Posts tagged ‘muffins’
Carrot oatmeal raisin muffins
I am not much a carrot person. This might seem funny for a vegetarian, but it’s true. Boiled carrots, roasted carrots, carrots in stirfries – I’ll eat them, but only because I know they’re good for me. I love most vegetables, so I’m not sure what it is about carrots that doesn’t work for me.
Raw carrots pulled fresh from the garden are a completely different matter. Those I love. Those I could eat all day. The rest of the time, though, I grate carrots and bake them into muffins and cakes. Carrot cake, carrot loaf, carrot muffins – carrot-filled baked goods are among my favourite treats.
Carrot oatmeal muffins
Makes 12 muffins
1-1/2 cups flour
1 cup rolled oats
1/2 cup brown sugar
1 tablespoon baking powder
2 teaspoons each cinnamon, nutmeg and ginger
1/4 teaspoon salt
1 cup water
1 egg
1/4 cup vegetable oil
1-1/2 cups grated carrot
1/2 cup raisins
1/2 cup coconut
1/2 cup chopped walnuts
1/4 cup candied ginger, chopped
1/4 cup flaxseed meal
Combine dry ingredients. Whisk together water, egg, vegetable oil and grated carrot and add to flour mixture. Gently fold in raisins, coconut, walnuts, ginger and flaxseed meal. Spoon into greased muffin tins and bake for 20 minutes in a 375F oven.
Blueberry oatmeal muffins
Saturday morning muffin making – one of my favourite things. Here is today’s creation, which is an adaptation of my recipe for apricot oatmeal muffins.
Blueberry oatmeal muffins
Makes 12 muffins
1 cup flour
1-1/2 cups rolled oats
1/4 teaspoon salt
2 teaspoons cinnamon
1 cup blueberries
1/4 cup melted butter
1/2 cup sugar
1 egg
1/2 cup milk
1/4 cup chopped walnuts
Preheat oven to 350F and grease a muffin tin. Mix melted butter, sugar and egg. Combine dry ingredients and add to butter mixture with milk. Fold in blueberries and walnuts. Bake for 20 minutes. Serve with fresh fruit.
Fruit and berry season is here!
Just thought I’d share a few pictures of how we’re enjoying the summer fruit season. I love this time of year when local berries and fresh fruit are so plentiful. (more…)
Rhubarb ginger muffins
What a joy it is to have time to cook again! I’ve been inspired seeing spring season rhubarb in other people’s gardens lately. I don’t think it’s ever something I’ll grow in a container, but managed to find some fresh, organic, BC-grown stalks at the Whole Foods Market we’ve adopted as a our new grocery store. I chopped it up, added some sugar and then set about adapting my coffee cake recipe to create these muffins. They were delicious with a cup of coffee on the patio this morning. (more…)
Banana muffins
Banana muffins were one of the first recipes I mastered in the kitchen when I was learning how to cook in my teens. The recipe came from a Canadian cookbook called Muffin Mania. I still own it; the pages proudly wear all the slops and spills of a well-used cookbook. My family loved seeing a batch of warm banana chocolate chip muffins emerging from the oven on the weekend, and I loved the fact that they loved what I was making. That feeling of mutual enjoyment between cook and eater was born with this recipe and is at the heart of why I find cooking such a joy, a true source of peace and comfort. (more…)
