During the first 15 minutes of baking a quick bread, avoid opening the oven or the bread may collapse.

Never use an electric mixer when making muffins.  It beats the batter too vigorously which will cause the muffins to be tough and have pointed, peaked tops.

Use a wire whisk instead of a spoon to combine dry ingredients.  It makes it much easier to thoroughly mix.

One medium lemon yields about 1 tbsp of grated lemon rind.

The dry brown patches on an apple are called scald.  They don’t usually affect the flavor or quality.

Firm apples are best for baking especially Cortland, Rome Beauty, Winesap, and York Imperial.

Muffins can be frozen for up to 6 weeks.  You can defrost them in the microwave on High for 15-20 seconds or as needed.

Muffins can be baked one at a time by filling 1 paper cup liner with batter and microwaving on High for 45-60 seconds.

Batter can be refrigerated for up to 4 weeks.

For easier cleanup, use paper cupcake liners in your muffin pans.  Coat the liners with cooking spray, so that the muffins don’t stick to the paper.