Marvelous Muffins!

I love to bake muffins to give away...my family likes to eat them too!
Here are a few of our favorites:

Hawaiian Muffins
2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cups flaked coconut
1/2 cup chopped dried pineapple
3/4 cup milk
1/2 cup butter, melted and cooled
1 egg, lighlty beaten
1 teaspoon vanilla
Preheat oven to 400 degrees F. Grease twleve muffin cups. In a large bowl, stir together flour, sugar, baking powder, and salt; stir in coconut and pineapple to coat. In another bowl, stir together milk, butter, egg and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine.
Spoon better into prepared muffin cups; bake 15 to 20 minutes, or until a cake tester inserted in center of one muffin comes out clean.
Remove muffin tin or tins to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store in an airtight container at room temperature.
These muffins freeze well. Makes 12 muffins.

Bacon Cheddar Muffins
1 3/4 cups flour
1/3 cups yellow cornmeal
2 Tbs. sugar
2 tsp. baking powder
1/8 tsp. salt
dash cayenne
8 slices of bacon, cooked, drained, cooled and chopped (about 1/2 cup).
1/2 cup shredded sharp cheddar cheese
1 cup milk
1 egg, lightly beaten
3 Tbs. butter, melted
1/2 tsp. dijon-style mustard
Preheat oven to 400 degrees F. Grease muffin cups. In a large bowl, stir together flour, cornmeal, sugar, baking powder, salt and pepper; stir in bacon and cheese to coat. In another bowl, stir together milk, egg, butter and mustard until blended. Make a well in the center of dry ingredients; add milk mixture and stir just to combine. Spoon batter unto prepared muffin cups; bake 20-25 minutes until done. Cool 5 minutes in pan and finish cooling on rack. Store in an airtight container in refrigerator. Let muffins reach room tenperature or wamr slightly before serving. 12 Muffins

Lemon-Blueberry Muffins
2 cups flour
2/3cups + 1 Tbs. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 (8 oz) container of lemon yogurt
1/4 cup butter, melted & cooled
1 egg, lightly beaten
1-2 tsp. grated lemon peel
1 tsp. vanilla
2 cups frozen blueberries
Preheat oven to 400 degrees F. Grease muffin cups. In a large bowl, stir together flour, the 2/3 cups sugar, baking powder, soda and salt. In another bowl, stir together yogurt, butter, egg, lemon peel and vanilla until blended. Make a well in center of dry ingredients; add yogurt mixture and stir just to combine. Stir in blueberries. Spoon batter into prepared muffin cups and sprinkle with remaining sugar. Bake 20-25 minutes until done. Cool 5 minutes in pans then finish cooling on racks. These muffins freeze well. Makes 1 dozen muffins.

Some Muffin Making tips:
1. Don't over beat your muffins, as if you are making a cake...that is what makes the high pointy muffins.
2. Don't skimp on the fat, that is what makes your muffins moist.
3. Don't overbake, that will dry out your muffins, too.
4. When doubling don't double the baking soda (just add a pinch more per teaspoon) but double the baking powder. The same goes for salt.
5. Most muffins freeze well, so keep some on hand for guests!