Cranberry Seed Muffins

I made you some muffins.....

with my little elf. 

Beware that they may not have been made in the most sanitary way.

Elves like to lick their fingers when they bake.

They're still good though, no worries there.

Fresh, tart cranberries, with crunchy pumpkin seeds. 

A true seasonal delight.

Cranberry Seed Muffins

Makes: 12 large muffings

Source: Canadian Living 2011 Special Edition

1¾ cups all-purpose flour

¾ cups whole wheat flour

½ cup oat bran (or wheat bran)

1½ tsp baking powder

½ tsp baking soda

½ tsp salt

⅓ cup unsalted sunflower seeds

⅓ cup unsalted pumpkin seeds

¾ cups white sugar

¼ cup packed brown sugar

2 tsp finely grated orange zest

2 eggs

1 ⅓ cups buttermilk

½ cup butter, melted and cooled

2 cups thawed cranberries

Topping:

3 tbsp each oat bran, sunflower seeds, and pumpkin seeds

Directions:

1) In a large bowl, whisk together flours, bran, baking powder, baking soda and salt; whisk in sunflower and pumpkin seeds.

2)In a separate bowl, whisk together white sugar, brown sugar, orange zest, eggs and buttermilk. Whisk in butter until combined; stir in flour mixture in 2 additions just until combined. Stir in cranberries. Spoon into 12 greased muffin cups.

3) Mix together the bran, sunflower and pumpkin seeds for the topping. Sprinkle on the muffins. Bake at 375°F until cake tester inserted in center comes out clean, about 25 minutes.

Apple Carrot Coconut Muffins

These were almost too pretty to eat.

Almost.

I eat all things. Pretty or not.

I thought these would be easy to throw together in the morning and be ready for breakfast once my family woke up. 

I was wrong.

It took me forever to grate the apples and carrots and apparently weighing out ingredients versus measuring volume takes me double the amount of time.

By the time these were ready it was nearly lunch time and I'd filled up on ice cream cake and cookies.

I still managed to eat 3 but had to freeze the rest.

The combination of apples, carrots, coconut and walnuts was nice but next time I'll use a recipe with volumes.

Apple Carrot Coconut Muffins

Makes: 18 muffins

Slightly adapted from Apples: more than 70 inspiring recipes

Muffins:

3 large eggs

300g light brown sugar

125 ml vegetable oil

125 ml applesauce

450g self rising flour

2 tsps ground cinnamon

pinch of salt

300g coarsely grated carrots

150g flaked coconut

100g walnuts, lightly toasted and chopped

2 tsps baking soda

Topping:

50g walnuts, lightly toasted and chopped

50g flaked coconut

75g brown sugar

Directions:

1. Preheat oven to 350°F. Line 18 muffin cups with muffin papers.

2. To make the topping, mix together the walnuts, coconut and sugar and set aside.

3. Combine the eggs with the sugar, oil and applesauce in a bowl. In a separate bowl combine the other ingredients and fold into the oil mixture. Spoon into the muffin papers and top with the sugar mixture. Bake for 30 minutes or until well risen and firm to the touch. 

Molasses Bran Muffin

A few weeks ago I mentioned that I'm on a mission to use up some amaranth flour.

I shouldn't really say 'mission' because it's more of a casual attempt to use up the flour.

I figure I have at least a year before I need to actively get rid of the stuff.

Last week while I was browsing through recipe books in the library (who doesn't love the library?), I came across 'Good to the Grain' by Kim Boyce. I was already familiar with the cookbook from these honey amaranth pancakes but what I didn't know was that this cookbook has a whole section on amaranth. 

How perfect is that? 

Unless of course you don't have any amaranth flour, then it's probably not ideal for you.

Kim Boyce pairs amaranth with ''strong-flavoured sweeteners like honey, molasses and muscovado sugar as they temper the boldness of the flour without masking it's flavour."

These muffins are a great example of the above. The molasses makes them thick, chewy and uh.... molassesy(?) while still allowing a hint of amaranth's earthiness to shine through.

