Pumpkin Maple Swirl Muffins

I start dreaming of pumpkin this and pumpkin that come September when fall is just around the corner. These muffins are definitely a delicious fall treat.

FILLING

1 package (3 ounces) cream cheese, softened

2 tbsp. packed brown sugar

2 tbsp. maple syrup

MUFFINS

2 cups flour

3/4 cup packed brown sugar

1/2 cup chopped walnuts

2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. baking soda

1/4 tsp. salt

2 eggs

1 cup canned pumpkin

3/4 cup evaporated milk

1/4 cup vegetable oil

1 tbsp. maple syrup

TOPPING

1 tbsp. packed brown sugar

1/4 cup chopped walnuts

1. For filling: combine cream cheese, sugar and maple syrup in small bowl until blended.

2. For muffins: combine flour, sugar, nuts, baking powder, cinnamon, baking soda and salt in large bowl. Mix eggs, pumpkin, evaporated milk, oil and maple syrup in medium bowl; add to flour mixture, mixing until just blended. Fold filling in just until batter is swirled.

3. For topping: mix together sugar and nuts in small bowl.

4. Spoon batter into 12 greased or paper-lined muffin cups. Sprinkle nut topping over muffins.

5. Bake in preheated 400º oven for 20 to 22 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 5 minutes; serve warm. Yield: 1 dozen.

Almond Cream Cheese French Toast

The toasted almonds and almond extract really make this French toast stand out!

8 ounce loaf French bread, cut into 1-inch slices

1/4 cup cream cheese, softened

2 tbsp. toasted chopped almonds

1 tsp. powdered sugar

3 eggs

1/4 cup milk

1/4 tsp. almond extract

1/4 tsp. ground cinnamon

1. Cut a pocket into each bread slice. Combine cream cheese, almonds and powdered sugar; evenly stuff into bread pockets.

2. Beat together eggs, milk, almond extract and cinnamon. Dip bread slices into egg mixture to coat. Brown both sides on greased hot griddle. Yield: 4 servings.

Lemon Blueberry Muffins

These lemon twisted blueberry muffins are so light and refreshing. This quality recipe comes from a friend, Mary Beth, and has been a favorite for years. Mmmm!

2 cups flour

1 cup sugar

2 tsp. baking powder

1/2 tsp. salt

1 egg

1/2 cup butter, melted

1 cup lowfat lemon yogurt or sour cream

Juice from one large lemon

1 tsp. finely grated lemon zest

1 pint blueberries, fresh or frozen

Sugar for sprinkling

1. Heat oven to 375º. Grease or line muffin cups with paper liners.

2. Mix together dry ingredients. Add wet ingredients and stir just until blended. Fold in blueberries. Pour into prepared muffin cups. Sprinkle with sugar.

3. Bake for 20 minutes or until muffins test done. Yield: 1 dozen.

Strawberry Filled Crepes

For an extra special breakfast treat, forgo the Cool Whip for real fresh whipped cream. It's hard to resist the strawberry fresh whipped cream combo! (Makes a great dessert, too)!

CREPES

3/4 cup flour

1/2 tsp. salt

1 tsp. baking powder

2 tbsp. powdered sugar

2 eggs

2/3 cup lowfat milk

1/3 cup water

1/4 tsp. vanilla

STRAWBERRY SAUCE

1/4 cup sugar

1 pint strawberries, sliced

1-1/2 tbsp. cornstarch dissolved in 1/4 cup cold water

Light Cool Whip

Powdered sugar

1. Make the strawberry sauce first. Place sugar and strawberries in a saucepan and stir over medium heat until sugar dissolves. Add cornstarch mixture and cook until thickened and bubbly. Cool to room temperature.

2. For the crepes, sift together flour, salt, baking powder and sugar. Beat eggs and stir in milk, water and vanilla. Make a well in the sifted ingredients. Pour in the liquid and stir quickly to combine. A few small lumps are fine.

3. Heat an 8-inch nonstick skillet over medium heat; spray with nonstick cooking spray. Add a small quantity of batter. Tip the skillet and let the batter spread over the bottom. Cook the crepe over moderate heat. When it is brown underneath, reverse it and brown the other side. Repeat process, spraying pan with nonstick cooking spray as needed

4. Serve crepes with strawberry sauce and Cool Whip. Sprinkle with powdered sugar. Yield: 1 dozen crepes.

Banana Chocolate Chip Muffins

Whoever came up with the banana and chocolate combo was a genius! YUM!

2 cups flour

1/4 cup packed brown sugar

1/4 cup sugar

1 tbsp. baking powder

1/2 tsp. salt

2/3 cup lowfat milk

1/4 cup canola oil

1 egg

2 tsp. vanilla

1 cup mashed, ripe bananas (about 2 large)

3/4 cup mini semisweet chocolate chips

1. Heat oven to 400º. Spray muffin pan with nonstick spray or line with paper liners.

2. Whisk together dry ingredients; set aside. In a large bowl, combine milk, oil, egg, vanilla and bananas. Stir in dry ingredients just until moistened. Quickly stir in chocolate chips.

3. Fill muffin cups 3/4 full. Bake for 17-20 minutes or until light golden and muffins test done. Serve warm or at room temperature. Yield: 1 dozen.

Cranberry Orange Scones

If you fancy Starbuck's Cranberry Orange Scones, you will surely fall in love with these. And since you get six out of the batch you can share with your family (or hide 'em in the freezer and keep 'em to yourself).

1-3/4 cups flour

1/4 cup whole wheat flour

1/4 cup sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. cinnamon

2 tsp. fine orange zest

2 tbsp. cold butter

2 tbsp. cold light butter

1/2 cup sweetened dried cranberries

1/4 cup lowfat milk

1 tbsp. orange juice concentrate

1 egg

1/4 cup lowfat sour cream

2 tsp. sugar

1. Heat oven to 425°. Lightly spray baking sheet with nonstick cooking spray.

2. Combine flours, sugar, baking powder, baking soda, salt, cinnamon and orange zest in a large bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Stir in cranberries.

3. Lightly beat milk, orange juice concentrate and egg in a small bowl; reserve 1-1/2 tbsp. milk mixture. Whisk in sour cream until well blended. Stir into flour mixture until a soft dough forms. Turn dough onto a well floured surface and knead 10 to 12 times. Pat dough into an 8-inch circle. Place dough onto prepared baking sheet. Cut into 6 wedges; do not separate. Brush remaining milk mixture over wedges; sprinkle with 2 tsp. sugar.

4. Bake for 12 to 15 minutes, or until golden brown. Cool on baking sheet on a wire rack. Yield: 6 scones.