I make these regularly. They're very good. Apple Strudel Muffins 1 cups all-purpose flour ½ cup quick rolled oats 1½ tsp baking powder ½ tsp baking soda ½ tsp salt 1½ tsp cinnamon ½ tsp nutmeg 1/8 tsp allspice ½ cup butter ½ cup white sugar ½ cup brown sugar 2 eggs 1 tsp vanilla ½ cup buttermilk ½ cup chopped apples (use 1 baking apple) 1 cup shredded apple (use 2 baking apples) Topping: 1/3 cup packed brown sugar 1 Tbsp flour 1/8 tsp cinnamon 1/8 tsp allspice 1 Tbsp butter Preheat oven to 375 F. Grease a 12-cup muffin pan. In medium bowl, mix flour, rolled oats, baking powder, baking soda, spices and salt. In a large bowl, cream together butter and sugars; add eggs and beat until light and fluffy. Mix in vanilla and buttermilk. Stir in apples, and gradually blend in the flour mixture. Spoon mixture into prepared muffin pan. In a small bowl, mix brown sugar, flour, and spices until well combined. Cut in butter until mixture is like coarse crumbs (rub mixture between your hands until crumbly). Sprinkle over tops of mixture in muffin pan. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on wire rack. ******************************************** Blueberry Muffins ½ cup butter 1 cup sugar 2 eggs 2 cups all-purpose flour 2 tsp baking powder ½ tsp salt ½ cup buttermilk 1½ tsp vanilla extract 1 tsp lemon extract OR 1 tsp lemon zest and 3 Tbsp lemon juice 2 cups blueberries, fresh or frozen (sprinkled with 1 Tbsp flour so they donÂt sink to bottom of the muffin) Preheat oven to 375°F. Paper-line 12 muffin cups. In large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add extracts and/or lemon juice/zest. Add milk. In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the creamed mixture  mixing only until well combined (do not overmix). Quickly stir in, by hand, the berries. Fills 12 muffin cups. Bake muffins for 28-33 minutes, until they're light golden brown. *********************************************** Here's a recipe that I have in my files but have not made yet. It's from pastry chef Anna Olson on Food Network Canada. Blueberry Bran Muffins 2 cups raisin bran cereal 3/4 cup sugar 1 1/4 cup all purpose flour 1 1/4 tsp baking soda 1/2 tsp salt 1/4 cup canola oil 1 large egg 1 cup buttermilk 1 cup fresh blueberries Preheat oven to 375 degrees F. and grease a 12-cup muffin tin. Toss cereal with sugar, flour, baking soda and salt. In a separate bowl, whisk oil, egg and buttermilk. Add buttermilk mixture to cereal mixture and stir just until blended. Stir in blueberries and spoon into prepared muffin tin. Bake for 20 to 25 minutes, until a tester inserted in the center of a muffin comes out clean

Thanks for filling in the gap between the two numbers Annie. Like Annie, I eat foods with raw eggs and prefer my steak and even my hamburgers (which are more risky because when you sear a steak with the inside medium rare, the inside was never exposed directly to external contamination but the some inside of your hamburger was on the outside) medium rare. And I eat raw fish in sushi. So far the only two times I've had food poisoning were when I was on business trips. The more recent time, nothing that I had eaten was a typical suspect so my guess is that the restaurant wasn't careful enough about cross contamination or had an employee not washing hands carefully enough. And we use to make quick eggnog (milk with a raw egg and some vanilla in the blender) for my kids one of whom went through a period as a very picky eater so it was one way to get some protein into his diet at the time. I also keep in mind that it the higher the bacterial load the more likely it is to make you sick. A few salmonella cells in a raw egg that has been kept refrigerated will probably be fought off by my immune system. I wouldn't for instance make eggnog, let it sit on the counter for half a day and then drink it. Just in case (IIRC the likelihood that an egg carries salmonella was something like 1 in 20,000) the egg had salmonella, I don't want to let something with raw egg sit at a danger zone temperature for an extended period of time. Ice cream has an advantage there - you know it has been kept cold since it was made. On the other hand, if I had guests over, I would at least let them know that there was raw egg in something and have an alternative because I think they should be able to make that decision for themselves and who knows who has a compromised immune system. And my son and DIL don't want my granddaughter to be fed food with raw eggs. Since children under 5 have salmonella diagnosed at a higher rate than adults (perhaps because it takes less to get them dangerously dehydrated or because they have less immunity?) that seems to be a sensible precaution. I've put in the link for how to cook eggs enough to kill salmonella while still being able to use them in raw egg recipes. This is a compromise for those who need it. I remember reading that someone tested the pasturized egg whites vs regular egg whites and they didn't whip to as much volume. That link also mentions using acidity to kill salmonella. You have to get the PH down to 4.0. If you make mayo and let it sit for a while before you mix it with something else, that may do it. Just tossing some lemon juice along with the egg into your ice cream mix probably wouldn't because the acidity of the lemon juice would be diluted too much by the other stuff. Here is a link that might be useful: instructions for cooking eggs to use in raw egg recipes

