Posts Tagged ‘Muffins’

I don’t know about you, but for me there are very few things that beat waking up to the smell of muffins baking in the oven. Now that I live alone, I have to make-do with waking up early enough to make them before it can be enjoyed, but it’s still worthwhile, especially with such an easy, delicious recipe as this one. I can pop it in the oven, have a quick shower, and have delicious hot muffins when I’m done.

I came across the recipe on the back of the package of 10 Grain Bob’s Red Mill cereal, and have spruced it up to my taste. I’ve made it with both 10-grain and 7-grain mixes from Bob’s Red Mill, which I often have as hot cereal as well. I hope you enjoy, and I really hope you will surprise a loved-one with them one day!


Ingredients: makes 12 muffins 
-1 1/4 cups sour milk/buttermilk (just add 1-2 tsp lemon juice or vinegar to milk, it will go sour!)
-1 cup 10 grain breakfast cereal (or 7 grain), I use Bob’s Red Mill (that’s where the recipe comes from)

-1/3 cup butter, room temperature (original recipe calls for margarine, so I’m sure it works well too)
-1/2 cup sugar
-1 large egg

-1 cup unbleached white flour
-1/2 tsp salt
-1 tsp baking powder
-1 tsp baking soda

-1/2 cup dried cranberries (I like to use the dehydrated kind that is unsweetened, but I’m sure craisins are delicious too)
-zest from 1 orange or 2 clementines
-1/2 cup pecans (optional)
-12 muffin tin liners


Put milk and 10-grain cereal in a bowl and stir. Let stand while you prep the rest. Preheat oven to 400F. Line each muffin pan with muffin liners (this will help a lot!).

Cream the butter and sugar in a large bowl. Once creamed, add the egg. Mix well, then add the orange zest. In another bowl, mix the flour, salt, baking soda, and baking powder.

Add dry ingredients and milk/10 grain cereal mix to the big bowl, and stir well. Add the cranberries and pecans.

Pour into a muffin tin either lined with muffin paper (my preference with these muffins as they are a bit sticky) or greased and floured.

Bake for 15-17 minutes, then remove from the muffin tin onto a cooling rack and enjoy warm!


PS I can’t believe Catherine and I have been adding to this blog for 4 years today! That’s a lot of recipes ūüôā

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Yesterday, the bright blue sky pulled me out of bed, inviting me on a lovely run along the Don River. The crispness in the air couldn’t help but remind me that somehow we’re over at leaset half the summer, and my craving for harvest food officially began. I know many will criticize me for speaking of the end of summer, but come on – I haven’t seen any other season for about a year and a half, and I’m excited for the glorious Canadian autumn. Then the downpours began. So what could possibly be better than hiding away from the rain by baking delicious savoury muffins? That, and I also wanted to make a snack I love to show my friend who’s scoping out people’s snacking secrets…

In honour of my craving for harvest food and the change in weather, I decided to bake savoury sweet corn muffins, with herbs from our tiny balcony garden. Looking around for recipes, I decided my best bet would be to inspire myself from a variety of recipes and then make up my own, judging by the importance that left-overs are playing in the creation of these I didn’t have much of a choice in terms of ingredients or quantity, and it turns out that was not a problem at all.

Enjoy these savoury treats warm with butter for breakfast or a delicious afternoon snack!

Ingredients – makes 12 muffins

1 1/2 cup roasted corn kernels (or frozen corn, if you don’t have roasted)
1 leek, white an light parts, finely diced
1 Tbsp fresh thyme leaves, minced
1 Tbsp olive oil
1/4 tsp coarsely ground black pepper
1/4 tsp salt

1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1 cup cornmeal
4 tsp baking powder
1/4 tsp salt

2 Tbsp honey
1 cup buttermilk, or milk with a tbsp of cider vinegar or lemon juice added
1/4 cup melted butter (you can substitute 5-6 Tbsp oil if you prefer)
1 large egg

1/2 cup shredded extra-sharp cheddar (optional, but highly delicious)


Dice the leek, and then heat the oil in a frying pan and gently sauté the leek for about five minutes. Add the corn, the salt and pepper, and the thyme leaves, and continue to cook for a further 3-4 minutes.

Meanwhile, preheat the oven to 375F.

Mix all dry ingredients thoroughly together in a large bowl. In a small bowl, beat the milk, the egg, melted butter, and honey.

Combine wet ingredients into the dry ingredients, and stir until incorporated. Add the corn mixture, and the cheese if you are using it.

Line muffin tins with paper muffin cups. Evenly fill each cup until almost  full, and then bake in the oven for between 15-20 minutes, depending on your oven! In mine, it took around 19 minutes.

I hope you enjoy this delightful recipe inspired by a true Canadian ingredient, roast corn.


