Note: The following recipes include 17 ways to use Dr. Grandma’s Muffins Your Way, but you can be creative and make your own recipes. Please email your creations using Muffins Your Way mix so that we can share the recipe with others.

» Download the Doctor Grandma’s Muffins Your Way Recipe Book

1. Fruit - Nut Bread
2. Streusel Cake,(Breakfast,Snack, Dessert)
3. Nut Muffins
4. Dried Fruit Muffins
5. Half and Half Muffins
6. Chocolate ChipMuffins
7. Banana Nut Muffins
8. Blueberry Muffins
9. Cranberry–NutMuffins
10. Bran Muffins
11. Carrot Muffins
12. Fresh Apple Muffins
13. Grated Apple NutMuffins
14. Strawberry‘Shortcake’Muffins
15. Pumpkin–Or Spicy Orange Pumpkin–Nut Muffins
16. Peach Muffins
17. Orange Muffins
18. Zucchini Nut Muffins
19. Lemon Poppy Seed Muffins
20. Oatmeal Apricot Muffins with Crumb Topping
21. Rhubarb Pecan Muffins
22. Tropical Muffins

1. Preheat oven to 325º F.
2. Grease an 8½ X 4½ X 2½ inch bread pan with vegetable spray.
3. Mix
   • ¾ cup water plus included packet of Extra Virgin Olive Oil
   • Two eggs or ½ cup egg substitute
4. Add
• One 12.5 ounce packet of Dr. Grandma’s Muffins Your Way Mix
• One-half cup of chopped dried or freeze-dried fruit (strawberries, raisins, mangos, dates, apricots, cherries, cranberries, peaches, papayas, raspberries, blueberries, pineapple, or coconut.
• One-half cup of broken or chopped nuts (pecans, walnuts, almonds, macadamias, cashews)
5. Stir until just moist (do not over mix).
6. Pour mixture into greased bread pan.
7. Bake until golden brown and a toothpick comes out clean from the center of the loaf; about 45 to 60 minutes.
8. Remove from bread pan to wire rack immediately, before cooling.
9. Can be frozen

1. Preheat oven to 325º F.
2. Grease an 8" X 8" inch baking dish with vegetable spray.
3. Mix
   • ¾ cup water plus included packet of Extra Virgin Olive Oil
   • Two eggs
4. Mix
• One packet of Dr. Grandma’s Muffins Your Way Mix, ½ cup removed for topping
5. Stir until just moist (do not over mix)
6. Poir into prepared dish.
7. Top with one 20 oz. can of prepared pie filling. (apple, cherry, or blueberry)
8. Mix Streusel Topping
• ½ cup oatmeal
• ¼ cup butter or Dr. Grandma’s Extra Virgin Olive Oil for Baking, plus a pinch of salt
• ¼ cup brown sugar or non-caloric sweetner blended with ¼ teaspoon molasses
• ½ cup reserved Dr. Grandma’s Muffins Your Way Mix
9. Sprinkle with Streusel
10. Bake for 40 - 45 minutes.
11. Serve warm or cool.

1. Preheat oven to 400º F.
2. Coat muffin pans with vegetable spray.
3. Mix
   • ¾ cup water plus included packet of Extra Virgin Olive Oil
   • Two eggs or ½ cup egg substitute
4. Add
   • One 12.5 ounce packet of Dr. Grandma’s Muffins Your Way Mix
   • One cup of broken or chopped nuts (pecans, walnuts, almonds, macadamias, cashews)
5. Stir until just moist (do not over mix).
6. Fill 12 muffin tins.
7. Optional: Sprinkle with cinnamon and sugar, if desired.
8. Bake until golden brown and a toothpick comes out clean from the center of the muffin; about 16 to 20 minutes.
9. Remove from muffin tin to wire rack immediately, before cooling
10. Makes 12 muffins.
11. Can be frozen