Whew. I hope it was worth the hassle of registering. LOL. I only did because there seems to be no information about dealing with frozen spuds. Most everyone simply recommends tossing them. I'm too cheap to do that without making some effort to salvage them. Anyhow. I have not found any good answer (online) to what to do with frozen potatoes however I learned how to deal with them on my own. Leave them frozen until you want to use them. Remove the number you wish to use and scrub them while frozen to ensure they are clean. Place them in the oven as you would a normal unfrozen potato, and bake as you would an unfrozen potato. One caveat here though and that is to be certain to place a cookie tin or some aluminum foil under the potatoes to negate having to clean the oven after because they will drip for the first while. If you have ever baked exposed potatoes in the oven (not wrapping in foil) you will not be able to determine any difference between these and them. My wife absolutely loves them done this way. Best of all we have been able to salvage and enjoy the entire bag that someone (oops) inadvertently stuck in the deep freeze.

The thing is with mini muffins, things you put in them ought to be small...or they take up too much of the muffin...or ther is only one or 2 pieces per muffin. I got raves on this muffin....sorry I don't know where I got the recipe. Taste-testers have deemed this the best muffin ever! They are moist and delicious with a touch of spice from the cinnamon and nutmeg with the awesome flavor from the espresso coffee shining through. Great for brunch, dessert, or snacks, and they also freeze well. Prep Time: 15 minutes Cook Time: 15 minutes Ingredients: � 2 cups all-purpose flour � 1/2 cup sugar � 2-1/2 teaspoons baking powder � 2 teaspoons instant espresso coffee powder (or instant coffee) � 1/2 teaspoon salt � 1/2 teaspoon cinnamon � 1/4 teaspoon nutmeg � 1 cup whole milk � 1/2 cup butter, melted and cooled � 1 egg, slightly beaten � 1 teaspoon vanilla extract � 3/4 cup semi-sweet chocolate mini-chips Preparation: Preheat oven to 375 degrees F. Line muffin tins with papers or grease liberally. In a large bowl, whisk together flour, sugar, baking powder, espresso or instant coffee, salt, cinnamon, and nutmeg. Set aside. In a medium bowl, mix milk, butter, egg, and vanilla until combined. Stir milk mixture into flour mixture only until combined. Do not overmix. Fold in chocolate chips. Fill muffin cups 3/4 full. Bake 15 to 20 minutes for standard muffins, 10 to 12 minutes for mini-muffins. Cappuccino muffins freeze well. Yield: 12 muffins or about 48 mini-muffins LEMON POPPY SEED MUFFINS 1/4 c. butter 1 lg. egg 2 c. flour 1 tbsp. baking powder 1 tbsp. poppy seeds 1 c. milk 1/2 tsp. grated lemon peel 1/3 c. sugar 1/2 tsp. salt Preheat oven to 400 degrees. Grease 2 1/2 inch muffin pan cups. Whisk wet ingredients together in medium bowl. Combine dry ingredients in large bowl. Stir wet ingredients just until combined. Spoon batter evenly into prepared muffin cups filling each about 3/4 full. Bake 20-22 minutes until toothpick comes out clean. Cool in pans on wire racks for 5 minutes. Remove and serve warm. For mini muffins, bake 10 to 12 minutes�.makes about 40. L