to make muffins in the morning make them at night or on Sundays.

LEMON BLUEBERRY PANCAKES 1 egg 1 cup all-purpose flour 3 cup milk 1 tablespoon sugar 2 tablespoons vegetable oil 3 teaspoons baking powder 1 teaspoon salt 2 teaspoons grated lemon rind 1 teaspoon lemon juice 1 cup fresh or frozen blueberries (thawed and well drained) BEAT egg with hand beater until fluffy; beat in remaining ingredients except blueberries just until smooth. Stir in blueberries. Grease heated griddle if necessary. (To test griddle, sprinkle with few drops water. IF bubbles skitter around, heat is just right.) for each pancake, pour about 3 tablespoons of batter from tip of large spoon or from pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other side until golden brown.

Yields nine 4-inch pancakes WAFFLE TREAT 2 eggs, beaten 2 cups buttermilk 2 cups unsifted all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup oil 1 cup shredded Gjetost cheese Sweetened whipped cream 1 1 cups strawberry halves PREHEAT waffle iron according to manufacturer's directions. Meanwhile combine eggs, buttermilk, flour, baking powder, baking soda, salt and oil. Blend well.

Stir in cheese. Pour some batter into heated waffle iron. Bake until steaming stops. Remove and keep warm. Repeat with remaining batter. Serve each topped with whipped cream and strawberries.

Yields 4 to 6 waffles BUTTERMILK PANCAKES 1 1 cups all-purpose flour 3 tablespoons sugar 1 1 teaspoons baking powder 3 teaspoon salt 2 eggs, beaten slightly 1 1 cups buttermilk 1 cup butter, melted COMBINE first 4 ingredients; sift into mixing bowl. Combine remaining ingredients; mix well. Add liquids to dry ingredients and stir just until dry ingredients are moistened. Do not over mix; batter will have a few lumps.

For each pancake pour 1 cup batter onto hot, lightly greased griddle. Brown on underside; turn and brown other side. Serve with butter and syrup.

Yields about 12 pancakes.

All recipes from Ebony Magazine BRAN MUFFINS 1 1 c. flour 1 Tbsp. baking powder 1 tsp. salt 1 1 c. bran flakes 1 1 c. milk 3 Tbsp. brown sugar 1 c. light mayonnaise 1 egg, lightly beaten 1 c. raisins SPRAY 12 (2 1 inch) muffin pan cups with cooking spray. In small bowl, combine flour, baking powder, and salt. In large bowl, combine bran cereal, milk, and brown sugar. Let stand 1 to 2 minutes or until bran is softened. Stir in mayonnaise and egg until well blended. Add raisins.

Stir in flour mixture just until moistened. Spoon into each prepared muffin pan cup. Bake in 400 degrees F. oven 25 minutes or until lightly browned.

Immediately remove from pan. Serve warm. Makes 12 muffins.

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