Not too much though.... I don't want my muffins to taste like grass.

I had to make quite a few adaptation to the recipe to fit what was in my cupboard. Her recipe called for cooking prunes in orange juice, which I'm sure would've tasted great, but since I didn't have any prunes or orange juice I subbed in bananas.

I'm a simple girl with simple ingredients.... it works for me.

Molasses Bran Muffin

Makes: about 18

Adapted from Good to the Grain

½ cup mashed banana (you could also try pumpkin, pureed berries or date spread)

1½ cups wheat bran

½ cup amaranth flour (or substitute quinoa flour or whole wheat)

1½ cups whole wheat flour

2 tbsps brown sugar

1¼ tsp baking soda

½ tsp kosher salt

½ tsp cinnamon 

2 cups buttermilk

½ cup molasses

3 tbsp butter, melted and cooled

1 egg

Directions:

1. Preheat the oven to 350°F. Grease muffin tin. 

2. Measure the bran into a medium bowl. Warm the buttermilk until lukewarm and add to the bran. Set aside.

3. Sift the dry ingredients into a large bowl. In a separate bowl whisk together the molasses, butter, egg and banana, making sure the egg is thoroughly mixed. Add this mixture to the bran, stir, then add the entire wet mixture to the dry ingredients. Stir gently until just combined.

4. Spoon batter into muffin cups (about ¾ full). Bake for about 25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Cool completely. These freeze well.

Whole Wheat Peanut Butter Bread

I do like peanut butter bread, Sam I am. 

I could eat in a boat or with goat, or by a moat or even stuff it in my tote.

I'll eat with nutella, jam and jelly; anything really as long as it goes in my belly.
I'll eat it by the telly with Shelly alongside my pet melly in a deli.

I'll eat it for breakfast, lunch and snack I'll even share some with Jack.

Just don't make me give it back or I'll stuff it in my sack and make you sit on a tack.

Peanut Butter Bread

Makes: 1 loaf

Adapted from "The Lady and Sons Savannah Country Cookbook" by Paula Deen

2 cups whole wheat flour (I used spelt)

⅓ cup sugar

4 tsp baking powder

¾ tsp salt

⅔ cup peanut butter (preferably natural)

1 ½ cups milk

Directions:

1. Preheat oven to 350°F. Grease a 9'' x 5'' loaf pan. In a large bowl mix together flour, sugar, baking powder and salt. Add peanut butter and milk and stir until just combined. Pour into prepared loaf pan and smooth out the top. Bake for 50 minutes or until a skewer inserted into the center of the loaf comes out clean. Best eaten with homemade jam.

Whole Wheat Double Chocolate Pumpkin Muffins

I know, I know, this is my second pumpkin recipe this week.

There's no real reason for it except that I have a ton of pumpkin in my freezer; so why not use it? (that's actually a statement and not a question).

These muffins are a bit on the dry side because of the whole wheat flour. They're not saw dust dry, they're more like could use a bit o' butter dry. If you feel like experimenting with the recipe you could always add some more pumpkin for some extra moisture. I personally wouldn't change them though. I love the whole grainy goodness mixed with chocolate that kind of thing is right up my alley.

Whole Wheat Double Chocolate Pumpkin Muffins

Makes: 14

Adapted from Good Life Eats

2 ⅓ cups whole wheat flour (I used spelt)

⅔ cup sugar

⅔ cup cocoa powder

2 tbsp flax meal

2 tsp baking powder

2 tsp baking soda

½ tsp salt

1 ¼ cup pumpkin puree

⅔ cup plain yogurt

2 large eggs, lightly beaten

1 tsp vanilla extract

½ cup melted butter, cooled to room temperature

¾ cup dark chocolate chips

Directions:

1. Preheat oven to 375F. In a medium sized bowl, whisk together the whole wheat flour, sugar, cocoa, flax, baking powder, baking soda, and salt until well combined.

2. In another medium bowl, combine the pumpkin puree, yogurt, eggs, and vanilla. Whisk until combined. Stir in the butter.

