Posts tagged ‘muffins’

Applesauce oatmeal muffins 


A quick, easy kid-friendly muffin. I’ve made these a few times now and they’ve been a big hit with our one year old. 

My three year old nephew helped make the latest batch. He rejected them at first, but took a tentative bite today and I think we’d have him by tomorrow if they weren’t already all gone. That is the thing I like most about this recipe – the flavours are really simple, but these muffins seem to disappear very quickly.

Applesauce oatmeal muffins
Makes 12 muffins

1 cup flour (all purpose or spelt flour both work great)
3 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup brown sugar
1 cup rolled oats
1 egg
1/4 cup vegetable oil
2/3 cup applesauce
1 apple, peeled and finely chopped

Preheat oven to 375F. Combine dry ingredients in a large bowl. Combine egg, applesauce and oil in another bowl, and then add to dry mixture. Stir gently until just combined. Spoon into greased muffin tins and bake for 20 minutes.


January 27, 2016 at 6:55 am Leave a comment

Zucchini muffins

After making these muffins and enjoying zucchini in salads and pasta the past couple of weeks I am sorry that I did not plant any of this delicious veggie in my garden. It’s on next year’s garden wish list. I know zucchini is notorious for overproducing, but it is so versatile – I would happily freeze it to use all winter long.

I’ve talked before about trying to reduce or eliminate animal products like butter and eggs from my cooking. I’ve been experimenting with coconut oil as a substitute for butter lately and it is wonderful in these muffins. The tops have a delicious crunch and I think it’s the coconut oil that does it. I made these muffins on quite a hot day so the coconut oil I keep on my counter top was very soft – the consistency of half-melted butter. This was perfect for mixing in with the other ingredients. If it is a bit colder out I think it would be worth warming up the oil to create that same melted texture.

Zucchini muffins
Makes 12 muffins

4 cups grated zucchini
2 flax “eggs” (combine 2 tablespoons ground flax seed in a bowl with 6 tablespoons hot water; let sit for 5 minutes)
1/3 cup honey
1/2 cup sugar
2/3 cup coconut oil
2 teaspoons vanilla
3 cups flour (I used a half-and-half mixture of all-purpose and whole wheat)
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup hemp hearts
1/2 cup chopped walnuts
1/2 cup raisins

Combine zucchini, flax eggs, honey, sugar, and vanilla in a large mixing bowl. Combine dry ingredients in another bowl and stir into zucchini mixture until just combined. Spoon into a greased muffin tin and bake at 350F for 20-25 minutes or until tops of the muffins are golden brown.

July 27, 2015 at 10:50 am Leave a comment

Yam, chia and sunflower seed muffins

yam muffins

It’s been ages since I posted anything. When life is crazy, my kitchen is quiet, and that’s the way it’s been for the past couple of months. Finally this weekend I think I broke the spell. There is a pumpkin muffin recipe I like in the Four Sisters Inns cookbook, and this recipe was inspired by that one, along with a pan of cooked yams in my fridge that needed to be used up. I think I like this recipe better than the original – always a great result when improvising.

Yam, ginger, chia and sunflower seed muffins
Makes 12 muffins

1-1/4 cups flour
1/2 cup oatmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup sugar
1 teaspoon nutmeg
1 tablespoon cinnamon
1/2 cup raw sunflower seeds
1/4 cup chia seeds
1/4 cup hemp hearts
1/2 cup raisins
1/4 cup candied ginger, minced
1 egg
1/4 cup vegetable oil
1-3/4 cups pureed yams (approximately 1 large yam)
2 tablespoons maple syrup

Preheat oven to 375F. Mix together flour, oatmeal, baking powder and soda, sugar, nutmeg, cinnamon, sunflower seeds. In another bowl, whisk together chia seeds, hemp hearts, raisins, ginger, egg, oil, yams and maple syrup. Add dry ingredients and mix until just combined. Spoon into greased muffin tins and bake for about 25 minutes.

November 11, 2013 at 9:21 pm Leave a comment

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.

November 16, 2012 at 3:41 pm 1 comment

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.

September 22, 2012 at 5:50 pm 3 comments

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…)

July 17, 2010 at 1:47 pm 1 comment

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…)

May 16, 2010 at 4:11 pm 1 comment

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