Link: Streusel-Topped Blueberry Muffins

I have decided that I want to keep track of recipes I really like, but don't modify much from the internet site I get it from. (If I modify much, I'll just re-type.) I like this recipe a lot because, well, it's delicious, and I don't notice my healthy changes. I use 100% whole-wheat flour (fresh ground), and sub most of the oil with applesauce. Caution on subbing w/ applesauce: You really must leave some of the oil in the recipe or it gets really chewy. I'm talking about any recipe.

This one's from Our Best Bites: http://www.ourbestbites.com/2011/02/streusel-topped-blueberry-muffins/

Also, I have tried it with the orange zest and without. Both are good, but I think I'm leaning toward without. Let me know if you try it with lemon. Update: Gary much prefers with the orange zest.

Refrigerator Bran Muffins

I love having muffin batter for fresh muffins whenever I want them. Sarah says these are good without the dates, as well. I got this from the Lion House cookbook, I really don't know what the difference is between this and what mom used to make.

2 cups boiling water
4 cups bran cereal (Bran Buds, All Bran, or Fiber One - I prefer All Bran)
1 pound dates, pitted and chopped, or 2 cups raisins
5 cups flour
1 teaspoon salt
5 teaspoons baking soda
1 cup oil (I substitute most of the oil with unsweetened applesauce)
2 cups sugar (reducing the sugar a little works with applesauce)
4 eggs, beaten
1 quart buttermilk
2 cups bran flakes cereal or Raisin Bran

Pour boiling water over bran cereal and dates. Sift dry ingredients together. Cream oil and sugar; add eggs, hot bran mixture, dry ingredients, and buttermilk. Add the 2 cups bran flakes cereal. Mix just enough to combine. Bake in greased and floured muffin tins or line with cupcake papers at 400 degrees for 15 to 20 minutes. Makes 6 dozen muffins. Batter may be stored in a covered container in refrigerator up to 6 weeks. Bake any amount as desired.