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The last of the apples I picked in September are starting to become snowy, so I decided to transform the apples into something baked. ¬†I’ve been inkling for muffins, and since oatmeal muffins are near my favourites (must be the Scot coming out in me), I decided to search the Internet for some not-to-sweet apple oatmeal muffins. ¬†In the end, I tweaked a recipe¬†that boasted to be “very comforting and old-fashioned”. ¬†I¬†substituted almond milk for regular milk, upped the apple content, and added a few extra spices. ¬†The end muffin was lovely – gently spiced, but not too sweet and it was nice and moist: a perfect breakfast or afternoon snack.

Apple Oatmeal Spice Muffins

(makes 12 large, 16 medium muffins)



2 eggs

3/4 cup almond milk

1/2 cup vegetable oil

1 cup all-purpose flour

1 cup uncooked quick-cooking oats

1/3 cup brown sugar (+ 2 tbsp extra for a crumble topping)

1/2 teaspoon salt

1 tablespoon baking powder (yes, that’s not a typo, tablespoon)

1 teaspoon ground cinnamon + 1/2 tsp extra

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

3 tart apples, peeled, cored, and finely chopped


Preheat oven to 400 degrees F and fill 12 muffin or tins with medium sized muffin cups.

In a mixing bowl, combine the dry ingredients (flour, oats, sugar, baking powder, salt, and ground spices). In a separate mixing bowl, lightly beat the eggs.  Whisk in the milk and oil, stirring until just blended.  Gently fold in the dry ingredients followed by the apples. Spoon batter into the muffin tin, dividing evenly among the cups.

Combine the reserved brown sugar and cinnamon and sprinkle over the muffin tops. Bake in a preheated oven for 14-16 minutes or until a toothpick comes out clean. Transfer to a cooling rack.  A delicious breakfast or mid-afternoon snack!

Bon appetit!


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It’s no secret that I’m a morning person. ¬†And there’s nothing more I like to do (well, not much) than wake up early and bake something delicious to share for breakfast. ¬†Today, it was these muffins, which we accompanied with mocha yogurt and bohemian raspberry (green tea with raspberry plant leaves) tea. ¬†It was such a treat, and was helpful in getting my cooking bug/procrastination out of the way for a big day of essay writing.

It took a few tries to perfect this recipe – to make them fluffy and not too sweet or too tart, with a hint of lemon. ¬†I think it’s now ready to share with you all! ¬†I can also add this recipe to the cranberry compilation I posted right at the beginning. I love cranberries.

Ingredients – 12 beautiful muffins

-1 1/2 cup all-purpose flour
-1 cup whole-wheat flour
-1 Tbsp baking powder
-1/4 tsp salt
-pinch (1/8 tsp) cinnamon

-1 large egg
-1 1/4 cup milk + juice from 1/2 lemon
-1/2 cup vegetable or canola oil
-1 tsp vanilla
-1/2 cup granulated sugar
-zest from 2 washed lemons

-2 cups fresh or frozen (but try to avoid dried – you would need less sugar if you used those) cranberries


Preheat the oven to 400F.  Line a 12-muffin tin with muffin liners (the easy version) or grease and dust with flour.

In a large bowl, mix all wet ingredients, the sugar and the lemon zest.  In a separate bowl, combine all the first 5 dry ingredients, and stir well.  Quickly incorporate the dry ingredients into the wet ones, and add the cranberries.

Spoon mixture into the muffin tins evenly.  They should fill almost to the top. Bake for 25 minutes, or until a tooth pick comes out clean and the tops are golden.  Remove the muffins from the tin and let cool on a wire rack for a few minutes.  Enjoy for breakfast, a snack, or with tea!  These are definitely a treat anytime.


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Back when I lived in Toronto, whenever my good friend Aidan wanted to spoil and/or bribe me, he would make the most delicious chocolate chip pumpkin muffins. Now, whenever I am in need to a little muffin love, I turn to this simple recipe. ¬†These muffins meet all muffin criteria: simple to mix, moist and flavourful, aromatic, and chocolaty (really, who likes those healthy bran prune ‚Äúmuffins‚ÄĚ?)

So this morning, when construction workers began drilling outside my bedroom window at 7am, I whipped up a batch of these muffins. I needed the muffin love. They are particularly tasty with a glass of cold milk or cup of lavender tea and eaten in the company of good friends.

Aidan’s Pumpkin Chocolate Chip Muffins
(36 medium muffins)

3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
3 teaspoons cinnamon
1 ¬ľ cups oil
4 eggs
2 cups sugar
1 package chocolate chips
2 cups pumpkin puree (avoid the pumpkin pie filling, which has already been spiced ‚Äď you want the canned version with one ingredient: pumpkin)
Muffin cups (optional)

Preheat oven at 375 degrees Fahrenheit.

Sift dry ingredients (except sugar) together and set aside. In large bowl, mix oil, eggs, sugar, and pumpkin. Beat well and add dry ingredients a little at a time. Stir in chocolate chips.

Pour into well-greased bundt pan or muffin tins. Bake for 50 minutes (bundt) or 18 minutes (muffins).

– Catherine

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