The smell of freshly baked, homemade muffins from the oven would bring a smile to your mother’s face on her special day.

Muffins are so easy to make that even novice cooks or children, with a little help, can quickly mix up a batch from scratch and expect good results.

Always remember when you are making muffins, you need to grease the top surface of the muffin tins, as well as the cups. Greasing will keep the portion that might rise above the cups from sticking to the top of the pan.

Two of my favorites recipes are Apple Mystery Muffins and Peaches and Cream Muffins. The apple muffins take a little more time to prepare, but they are worth the effort. I developed these muffins more than 20 years ago and have since changed the name to “Nut Cracker Sweet Muffins” because they are made with crackers and apple juice.

Many years ago, when I was working on some new recipe ideas for a cookbook, I found myself with a table full of different kinds of muffins. I always like to get several opinions, so I needed some taste testers. My husband suggested we carry the muffins to the senior citizens center. They were thrilled to get the edibles and quickly offered their services as taste testers anytime we need them to do so.

The Peaches and Cream Muffins seemed to be the favorite of almost everyone. A combination of peach preserves and sour cream makes these muffins special.

Peaches and Cream Muffins

2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking soda
1/8 teaspoon salt
2 large eggs
1/2 cup sour cream
1/2 cup peach preserves
1/3 cup oil

Preheat the oven to 400 degrees. Grease muffin tins. In a large bowl, combine flour, sugar, baking soda and salt. Using your hands or a large spoon, toss lightly to mix. In a medium bowl, beat together eggs, sour cream, preserves and oil. Add to dry ingredients and stir only until dry ingredients are moistened. Do not over mix. Fill the muffin cups about 2/3 full. Bake for 20 to 25 minutes or until a toothpick comes out clean when inserted into the center of a muffin. Remove muffins from pan and cool slightly on a rack. Makes 12 muffins.

Apple Mystery Muffins

1/2 cup unsweetened apple juice
1 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
3/4 cup coarsely crumbled round butter crackers (about 14 crackers)
1/2 cup raisins
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup (1 stick) butter or margarine, softened
1 egg

Glaze:

1 cup confectioner’s sugar
1 1/2 tablespoons apple juice

Preheat oven to 350 degrees. Grease muffin tin. Combine apple juice, 1/2 cup brown sugar and cinnamon in small saucepan and bring to a boil. Add crackers and reduce heat to medium. Cook until mixture is about the consistency of applesauce.

Remove from heat and stir in raisins.

Combine flour, baking soda, salt, butter, egg and remaining 1/2 cup brown sugar in large bowl. Beat until smooth. Stir in cracker mixture. Fill muffin cups 2/3 full. Bake for 18 to 20 minutes or until a toothpick comes out clean when inserted into center of one of the muffins. Remove from pan and place on rack to cool. Combine glaze ingredients and beat until smooth. Drizzle over cooled muffins. Makes 12 muffins.