I forgot about these:
This might have been from a Disney cookbook. I can't remember. 
Strawberry-Almond Muffins
½ c butter, softened
¾ c sugar
2 eggs
½ c milk
1½ tsp almond extract
1½ c all-purpose flour
½ c whole wheat flour
1 Tbl baking powder
¼ tsp salt
2 c strawberries, chopped
¾ c slivered almonds
Preheat the oven to 375 degrees and line a 12 cup muffin tin with paper liners.
In a bowl of an electric mixer or food processor, cream the butter and sugar. Add the eggs, one at a time, and blend until fluffy. Mix in the milk and the almond extract. In a separate bowl, sift the flours, baking powder, and salt. Add the flour mixture to the milk mixture and blend until just combined. Fold in the strawberries and almonds. Fill the muffin cups to the top and bake for 30 minutes, or until golden brown. Makes 12 muffins.
Low-fat Cranberry/Nut Muffins
2 eggs
½ c granulated sugar
½ c sweetened applesauce
½ c low-fat sour cream (can substitute reg. sour cream)
1 tsp grated orange peel, packed
2 c all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 c dried cranberries
¼ c chopped nuts
Preheat oven to 375 degrees. Line muffin cups with paper liners. Using an electric
mixer, blend eggs and sugar in a large bowl until thick and light-about 5
minutes. Add applesauce, sour cream and orange peel. Beat until well blended.
Mix flour, baking powder, baking soda and salt.Mix into egg mixture until just
blended.
Stir in cranberries and nuts. Divide into the muffin tins and bake about 20
minutes or until tester comes out clean. Transfer to rack to cool. Makes about
12-16.
This one has no added sugar - only what's in the fruit/juice.
Fruit Juice Muffins
1½ c unbleached flour
½ c whole wheat flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp cinnamon
½ c raisins
½ c finely chopped walnuts
1 medium apple, peeled and grated
1 large egg
1/3 c vegetable oil
½ c frozen apple juice concentrate
1. Preheat oven to 425 degrees. Butter the insides and top of a regular-size (1/3 cup) muffin pan.
2. In a large bowl, thoroughly combine the flours, baking powder, baking soda, salt and cinnamon. Stir in the raisins, walnuts and grated apple.
3. In a medium bowl, beat the egg, then beat in the oil, apple juice concentrate and 1/2 cup water. Stir this into the dry mixture until just evenly moistened. Spoon the batter into the muffin pan.
4. Bake 15 minutes, or until a knife inserted in the center of a muffin comes out clean. Cool for a few minutes before removing from the pan. Serve warm, not hot. Makes 12 muffins.
This one was in FamilyFun Magazine & was listed as a "Disney" recipe - although I don't know where they serve it. 
Autumn Pear Mini Muffins -Disney
Yield: 24 Servings
2 c all-purpose flour
1 tsp baking soda
1 tsp cinnamon
½ tsp allspice
½ tsp salt
1 c buttermilk
¼ c vegetable oil
1 egg
2/3 c packed brown sugar
16 oz canned pear slices; in juice; drained and finely chopped
1. Preheat the oven to 350 degrees. Line the cups of a mini muffin tin with
paper liners. In a medium-size bowl, sift the flour, baking soda, cinnamon,
allspice and salt.
2. In a large bowl, blend the buttermilk, oil, egg and brown sugar. Add the
flour mixture to the wet ingredients, stirring until combined. Fold in the
pears. Fill the cups 2/3 of the way up. Bake for 18 to 20 minutes, or until
golden. Makes 24 muffins.
I know that this isn't a "muffin" recipe, but these are awesome! And with all those strawberries available right now I thought I'd share.
Strawberry Biscuits
Yield: 16 servings.
1 c diced strawberries
3 tbl granulated sugar, divided
2 c flour
1 Tbl baking powder
¼ tsp baking soda
¼ tsp salt
6 Tbl cold butter, cut into ¼ pieces
2/3 c buttermilk
2 Tbl turbinado sugar (see note)
1. Heat the oven to 450 F. Line a baking sheet with parchment paper.
2. Toss the strawberries with 1 to 2 tablespoons granulated sugar, depending on how sweet the fruit is.
3. Sift the flour, 1 tablespoon granulated sugar, baking powder, baking soda and salt into a bowl. Use a pastry blender or two forks to cut in the butter to the flour mixture. Add the strawberries. Toss gently to coat the fruit with the flour. Stir in the buttermilk just until mixture is moistened.
4. On a lightly floured work surface, lightly knead dough until it holds together.
5. Roll or pat the dough to 3/4-inch thick. Use a 2-inch biscuit cutter to cut into rounds. Place the biscuits on the prepared baking pan. Sprinkle each biscuit with 1/4 teaspoon turbinado sugar. Bake until golden, about 15-18 minutes.
My ten year old daughter is in 4H and has to make muffins this year. With the fair only 1 and 1/2 months away, we need to start practicing some recipes. Please send me your best muffin recipes-she will appreciate it very much!! We will let you know if she earns a blue ribbon!!