1. Preheat oven to 400º F.
2. Coat muffin pans with vegetable spray.
3. Mix
   • ¾ cup water plus included packet of Extra Virgin Olive Oil
   • Two eggs or ½ cup egg substitute
4. Add
   • One 12.5 ounce packet of Dr. Grandma’s Muffins Your Way Mix
   • One cup of chopped dried or freeze-dried fruit (strawberries, raisins, mangos, dates, apricots, cherries, cranberries, peaches, papayas, raspberries, blueberries, pineapple, or coconut.
5. Stir until just moist (do not over mix).
6. Fill 12 muffin tins.
7. Optional: Sprinkle with cinnamon and sugar, if desired.
8. Bake until golden brown and a toothpick comes out clean from the center of the muffin; about 16 to 20 minutes.
9. Remove from muffin tin to wire rack immediately, before cooling
10. Makes 12 muffins.
11. Can be frozen

1. Follow directions for dried fruit or Nut Muffins
2. Use half fruit and half nuts
3. Preheat oven to 400º F.
4. Coat muffin pans with vegetable spray.
5. Mix
   • ¾ cup water plus included packet of Extra Virgin Olive Oil
   • Two eggs or ½ cup egg substitute
6. Add
   • One 12.5 ounce packet of Dr. Grandma’s Muffins Your Way Mix
   • ½ cup of chopped dried or freeze-dried fruit (strawberries, raisins, mangos, dates, apricots, cherries, cranberries, peaches, papayas, raspberries, blueberries, pineapple, or coconut.
   • ½ cup of broken or chopped nuts (pecans, walnuts, almonds, macadamias, cashews)
7. Stir until just moist (do not over mix).
8. Fill 12 muffin tins.
9. Optional: Sprinkle with cinnamon and sugar, if desired.
10. Bake until golden brown and a toothpick comes out clean from the center of the muffin; about 16 to 20 minutes.
11. Remove from muffin tin to wire rack immediately, before cooling
12. Makes 12 muffins.
13. Can be frozen

1. Preheat oven to 400º F.
2. Coat muffin pans with vegetable spray.
3. Mix
   • ¾ cup water  plus included packet of Extra Virgin Olive Oil
   • Two eggs or ½ cup egg substitute
4. Add
   • One 10.7 ounce packet of Dr. Grandma’s Muffins Your Way Mix
   • ½ cup of chocolate chips and ½ cup broken nuts; or 1 cup chocolate chips
5. Stir until just moist (do not over mix).
6. Fill 12 muffin tins.
7. Optional: Sprinkle with cinnamon and sugar, if desired.
8. Bake until golden brown and a toothpick comes out clean from the center of the muffin; about 14 to 18 minutes.
9. Remove from muffin tin to wire rack immediately, before cooling
10. Makes 12 muffins.
11. Can be frozen

1. Preheat oven to 400º F.
2. Coat muffin pans with vegetable spray.
3. Mix
   • 1 cup mashed banana
   • ½ cup water plus included packet of Extra Virgin Olive Oil
   • Two eggs or ½ cup egg substitute
4. Add
   • One 12.5 ounce packet of Dr. Grandma’s Muffins Your Way Mix
   • ½ cup broken nuts
5. Stir until just moist (do not over mix).
6. Fill 12 muffin tins.
7. Optional: Sprinkle with cinnamon and sugar, if desired.
8. Bake until golden brown and a toothpick comes out clean from the center of the muffin; about 14 to 18 minutes.
9. Remove from muffin tin to wire rack immediately, before cooling
10. Makes 12 muffins.
11. Can be frozen

1. Preheat oven to 400º F.
2. Coat muffin pans with vegetable spray.
3. Mix
   • ½ cup water plus included packet of Extra Virgin Olive Oil
   • Two eggs or ½ cup egg substitute
4. Add
   • One 12.5 ounce packet of Dr. Grandma’s Muffins Your Way Mix
   • Stir until just moist (do not over mix).
5. Gently stir in: 1 cup fresh, frozen, or drained canned blueberries; if blueberries are large add an extra ½ cup
6. Fill 12 muffin tins.
7. Optional: Sprinkle with cinnamon and sugar, if desired.
8. Bake until golden brown and a toothpick comes out clean from the center of the muffin; about 16 to 20 minutes.
9. Remove from muffin tin to wire rack immediately, before cooling
10. Makes 12 muffins.
11. Can be frozen

