Tag Archives: muffins

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!

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Ingredients

  • 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

Instructions

  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.

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Ingredients

  • 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

Instructions

  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

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!

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

Ingredients

  • 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

Instructions

  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

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.

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Ingredients:

  • 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

Directions:

  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

Blueberry Bran Muffins

These muffins make a great breakfast on their own, topped with warm butter & honey, or can be served crumbled atop Greek yogurt.

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Serves: 12         Prep Time: 10 minutes          Ready In: 40 minutes

Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup brown sugar
  • 1 egg
  • 1 cup Greek yogurt
  • 1/4 cup molasses
  • 1-1/2 cup of blueberries
  • 1 cup whole wheat flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup wheat bran

Directions

  1. Preheat oven to 400 degrees and grease muffin tin with butter
  2. Add butter and brown sugar to a large bowl and stir, by hand, until well combined.
  3. Whisk egg in a small dish and add to butter mixture, along with yogurt and molasses
  4. Gently fold by hand, careful not to over mix
  5. In a small bowl, combine dry ingredients
  6. Slowly fold the dry ingredients with the wet, stirring gently until just combined
  7. Finally, add blueberries, again, stirring only until combined.
  8. Transfer to muffin pan by heaping 1/4 cups and bake on the middle rack for 15-20 minutes
  9. Insert toothpick into muffins – it will come out dry when fully cooked
  10. Place muffin tray on a rack to cool for 5-10 minutes before removing muffins

Almond Butter & Banana Baked Oatmeal Cups

Almond butter, almonds, oatmeal and banana baked in muffin pans the night before a busy work week, makes for quick and satisfying breakfasts…or a tasty after school snack 🙂

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Serves: 5          Prep Time: 5 mins          Ready In: 30 minutes

Ingredients:

  • 1/4 cup almond butter (or peanut butter if you prefer)
  • 3/4 cup almond milk (or regular milk if you prefer)
  • 1 over-ripe banana
  • 1 tsp vanilla
  • 2 tbsp honey
  • 1.5 cups of oats
  • 1/4 cup almonds, sliced

Directions:

  1. Preheat oven to 350 and grease muffin pan
  2. Combine almond butter, milk and banana in a small bowl. Stir by hand until well combined.
  3. Add remaining ingredients and stir to combine
  4. Spoon mixture to fill approximately 5 muffin cups
  5. Top with a slice of banana and additional almonds, if desired
  6. Bake on the middle rack for 20-25 minutes
  7. Let cool for 5-10 minutes and remove from pan

ENJOY!


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