Tag Archives: muffins

rhubarb muffins

I love seasonal food that’s only really, truly fresh and local for a few weeks of the year. Probably something to do with the memories of picking and eating fresh-from-the-large-farm-garden we had growing up.

It’s rhubarb’s time. And I just made some whole wheat rhubarb streusel muffins, thanks to a Smitten Kitchen recipe. I used plain yogurt instead of sour cream, and added some ground flax seed to the streusel.

My new non-stick muffin tin is something I should have upgraded to years ago…glad I had it today.

I’ve tried streusel muffins before and the topping always falls off. Learned the trick is less batter and pat down the topping to stick onto the muffin as it rises in the oven.

Perfect recipe for a rainy weekend morning with a coffee and the crossword.




sunday mornings

I love getting an early start to a Sunday morning hike. But sometimes, it’s a perfect change to have no plans.

I didn’t set the alarm yesterday – slept in until a whopping 8 AM. It was rainy. So no hurry to get out anywhere. After a nice cup of French press coffee, I made Banana Bran Blueberry muffins, worked on the crossword and then by about 10 I was ready to get out for a fall walk with the dog.

It was such a nice change to let the day unfold in a different way, at a different pace. I got everything done that I had planned, even by starting partway through the morning.

My long-time, wise yoga teacher often reminds us to try doing less. We are all pretty good at getting a lot of stuff done on long to-do lists…sometimes the better work is to try and do less.



meddling with muffin recipes

For years, I’ve made the same muffin. When I find a recipe that works, and I like, I tend to stick with it. I also tend to adapt it just a little, with what I usually have on hand. Customizing it for my kitchen, I guess.

Anne Lindsay’s Oat Bran Banana Raisin Muffins from her 2003 New Lighthearted Cookbook  had been my go to. Of course, I renamed them blueberry, bran and banana muffins. I substituted wheat bran for the oat bran, blueberries for the raisins, and kept the banana part. I wrote about them here.

Recently, I flipped to the next page in the well-worn book to the Oatmeal-Carrot Muffins. They’ve become a new favourite to bake and freeze for mid-week breakfasts.

In large bowl, pour 1 cup buttermilk (or yogurt) over 1 cup oats. Stir to mix, cover for 10 minutes.

Mix together 1 cup grated carrot, 1/4 cup brown sugar, 1/4 cup canola oil, 1 egg and rind of one orange. Stir into oat mixture.

In separate bowl, stir together 1 cup flour (white, whole wheat or combo), 1/4 cup white sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt and 3/4 cup raisins.

Stir into carrot/oat mixture until just moist. Fill large muffins tins. Bake for 20-25 minutes at 400 F.


breakfast muffins

I think I have made this recipe at least 100 times…I give them to friends, I make them for overnight guests to take on the road, and I keep them in the freezer for grab and go breakfast. The recipe comes from The New Lighthearted Cookbook by Anne Lindsay, an excellent resource for heart healthy cooking and just all round good food.

Here is my slightly adapted version of the recipe for

Oat Bran Banana-Raisin Muffins.

Preheat oven to 400 degrees F/200 degrees C

In a bowl, combine 1 egg, 1/2 cup milk, 1/4 cup canola oil, 1/2 cup sugar, 1 cup mashed ripe bananas and 1 tsp vanilla.

In another bowl, mix together 1 cup whole wheat flour, 1 tsp baking soda, 1 tsp baking powder, 1 cup oat or wheat bran, 2 Tbsp of ground flax seed and 1 tsp cinnamon.

Mix the dry and wet ingredients, just until combined.

Add 1 cup raisins (I like to substitute 1 cup frozen blueberries instead)

Spoon into 12 nonstick muffin tins. Bake for 20-25 minutes.