MAPLE MUFFINS

MAPLE MUFFINS

Makes around 12 muffins

1 ⅓ cup flour

¼ cup sugar

1 Tbsp baking powder

½ tsp salt

¾ cup uncooked quick oats

1 beaten egg or 1 mashed banana

⅔ cup undiluted Carnation Evaporated Milk or ⅓ cup non-dairy milk

½ cup maple syrup

¼ cup melted butter or Earth Balance

Combine flour, sugar, baking powder, salt and oats.

Mix egg (or banana), evaporated milk, maple syrup and melted butter.

Add to dry ingredients all at once, stir just until moistened.

Fill greased or paper-lined muffin cups.

Bake at 400˚F for 20-25 minutes.

Remove from pans immediately.

 

GINGER PUMPKIN BREAD

GINGER PUMPKIN BREAD

12 Tbsp (1 ½ sticks) unsalted butter, melted

2 ½ cups all-purpose flour

2 tsp baking powder

2 tsp ground ginger (or a 2” piece of fresh ginger, peeled & grated)

1 tsp salt

1 cup granulated sugar

1 cup packed light-brown sugar

1 can (15 oz) pumpkin purée (1 ¾ cups)

3 large eggs

Preheat oven to 375˚ F.

Spray two 8 ½ x 4 ½” loaf pans with PAM; set aside.

In a large bowl, whisk together flour, baking powder, ginger, and salt.

In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add to flour mixture and stir until just combined.

Divide batter between prepared pans.

Bake until a toothpick inserted in centre of loaves comes out clean, about 50 minutes.

Let cool 10 minutes, invert pans and transfer loaves to a wire rack to cool completely.

 

CRANBERRY SCONES

CRANBERRY SCONES

Makes 8 scones.

1 ½ cups all-purpose flour, spooned and leveled

3 Tbsp sugar

2 ½ tsp baking powder

½ tsp baking soda

¼ tsp salt

1 tsp finely grated orange or lemon zest

5 Tbsp cold unsalted butter, cut into small pieces

½ cup dried cranberries

⅔ cup low-fat buttermilk, plus 1 to 2 Tbsp more if necessary

Preheat oven to 400F. Line a baking sheet with parchment or waxed paper. In a large bowl, stir together flour, sugar, baking powder, baking soda, salt, and orange zest.Stir in dried cranberries.

With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal. Stir to blend.

Make a well in the center of the mixture. Add buttermilk, and stir until just combined; do not overmix. Use a little more buttermilk if dough is too dry to work with.

Transfer dough to a lightly floured surface; shape into an 8-inch round. Transfer to baking sheet. Cut circle into 8 wedges; space them 1cm apart (to prevent sticking, dust knife with flour). Bake until golden, 18 to 20 minutes.

 

CHOCOLATE CHIP MUFFINS

CHOCOLATE CHIP MUFFINS

Makes 12-15 muffins

1 stick (8 Tbsp) unsalted butter, at room temperature

1 cup sugar

2 large eggs

2 cups all-purpose flour

2 tsp baking powder

½ tsp salt

¼ cup milk

1 tsp pure vanilla extract

1 ½ cups chocolate chips

Preheat oven to 375F.

In a bowl, cream together butter and sugar until light and fluffy (Alternately, use a microwave to slightly heat the butter until it is mixable). Add eggs one at a time until completely incorporated.

Sift together flour, baking powder, and salt. Add the flour to the butter mixture, alternating with the milk, while continuing to beat until just mixed (ending with flour). Stir in the vanilla and chocolate chips.

Line 8 cups in a standard muffin tin with cupcake liners. Mound the batter into the liners, filling almost to the top.

Cook the muffins for 20 – 25 minutes, until a toothpick come comes out clean when inserted into the muffin. (Start checking at 20 minutes, making sure not to overcook the muffins.)

Allow to the muffins to cool directly in the pan for 5 minutes, then remove to a cooling rack.

 

BLUEBERRY MUFFINS

BLUEBERRY MUFFINS

Makes about 12 muffins

Preheat oven to 400F.

Sift together:

1¾ cups flour

¾ tsp salt

⅓ cup sugar

2 tsp baking powder

grated rind of one lemon

Beat in a separate bowl:

2 eggs

Add to the eggs:

¼ cup melted butter

¾ cup milk

Combine the liquid and the dry ingredients with a few strokes.

Fold into the batter:

1 cup fresh blueberries*

Fill well-greased muffin tins two-thirds full and bake 20 to 25 minutes.

*I use a whole container of frozen wild blueberries (500 grams-ish).

Leave blueberries to thaw and drain in a strainer. Lightly coat them with flour just before using.

 

BANANA COCONUT MUFFINS

BANANA COCONUT MUFFINS

Makes 8-12 muffins

1¼ cups all-purpose flour

1 tsp baking powder

¼ tsp salt

2½ very ripe bananas, mashed (¾ cup)

½ cup Earth Balance or butter, melted

⅔ cup sugar

½ tsp vanilla extract

¾ cup sweetened flaked coconut

2 Tbsp flax seeds (optional)

½ cup chocolate chips (optional)

Heat oven to 375°F.

Whisk together flour, baking powder, and salt in a bowl. If using, add flax seeds and chocolate chips.

Mix bananas, butter, sugar, vanilla, and ½ cup coconut flakes in a bowl until well combined; sift in flour mixture and mix well.

Distribute among muffin cups, and sprinkle the tops with a few more coconut flakes. Place in oven until muffins are puffed and golden, about 20-25 minutes. Remove from oven and cool.

 

APPLESAUCE RAISIN MUFFINS

APPLESAUCE RAISIN MUFFINS

4 eggs

2 cups white sugar

1 ¼ cup oil

1 ¾ cup applesauce

3 cups all purpose flour

1 Tbsp cinnamon

2 tsp baking powder

2 tsp baking soda

1 tsp salt

2 cups raisins

Beat eggs slightly.

Add sugar, oil and applesauce and beat thoroughly.

Add dry ingredients and blend until smooth.

Stir in raisins.

Fill greased or paper-lined muffin cups 2/3 full.

Bake at 375˚F for 15-20 minutes.

 

APPLE MUFFINS

APPLE MUFFINS

2 eggs

1 cup milk

2 tbsp melted butter

1/3 cup sugar

2 cups whole wheat flour

½ tsp salt

4 tsp baking powder

¼ tsp cinnamon

¼ tsp nutmeg

2-3 medium apples, peeled, cored, and grated.

Heat oven to 375F. Grease 12 large muffin cups or line with paper.

Beat eggs, milk, butter, and sugar well. Combine flour, salt, baking powder, cinnamon, and nutmeg in a bowl, mixing lightly. Add to egg

mixture and stir just until dry ingredients are dampened (batter should be lumpy). Fold in apples.

Spoon into muffin cups. Bake about 30 minutes.