The following recipes can help you enjoy these add-ins and toppings:

• 1 1/2 cups all-purpose flour
• 1 cup milk
• 3/4 cup old-fashioned rolled oats
• 1/2 cup canola oil
• 1/2 cup granulated sugar
• 1 egg
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1 cup Fisher Pecan, Cranberry, Orange Blend
• Powdered sugar, optional

Preheat oven to 400 F.

Line 12-cavity muffin pan with baking cups; set aside.

In medium bowl, combine flour, oats, sugar, baking powder and pecan, cranberry, orange peel; mix well. In small bowl, whisk together milk, oil, egg and vanilla extract. Stir milk mixture into flour mixture, mixing until just combined. Fill baking cups 2/3 full.

Bake 15 to 18 minutes until toothpick inserted in center is clean when removed. Remove from oven; cool muffins in pan on cooling rack 5 to 8 minutes. Remove from pan; cool completely. Sprinkle with powdered sugar.

Makes 12 Muffins

Walnut And Fruit Snack Cake

Blend:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 1 cup sour cream
• 1 cup Fisher Walnut, Apple, Blueberry Blend

• 1/3 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Preheat oven to 350 F.

Grease and flour 9 x 9-inch baking pan; set aside. In medium bowl, combine flour, baking soda, powder and salt; mix well. In large bowl, cream butter and sugar using an electric mixer. Add eggs and vanilla extract. Gradually add flour mixture to butter, mix while alternating with sour cream.

For topping, combine sugars and cinnamon. Spread half of batter mixture into prepared baking pan. Sprinkle with half of topping; then walnut mixture. Carefully spread remaining batter over walnut mixture; sprinkle remaining topping over batter.

Bake 30 minutes or until toothpick inserted in center is clean when removed. Remove from oven; cool.

Makes 12 Servings