1. Preheat oven to 400º F.
2. Coat muffin pans with vegetable spray.
3. Mix
   • 1 cup chopped fresh or frozen cranberries and 3 tablespoons sugar or 1 cup dried cranberries, no added sugar
   • ¾ cup water plus included packet of Extra Virgin Olive Oil
   • Two eggs or ½ cup egg substitute
4. Add
   • One 12.5 ounce packet of Dr. Grandma’s Muffins Your Way Mix
   • ½ cup broken nuts
5. Stir until just moist (do not over mix).
6. Fill 12 muffin tins.
7. Optional: Sprinkle with cinnamon and sugar, if desired.
8. Bake until golden brown and a toothpick comes out clean from the center of the muffin; about 14 to 18 minutes.
9. Remove from muffin tin to wire rack immediately, before cooling
10. Makes 12 muffins.
11. Can be frozen

1. Preheat oven to 400º F.
2. Coat muffin pans with vegetable spray.
3. Mix
   • One cup water plus included packet of Extra Virgin Olive Oil
   • Two eggs or ½ cup egg substitute
   • ¼ cup molasses
4. Add
   • One 12.5 ounce packet of Dr. Grandma’s Muffins Your Way Mix
   • ½ cup broken nuts optional
   • 2 cups bran flakes
5. iv. ½ cup raisins optional
6. Stir until just moist (do not over mix).
7. Fill 12 muffin tins.
8. Optional: Sprinkle with cinnamon and sugar, if desired.
9. Bake until golden brown and a toothpick comes out clean from the center of the muffin; about 14 to 18 minutes.
10. Remove from muffin tin to wire rack immediately, before cooling
11. Makes 12 muffins.
12. Can be frozen

1. Preheat oven to 400º F.
2. Coat muffin pans with vegetable spray.
3. Mix
   • 2 cups grated carrots
   • ½ cup water plus included packet of Extra Virgin Olive Oil
   • Two eggs or ½ cup egg substitute
   • iv. 1 teaspoon orange zest (finely grated orange peel) (optional)
   • v. 1 tablespoon orange juice concentrate (optional)
4. Add
   • One 12.5 ounce packet of Dr. Grandma’s Muffins Your Way Mix
   • ½ cup broken nuts (optional)
   • ½ cup raisins (optional)
5. Stir until just moist (do not over mix).
6. Fill 12 muffin tins.
7. Optional: Sprinkle with cinnamon and sugar, if desired.
8. Bake until golden brown and a toothpick comes out clean from the center of the muffin; about 16 to 20 minutes.
9. Remove from muffin tin to wire rack immediately, before cooling.
10. Makes 12 muffins.
11. Can be frozen

1. Preheat oven to 400º F.
2. Coat muffin pans with vegetable spray.
3. Mix
   • ½ cup water plus included packet of Extra Virgin Olive Oil
   • Two eggs or ½ cup egg substitute
4. Add
   • One 12.5 ounce packet of Dr. Grandma’s Muffins Your Way Mix
   • ½ teaspoon cinnamon (optional)
   • ½ cup broken nuts (optional)
5. gently stir in
   • 2 cups diced (½ inch pieces) fresh baking apples like Roma, Rome Beauty, Fuji, Granny Smith, Jonathan, McIntosh, Newton Pippin, Rhode Island Greening, or Winesap.
6. Stir until just moist (do not over mix).
7. Fill 12 muffin tins.
8. Optional: Sprinkle with cinnamon and sugar, if desired.
9. Bake until golden brown and a toothpick comes out clean from the center of the muffin; about 16 to 20 minutes.
10. Remove from muffin tin to wire rack immediately, before cooling
11. Makes 12 muffins.
12. Can be frozen

1. Preheat oven to 400º F.
2. Coat muffin pans with vegetable spray.
3. Mix
   • 2 cups grated apple
   • ½ cup water plus included packet of Extra Virgin Olive Oil
   • Two eggs or ½ cup egg substitute
4. Add
   • One 12.5 ounce packet of Dr. Grandma’s Muffins Your Way Mix
   • ½ cup broken nuts (optional)
   • ½ teaspoon cinnamon (optional)
   • iv. ½ teaspoon nutmeg (optional)
5. Stir until just moist (do not over mix).
6. Fill 12 muffin tins.
7. Optional: Sprinkle with cinnamon and sugar, if desired.
8. Bake until golden brown and a toothpick comes out clean from the center of the muffin; about 14 to 18 minutes.
9. Remove from muffin tin to wire rack immediately, before cooling.
10. Makes 12 muffins.
11. Can be frozen

