41. Pear-Ginger Make Spice Muffins (No. 39), replacing 1 cup of the flour with finely crushed graham cracker crumbs and adding 1 chopped peeled pear with the flour and 1 teaspoon grated ginger with the vanilla.
42. Sugar Plum Minis Make Spice Muffins (No. 39), replacing 1/2 cup of the flour with finely ground almonds and adding 1 teaspoon orange zest with the vanilla. Divide among 36 to 48 prepared mini muffin cups. Top each with a prune half and sprinkle with coarse sugar. Bake 16 to 18 minutes.
43. Rudolph Minis Make Spice Muffins (No. 39), replacing 1/2 cup of the flour with finely ground pistachios, omitting the spices and replacing the vanilla with 1/2 teaspoon almond extract. Divide among 36 to 48 prepared mini muffin cups and bake 16 to 18 minutes. Make a dent in each while still warm; fill with a candied cherry and top with more pistachios.
44. Ham and Cheese Make Herb Muffins (No. 46), omitting the parsley and adding 1 cup shredded havarti, 2/3 cup diced ham, 1/4 cup grated parmesan and 1 small chopped caramelized onion with the flour.
45. Grapefruit-Poppy Make Spice Muffins (No. 39), omitting the spices and adding 2 tablespoons poppy seeds and 2 teaspoons grapefruit zest with the vanilla.
46. Herb Mix 2 cups flour, 1/4 cup chopped parsley, 1 tablespoon sugar, 2 teaspoons baking powder and 3/4 teaspoon salt. Whisk 1 1/4 cups milk, 1 egg and 2 tablespoons melted butter; fold into the flour mixture. Divide among 12 prepared muffin cups and bake at 400 degrees F, 16 to 20 minutes.
47. Cheese Ball Minis Make Herb Muffins (No. 46), adding 1 1/2 cups shredded sharp cheddar, 3 ounces diced cream cheese and 1/4 cup grated parmesan with the flour. Divide among 36 to 48 prepared mini muffin cups; sprinkle with chopped almonds. Bake 12 to 14 minutes.
48. Spinach Make Herb Muffins (No. 46), adding 1/2 cup thawed frozen spinach (squeezed dry),1 chopped caramelized onion, 1 cup crumbled feta and 2 tablespoons chopped dill with the flour.
49. Potato-Bacon Make Herb Muffins (No. 46), replacing 1/2 cup of the flour with instant potato flakes and adding 3 slices chopped cooked bacon with the flour; replace the parsley with chives, increase the salt to 1 1/4 teaspoons and increase the milk to 1 1/2 cups.
50. Bacon and Egg Make Herb Muffins (No. 46), omitting the parsley and adding 6 slices chopped cooked bacon, 3/4 cup shredded Swiss cheese and 4 chopped scrambled eggs with the flour. Bake, then top with more cheese and broil until golden, 1 minute.
Photographs by Levi Brown
