The Top Ten List & Honorable Mention

A GIGANTIC GASTRONOMIC THANK YOU

to everyone that submitted their favorite recipes!.  We can't wait to start cooking up these wonderful creations with our Gastroflex Baking Molds!

I guarantee it will be VERY difficult to choose the winning submissions although we know we must and the WINNERS will be announced in June.

Below is a sampling of the many fantastic submissions.........

BON APPETIT!

ChefRon@CulinaryCultures.com

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"Not Just Muffins" Submissions Index

Top Ten List

This list is in random order.  The 3 top winners will be picked from this list.......

Banana Bread Muffins 

APPLE BABY BUNTINGS

Fruit Muffin Rings with Cranberry Butter

Banana Mini Chocolate Chip Mini Kouglofs

BLUEBERRY MUFFINS To Die For

Spicy Volcano Cakes

Becky’s Breakfast Quiches to go

Orange Cranberry Stuffing & Cranberry Muffins

Rhubarb Muffins

Crusty Mustard-Dill Meat Loaf

Honorable Mention

Good 4 You Blueberry Bran Muffins

Pecan Pie Muffins

Onion Herb Muffins

Morning Glory Muffins

Chocolate Mint Muffins 

Apricot Muffins

Supermoist Spicy Corn Muffins

WHOLE GRAIN CORNSTICKS

Fruit Muffin Rings with Cranberry Butter

Good 4 You Blueberry Bran Muffins

Here is one of my favorite recipes and I have shared this with many. I made this recipe from 3 different recipes, to suit my taste and diabetic needs. It's very difficult to find a muffin recipe using all whole wheat flour. People don't realize that you can pretty well replace whole wheat flour for white flour in any muffin recipe. You can also substitute frozen blueberries for fresh ones. I also make these using cranberries, too, which add a nice tang. Bon Appetit!

- 4 cups milk (you may add 1 tbsp vinegar to each cup before adding milk to make it sour milk, like buttermilk)

- 1 and 1/4 cups vegetable oil

- 3/4 cups light molasses

- 4 large eggs

- 2 teaspoons vanilla extract

- 2 teaspoons banana extract (optional, but a great addition)

- 1/2 cup brown sugar

- 4 cups all-bran cereal

Mix the above ingredients well, in a large bowl, and let stand for 10 minutes. Preheat oven, now, to 375 Degrees F. Meanwhile, mix the following ingredients in a smaller bowl:

- 4 cups whole wheat flour (I use bread flour for extra fullness)

- 4 teaspoons baking soda

- 4 teaspoons baking powder

- 1/2 teaspoon salt

- 1 teaspoon ground nutmeg

- 1 teaspoon ground cinnamon

- 2 cups frozen blueberries, tossed in with flour mixture just before mixing with bran mixture

Pour dry ingredients into the larger bowl and mix well with the wet ingredients. Let stand for a few minutes to rise a bit. Fill muffin tins about 3/4 full. Bake in a  preheated 375 Degrees F oven for 18-20 minutes, checking after 18 minutes, so as not to overcook. Makes 3 dozen large muffins. 

Recipe By: Jeanne Marie MacKenzie

Contact: jeanne40ish@yahoo.com

Banana Bread Muffins 

To make great banana bread muffins, the bananas must be very ripe, almost to the point of being spoiled. The riper the banana, the better the muffin. 

1 cup Splenda© (or sugar) 

1/2 cup oil (vegetable or canola) 

3 large eggs 

4 very ripe bananas, mashed (approx. 2 cups) 

1 teaspoon lemon peel (I buy it from the spice section at the grocery) 

2 cups flour (I use King Arthur All-Purpose) 

1 teaspoon baking soda 

1/2 cup chopped nuts (I prefer pecans and sometimes use walnuts) 

1 cup raisins 

Heat oven to 3500F.

Mash the bananas with the lemon peel.

In a large bowl, whisk together the Splenda© (sugar), oil and eggs.

Stir in the bananas and lemon peel.

Sift together the flour and baking soda; add to the banana mixture and stir until combined.

Fold in nuts and raisins.

Fill the muffin molds with 1/4 to 1/3 cup of batter for each muffin. 

