Rhubarb Muffins Thursday, Jun 13 2013 


I was excited to get some rhubarb again this year, and decided to try this new recipe from Simply in Season. They turned out wonderful! So moist, and perfect combinaison of sweet and sour from the rhubarb. It’s definitely a recipe I’ll turn to time and again in rhubarb season!

Rhubarb Muffins

1 cup buttermilk, sour milk, or plain yogurt*
3/4 cup brown sugar
1/2 cup oil
1 egg
2 tsp vanilla
2 cups wheat flour
1/2 cup white flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cups rhubarb, diced
1/2 cup nuts, optional

Mix together buttermilk, brown sugar, oil, egg, and vanilla. Stir in flour, baking soda, baking powder and salt until just moistened.Stir in rhubarb and nuts. Pour in greased/lined muffin tins.

1/4 cup sugar
1 Tbsp butter, melted
1 tsp cinnamon
1 tsp flour

Combine topping ingredients and sprinkle on top of batter. Bake at 375F approximately 20 minutes, until toothpick in center comes out clean.

*I make my own buttermilk by adding 1 Tbsp vinegar to my milk and letting is sit a couple minutes.

Strawberry Muffins Tuesday, Jun 11 2013 


This is a recipe slightly modified from Simply in Season. It’s so simple to put together, and deliciously moist! It’s definitely a recipe I’ll be making again and again!

Strawberry Muffins

1 1/4 cup strawberries, mashed*
3/4 cup sugar
2/3 cup oil
2 eggs
1 cup wheat flour
1/2 cup white flour
2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder

Mix together sugar, oil, and eggs. Stir in strawberries. Add in dry ingredients, only stirring until combined. Pour into greased/lined muffin tins and bake at 375F for approximately 20 minutes, until toothpick inserted in center comes out clean.

* I used thawed frozen strawberries.

Sunshine Muffins Friday, May 3 2013 


Last year, I was given an old recipe box, with lots of old newspaper clippings, with recipes. This recipe is from one of those clippings, so I don’t know where to give the credit! Of course, I did my own variations anyways. 🙂  We all loved this recipe, and so did our neighbour kids! The 3.5 dozen (double recipe) didn’t last 2 days! Very moist, fresh, and delicious! Definitely will be making it again.

It’s a versatile recipe, feel free to change the add-ins to sunflower seeds, poppy seeds, grated apples instead of the grated carrots, dried fruit, etc.

Sunshine Muffins

2 cups flour (I did 1/2 cup white, 1 1/2 cup spelt)
2 tsp baking soda
3/4 cup sugar
1 Tbsp cinnamon
2 Tbsp ground flax
2 Tbsp hemp hearts
1 Tbsp sesame seeds
1/3 cup sunflower seeds/poppy seeds, etc (optional)
1/3 cup coconut
1/3 cup chocolate chips
2 cups grated carrots
1 banana, mashed
3 eggs
1 cup oil
2 tsp vanilla

Combine flour, baking soda, sugar, and cinnamon together. Stir in sesame seeds, coconut, chocolate chips, carrots and banana.

Beat together eggs, oil, and vanilla. Stir into flour mixture until just moistened. Spoon into greased/lined muffin cups and bake at 375F for 15-20 minutes.

Makes 1.5 dozen.

Flax-laden Banana Chocolate Chip Muffins Thursday, Apr 4 2013 


I’ve been trying to add more fiber into our diet these days. This recipe I caught my eye since they contain so much ground flax, which is so high in fiber content! I thought they would be dense, but they worked beautifully, and my whole family is eating them up! One would never know there is so much ground flax in them. 🙂

Flax-laden Banana Chocolate Chip Muffins

3/4 cup butter/margarine
3 tsp vanilla
4 eggs
3/4 cup sugar
2 cups mashed banana (approx 4 bananas)
1/4 cup lemon juice
3 cups whole grain flour
1 cup white flour
3/4 cup ground flax*
2 tsp salt
2 tsp baking soda
1 tsp baking powder
1 to 1 1/2 cups chocolate chips

Beat together butter, vanilla, eggs, sugar, bananas, and lemon juice. Add in dry ingredients and mix until mixed in. Fold in chocolate chips. Bake at 350F for 20-25 minutes.

