Cappucino Muffins
Submitted by: AngelBreath
2 cups all purpose flour
1/2 cup sugar
2 1/2 tablespoons baking powder
2 teaspoons instant espresso coffee powder (or instant coffee)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup milk, scalded and cooled
1/2 cup butter, melted and cooled
1 egg, beaten
1 teaspoon Vanilla extract
3/4 cup semi-sweet chocolate chips
Grease up 12 cups. Combine dry ingredients. Stir moist ingredients until blended, fold into dry just to combine. Stir in chocolate chips. Spoon into muffin cups, filling cups about 2/3 full. Bake 15 to 20 minutes at 375F. Serve warm. Yield: 1 dozen muffins.

Carrot Muffins
Submitted by: AngelBreath
1 cup white sugar
3/4 cup cooking oil
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon Vanilla
3/4 cup all purpose flour
3/4 cup whole wheat flour
1 cup walnuts
1 cup carrots, grated
1/2 teaspoon nutmeg
1 teaspoon cinnamon
Preheat oven to 450F. Beat together sugar, oil and eggs. Mix dry ingredients. Add to wet. Stir in carrots and nuts. Bake at 375F for 15 to 20 minutes. Yield: 1 dozen muffins.

Raspberry Muffins 1
Submitted by: AngelBreath
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 cup butter
1 cup sugar
2 eggs, lightly beaten
1/2 cup milk
1 teaspoon Vanilla
1 1/2 cups fresh raspberries
additional sugar
Combine flour and baking powder, set aside. In a large mixing bowl, cream shortening and sugar. Add eggs, mix well. Combine milk and vanilla, add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375F for 20-25 minutes or until center of muffin springs back when lightly touched. Makes 12 muffins.

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