Peach Pecan Yogurt Muffins by Beth Roan

I'm finding that I get the most creative when I have food that is about to go bad that I don't want to waste. These were delicious, moist and I loved the crunch from the pecans.

Lemon Rapsberry Muffins by Deborrah Justice

Strawberry Orange Muffins by Deborrah Justice

Bacon Muffins recipe by Evelyn Scott

Tender and filled with the flavor of bacon, these muffins will disappear in a hurry. Serve them with breakfast, soup or a salad.

Nutella Muffins by Erin S

Muffins filled with Nutella and topped with a Nutella Drizzle

Whipping Cream Biscuits by Joann Mathias

Savory Lemon Herb Shortcakes by Bob Vincent

This is a savory shortbread recipe adapted from one that appeared in the San Francisco Chronicle in 1995. Split in half these make a great base for savory dishes or main dish salads. By varying the herb ingredients they can be modified for various ethnic dishes. This one follows a Greek theme using Oregano. They freeze well.

Spiced Apple Cider Muffins by Deborrah Justice

Parmesan Pecan Rolls by Rhodes Bake-N-Serv

These delicious rolls will fly off the plate as soon as they come out of the oven.

Peanutty Banana Streusel Muffins by Salad Foodie

A nice crunch of peanuts and subtle taste of banana combine in these muffins to make a welcome breakfast or brunch bread. NOTE: To substitute buttermilk for regular milk in these muffins, reduce the baking powder to 1/2 teaspoon and add 1/2 teaspoon baking soda.

Petits Pots de Pain by Joann Mathias

Chocolate Peanut Butter Muffins by Erin S

Chocolate Muffins studded with Peanut Butter Chips

Lemon Cranberry Muffins by Deborrah Justice

Apple Pie Muffins by Deborrah Justice

Mini Greek Pizza Muffins by Deborrah Justice