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Mesa Kimball East Stake Relief Society Education Day: "Rise and Shine"

“Rise and Shine ‘Nana-Oat Muffins”

½ c. butter
1 c. sugar
1. Cream well

2 eggs
2. Add eggs, beating after each

1 3/4 c. banana
¼ c. milk
1 t. vanilla
3. Mix into creamed mixture

2 C. flour
3/4 c. quick oats
1 t. soda
½ t. salt
4. Whisk to combine

5. Combine all ingredients until just barely mixed.

6. Fill to top of muffin cups and bake at 350 for 20-30 min. or until done.
Yield: 12 muffins

“Rise and Shine Cinnamon Streusel Muffins”

2½ c. flour
1¼ t. baking powder
½ t. baking soda
¼ t. salt
1 t. cinnamon
1. Whisk together to mix

1 cube plus 2 T. soft butter
1 c. sugar
2. Cream butter and sugar until pale and frothy

3 eggs, room temp.
3. Add eggs, beating after each

1½ t. vanilla
1¼ c. sour cream
¼ c. milk
4. Mix sour cream, vanilla and milk together

5. Combine all ingredients until just barely mixed

Streusel topping:
1¼ c. flour
½ c. packed brown sugar

1 ¼ t. cinnamon
¼ t. salt
½ c. toasted nuts
5 T. soft unsalted butter
Mix all but the butter together Cut in butter with a pastry blender until crumbly. Chill 30 minutes.

Milk glaze
1 c. powdered sugar
1 T. milk
½ t. vanilla
Whisk until smooth and use immediately

Put a little muffin batter in muffin cups, then gently push in ½ of the streusel, dividing evenly between cups. Then add the rest of the muffin batter, topped with the rest of the streusel. Bake at 350 for 20 min. until toothpick comes out clean. Cook on racks. Remove muffins to racks (with something underneath to catch drips) and finish by drizzling evenly with the milk glaze. Store at room temperature, airtight, 3 days. Yield: 18 muffins

“Rise and Shine Blueberry Muffins”

1¾ c. flour
2/3 c. sugar
1 T. baking powder
1 t. salt
8 T. soft butter
1 beaten egg
1 t. lemon zest or 1 T. lemon juice
1 t. vanilla
½ c. milk
2 T. oil
1 c. blueberries (if frozen, don’t thaw)
1. Mix flour, sugar, b. powder and salt
2. Cut in soft butter until crumbly
3. In separate bowl: mix egg, lemon, milk, oil and vanilla
4. Combine all until just moist
5. Fold berries in gently
6. Fill muffin cups ¾ full.
Bake at 400 for 20 – 25 minutes. Yield: 12 muffins

“Rise and Shine Country Morning Muffins”

4 c. flour
2 ½ c. sugar
4 t. soda
4 t. cinnamon
1 t. salt
1. Whisk in a large bowl

4 c. shredded carrot
2 granny apples, shredded
1 c. raisins (optional)
1 c. pecans
1 c. cocoanut
2. Mix and then add to the above ingredients and stir well

6 large eggs
1½ c. oil
2 t. vanilla
3. Mix well. Add to previous mixture and barely mix until just moistened.

4. Fill muffin tins and bake at 375 for 20 – 25 minutes until toothpick comes out clean.
(The Stake’s Rise and Shine Muffins had a streusel topping added before baking.) Yield: 30 muffins