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These muffin recipes are easy, versatile and filling, and they store well.

Butter Nut Muffins

Yield: 9 muffins

– 1 cup chopped walnuts or pecans
– 1 cup packed brown sugar
– 1/2 cup all-purpose flour
– 2 eggs
– 1 stick unsalted butter, melted

Preheat the oven to 350 degrees. Place foil baking cups in 9 muffin cups and coat the insides with cooking spray. Set aside.

In a large mixing bowl, combine the nuts, brown sugar and flour. Make a well in the center and set aside.

In a separate bowl, beat the eggs until foamy. Add the butter and blend well. Stir into the dry ingredients just until moistened.

Spoon the batter evenly into the prepared cups, filling 2/3 full. Bake 20 to 25 minutes or until a tester inserted in the center comes out clean. Immediately remove from the muffin pan and cool on wire racks.
 

Pack a Pepper Muffins

Yield: 16 muffins

– 2 1/2 cups all-purpose flour
– 2 tablespoons baking powder
– 1/2 teaspoon salt
– 3/4 cup shredded Gruyere
– 1 (2-ounce) jar diced pimiento peppers, drained
– 1/4 cup self-rising cornmeal
– 1/4 cup sugar
– 1/4 cup finely chopped onion
– 3 tablespoons finely chopped green bell pepper
– 1/4 teaspoon ground red pepper
– 2 eggs, beaten
– 1 1/2 cups milk
– 1/4 cup vegetable or canola oil

Preheat the oven to 400 degrees. Lightly grease 16 muffin cups and set aside. Combine the flour, baking powder, salt, Gruyere and pimientos in a large mixing bowl. Add the cornmeal, sugar, onions, bell peppers and red pepper, mixing until combined. Make a well in the center.

In a separate bowl, combine the eggs, milk and oil. Add to the dry ingredients, stirring just until combined. Spoon evenly into the prepared muffin cups, filling 2/3 full. Bake 20 to 25 minutes. Transfer immediately to wire racks and cool.

Note: For mini-muffins, cut the baking time in half.
 

Breakfast Sausage Muffins

Yield: 12 muffins

– 1/2 pound ground pork sausage (mild, hot or maple)
– 2 cups all-purpose flour
– 2 tablespoons sugar
– 1 tablespoon baking powder
– 1/4 teaspoon salt
– 1/4 teaspoon paprika
– 1 cup milk
– 1 egg, lightly beaten
– 4 tablespoons unsalted butter, melted
– 1/2 cup shredded sharp cheddar cheese

Preheat the oven to 375 degrees. Lightly grease 12 muffin cups or line with papers and lightly grease the liners. Set aside.

Brown the sausage in a large skillet over medium heat. Crumble the sausage as it cooks. When no pink remains, around 6 minutes, drain on paper towels and set aside.

In a mixing bowl, combine the flour, sugar, baking powder, salt and paprika. Make a well in the center and set aside.

In a separate bowl, whisk together the milk, egg and butter. Add to the flour mixture, stirring just until moistened. Stir in the sausage and cheese.

Fill the prepared muffin cups 2/3 full. Bake 20 minutes or until golden brown. Immediately remove from the muffin pan and serve warm.
 

Fruit Butter Muffins

Yield: about 50 mini muffins

– 1/2 cup (1 stick) unsalted butter, softened
– 1 cup sugar
– 1 egg
– 1 cup apple, pear or sweet potato butter
– 1 teaspoon pure vanilla extract
– 1 3/4 cups self-rising flour
– 2/3 cup buttermilk
– 1/2 cup chopped pecans

Preheat the oven to 350 degrees. Grease or line a mini muffin pan and set aside.

Place the butter and sugar in the bowl of an electric mixer and beat at medium speed until light and fluffy, around 4 minutes. Add the egg and blend well. Stir in the fruit or sweet potato butter and extract. With the mixer speed on low, alternately add the flour and buttermilk, just mixing to combine. Fold in the pecans.

Transfer to each muffin cup filling 1/3 full. Bake 20 minutes or until a tester inserted in the center comes out clean. Cool on wire racks.

– T. Algood