A few Otis Spunkmeyer Muffins

Otis Spunkmeyer Almond Poppy Seed Muffins

1/4 lb or 1 stick butter (softened)
1/4 c vegetable oil
1 1/4 c sugar
2 eggs
1 1/2 c sour cream
1/2 t salt
3 t almond extract
1 t baking powder
1/2 t baking soda
1/2 t vanilla
2 1/3 c flour
2 T poppy seeds

Measure flour, salt, baking soda & baking powder & set aside. In mixing bowl beat softened butter, oil & sugar until blended. Add eggs, vanilla , almond extract & sour cream to butter & oil. Blend until mixture is smooth. all moist ingredients should be blended well. Start adding the four mixture to batter a little at a time until thoroughly blended but do not over beat. When mixed, remove from mixer & add poppy seeds. Stir with a spoon until completely mixed through. Place in muffin cups 3/4 full. Bake in a preheated oven at 375° for 20 - 25 minutes. Check muffins with a toothpick. Do not over bake. Store in a sealed container.

Otis Spunkmeyer Banana Nut Muffins
Notes:
These are really great. A super intense banana flavor ! They also stay fresh for a couple of days when wrapped up in plastic. I would imagine this would make delightful banana nut bread !

1 c mashed ripe bananas (about 2 average size)
Box banana cake mix
Small box instant banana pudding
4 eggs
1/2 c vegetable oil
3/4 t ground cinnamon
1/2 c water
1 t banana extract
1 c finely chopped walnuts

Preheat oven to 350°. Blend all ingredients together until smooth, about 3-4 minutes. Fill baking cups 3/4 full & bake in a preheated oven about 20 minutes until done. Check with a toothpick inserted into top of muffin, if the toothpick comes out clean the muffin is done. Store muffins if there are any left in an airtight container. I use the extra large cups & this will make about 9.

Otis Spunkmeyer Blueberry Muffins
15 oz blueberry's in liquid (rinse lightly & drain)
Pkg white cake mix
Pkg of instant vanilla pudding 4 serving size
4 eggs (beaten)
1/2 c vegetable oil
3/4 c milk
1 t vanilla

Rinse Blueberry's lightly & drain well. In mixing bowl beat eggs until light. To the eggs add cake mix, pudding, vegetable oil, vanilla & milk. Beat until smooth but do not over beat. About two to two & half minutes. Batter will be thick. Carefully fold blueberry's in batter with a spoon or spatula. try not to break the berry's, they can be very tender. Fill muffin cups 3/4 full & place in a preheated oven at 350° for 20 - 30 minutes depending on the size of you muffin cups. Test with a tooth pick & taking care not to over bake. Will make about 9 large muffins or 12 - 15 small muffins. Store muffins in a air tight container.

Otis Spunkmeyer Spicy Cornbread
1 c yellow cake mix
2 boxes Jiffy cornbread mix
2 eggs (beaten)
1/2 c sour cream
1/3 c vegetable oil
1 t salt
1 T finely diced jalapeno (canned jalapenos,remove seeds before dicing)
2 T finely diced red bell pepper
2/3 c milk

Blend 1 c cake mix, Jiffy mix, salt, eggs, and milk. Add sour cream & oil. Beat until batter is mixed & fairly smooth. Fold in peppers & mix through out. Place in muffin cups or use little loaves tins the size of muffin cups & bake in a preheated oven at 350° for about 20 - 25 minutes until or done. Test with a toothpick. Store in an air tight container. This makes about one & one half dozen. Great for a different type snack or with that favorite meal instead of traditional corn bread.

Otis Spunkmeyer Wild Blueberry Muffins
1 c dried blueberries
1/4 c water
3/4 c plus 1 T granulated sugar
2/3 c unsweetened applesauce
1/4 c egg substitute
1/4 c vegetable oil
3/4 t salt
1/2 t vanilla
1 t baking soda
1/2 c low-fat buttermilk
2 c all-purpose flour
2 t baking powder
butter-flavored spray

Combine blueberries with 1/4 c water in a small, microwave-safe bowl. Zap blueberries in the microwave on 50% power for 2 minutes, stir, cover with plastic wrap, then set aside. reheat oven to 325°. In a large bowl, mix together 3/4 c sugar, applesauce, egg substitute, oil, salt, vanilla & soda. Add buttermilk & blend well. In a separate bowl, sift together the flour & baking powder. Add the dry ingredients to the wet & mix well with an electric mixer. Add 1 T of sugar to the blueberries, then add them to the batter & fold by hand with as few strokes as possible. To bake the muffins, use a "Texas-size" muffin pan lined with large cups. You may also bake the muffins without the cups; just be sure to grease the pan well with cooking spray. (If you use a regular-size muffin pan, which also works fine, your cooking time will be a few minutes less & your yield will double.) Fill the cups halfway with batter. Spray a couple of squirts of butter-flavored spray over the top of each portion of batter. Bake the muffins for 20 to 24 minutes or until brown on top (16 to 20 minutes for regular-size muffins). Remove the muffins from the oven & allow them to cool for about 30 minutes. Then put the muffins in a sealed container or resealable plastic bag for storage. Makes 8 "Texas-size" muffins (or 16 regular-size muffins