2 cup Flour
1 Tbs Baking powder
1 tsp Ground cinnamon
1/4 tsp Salt
1 cup Chopped walnuts
1 Orange; grated peel only
2 Eggs
1 cup Milk
1/2 cup Oil
1 cup Brown sugar, packed

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2 1/2 cup Flour
3/4 cup Sugar
1 Tbs Baking powder
1 tsp Baking soda
1/4 tsp Salt
1 Thin-skinned orange
1 Large egg
1 cup Milk
1/4 cup Vegetable oil

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2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter or margarine, softened
1 1/4 cups C&H Pure Cane Granulated Sugar
2 eggs
1 cup bananas, mashed ripe (2 to 3 medium)
2/3 cups macadamia nuts, coarsely chopped
1 tsp vanilla extract
2/3 cup buttermilk

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3 cups unbleached flour
1 cup sugar
1 Tbs baking powder
1/2 tsp salt
1 cup skim milk
2/3 cup applesauce or pureed pear (or 1/3 cup melted margarine)
2 egg whites
1 1/2 cup blueberries
Vegetable oil spray

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2 cups all-purpose baking mix
1/3 cup granulated sugar
2 Tbs packed brown sugar
2 tsp grated orange peel
1 large egg
2/3 cup NESTLE CARNATION Evaporated Milk
2 Tbs vegetable oil
1 cup fresh or frozen blueberries, thawed, drained
2 tsp orange juice (optional)
2 Tbs granulated sugar (optional)

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1 cup fresh or frozen blueberries
1-3/4 cups plus 1 tablespoon flour, divided
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp nutmeg
3/4 tsp salt
1 egg
1 cup sour cream
1/3 cup milk

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Vegetable cooking spray - (optional)
1 1/2 cup All-purpose flour
1/2 cup Wheat germ
1/2 cup Granulated sugar
1 Tbs Baking powder
1/2 tsp Salt (optional)
1 cup Orange juice
1/4 cup Butter; melted
2 Egg whites; lightly beaten
3/4 cup Blueberries, fresh or frozen
1/4 cup Raspberry all-fruit spread owder

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1 3/4 cup Flour
3/4 tsp Salt
1/3 cup Sugar
2 tsp Double-acting Baking Powder
2 Eggs
1/4 cup Butter; melted
3/4 cup Milk
1 cup Fresh Blueberries OR 1 c Cranberries;chopped
1 tsp Grated orange or lemon rind

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1 package corn muffin mix - (7 1/2 oz)
1 tsp grated lemon zest
1/3 cup water
16 oz fresh blueberries
1 Tbs sugar


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1/2 cup butter
1 cup sugar
2 egg yolks
13 cups sour cream or plain yogurt
1 1/2 cups all purpose flour, sifted
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
2 cups blueberries, fresh or frozen
2 egg whites, stiffly beaten
Brown sugar, as needed


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1 1/4 cups blueberries
2 cups flour
1/2 cup sugar
1/4 tsp baking soda
1 Tbs baking powder
1/2 tsp salt
1 large egg
1 cup buttermilk
1 tsp vanilla
5 Tbs butter or margarine, melted
1 Tbs sugar, for topping

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2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1 large egg, lightly beaten
1/4 cup butter
1/2 tsp grated lemon peel
2 cups (12-oz. pkg.) NESTLE TOLL HOUSE Premier White Morsels, divided
1 1/2 cups fresh or frozen blueberries
Streusel Topping (recipe follows)


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Streusel Topping:
1/4 cup melted butter or margarine
1/2 cup all purpose flour
2 Tbs sugar
1 1/2 tsp finely shredded lemon peel

Muffins:
2 1/2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1 1/3 cup sugar
1 Tbs finely shredded lemon peel
1 egg
1 cup buttermilk
1/2 cup melted butter or margarine
1 Tbs lemon juice
1 1/2 cups (about 6 oz) whole frozen raspberries - do not thaw
1 Tbs flour



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2 cup Unbleached Flour
1 cup Sugar
3 tsp Baking Powder
1/2 tsp Salt
1 cup Half-and-half
1/2 cup Vegetable Oil.
1 tsp Lemon Extract
2 Large Eggs
1 cup Fresh or Frozen Raspberries (Without syrup - do not thaw)

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2 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
2 Tbs sugar
1 egg, beaten
1 cup cold milk
1/2 cup melted butter
1 cup fresh raspberries

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