Beat egg slightly; stir in milk and oil Sift together flour, salt, sugar and baking powder Combine both mixtures; stir in blueberries Fill muffin cups 2/3 full. Sprinkle tops with coarse granulated sugar Bake at 400°F for 20 minutes or less

Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the one-cup line. Let stand for five minute. Then, use as much as your recipe calls for.

Preheat oven to 375 degrees F (190 degrees C)Mix together wheat bran and buttermilk.let stand for 10 minutes.Beat together oil, egg, sugar and vanilla,add to buttermilk/bran mixture.Sift together flour, baking soda,baking powder and salt.Stir flour mixture into buttermilk mixture,Fold in raisins and spoon batter into prepared muffin tins..Bake for 15 to 20 minutes.Cool on rack.

Preheat your oven to 350 degrees F.Whisk together the flour, salt, baking powder, and baking soda in a bowl, and reserve until needed. In a mixing bowl, beat the butter, sugar, and lemon zest, until light and creamy. Beat in the eggs one at a time, mixing thoroughly before adding the next. Stir in 1/3 of the flour mixture until just combined. Stir in the lemon juice, and 1/2 of the sour cream until combined. Add half of the remaining flour mixture, and stir until combined. Stir in the remaining sour cream. Stir in the rest of the flour mixture, and then the poppy seeds. Line a 12-muffin tin with paper baking cups. Fill each 3/4 with batter. Bake about 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean. While the muffins are baking, mix the lemon juice and powdered sugar together for form a thin glaze. Remove the muffins from the oven when ready, and allow to cool for 5 minutes. Brush the lemon glaze evenly over the top of each muffin. This is not intended to be a frosting, but just a very light glaze to give the tops a little shine and extra kiss of lemon flavor.When cool enough to handle, remove muffins from the tins and cool completely on a rack before serving.

To make the topping, stir together the brown sugar, pecans, whole wheat flour, butter and cinnamon; set aside. In a large bowl, whisk the all-purpose and whole wheat flours, oats, baking powder, cinnamon, baking soda and salt. In a separate bowl, whisk together the milk, oil, egg, sugar and vanilla. Pour over the dry ingredients and then add the apple. Stir just to blend. Fill paper-lined or greased muffin cups three-quarters full. Sprinkle with the topping. Bake in the centre of a 375 degree F oven for 25 minutes or until the tops are firm to the touch. Let cool in the pan on a rack for 5 minutes. Remove to the rack to cool completely.

Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Either line 12 muffin cups with paper liners, or you can butter or spray them with a non stick vegetable spray. In a large bowl combine the flour, sugars, baking powder, baking soda, salt, and white chocolate chips. In a medium-sized bowl combine the mashed bananas, melted butter, eggs, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. Over mixing the batter will yield tough, rubbery muffins.) Spoon the batter into the prepared muffin tins. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Toast the pecans for 8 minutes, or until lightly browned and fragrant. Set aside to cool and then chop into small pieces. Grease, or spray with a nonstick spray, 36 miniature muffin tins. In a separate bowl, whisk to combine, the flour, salt, and baking soda. In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy (about 2 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl and then beat in the sour cream, orange extract, and orange zest. Add the flour mixture and beat just until incorporated. Fold in the toasted pecans and drained pineapple. Spoon the batter into the prepared muffin tins. Bake for 15 to 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. (Length of baking time will depend on the size and color of the muffin tins used, i.e. dark colored pans will cook the muffins faster than lighter colored pans.) While the muffins are baking combine the glaze ingredients (sugar and orange juice) in a small cup. Remove the muffins from the oven and place on a wire rack. While the muffins are still very warm, brush them with the orange glaze. Makes about 3 dozen miniature muffins

Preheat the oven to 375 degrees. In a medium bowl, mix the flour, cocoa, salt, baking soda, and baking powder. In another bowl, mash the bananas. Whisk two large eggs and add those to the bananas. Add the oil, milk, brown sugar, and sour cream. Blend well. Stir in the chocolate chips. With a spatula, mix the dry ingredients into the liquid mixture. Stir until just combined. Spoon the batter into greased muffin top tins. Bake for 15 minutes. Let the muffins sit in the tins for a few minutes and then cool on racks. Makes 8 to 10 muffin tops

Put oven rack in upper third of oven and preheat to 375°F. Generously butter muffin pans.Make batter: Melt butter in a small saucepan over moderately low heat, then remove from heat. Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well. Whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined. Fold in blueberries gently but thoroughly. Divide batter among 12 muffin cups, spreading evenly. Make topping and bake muffins: Rub together all topping ingredients in a bowl with your fingertips until crumbly, then sprinkle evenly over batter in cups. Bake until golden and crisp, 18 to 20 minutes. Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups.