TOPPINGS FOR A DOZEN MUFFINS

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TO ADD BEFORE BAKING:
Add flavor and texture to a dozen muffins by sprinkling one of these simple topping mixtures over the batter just before baking.

CINNAMON SUGAR TOPPING:
5 1/2 teaspoons sugar
1/2 teaspoon ground cinnamon

In small bowl, combine sugar and cinnamon. Sprinkle 1/2 teaspoon mixture over batter in each muffin cup. Bake.

OAT ALMOND TOPPING:
5 tablespoons rolled oats
1 tablespoon chopped almonds

In small bowl, combine oats and almonds. Sprinkle 1 1/2 teaspoons mixture over batter in each muffin cup; gently press into batter. Bake.

CINNAMON HAZELNUT STREUSEL:
2 tablespoons all-purpose flour
2 tablespoons brown sugar
2 tablespoons finely chopped hazelnuts (filberts) or pecans
1 tablespoon oil
1/2 teaspoon ground cinnamon

In small bowl, combine all ingredients. Sprinkle 1 1/2 teaspoon mixture over batter in each muffin cup; gently press into batter. Bake.

RASPBERRY CRUMBLE TOPPING:
3/4 cup fresh raspberries (or frozen unsweetened raspberries)
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon

Press raspberries into batter in muffin cups. In small bowl combine brown sugar and cinnamon. Sprinkle 1/2 teaspoon mixture over batter in each muffin cup. Bake.

SAVORY STREUSEL TOPPING:
2 tablespoons all-purpose flour
3 tablespoons wheat germ
1 teaspoon dried Italian seasoning
1/8 teaspoon salt
1 tablespoon oil

In small bowl, combine all ingredients; mix well. Sprinkle 1 1/2 teaspoons mixture over batter in each muffin cup; gently press into batter. Bake.

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TO ADD AFTER BAKING:
Dress up a dozen muffins warm from the oven with one of these simple topping combos.

HONEY SUNFLOWER NUT TOPPING:
1/4 cup honey, heated
2 tablespoons unsalted shelled sunflower seeds, toasted

Brush each warm muffin with 1 teaspoon honey; sprinkle each with 1/2 teaspoon sunflower seeds.

MAPLE WALNUT TOPPING:
3/4 cup powdered sugar
2 to 3 tablespoons maple-flavored syrup, heated
2 tablespoons finely chopped walnuts

In small bowl, combine powdered sugar and syrup; stir until smooth. Drizzle 1 teaspoon mixture over each warm muffin; sprinkle each with 1/2 teaspoon walnuts.

FRUIT AND PRESERVES TOPPING:
1/4 cup light peach or apricot syrup
1/4 cup dried mixed fruit bits, finely chopped

Brush each warm muffin with 1 teaspoon peach syrup; sprinkle each with 1 teaspoon fruit bits.

LEMON DRIZZLE TOPPING:
2/3 cup powdered sugar
2 to 3 teaspoons lemon juice
lemon peel, grated

In small bowl, combine powdered sugar and lemon juice; stir until smooth. Drizzle 1 teaspoon mixture over each warm muffin; sprinkle each with lemon peel.

Source: The Pillsbury Healthy Baking Book