tsp salt

Mix eggs, sugar, and oil. Add milk, mashed bananas, and vanilla and mix.  Mix dry ingredients and fold in.  Put into muffin cups and bake at 350 degrees for 20 min.
Can also add chocolate chips to muffin batter before baking.

Banana Date Muffins-Sugar Free (Suzanne)

4 frozen bananas (about 1 1/2 cups) thawed and mashed
1 egg
1/3 cup butter - melted
1/4 cup unsweetened applesauce
1 1/2 cups spelt flour
1/2 tsp sea salt
1 tsp baking soda
1 tsp baking powder
1/2 cup chopped dates ( I use figs)
1/2 cup toasted walnut pieces

Preheat oven to 375 F.
In a large bowl mash the banana, add melted butter, egg and applesauce.  Mix well.  Add salt, soda, powder and stir.  Add the flour and stir slightly,  then add in dates and nuts and stir until just combined.
Scoop into a greased muffin pan and bake for 15-17 minutes or until the centers spring back when touched.  Makes 12 muffins.

Pumpkin Apple Streusel Muffins (sandra)

2 1/2 c flour
2 c sugar
1 Tbsp cinnamon
1 tsp baking soda
1/2 tsp salt
2 eggs
1 c canned pumpkin puree
1/2 c oil
2 c grated apple

In a large bowl, mix eggs, pumpkin, oil and apple. Stir in dry ingredients. Spoon into muffin cups.Sprinkle with streusel topping: 2 Tbsp flour, 1/4 c brown sugar, 1/2 tsp cinnamon, 4 tsp butter). Bake at 350F for 25 min. Makes approx 18 large muffins.

Yogurt Cranberry Bran Muffins (sandra)

2 c plain yogurt
2 tsp baking soda
1 1/2 c brown sugar
2 eggs
1 c oil
1 tsp vanilla
2 c flour
2 c wheat or oat bran
4 tsp baking powder
1/2 tsp salt
1 c fresh or frozen cranberries

Stir yogurt and soda together and set aside(do it in a good sized bowl- it rises lots). Beat sugar, eggs, oil, vanilla until smooth. Whisk together dry ingredients and add to wet ingredients, alternating with yogurt mixture. Fold in berries. Pour into muffin tins and bake 350F for 24 minutes. Makes 24 muffins.

Zucchini Pecan Loaf (Sandra)

3 eggs
2 1/2 c sugar
1 c oil
2 1/2 c grated zucchini (skins on)
3 c flour
1 tsp vanilla
1 tsp baking soda
1 tsp salt
1 tsp baking powder
1 tsp cinnamon
1 c chopped pecans

Beat eggs, sugar and oil together. Stir in zucchini. Mix dry ingredients together and add to wet ingredients. Stir in nuts. Pour into 2 greased loaf pans and bake 325F for about an hour.

Lemon Poppyseed Loaf with Lemon Glaze (Sandra)

1/2 c butter
1 c sugar
2 beaten eggs
1/2 c milk
1 1/2 c flour
1 tsp baking powder
1 tsp salt
1 Tbsp poppy seeds
grated zest of one lemon
glaze:
3 Tbsp fresh lemon juice
1/4 c sugar

Cream butter & sugar. Add in eggs & milk. Stir in dry ingredients.Pour into a greased loaf pan and bake at 350 F for 50 min. Prick loaf with a long skewer or fork and pour lemon glaze over top. Let stand at least one hour before removing from pan.

Cranberry Banana Bread (Sandra)

1/4 c canola oil
1 c sugar
2 eggs
3 ripe bananas
1 c whole cranberries, coarsely chopped
1 1/2 c flour
1 1/2 tsp baking powder
1/2 tsp each: salt, baking soda & cinnamon

Mix all dry ingredients and add to wet ingredients. Pour into greased loaf pan and bake at 350F for approx 45 min. Let stand 15 min before removing from pan. Also makes good muffins.