Bake for 30 minutes or until tester comes out clean. Remove from mold and cool on a wire rack. 

The muffins can be eaten hot, warm, or at room temperature; and either plain or slathered with butter. They freeze well and after microwaved for one minute, taste fresh. 

Yield: 12 muffins 

Note - I did use the Gastroflex Muffin Pans to make my muffins. They work much better than my other, metal muffin pans. 

My family loves this recipe. I adapted a banana bread recipe to suit my taste and decided to make muffins instead of bread because it's easier to share. (I did this while at our favorite fishing camp in Canada and shared with everyone there). I buy very ripe bananas and let them ripen for about another week before making the muffins. The "fresh" bananas don't last long enough around here to get ripe enough for banana bread muffins. I use the Splenda© as my husband and I cannot tolerate refined sugar. 

Recipe By: Pam Hopkins

Contact: pamhopkins304@earthlink.net

Pecan Pie Muffins

I'm submitting this particular recipe because it was made for two friends of mine I work with. These ladies are expert programmers and the gentleman they wrote some particular programs for rewarded them with either chocolate (which they adore) or his baking skills. They have shared these muffins and the recipe with me. I humbly submit it, knowing that it was made with love for my two friends. It sounds like not enough ingredients, but boy are they good. I know that Chef Ron has some wonderful equipment, but I really think the foil liners give it a crispness. I'd like to know how they come out in your Gastroflex, Chef.

1Cup chopped pecans
1Cup firmly packed brown sugar
1/2 Cup all-purpose flour
2 large eggs
1/2 cup butter or margarine, melted.

Combine first 3 ingredients in a large bowl; make a well in center of mixture. Beat eggs until foamy. Stir together eggs and butter, add to dry ingredients, stirring just until moistened. Place foil backing cups in muffin pans and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake at 350 for 20 to 25 minutes or until done. Remove from pans immediately and cool on wire racks.

Recipe By: Marilyn West

Contact: hate2shop@mail2world.com

APPLE BABY BUNTINGS 

This recipe is fashioned for the Gastroflex 6 cup muffin pan because of its unique qualities, allowing less fat needed, and wonderful ease of cleanup. And I find that I can lift these muffins out of the pan almost immediately out of the oven with my fingers! This recipe satisfies those on a low fat/ low sugar diet if no added toppings are consumed by the "dieter'. It is important to allow these to sufficiently brown and dry a bit before removing from the oven -- time enough to get all diners to the table! Recipe may be doubled for more than 3 persons. 

1 medium/small apple (Fuji or Gala) 

1 Tbs lemon juice 

1/2 tsp cinnamon or 5 spice powder 

1 Tbs finely chopped pecans or walnuts 

1 Tbs brown sugar 

Cut apple in half, and each half in thirds. Core and partially peel each piece. Coat apple pieces well with lemon juice. Mix remaining ingredients well and roll apple pieces until well-coated. Set aside. 

BATTER 

2 lg. eggs 

1/2 cup milk (1 or 2% OK) 

2 Tbs mix of flaked wheat germ and wheat bran or ground flax seed, 

1/2 cup bread flour 

1/2 tsp salt (or less) 

Whisk above in medium bowl just until blended.

Prepare 6 cup Gastroflex muffin pan with one second butter-flavored spray in bottom of each section. Place pan on flat baking sheet. Divide batter evenly among the 6 sections. Drop one coated apple piece into each section, gently pushing to bottom so batter begins to cover top. Butter-spray each top one second. Place sheet in center of cold oven. Set control for 400 degrees F. Do not open oven for minimum of 25 - 30 minutes, or until tops have a 1 very1 deep brown crust. Turn off oven and allow to set another 5 minutes. Remove for immediate serving, with or without butter or/and preserves, or -- 

OPTIONAL ADDITION 

Mix 3 Tbs cream cheese with 3/4 cup powdered sugar and, gradually, 2-3 Tbs milk or cream and 1/2 tsp vanilla until very smooth. Drizzle with spoon on top of each hot "bunting" on serving plate or serve in small individual ramekins for "dipping". Serves 2 or 3. 