* You can easily grind flax seeds in a coffee grinder!

Orange-Cranberry Spelt Muffins Thursday, Feb 7 2013 

My friend Sara made these and talked about it on facebook. Sounded so good to me that I had to make it the same day she shared the recipe! 🙂

Orange-Cranberry Spelt Muffins

1 grated orange zest
3 eggs
1/4 cup oil
1 1/4 cup buttermilk*
1/2 cup honey
2 1/2 cups spelt flour (I used 1 3/4 spelt, and 3/4 white)
1 tbsp baking powder
3/4 tsp salt
pinch allspice
1/2 tsp cinnamon
1/2 cup dried cranberries

Mix dry ingredients together, then combine with wet. Bake in muffin tins at 350F for 20-25 minutes until a toothpick inserted in the middle comes out clean.

*You can make your own by combining milk with 1 Tbsp vinegar for your total 1 1/4 cup “buttermilk”, and let it sit for 5 minutes. Or use kefir if you have that handy!

Banana Oatmeal (Chocolate Chip) Muffins Friday, Feb 17 2012 

My husband really loves banana chocolate chip muffins. I like this recipe because it’s more hearty due to the oatmeal! I like the chewiness of oatmeal in muffins. 🙂  The chocolate chips are optional, of course!

Banana Oatmeal (Chocolate Chip) Muffins

1 cup oatmeal
1 cup milk
2 cups flour (white/wheat/spelt)
1/2 cup sugar
1 1/2 Tbsp baking powder
1 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup melted butter/margarine
2 eggs
2 tsp vanilla
2 cups banana, mushed (4-5 bananas)
1 1/2 cups chocolate chips (optional)

Mix together oatmeal and milk.

In a large bowl, combine flour, sugar, salt, baking powder, baking soda, cinnamon, and nutmeg.

Add melted butter, eggs, vanilla and bananas to the oatmeal and milk. Combine wet and dry ingredients, mixing only until moistened. Fold in chocolate chips, if desired. Spoon into greased/lined muffin tins.

Bake 20 minutes at 375F, or until toothpick inserted in middle comes out clean.

Blueberry Oatmeal Coconut Muffins Wednesday, Feb 15 2012 

I first had this muffin “back in the day” when I was a bank teller. Before kids. Nearly 4 years ago! Seems like another lifetime. 🙂  Every Friday was casual Friday and we took turns bringing in a snack for our co-workers. My supervisor brought these and I LOVED them. They are still a favourite around here!

I recently realized that I never shared this delicious recipe on here, so without delay, here it is!


Blueberry Oatmeal Coconut Muffins

1 cup oatmeal (rolled, or quick)
1 cup flour (wheat, spelt, white, or a combinaison)
1/2 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup brown sugar
3/4 cup coconut
1 1/2 cup buttermilk
1/2 cup oil
1 egg
1 tsp vanilla
1 cup blueberries

Combine oatmeal and buttermilk, soak for 30 minutes.

Combine flour, salt, baking powder, and baking soda.

Blend oil, brown sugar, egg, vanilla and coconut. Add oatmeal and buttermilk. Stir in flour mixture, stirring only to moisten.

Fold in blueberries. Spoon into greased/lined muffin tins.

Bake 20-25 minutes at 350F, or until toothpick inserted in the middle of the muffin comes out clean.

Cool on cooling rack, enjoy!

Valentine’s Day Muffins Friday, Feb 10 2012 

(Pictured: Blueberry Oatmeal Coconut Muffin! Recipe to come soon!)

Valentine’s Day muffins!! Isn’t it cute? It’ll make a perfect Valentine’s Day breakfast (or snack)! Make your husband/children’s favourite muffins in a heart-shape!