3. Make a well in the center of the dry ingredients. Pour the pumpkin mixture into the flour mixture and stir with a wooden spoon until just combined. Then, stir in the chocolate chips, reserving about 1/4 cup or so for sprinkling on top of the muffins.

4. Grease 24 standard sized muffins cups. Using a large cookie scoop, fill your muffin tins. Each muffin cup should hold about 3 tablespoons of batter. Sprinkle remaining chocolate chips on top. 

Bake for 17-25 minutes, or until a toothpick comes out clean. Cool in pan for 5 minutes, then remove and cool on a wire rack (or eat).


Linked to: Seasonal Sundays
                Sweets for a Saturday

Della's Health Muffin

You might be asking, "Who's Della''?

As far as I can tell, she's an elderly lady who lives (or has died) in Creston, B.C. and has (or had?) a restaurant there.

My extremely amiable mother-in-law met her one day and brought me her cookbook.

It's a charming cookbook with simple, homey recipes.

I know that doesn't really explain who Della is.... but if you must know, you'll have to make up your own colorful story. Maybe something about an old granny who laboured day and night trying to sort out the perfect recipe for a healthy muffin.

Ok, that wasn't a very good story. I'm sure you can make up something much better than that.

Anyhow, I'm not really sure that I would regard any type of muffin as healthy but this is definitely a healthier muffin option. An ample amount of molasses makes it dark, dense and rich in iron, the wholewheat fiber gives it a great fiber boost and the lack of sugar makes it a not too sweet treat. It's also a great way to use up that box of All Bran cereal in your cupboard that you had good intentions of using but now can no longer stomach it's sawdust like qualities.... I may or may not be speaking from experience.

Enjoy!

Della's Health Muffins

Yields: 12

Source: Della's Favorite's

1 cup blackstrap molasses (or substitute 1 1/2 cups brown sugar and 1/4 cup regular molasses)

4 eggs

1 cup oil

1 tsp salt

2 cups millk or yogurt

2 tsp vanilla

1 cup wheat germ

2 cups All Bran cereal

2 cups whole wheat flour

2 cups white flour

2 tsp baking powder

2 tsp salt

1 cup your choice of seasonal fruit (berries, bananas, rubarb, stone fruit etc..)

Directions:

1. Preheat oven to 350 degrees. Grease 12 muffin cups. In a small bowl whisk together molasses, eggs, oil and milk.  In a large bowl mix together all other ingredients. Add the wet mixture to the dry and gently stir until just combined. Do not overmix. Spoon into muffin cups. Bake for 25 - 30 muffins or until a toothpick inserted into the center of the muffin comes out clean. Serve with a bit of honey. 

Blackberry Bran Muffins

I like to keep bran muffins on hand for.... um...emergencies?

Have a baby, feed it too much cheese and then you'll know what kinda emergencies I'm talkin' about.

Or have a husband who....

nevermind.... 

I shouldn't talk about other people and their colon cleanses.

Emergencies aside, did you know you should have a least 30g of fiber a day?!?

 That, my friend, is the only way to keep your intestines clean and your bodies 'exit route'.....open.

I can't tell you exactly how much fiber is in these muffins but I'm sure it's a lot. It'll get you well on your way to your recommended daily intake.

Start your new year off right with these tasty bran muffins but maybe make sure the bathroom's free first....

Blackberry Bran Muffin

Makes: 20 muffins

1 cup rice bran (can substitute wheat bran)

1 cup wheat bran

2 cup spelt flour (or whole wheat)

1 cup brown sugar

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 cup low fat milk

1 cup cold coffee

2 eggs

¼ cup oil

¼ cup applesauce

1 tsp vanilla

½ cup berries

Directions:

1. Preheat oven to 350 degrees. Grease about 20 standard muffin tins.

2. In a medium bowl mix together the rice bran, wheat bran, flour, brown sugar, baking powder, baking soda and salt.

3. Make a well in the center and add milk, coffee, eggs, oil, applesauce and vanilla. Stir until just combined - do not over mix. Gently fold in berries.

