Each Tuesday, I bake for the office. I usually get up a few minutes early just to bake my treats. When I bring that basket of goodies in, my co-workers are waiting to see what the day's menu brings. I have brought in cakes, cookies, coffee cakes, brownies, scones, breads and muffins. I think that the warm muffins are everyone's favorite.

The muffins are fresh and warm, right out of the oven, and the different kinds you can bake is unbelievable. I love trying the office out on new recipes and must admit, they like trying them too.

Muffins, as we know them in America, are simply quick breads made in individual molds. They weren't developed until the end of the 18th century and have been going strong ever since.

For the following muffins, cupcake papers could be used or simply spray the muffin pans with a cooking spray.

- Don't over-mix the muffin batter. They tend to be tough if this is done.

- Don't over-bake the muffins.

- Serve muffins warm.

- Serve muffins with butter, if preferred, but a perfectly baked muffin doesn't need anything else.

- Don't overcrowd the oven. Bake only about a dozen at a time. The hot air in the oven needs to circulate. If there are too many pans in the oven, the air can't circulate and the muffins will burn.

- Try baking some bite-sized muffins. These bake up quick and get eaten even faster.

- Take a dozen warm muffins to your neighbor on a week-end morning.

- Make a double batch of muffins and freeze some for busy week-day mornings. These will quickly defrost in the microwave and go perfect with a cup of coffee. (My program director at work is always kidding me about freezing extra baked goods - but freezing all those extra muffins is a great time saver.)

You don't know what you're missing if you've never made fresh blueberry muffins. Local blueberries won't be ripe until July and August, but you can usually buy some fresh ones at the supermarket. The taste is wonderful, bursting with blueberry flavor, and full of vitamins and antioxidants. What about that half jar of maraschino cherries you've had in the refrigerator for weeks? Cut them up and put them in some muffins along with some coconut and almond extract. The combinations are endless. Let your imagination go wild. Whichever kind of muffin you make; you'll get great reviews and requests for the recipe. Bake often and bake much. But whatever you do, enjoy yourself. Remember, the heart of the home is the kitchen.

Karen Luziani, who lives in Union Springs, is a self-taught pastry chef who specializes in cookies and decorating cakes. She can be reached at underwood50@hotmail.com