1. Preheat oven to 400º F.
2. Coat muffin pans with vegetable spray.
3. Mix
   • 1 cup applesauce
   • ½ cup water plus included packet of Extra Virgin Olive Oil
   • Two eggs or ½ cup egg substitute
4. Mix
   • One dry 12.5 ounce packet of Dr. Grandma’s Muffins Your Way Mix
   • ½ teaspoon cinnamon
5. Stir two mixtures together until just moist (do not over mix).
6. Fill 12 muffin tins.
7. Optional: Sprinkle with cinnamon and sugar, if desired.
8. Bake until golden brown and a toothpick comes out clean from the center of the muffin; about 26 to 30 minutes.
9. Remove from muffin tin to wire rack immediately, before cooling
10. Makes 12 muffins.
11. Can be frozen

1. Preheat oven to 400º F.
2. Coat muffin pans with vegetable spray.
3. Mix
   • 1 cup canned solid pack pumpkin
   • optional 2 teaspoons grated orange rind (use small grater or zester)
   • ¼ teaspoon ground cloves optional
   • iv. ½ cup water plus included packet of Extra Virgin Olive Oil
   • v. Two eggs or ½ cup egg substitute
4. Mix
   • One dry 12.5 ounce packet of Dr. Grandma’s Muffins Your Way Mix
   • ½ cup raisins
   • ½ cup broken nuts
5. Stir two mixtures together until just moist (do not over mix).
6. Fill 12 muffin tins.
7. Optional: Sprinkle with cinnamon and sugar, if desired.
8. Bake until golden brown and a toothpick comes out clean from the center of the muffin; about 16 to 20 minutes.
9. Remove from muffin tin to wire rack immediately, before cooling
10. Makes 12 muffins.
11. Can be frozen

1. Preheat oven to 400º F.
2. Coat muffin pans with vegetable spray.
3. Mix
   • ½ cup water plus included packet of Extra Virgin Olive Oil
   • Two eggs or ½ cup egg substitute
4. Add
   • One 12.5 ounce packet of Dr. Grandma’s Muffins Your Way Mix
   • Stir until just moist (do not over mix).
5. Gently stir in: 1 ½ cups fresh, diced frozen, or drained canned diced peaches
6. Fill 12 muffin tins.
7. Optional: Sprinkle with cinnamon and sugar, if desired.
8. Bake until golden brown and a toothpick comes out clean from the center of the muffin; about 16 to 20 minutes.
9. Remove from muffin tin to wire rack immediately, before cooling
10. Makes 12 muffins.
11. Can be frozen

1. Preheat oven to 400º F.
2. Coat muffin pans with vegetable spray.
3. Mix
   • ¾ cup water plus included packet of Extra Virgin Olive Oil
   • 2 tablespoons orange juice concentrate
   • Two eggs or ½ cup egg substitute
4. Add
   • One 12.5 ounce packet of Dr. Grandma’s Muffins Your Way Mix
   • 1 tablespoon fresh finely grated orange peel (zest) or 1 ½ teaspoon dried orange peel
   • Stir until just moist (do not over mix).
5. Fill 12 muffin tins.
6. Optional: Sprinkle with cinnamon and sugar, if desired.
7. Bake until golden brown and a toothpick comes out clean from the center of the muffin; about 16 to 20 minutes.
8. Remove from muffin tin to wire rack immediately, before cooling
9. Makes 12 muffins.
10. Can be frozen

1. Preheat oven to 400º F.
2. Coat muffin pans with vegetable spray.
3. Mix
   • 2 cups grated zucchini
   • ½ cup water plus included packet of Extra Virgin Olive Oil
   • Two eggs or ½ cup egg substitute
   • iv. optional 1 teaspoon orange zest (finely grated orange peel)
   • v. optional 1 tablespoon orange juice concentrate
4. Add
   • One 12.5 ounce packet of Dr. Grandma’s Muffins Your Way Mix
   • ½ cup broken nuts or sunflower seeds (optional)
5. Stir until just moist (do not over mix).
6. Fill 12 muffin tins.
7. Optional: Sprinkle with cinnamon and sugar, if desired.
8. Bake until golden brown and a toothpick comes out clean from the center of the muffin; about 14 to 18 minutes.
9. Remove from muffin tin to wire rack immediately, before cooling.
10. Makes 12 muffins.
11. Can be frozen

