For the topping: 2 tablespoons quick oats 2 tablespoons all-purpose flour 2 tablespoons firmly packed light brown sugar 1 tablespoon butter For the muffins: 1 cup quick-cooking oats 1 cup buttermilk 1 large egg, lightly beaten 1/4 cup melted butter 1 cup plus 1 tablespoon all-purpose four, divided 1/3 cup granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon nutmeg (optional) 1 cup fresh or frozen blueberries

Preheat oven to 400°F. Spray muffin pan with vegetable cooking spray. For the topping, in a small bowl, combine oats, flour, brown sugar and butter. Set aside.

For the muffins, in a medium bowl, combine oats and buttermilk; let stand for 5 minutes. Add egg and butter; mix well. In a large bowl, combine 1 cup flour, sugar, baking powder, baking soda and nutmeg.

Make a well in center of flour mixture, add buttermilk mixture. Stir until just combined.

Toss blueberries with remaining flour, fold into batter.

Divide the batter among prepared muffin cups, filling each about two-thirds full. Sprinkle batter with topping, pressing down gently.

Bake until tops are firm and golden, about 20 minutes.
Makes 1 dozen muffins. 

To make a loaf, increase the baking time to 1 hour at 350°F. For mini muffins, bake for about 10 minutes. 

Recipe from Creative Cook's Kitchen.

1/2 cup shortening 1 cup sugar 1 egg 3 bananas, mashed 1 teaspoon baking soda 1-1/2 cup flour 1/4 cup chopped nuts (optional)

Cream together shortening, sugar and egg. Add bananas and mix well. Add baking soda and flour and mix well. Fold in nuts. Spoon into 12 greased muffin cups. 

Bake at 375°F for 15 minutes.

Recipe from Favorite Recipes from Quilters, by Louise Stoltzfus.

Mix cranberries, sugar and orange peel. Set aside. 

Sift together flour, baking powder and salt in large bowl.

In separate bowl combine egg, orange juice, milk and cooking oil. Add to dry ingredients, stirring until just moistened. Fold in cranberry mixture. Fill 12 greased muffin cups 2/3 full.

Bake at 400°F for 20-25 minutes. Serve warm

Makes 12 muffins

Recipe from Favorite Recipes from Quilters, by Louise Stoltzfus.

1 3/4 cups sifted flour
1/4 teaspoon soda
1 1/2 teaspoons baking powder
1/4 teaspoon salt

2. Cream well1/3 cup shortening (I use vegetable oil)

3. Add gradually and continue creaming until light and fluffy…2/3 cup sugar

4. Add and beat well 2 eggs, well beaten

5. Add alternately, with flour mixture 1 cup mashed bananas (2 to 3 bananas)

7. Turn into a well-greased bread pan (8.5" x4.5") and bake 1 hour at 350°F or until bread is done.

As soon as the bread comes out of the oven, I turn it out of the pan onto a cake rack to cool. Then I put it in a plastic bag, to keep it from drying out. I find that the flavor improves with age, and becomes more moist. If you have the will-power, let it sit for a day or two in your fridge before eating this delicious bread.

Makes one loaf.

Submitted by Mary Sue, Rockwood 2nd Ward, St. Louis, MO Stake.

The recipe is from Deseret Recipes, published by The Church of Jesus Christ of Latter-day Saints, Salt Lake City, Utah, 1981, page 54.

2 cups sifted flour 1 teaspoon salt 1/2 teaspoon soda 1 egg 1 cup sugar 1/4 cup sour cream 1 (8oz.) can crushed pineapple, drained 1 tablespoon pineapple juice 1 cup chopped nuts 1/4 cup coconut (optional)

Combine dry ingredients with sour cream, pineapple and then add juice, nuts and coconut. Bake in 350°F oven approximately 45 minutes.

Recipe from the 1996 edition of the Chesterfield Ward Cookbook. 

Defrost berries if necessary. Beat eggs until fluffy; add oil, sugar and berries. Sift together flour, cinnamon, soda and salt into mixing bowl. Add strawberry mixture and stir until well blended. Pour into 2 greased and floured loaf pans.

Bake at 350°F for 1 hour and 10 minutes. Then turn out of pans to cool on racks. Slices best when chilled.

Makes 2 loaves.

Recipe from the 1999 Lawrence University Ward Cookbook.