Recipe By: Joy Ruehl

Contact: JoyRuehl@aol.com

Fruit Muffin Rings with Cranberry Butter

4 Cups Flour 

3 Cups Sugar 

1 Teaspoon Baking Soda

3/4 Teaspoon Salt 

1/2 Teaspoon Cinnamon 

1/4 Teaspoon Nutmeg 

1 Cup finely diced walnuts 

1 Cup Canned crushed Pineapple ( drained slightly) 

5 Eggs 

1 Cup Oil 

1 Cup Milk 

1/2 Cup FRESH Strawberries ,diced 

1 Teaspoon Fresh Orange Zest 

Stir together dry ingredients in a large bowl. Combine all wet ingredients in another bowl. Add wet to dry and stir only enough to combine. DO NOT OVERMIX!! Fill mini brioche gastroflex molds 3/4 full. Bake 8 to 10 minutes. Unmold and serve warm with a "pencil" of the following butter inserted in the center.

Cranberry Butter for Fruit Muffin Rings 

1 c. fresh or frozen thawed cranberries 

1 1/2 Cups Powdered Sugar 

1 Pound Unsalted Butter 

Mix all together in a food processor until well blended. Chill slightly, until easy to handle then roll into fat pencils and place on a waxed paper coverd cookie sheet to chill thoroughly. Cut into 2 " lengths and store in a plastic zip bag for up to a week. 

Recipe By: Paula Hamlin

Contact: Luv4Games@aol.com

Banana Mini Chocolate Chip Mini Kouglofs

Makes 24 Mini Kouglofs

This muffin recipe originally came from Penzey's but I've altered it a
little, and added a small surprise that, for some reason, makes them
very much in demand by children and adults. It's easy, and when I have
old bananas I make a batch to have on hand, since they freeze well.
These should be served at room temperature not icy cold.

1/2 Cup unsalted butter, softened
1 1/4 Cup granulated white sugar
2 large eggs
1 Cup bananas, mashed with a fork (2 - 2 1/2 bananas) measure
accurately!
1 T. vanilla extract (I like Tahitian)
11/2 Cups flour
1 t. baking soda
1 t. cinnamon (Cassia gives a nice homey taste)
1/2 t. nutmeg (freshly grated, if possible)
1/2 t. salt
1/2 Cup mini chocolate chips (semi sweet)

96 normal size Milk Chocolate Chips (4 - 5 T.)

Preheat the oven to 3500.

Place a cooling rack on a cookie sheet and arrange 2 Mini Kouglofs pans
securely on the rack. This makes for ease of handling and even baking.

Cream together the butter and sugar until light and fluffy. Add the
eggs one at a time, beating well after each addition. Beat in the
bananas- banana lumps should be pressed out. Stir in the vanilla.

In a separate bowl, stir or sift together the flour, baking soda, salt,
cinnamon and nutmeg. Stir into the bowl with the butter/banana mixture
and mix until just blended. Fold in the chocolate chips. Spoon the
batter into the Mini Kouglofs, filling 12 of the Mini Kouglofs to
barely above the inner line, between 1/4" to 1/3" below the top.

Don't refrigerate the remaining batter, just cover it with plastic wrap
and place in the coolest area of the room. If you refrigerate you will
have to alter the cooking time.

Bake for 14-18 minutes or until a toothpick inserted in the side center
comes out clean. Allow to cool 10 minutes or so, and turn out of the
molds. Drop 4 Milk Chocolate Chips in each hole in the warm Mini
Kouglofs. They will soften enough to stir with a toothpick just enough
to make a smooth blob in the bottom of the tube.

Turn the molds inside out, cleanse and repeat the above instructions.

Allow them to cool completely before storing.

This recipe makes 18 Gastroflex muffins, but then you don't have a way
to add the surprise.

Recipe By: Patricia Donaldson

Contact: ddmmom@cox.net

BLUEBERRY MUFFINS To Die For

1/2 cup margarine
2 eggs
1 teaspoon vanilla
1 1/4 Cups Sugar
8 oz. Sour Cream
1/4 teaspoon lemon zest (optional)
2 Cups Sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2-3/4 cup blueberries, fresh or frozen

Cream margarine and sugar until fluffy in large mixing bowl, add eggs and beat until smooth. Mix in sour cream and vanilla. Combine dry ingredients, stir into cream mixture. Fold in blueberries. Spoon into muffin tins lined with paper cups or greased and floured tins. filling about 1/2 full.* Sprinkle a little bit of sugar over top of muffins. Bake at 400 degrees 25-30 minutes. Makes 2 dozen regular size muffins. Enjoy.