It’s so simple. Fill your muffin tin papers with batter, then slide a marble on one end. Keep it closer to the top so that you see the definitely heart-shape on the muffin top. If you push it down too far, it will look like you just squished the muffin when it was warm. 😉

See? Only takes a few extra seconds, and you have a cute heart-shape muffins to give to your loved ones!

Here are some of my favourite muffin recipes:

Double Chocolate Oatmeal Muffins

Cappuccino Muffins

Bran Muffins

Chocolate Banana Pecan Muffins


Shared at Kitchen Tip Tuesday!

Poppy Seed Bread Wednesday, Nov 9 2011 

My first time eating poppy seed muffin was in college, at the cafeteria. I loved them, although they were definitely a cake, not a breakfast (yet served at breakfast)! Talk about sweet! No wonder they tasted so good. 😉  I asked a friend for her recipe, and saw that it required a box of store-bought pudding. I don’t know about you, but I don’t like recipes that require store-bought mixes like that. It makes the recipe expensive, and definitely not as healthy. The stuff that’s in those boxes? Not something I want to eat too often. 😛

Fast-forward SIX years. I haven’t had poppy seeds muffins since. I was going through a recipe box from a lady in our church and came across a recipe for poppy seed bread WITHOUT any bought pudding mix in it! To say the least, I was excited! 🙂

The recipe still wasn’t healthy though, with almost as much sugar in the loaf as flour. White flour. I modified the recipe greatly, and it still turned out great, and delicious, and we’re truly enjoying eating the loaves as I type this! 🙂  Yay! At long last I have a poppy seed bread (or muffins!) recipe I can feel pretty good about making, eating, and serving my family!

It’s already getting harder to get a good sunny picture of my food, the days are getting shorter and shorter here already! Oh well, do the best I can. 🙂

Poppy Seed Bread

2 1/2 cups wheat flour (or 3 cups spelt)
1/2 cup white four
1 cup sugar
2 1/2 Tbsp poppy seeds
1 1/2 tsp baking powder
1 1/2 tsp salt
3 eggs, lightly beaten
1 1/2 cups milk
1 cup oil
3 tsp vanilla extract
1 1/2 tsp almond extract

In a large bowl, combine first 5 ingredients. Add eggs, milk, oil, and extracts. Pour into two greased 8.5″ x 4.5″ loaf pans. Bake at 350F for 55-60 minutes. Cool completely in pans.

3/4 cup sugar
1/4 cup orange juice
1 tsp vanilla
1/2 tsp almond extract

In a sauce pan, bring all glaze ingredients to a boil. Pour over bread in pans. Cool for 5 minutes; remove from pans and cool completely.

* I made half the glaze recipe and found it added enough glaze for the sweetness we like in a loaf.

Whole Wheat Pumpkin Carrot Muffins Friday, Nov 4 2011 

This recipe is from a lady in our church, and I thought it a perfect muffin to make on a fall morning! I whipped up a batch while my baby was napping, and we ate them all within… I don’t know… two hours? Guess one dozen muffin (and 6 mini muffins) isn’t quite enough for my little family. 🙂

I like how healthy these muffins are. Made with only wheat flour, sweetened with local honey, and filled with pumpkin and carrots!

Pumpkin-Carrot Muffins

1 1/2 cup whole wheat flour
1 1/2 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp baking powder
1 egg
1 cup pureed pumpkin (canned, or homemade)
3/4 cup honey (I used 1/2 cup)
1/4 cup oil*
1 cup shredded carrots

In a large bowl, mix the flour, pumpkin pie spice, baking soda, and baking powder. In a medium bowl, whisk the egg, pumpkin, honey, and oil until smooth. Add to the flour mixture, and stir just until combined. Do not overmix. Fold in carrots. Spoon into a muffin pan. Bake at 350F, for 25 minutes or until a toothpick inserted in the center comes out almost clean. Remove from pan, and cool on a rack. Makes 12 muffins.

* Or use 1 Tbsp oil, and 2 Tbsp applesauce for a healthier substitute.

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