1. Preheat oven to 400º F.
2. Coat muffin pans with vegetable spray.
3. Mix
   • ¾ cup water plus included packet of Extra Virgin Olive Oil
   • 1 tablespoon lemon juice
   • Two eggs or ½ cup egg substitute
4. Add
   • One 12.5 ounce packet of Dr. Grandma’s Muffins Your Way Mix
   • 1 tablespoon poppy seeds
   • ½ tablespoon fresh finely grated lemon peel (zest) or 1 teaspoon dried lemon peel
   • iv. Stir until just moist (do not over mix).
5. Fill 12 muffin tins.
6. Optional: Sprinkle with cinnamon and sugar, if desired.
7. Bake until golden brown and a toothpick comes out clean from the center of the muffin; about 16 to 20 minutes.
8. Remove from muffin tin to wire rack immediately, before cooling
9. Makes 12 muffins.
10. Can be frozen

1. Note: If you want to use dried Apricots, follow the recipe above for Dried Fruit Muffins (#3)
2. Preheat oven to 400º F.
3. Coat muffin pans with vegetable spray.
4. Mix
   • ¾ cup mashed ripe apricots or drained canned apricots.
   • ½ cup water plus included packet of Extra Virgin Olive Oil.
   • Two eggs or ½ cup egg substitute.
5. Add
   • One 10.7 ounce packet of Dr. Grandma’s Muffins Your Way Mix.
   • ½ cup oatmeal.
6. Fill 12 muffin tins.
7. Mix for Topping
   • ¼ cup flour (whole wheat best).
   • 1 ½ tablespoons packed brown sugar.
   • ¼ teaspoon ground cinnamon.
   • 1 tablespoon soft butter or margarine (do not use tub margarine).
8. Sprinkle topping on cupcake batter.
9. Bake until golden brown and a toothpick comes out clean from the center of the muffin; about 14 to 18 minutes.
10. Remove from muffin tin to wire rack immediately, before cooling
11. Makes 12 muffins.
12. Can be frozen

1. Preheat oven to 400º F.
2. Coat muffin pans with vegetable spray.
3. Mix
   • ½ cup water plus included packet of Extra Virgin Olive Oil.
   • Two eggs or ½ cup egg substitute.
4. Add
   • One 10.7 ounce packet of Dr. Grandma’s Muffins Your Way Mix.
   • ¾ cup broken pecans or other nuts.
5. Gently stir in
   • 1 ¼ cups finely chopped rhubarb
6. Fill 12 muffin tins.
7. Optional: Sprinkle with cinnamon and sugar, if desired.
8. Bake until golden brown and a toothpick comes out clean from the center of the muffin; about 16 to 20 minutes.
9. Remove from muffin tin to wire rack immediately, before cooling
10. Makes 12 muffins.
11. Can be frozen

1. Note: You can use any one, or all of the tropical fruits: Papaya (very ripe and diced); Pineapple crushed (well drained) - or fresh diced Pineapple; Mango (fresh ripe mango - diced; or canned mango, drained and diced); Banana (diced).
2. Preheat oven to 400º F.
3. Coat muffin pans with vegetable spray.
4. Mix
   • ½ cup water plus included packet of Extra Virgin Olive Oil.
   • Two eggs or ½ cup egg substitute.
5. Add
   • One 10.7 ounce packet of Dr. Grandma’s Muffins Your Way Mix.
   • Stir until just moist (do not over mix).
6. Gently stir in
   • 1 ½ cups of any combination of diced tropical fruit.
7. Fill 12 muffin tins.
8. Optional: Sprinkle with cinnamon and sugar, if desired.
9. Bake until golden brown and a toothpick comes out clean from the center of the muffin; about 16 to 20 minutes.
10. Remove from muffin tin to wire rack immediately, before cooling
11. Makes 12 muffins.
12. Can be frozen