* I recommend using the gastroflex muffin molds. The are the best thing I've seen in a long time and easy cleanup.
This recipe came from a high school friend many years ago and I've adapted it to my families liking. They enjoy them for breakfast, dinner or snacks. I've made them for our church potluck dinners and our shut-in bakery ministry. It never fails I'm asked for the recipe and I'm honored to share it with everyone.

Recipe By: Betty Ross
Contact: geobet14@wmconnect.com 

Thanks to the Chef and Ron for the opportunity to have gastroflex molds. They are wonderful!!!!! 

Onion Herb Muffins

Years ago, (like 35) when I was a new bride and learning to bake bread, I experimented with this recipe by adding different herbs to suit the meal I was serving. Basil, garlic, rosemary and oregano were frequently used in place of the caraway seeds. Initially, I baked it in a buttered casserole, but that proved unwieldy both in serving and for leftovers. So I began to put the dough into muffin cups. It's the perfect serving size and I can easily freeze any leftovers. It's also a quick and easy recipe because it requires no kneading and only one rising. Since the recipe makes 24 muffins, it takes two muffin tins. If you only have one tin, bake one batch after the other. The batter is very forgiving. These Onion-Caraway Muffins are delicious with soups and stews. Enjoy!

Can do ahead.

Can freeze.

Yield: 24 muffins

Preparation: 1 hour (including rising time)

Baking time: 25 - 30 minutes

2 cups warm water

2 packages active dry yeast

2 tablespoons sugar

2 teaspoons salt

2 tablespoons butter

4 cups flour (regular, all-purpose)

1/2 cup grated fresh onion

1 tablespoon caraway seeds

Measure water in large bowl. Sprinkle in yeast and stir until dissolved. Stir in sugar, salt and butter. Add 2 cups of flour; beat until smooth. Stir in onion and caraway seeds. Blend in remaining flour. Cover and let rise in a warm place until doubled in bulk (about 45 minutes). Stir batter down. Beat vigorously one-half minute. Using a large spoon or a small measuring cup, fill greased muffin tins about 1/3 full. Bake at 350 degrees for about 25 to 30 minutes.

Recipe By: Candace Debnam

Contact: crdebnam9@aol.com 

Morning Glory Muffins

Great way to start the morning..........

2 cups flour
1 1/4 cups white sugar
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
2 cups grated carrots
1/2 cup raisins
1/2 cup pecans, chopped
1 apple (peeled and grated)
3 eggs
1 cup oil
2 tsp vanilla

In large bowl mix together flour, white sugar, soda, cinnamon and
salt. Add carrots, raisins, nuts and apples. In a separate bowl beat
eggs, oil and vanilla. Stir into dry ingredients until just moistened.
Fill:
14 large greased muffin tins with batter. Bake at 375 F for 20 minutes.
Remove muffins from oven and top with following glaze:

2 tbsp lemon juice
4 tbsp white sugar

Return muffins to oven for 3 minutes.

Recipe By: Lynn Severns

Contact: rldsev@pghfamily.net

Chocolate Mint Muffins 

In large bowl, mix thoroughly: 

1 1/2 cup all-purpose flour 

1/2 cup granulated sugar 

1/4 cup cocoa powder (I like Hersheys but can use any brand) 

1/2 tsp. cinnamon 

1/2 tsp. mint extract 

1 T. baking powder 

1/4 tsp. salt 

In another large bowl, stir together: 

1 egg, beaten 

1 cup milk 

1/4 cup (1/2 stick) butter, melted 

In medium bowl, stir together: 

1 pkg. (4.67 oz.) Andes creme de menthe mints (cut each one into 8 small pieces) 

1/2 cup chopped, toasted, pecans or walnuts 

Pour milk mixture into flour and mix half way. Stir in cut-up mints and nuts and mix thoroughly. 