4. Fill muffin cups 2/3 full and bake for about 15 minutes or until muffins are browned and a toothpick inserted into the centre comes out clean.

Banana Chocolate Chip Muffins

I have arrived at my banana chocolate chip destiny.

This is it.

This is my muffin.

It's my go to muffin when I have a bunch of black bananas threatening to burst their guts on my kitchen counter.

It's cakey, it's moisty, it's chocolately and it's easy.

It's breakfast, it's dessert and it's a snack all packed into one.

Make it as muffins or make it as a loaf. It doesn't judge.

Everyone needs a good banana chocolate chip muffin/loaf in their repertoire,

make this one yours.

Banana Chocolate Chip Muffins

Barely adapted from: The Kitchy Kitchen

Makes: 15 muffins

1 cup sugar

½ cup butter

3 cups mashed bananas (about 5)

2 eggs

2 cups flour 

½ cup milk

1 tsp white vinegar

1 tsp baking soda

1 tsp vanilla

½ tsp salt

½ cup walnuts (optional)

1 cup chocolate chips

Directions:

1. Preheat your oven to 350 F. In a small bowl, mix the milk and vinegar together, letting the milk curdle slightly (you'll see tiny clumps stick two a spoon). 

2. Sift together the dry ingredients. Cream the butter and sugar together until fluffy, then add the eggs one at a time. While on low, add the dry ingredients then the milk alternatively, ending with the milk. Add the vanilla. 

3.Turn off the mixer and fold in the bananas, walnuts, and chocolate chips. Pour into greased muffin cups bake for 20-25 minutes. The muffins should be a deep golden brown and bounce back if you push it.

Blueberry Spelt Muffins

Today, I'm going to talk to you about ancient grains.

HA!

What do I know about ancient grains?... besides that there are seven, they are ancient and they are grains.
(They are right? Ancient and grains..... I mean logically it would make sense.)

I do know one more thing about them; there has been a resurgence in ancient grains as a replacement for wheat, because of modern cultivation methods which have led to an increase in wheat intolerances and wheat allergies in people.

Wow! I don't know where that came from. 

I just let my fingers go faster than my brain and hidden information appeared. Let me try that again:

I know..... I know something about some stuff that sometime, somewhere, someone made somebody study.

Huh, that didn't work... back to ancient grains.

For this reason, the aforementioned wheat cultivation methods, I occasionally like to mix up my grain intake. A little rye, a little quinoa, a little spelt ...... I like to go pretty crazy. 

Like today, when I decided wheat flour just wasn't going to make the cut for my blueberry muffins.

No, ma'am. Not for me. Not today!

I'm going to have a bit of freshly milled spelt flour.

And let me just say, that was the right decision.

Whole ancient grainy goodness, lemony freshness, and blueberry moistness: You Are Divine.

I also thought I'd try my muffin grilled. 

Yea, I thought it was a good idea too.

These were good.

But these were butter, I meant better :) 

Blueberry Spelt Muffins

Makes 12

Adapted from: My Green Diet

1/2 cup canola oil

1/2 cup sugar

1/3 cup unsweetened applesauce

2 eggs

1/3 cup lemon juice

2 tsp vanilla extract

2 cups spelt flour (you can use whole wheat in place of spelt)

2 tsp baking powder

1 tsp lemon zest

1/4 tsp salt

1 1/2 cups fresh or frozen blueberries (if frozen do not thaw)

Directions:

1. Preheat oven to 375°F. Butter a 12-cup muffin tin or line with paper cup liners. 

2. In a medium size bowl whisk together oil, applesauce, eggs, lemon juice and vanilla.

3. In a second bowl, stir together flour, sugar, baking powder, zest and salt.

4. Stir flour mixture into the egg mixture into just combined. (Do not overmix)

5. Gently stir in blueberries.

6. Spoon batter into muffin cups. Bake until a toothpick inserted in the centre of the muffin comes out clean, about 30 minutes.