Category Archives: Muffins, Biscuits & Loafs

Morning Glory Muffins

Here’s a delicious muffin recipe that you can play with. Substitute fruit, nuts and dried fruit for your favourite flavours. These muffins freeze excellently….if they last that long!



  • 2/3 cup raisins
  • 2 cups flour of choice (I used 1 cup whole wheat, 1 cup oat)
  • 1 cup brown sugar
  • 2 tsp baking soda
  • 1 tbsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 2 cups grated carrots 
  • 1 large apple, grated (with or without skin)
  • 1/2 cup shredded coconut (sweetened or unsweetened)
  • 2/3 cup chopped nuts (I used 1/4 sunflower seed & 1/4 pumpkin to keep them nut-free for school)
  • 1/3 cup wheat germ
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1/3 cup greek yogurt
  • 2 tsp vanilla extract
  • 1/4 cup orange juice


  1. Preheat the oven to 375°F and grease a muffin pan
  2. In a small bowl, cover the raisins with hot water and set them aside
  3. In a large bowl, sift the flour, brown sugar, baking soda, cinnamon, ginger and salt.
  4. Stir in the carrots, apple, coconut, nuts, and wheat germ.
  5. In an extra large bowl, whisk the eggs, oil, vanilla, and orange juice.
  6. Slowly incorporate the flour mixture into the wet mixture with a wooden spoon, being careful not to over mix
  7. Drain the raisins, squeezing out any excess water with your hands, and stir them in.
  8. Transfer batter to your muffin pan
  9. Bake for 25 to 28 minutes, until a toothpick inserted comes out clean
  10. Place muffin pan on a rack to cool for about 5 minutes.
  11. Turn the muffins out onto the rack to cool completely.

Quinoa Blueberry Muffins

Here’s a satisfying muffin recipe that adds a punch of protein with the quinoa. Gluten-free if you use gluten-free oat flour. Almond milk can be replaced with regular milk, and brown sugar can be replaced with white or coconut sugar. Freezes well and makes a great stand alone breakfast or a post-workout snack.



  • 1 egg
  • 2 mashed bananas
  • 1/4 cup coconut oil
  • 2 cups cooked quinoa (1 cup dry)
  • 1 cup oat flour
  • 1/4 cup brown sugar
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1 1/2 tsp baking powder
  • almond milk, as needed
  • 1 cup blueberries


  1. Preheat oven to 350 degrees and grease muffin pan
  2. Combine eggs, banana and oil in a small dish and stir until combined
  3. Sift dry ingredients in a large bowl, adding quinoa last
  4. Incorporate dry into wet by hand, stirring just until combined
  5. Next, add almond milk (if needed, I used 1/4 cup) and fold in the blueberries
  6. Pour into muffin pan (I got 10 muffins) and bake for 30 minutes, or until a toothpick comes out clean
  7. Place on baking sheet for 5-10 minutes until cool and remove muffins from pan

Pumpkin Spiced Scones

Scones are one of my favourite baked goods but I have been struggling to find a recipe that I love. This is definitely a contender. Fresh pumpkin puree make these scones extra moist. If you like strong pumpkin flavour, I would consider doubling the pumpkin spice and will be trying this myself next time. 1/4 cup pumpkin seeds make go well in this recipe too, if like me, you enjoy a little crunch in your scones. If you don’t have quinoa flour handy, simply substitute whole wheat flour.



Prep Time: 15 minutes         Ready In: 1 hour          Makes: 8 scones



  • 1/2 cup buttermilk
  • 1 egg
  • 2 tsp vanilla
  • 1/3 cup pumpkin puree
  • 1/4 cup brown sugar
  • 1/2 cup quinoa flour
  • 1/2 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/2 tsp sea salt
  • 3 tbsp butter


  • 2 tbsp milk
  • 1 cup icing sugar


  1. Preheat oven to 375 and grease a baking sheet
  2. Combine buttermilk, egg, vanilla, pumpkin and brown sugar in a small dish and stir until combined
  3. Sift flours and spices in a large bowl
  4. Cup butter into small pieces and using your hands crumble the butter into the flour mixture
  5. Incorporate the wet ingredients into the dry, mixing by hand only until combined
  6. Lightly flour a flat working surface
  7. Place dough on floured surface and knead into a dough ball
  8. Transfer to the baking sheet, and flatten to 1/8 inch thickness
  9. Cut into 8 pieces
  10. Bake for 20 minutes
  11. Meanwhile, combine ingredients for glaze
  12. When scones come out of oven, place on a wire rack to cool, topping with the glaze
  13. Allow glaze to set and scones to cool before eating


Sweet Corn Muffins

There’s nothing better than farm fresh vegetables, pulled from the garden and sold that day. Another reason to love Lester’s Farm is that they provide free recipes along with all the fresh produce they sell. These turned out so yummy I couldn’t resist sharing them with you!