Put 12 paper cupcake liners in muffin tin and lightly spray bottoms inside liners. Put 1/4 cup batter into each cup. 

Bake at 375 degrees 15-18 minutes till slightly firm on top. Don't use a toothpick as you might go into a chocolate mint candy making you think it's not done. 

Serves 12 

I used this recipe because I love chocolate and this recipe is good any time of day or night.

These are wonderful as cupcakes also. One serving suggestion is to remove paper liner and turn upside down on individual plate with a scoop of ice cream beside it. 

Recipe By: Mrs. Betty M. May

Contact: blmay@holtonks.net

Apricot Muffins

1 cup chopped dried apricots
1 cup boiling water
1 cup sugar
1/2 cup butter
1 cup sour cream (regular or light)
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 Tbsp. grated orange peel
1/2 cup chopped pecans, chopped med. fine
granulated sugar

Soak apricots in boiling water for 5 minutes. Drain and discard liquid.
Cream sugar and butter, add sour cream and mix well.
Combine the dry ingredients and stir into creamed mixture, just to
combine--don't overmix.
Batter will be VERY stiff--don't worry and don't thin.
Add drained apricot pieces, nuts and orange peel.
Pile up into 12 greased muffin tins--heap them high!
Sprinkle heavily with granulated sugar.
Bake 15-18 minutes at 375 degrees.

 
*******

I got this recipe out of a cooking magazine, and it was noted to be a
"light" recipe, as they'd substituted light sour cream for the
regular. Given the rest of the "un-light" ingredients, I don't think it
really qualifies. Besides, the muffins are so good, I eat way more of them
than I should, which essentially negates any "light" benefits they might
have had! These have become our new favorite for breakfasts, and they keep
well in the freezer, on the off chance there are any left to freeze!

Recipe By: Colleen Stransky

Contact: jecost@wwrecipes.com

Supermoist Spicy Corn Muffins

2 large eggs
1 stick salted butter
Fresh diced hot pepper (to taste)
1 can creamed corn
1 can regular corn drained
1 cup sour cream (Not lite)
1 box Jiffy corn muffin mix

Beat eggs Melt butter just to warm, and add to eggs.
Fold in corns, diced hot peppers and sour cream.
Fold in mix.
Bake in a pie plate or a square pan at 375* for 40 minutes or until set.

Recipe By: Ms. Doggie Paddler

Contact: Doggiepaddler@aol.com

Spicy Volcano Cakes

Butter for greasing Gastroflex Baking Muffin Mold

3 large eggs

1/3 cup granulated sugar, plus more for muffin mold

4 tablespoons apple sauce

1/3 cup flour

1/4 teaspoon salt

8 ounces melted bittersweet chocolate

1 -- 4 ounce can diced green chilies, drained of any liquid

1/4 cup apple pie filling

Powdered sugar for dusting (optional)

Whipped cream (optional)

1. Preheat oven to 4000. Generously butter the 6 cups of the Gastroflex Baking Muffin Mold. Sprinkle each of the cups with sugar, shaking out the excess.

2. Beat the eggs with the sugar and applesauce until well combined.

3. On low speed, beat in the flour and salt until just combined, scraping down the sides. Do not overbeat.

4. Combine the melted chocolate with the chilies and apple pie filling. Fold this into the batter.

5. Divide batter evenly into the prepared Gastroflex Baking Muffin Mold.

6. Bake until the tops of the cakes are set, 10 to 12 minutes.

7. Remove from the oven and let rest for 10 minutes.

To serve, turn out the cakes and place on individual serving plates.

Dust with optional powdered sugar and add a optional dollop of whipped cream.

ENJOY!

Recipe By: Marlene Steinberg

Contact: marmeaux@earthlink.net

WHOLE GRAIN CORNSTICKS

I originally developed this recipe after finding a couple of those
goofy ear-of-corn-shaped cornstick baking pans at a yard sale. Later i
found that the recipe works perfectly in a mini-muffin pan.

They freeze and re-heat very well, and are a real crowd pleaser- enjoy.

