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.

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.

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.