Makes: 12 muffins          Prep Time: 15 minutes          Ready In: 40 minutes


  • 1 1/4 cup flour
  • 3/4 cup cornmeal
  • 3 tsp baking soda
  • 1 tsp sea salt
  • 1 1/4 cup milk
  • 2 eggs
  • 3 tbsp honey
  • 1 1/2 cups sweet corn (3 ears)
  • 1/2 cup cheddar cheese
  • 1 tbsp canola oil


  1. Preheat oven to 350 degrees and grease a muffin pan
  2. Cut kernels off corn
  3. In a small bowl, sift dry ingredients
  4. In a large bowl, combine wet ingredients
  5. Slowly incorporate dry into wet, adding cheese and corn until just combined
  6. Bake 20-25 minutes, or until an inserted toothpick comes out clean
  7. Serve with butter and honey

Green Onion, Cracked Pepper & Sea Salt Biscuits

Baked biscuits from the oven are one of my favourite things to bake. A great side to soup, a wonderful addition to breakfast, and a meal in itself, paired with cheese, veggies or fruit. I had lots of green onion on the window sill and got inspired with this.

photo 3

Makes: 7 biscuits          Prep Time: 10 minutes          Ready In: 30 minutes


  • 1 cup of flour
  • 1/4 cup corn meal
  • 1 1/2 tsp baking powder
  • 1 1/2 tbsp sugar
  • 1/2  milk
  • 1 tbsp lemon
  • 1/4 cup chopped green onion
  • 1/4 tsp cracked pepper
  • 1/4 cup butter
  • 1 tbsp melted butter
  • sea salt


  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper
  2. In a one cup measuring cup, add lemon juice to milk and place in refrigerator
  3. Sift flour, corn meal, baking powder and sugar in a small bowl
  4. Cut butter into small chunks and add to flour mixture
  5. Chop green onion
  6. Melt remaining tablespoon of butter in microwave
  7. Prepare your workspace: lightly spreading flour over a countertop and having a roller, and a cookie cutter on hand
  8. Using your hands, crumble the butter into the flour mixture
  9. Next, pour buttermilk (you may not need it all) and form a ball
  10. Place the dough on floured surface, kneading as little as possible to flatten the dough
  11. Roll to 1/2 inch thickness and cut with a 2 inch cookie cutter or glass
  12. Place biscuits on baking sheet and top with melted butter and sea salt
  13. Bake on middle rack for 20 minutes

Zucchini Coconut Bread

Aaaahhh fall. My favourite season for so many reasons! From the crisp fall air to the colourful leafs crunching under your feet to the abundant farm flavours of zucchini, corn, apples and sugar pumpkins. Here’s another great recipe from Two Peas & Their Pod. I omitted the white sugar and upped the cinnamon (see below), and used unsweetened coconut and it turned out delicious!



Makes: 1 loaf          Prep Time: 15 minutes          Ready In: 70 minutes


  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups shredded zucchini (squeezed and drained in a paper towel)
  • 1/2 cup brown sugar
  • 1/4 cup coconut oil, melted
  • 1/2 cup plain Greek yogurt
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup shredded unsweetened coconut


1. Preheat the oven to 350 degrees F. Grease a 9×5 inch loaf pan and set aside.

2. In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, and nutmeg.

3. In a separate large bowl, combine shredded zucchini, sugar, coconut oil, yogurt, egg, and vanilla extract.

4. Add the wet ingredients to the dry ingredients and stir until just moistened. Stir in the shredded coconut.

5. Pour the batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let zucchini bread cool in pan on a wire rack for 10 minutes. Carefully remove the bread from the pan and cool completely before slicing.

Rhubarb & Oat Muffins

It’s rhubarb season so here’s a delicious breakfast or snack option. Make this recipe gluten-free by using oat flour.

photo 2-1


  • 2 cups oat flour (or enriched white flour)
  • 1 cup rolled oats
  • 1/2 cup sunflower seeds
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup almond milk (or milk of your choice)
  • 1 tbsp lemon juice
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup + 1 tbsp butter
  • 2 eggs, separated
  • 1 1/2 cup of chopped rhubarb


  1. Preheat oven to 350 degrees and grease
  2. Pour milk into a measuring cup, add lemon juice and let sit 5 mins
  3. Meanwhile, stir dry ingredients by hand in a medium bowl until combined
  4. Place butter in a small dish and microwave for 10-20 seconds until soft
  5. In a large bowl, add sugars, butter and egg yolks, whisk by hand with a fork and fold in buttermilk
  6. Gently fold dry ingredients & rhubarb into the large bowl using a fork until just combined
  7. Next, whisk egg whites until small peaks form
  8. Fold eggs into batter and scoop by 1/4 cups into muffin pan
  9. Place muffins on bottom rack and bake for 20-25 minutes until a tooth pick comes out clean
  10. Move to middle rack and cook for an additional 5 minutes until tops turn a golden brown

%d bloggers like this: