Chocolate Chip Caramel Pumpkin Muffins

2 Cups flour

1/2 Cup sugar

3 tsp baking powder

1/2 tsp nutmeg

1 tsp cinnamon

2/3 Cup of pumpkin

1/4 Cup vegetable oil

1 egg

1 Cup milk

1 Cup chocolate chips

1 Cup caramel bits

Preheat oven to 350 degrees F. Combine flour, sugar, baking powder and spices in large mixing bowl. Add wet ingredients and mix just until moist. Fold in chocolate chips and caramel bits. Fill (greased of paper lined) muffin tins 2/3 full with batter. Bake for 18 to 20 minutes or until inserted toothpick comes out clean. Cool for 2 minutes before removing from pan. Best served warm, but really pretty delicious any time.

You can find caramel bits on the baking aisle at the grocery store. They are Kraft brand. It's a bag of little caramel balls about the size of chocolate chips. I usually eat the leftover caramel....... is that bad?

Applesauce Bran Muffins

We have made lots of applesauce this year (still have a little more to go) so Mom sent me this recipe. I left her comments at the bottom. I made these the other day and we ate them up quick. They are SO good!

Applesauce Bran Muffins

1 ¼ cups flour

1 cup bran

½ cup sugar

1 tbls. Baking powder

¾ tsp. cinnamon

½ tsp salt

¾ cup applesauce

¼ cup milk

¼ cup oil

1 egg

Fill 12 baking cups 2/3 full; bake 18-20 min at 400 degrees. Raisins, fresh
or frozen berries may be added.

I usually double this. I like breaking them up in a bowl and eating them
with milk, like cereal. They freeze well, if you want to make a large batch.

Morning Glory Muffins

½ cup raisins, packed
½ cup fresh or frozen cranberries, chopped
1 cup fresh or canned crushed pineapple, drained
1 tart apple, peeled, cored, finely chopped
½ cup shredded coconut
About 4 large carrots, peeled and grated (2 cups)
½ cup chopped walnuts or pecans
3 large eggs, at room temperature
1 cup oil
1 ¼ cups granulated sugar
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking soda
½ tsp salt
2 tsp cinnamon

TOPPING
brown sugar
Preheat oven to 350 degrees. Combine all fruits, coconut, carrots, and nuts. In another large bowl whisk together the eggs, oil, sugar and vanilla. Sift together flour, baking soda, salt and cinnamon and add to wet mixture. Stir until just blended. Stir in fruit mixture. Divide among muffin cups, filling almost to top. Sprinkle with brown sugar. Bake for 30 to 35 minutes or until done. Cool in pans at least 10 minutes then remove. Serve warm. NOTE: you can refrigerate batter over night to let the flavors blend. Makes 16-18 muffins

Zucchini Bread

Another really delicious recipe from my neighbor Cecily.

I know the zucchini season is over, but I had some in my freezer I needed to use, so I made some muffins and bread and took a picture and you get the recipe now.

Cream together:
3 eggs
2 c sugar
3/4 c applesauce
1/4 c oil
2 t vanilla


Add:
2 c zucchini, shreaded
Mix.

Add:
3 c flour
1/4 c cocoa
1 t cinnamon
1 t baking soda
1/2 t baking powder
1 t salt
1 c chocolate chips.

Place in 2 greased loaf pans, bake for 1 hour at 350 degrees. Bake muffins for 15 min.