Fresh Orange Muffins

Makes 12 oil or melted butter, for greasing(if using) 5 oranges 1 cup whole wheat flour 1 cup all-purpose flour 1 tbsp baking powder heaping 1/2 cup superfine sugar 2 large eggs 1 cup fresh orange juice 6 tbsp sunflower oil  Preheat the oven to 400 degrees. Grease a 12-cup muffin pan or line with 12 muffin pan liners. Finely grate the rind from 2 of the oranges and set aside. Using a serrated knife, remove the peel from all of the oranges, discarding the white peel. Cut the flesh into segments, reserving 6 segments. Cut the reserved segments in half and set aside. Coarsely chop the remaining orange segments. Sift together both types of flour and the baking powder into a large bowl, adding any bran left in the sifter. Stir in the sugar. Lightly beat the eggs in a large pitcher or bowl,then beat in the orange juice,oil,and reserved orange rind. Make a well in the center of the dry ingredients,pour in the beaten liquid ingredients,and add the chopped oranges. Stir gently untii just combined; do not overmix. Spoon the batter into the prepared muffin pan. Place the reserved halved orange segments on tops of the muffins. Bake in the preheated oven for about 20 min. until well risen,golden brown,and firm to the touch. Let the muffins cool in the pan for 5 min. then serve warm or transfer to a wire rack and let cool completely.

Blueberry muffins

Oil or melted butter for greasing(if using) 2 cups all-purpose flour 1 tbsp baking powder 1/8 tsp salt heaping 1/2 cup firmly packed light brown sugar scant 1 1/2 cups frozen blueberries 2 large eggs 1 cup milk 6 tbsp sunflower oil or melted, cooled butter 1 tsp vanilla extract finely grated rind of 1 lemon  Preheat the oven to 400 degrees. Grease a 12-cup muffin pan or line with 12 muffin paper liners. Sift together the flour.baking powder, and salt into a large bowl. Stir in the sugar and blueberries.  Lightly beat the eggs in a large pitcher or bowl,then beat in the milk,oil,vanilla extract and lemon rind. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 min. until well risen.golden brown, and firm to the touch.  Let the muffins cool in the pan for 5 min. then serve warm or transfer to a wire rack and let cool completely.  Makes 12 muffins.

Magic Muffins

1 1/4 cups all-purpose flour 3/4 cup original Malt-O-Meal hot wheat cereal,dry 1/2 cup sugar 3/4 cup milk 1/4 cup vegetable oil 1 egg 1 tbsp baking powder 1/2 tsp salt 1 tsp vanilla(optional)  Preheat oven to 400 degrees. In a large mixing bowl.combine all ingredients. Stir together until all ingredients are moistened. Pour batter into greased or paper-lined muffin pans, filling cups 3/4 full. Bake 18-20 min. or until center is firm to the touch. YiELD: 12 muffins

Five-Can Chili

1 can (15 oz) chili with beans 1 can(15 oz) mixed vegtables, drained 1 can (11oz) whole kernel corn,drained 1 can(10-3/4oz) condensed tomato soup,undiluted 1 can(10 oz) diced tomatoes and green chilies In a saucepan,combine all ingredients,heat through. YIELD: 6 servings.

Quick Pea Soup

EASY!!!1-1/2 cups frozen peas, thawed 1-1/4 cups milk,divided 1/4 tsp salt 1/8 tsp pepper Place the peas and 1/4 cup of milk in a blender; cover and process until pureed. Pour into a saucepan; add salt if desired,pepper and remaining milk. Cook and stir for 5 min. or until heated through. YIELD: 2 servings

Beefy Ramen Soup

Super Easy!! 1 pound ground beef 1 can (46oz) V8 juice 1 envelope onion soup mix 1 pkg3(oz) beef ramen noodles 1 pkg (16oz) frozen mixed vegetables In a large saucepan,cook beef over med. heat until no longer pink; drain. Stir in the V8 juice,soup mix,contents of noodle seasoning packet and mixed vegetables Bring to a boil. Reduce heat; simmer,uncovered,for 6 min. or until vegetables are tender. Return to a boil; stir in noodles. Cook for 3 min. or until noodles are tender. YIELD: 8 servings.

Taco Bean Soup

A favorite of mine!! 2 pounds ground beef 1 medium onion,finely chopped 1 can(28 oz) tomatoes 1 can(15oz) tomato sauce& 1 cup water 1 can (15 oz) pinto beans,rinsed and drained 1 can(15-1/4oz) whole kernal corn,drained 1 envelope taco seasoning mix Shredded cheddar cheese,sliced avacado.chopped tomato and corn chips,optional In a Dutch oven,cook beef and onion over medium heat until meat is no longer pink,drain. Puree the tomatoes in their liquid; add to pan with tomato sauce,water,beans,corn and taco seasoning. Bring to a boil. Reduce heat and and simmer for 5 min.If desired,top each serving with cheese,avacado and tomato, and serve with chips. YIELD: 10 servings(2-1/2 quarts).