 
3/4 cup whole wheat flour
3/4 cup yellow cornmeal
3 T grated fresh Parmesan cheese(Reggiano) is BEST)
2 tsp baking powder
1 1/2 tsp chili powder
1 tsp salt
3/4 cup plus 2 T milk
2 T good olive oil
2 T honey
1 large egg, lightly beaten
3/4 cup frozen whole-kernel corn, thawed
1/3 cup minced red onion
2 T minced jalapeno pepper
Cooking spray

1) Preheat oven to 425¼ F

2) Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour,and next 5 ingredients(flour thru salt). Make a well in
center of the mixture. Combine milk, oil, honey, and egg. Add to the
flour mixture, stirring just until moist. Fold in corn, onion, and
jalapeno.

3) Place a cast-iron or glass cornstick pan(ormini-muffin pan) in 425¼
F oven for 5 minutes. Remove from oven; immediately coat with cooking
spray. Spoon batter into pan. Bake at 425¼ F for 18 minutes, or until
lightly browned(you can use a toothpick or skewer to test ). Remove
from pan immediately; serve warm.

Yield-
*about a dozen sticks in the cornstick pan

* in the mini-muffin pan they take about 14 minutes; yield 1.5 dozen)

Recipe By: George H. Middleton

Contact: georgemafm@cox.net

Becky’s Breakfast Quiches to go

3 cups frozen hash browns (thawed)

½ lb browned, drained and crumbled bulk sausage

6 T chopped green pepper

2 T chopped onion

10 eggs

½ cup milk

1 10oz pkg chopped spinach

few dashes Tabasco (to taste)

12 t shredded cheese

Preheat oven to 350

Spray 12 muffin cups with cooking spray. If using silicone muffin pan no need to spray.

Thaw spinach in microwave and squeeze to drain well.

Line each muffin cup with about ¼ c hash browns. Beat remaining ingredients except for cheese.

Divide between muffin cups. Top with pinch of cheese on each one.

Bake at 350 for 30-35 minutes until set in middle. Remove from muffin tin and cool. Place 2 in

sandwich bag and freeze.

Remove from bag, warm in microwave on paper towel 1 - 1 ½ minutes.

? Cheese or meat is optional.

? Also can use any shredded or chopped vegetables such as broccoli, zucchini, etc. in

place of spinach.

? The new silicone muffin cups work great.

? This is fairly low carb – hash browns can be adjusted to make it even lower.

? Works well with Diabetic carb counting diet or low carb diet.

I created this recipe because I leave for work very early. I am diabetic and must have breakfast.

I am not a morning person and am always on the run! I make these and keep in my freezer. I

can warm these quickly and leave – they are firm enough that eating in the car is not messy. I

vary the vegetables, cheeses or meat and have not tired of them in over a year. I have

discovered warming them at work is dangerous as everyone wants a taste!

Recipe By: Becky

Contact: beckyann@cableone.net

1.   Orange Cranberry Stuffing & Cranberry Muffins  

This recipe combines the best of both worlds:  orange cranberry muffins for breakfast,  then the leftovers can be made into a simple and quick stuffing which can be served with chicken or turkey.

Stuffing:  
 1 tablespoon extra-virgin olive oil,

2 tablespoons butter, cut into small pieces  
 2 ribs celery, with greens, from the heart of the stalk, chopped  
 1 medium onion, chopped  
 1 bay leaf, fresh or dried  
 Salt and pepper  
 2 cranberry orange muffins, recipe follows  
 2 tablespoons chopped fresh thyme leaves 
 1 cup chicken stock

Stuffing: In a medium frying pan over moderate heat add oil and butter. When butter melts into oil, add celery, onion, bay.  Season with salt and pepper. Split muffins down the center and crumble into pan to combine with the vegetables. Add thyme and chicken stock. Cook stuffing 5 minutes, then remove from heat and let stand in warm pan.    To serve, mound cranberry orange stuffing onto each dinner plate using an ice cream scoop. Rest chicken or turkey slices on top of the stuffing and cover with gravy. Garnish with chopped parsley. 

Muffin recipe:

1 cup dried cranberries  
 1/4 cup fresh orange juice  
 2 cups unbleached all-purpose flour  
 2 teaspoons baking powder  
 1/4 teaspoon fine salt  
 1/2 cup unsalted butter, softened, plus more for preparing the muffin tin  
 1 teaspoon grated orange zest  
 2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired  
 2 large eggs, at room temperature  
 1/2 cup milk 

 Preheat the oven to 375 degrees F.

   Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside.

  Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside.

In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.

Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm. 

Recipe By: Sharon Wilson

Contact: Sharon.Wilson@conagrafoods.com

1. Below is my submission for the muffin contest.  I found this recipe in a magazine and it sounded so appetizing  that I baked the muffins that same day.  My husband and I enjoy them as a dessert with our coffee.  I split the warm muffins and butter them. They could be served for breakfast as well or if baked in mini pans would be nice brunch fare.  I did not have my gastroflex baking molds, regular muffin size, when I last baked them.   I have since received my molds and will use them the next time I prepare the muffins.                

How I envy both of you for having the opportunity to taste all of the submissions to the contest.               

Makes 12 Muffins

     3/4 cup brown sugar

     1/2 cup buttermilk

     1/3 cup vegetable oil

  1 egg

  1 teaspoon         vanilla extract

  2 cups all-purpose flour

     1/2 teaspoon baking soda

     1/2 teaspoon salt

  1 cup rhubarb -- diced

     1/2 cup pecans or nuts of your choice chopped

TOPPING

      1/4 cup brown sugar

     1/4 cup  pecans or nuts of your choice -- chopped

     1/2  teaspoon cinnamon -- ground

Preheat oven to 375 degrees.  In a small bowl, mix sugar, egg, vanilla extract, oil and buttermilk.

In a medium-size bowl, mix flour, baking soda and salt.  Stir sugar mixture into flour mixture and blend until evenly moistened.  Stir in rhubarb and nuts.  Spoon into well-greased and floured muffin tins.  Stir together topping ingredients and sprinkle evenly over the top of each muffin.  Bake about 20 minutes or until center springs up when touched.  Makes one dozen muffins.

Recipe By: Masina Lane

Contact: lanemb@alltel.net 

Fruit Muffin Rings with Cranberry Butter

4 Cups Flour

3 Cups Sugar

1 Teaspoon Baking Soda

3/4 Teaspoon Salt

1/2 Teaspoon Cinnamon

1/4 Teaspoon Nutmeg

1 Cup finely diced Walnuts

1 Cup Canned crushed Pineapple (drained slightly)

5 Eggs

1 Cup Oil

1 Cup Milk

1/2 Cup Fresh Strawberries, diced

1 Teaspoon Fresh Orange Zest

Stir together dry ingredients in a large bowl.  Combine all wet ingredients in another bowl.  Add wet to dry and stir only enough to combine.  DO NOT OVERMIX!!  Fill Mini Brioche Gastroflex molds 3/4 full.  Bake 8-10 minutes.  Unmold and serve warm with a "pencil" of the following butter inserted in the center.

Cranberry Butter for Fruit Muffin Rings

1 c. fresh or frozen thawed cranberries

1 1/2 Cups Powdered Sugar

1 Pound Unsalted Butter

Mix all together in food processor until well blended.  Chill slightly, until easy to handle then roll into fat pencils and place on a waxed paper covered cookie sheet to chill thoroughly.  Cut into 2" lengths and store in a plastic zip bag for up to a week.

Recipe By: Paula Hamlin

Contact: Luv4games@aol.com

Crusty Mustard-Dill Meat Loaf

This contest is a fun idea!  Here's my entry:

1 cup beef broth

1 cup old-fashioned oats

2 1/2 pounds meat loaf mix (ground beef, veal, & pork)

1 cup minced onion

2 large eggs

6 tablespoons chopped fresh dill

4 tablespoons coarse-grained Dijon mustard

1 teaspoon salt

1 teaspoon ground black pepper

Preheat oven to 400 degrees F.

Mix broth and oats in medium bowl.

Let stand 5 minutes.

Mix in meat, onion, eggs, dill, mustard, salt and pepper.

Spray muffin pan with non stick spray and press meat into each muffin form.

Bake until browned and cooked through and thermometer inserted into center registers 160 degrees F, about 25 minutes.

Recipe By: Gail Beatrous

Contact: rejoice@salt-n-light.com

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