This recipe comes from a Pillsbury Breakfasts and Brunches book. I''ve had it quite awhile - I don't know how long since the cover is ripped off.

Combine flour, brown sugar, sugar, baking powder, baking soda and salt; blend well. In small bowl, combine buttermilk, oil, vanilla and eggs; mix well. Add liquid to dry ingredients; stir until just moistened. Cover tightly, refrigerate up to 5 days or bake immediately. To bake: heat oven to 375. Choose your variation given below. Greased bottoms of muffin cups or use paper baking cups. In small bowl, place 1 1/3 cups batter. Fold in flavor ingredients. Fill cups 2/3 full. Bake 20-25 minutes.

Raisin Spice: Fold in 1/3 cup raisins, 1/2 t. Cinnamon, 1/4 t. Nutmeg, 1/4 t. Allspice and 1/4 t. Cloves.

Maple Walnut: Fold in 1/3 cup chopped walnuts and 1/2 t. Maple extract.

Pineapple Coconut: Fold in 1/2 c. Drained, crushed pineapple and 1/4 c. Coconut.

Chocolate Chip: Fold in 1/3 c. Miniature chocolate chips.

Mixed Fruit: Fold in 1/3 cup chopped mixed dried fruit.

Cinnamon Topped. After baking, dip top of muffin in melted butter and then in a mixture fo 2 tablespoons sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg (we like to make raisin spice and then top with this, too)

If I make the entire batch the same I triple what the variation calls for. This may not be exactly correct but it works for me. These are very good muffins - made the chocolate chip ones today and the kids that were home today were eating them by the handful. (boys have big hands) Posted to KitMailbox Digest by Roberta Banghart <bobbi744@sojourn.com> on Jul 15,