Orange Pumpkin Muffins

Filed Under (Breakfast, Muffins) by Lisa on 19-03-2011

It’s Saturday morning, so in keeping with the tradition of making a more involved breakfast (then toast) I decided to make some muffins. Since we still have an abundance of pumpkin in the freezer I decided to make muffins using pumpkin. I had been eyeing a recipe in Company’s  Coming Mostly Muffins for quite some time for orange pumpkin muffins, so I decided to give it a whirl. I changed the recipe greatly as usual since the original recipe just wasn’t healthy enough for me.

My muffins turned out vary well. The pumpkin flavor combined well with the orange, to give the muffins an overall light mellow flavor, and the ginger and orange almost gave the muffins a hint of a refreshing flavor to them. I’ll be making these again soon!

Orange Pumpkin Muffins
(adapted from Company’s Coming Mostly Muffins)
(makes 12 medium to large sized muffins)

1 cup all purpose flour
1 cup whole wheat flour
¼ cup white sugar
1 tbsp baking powder
1 tsp baking soda
¼ tsp salt
2 tsp ground cinnamon
½ tsp ground ginger
1 large orange peeling and in pieces
2 eggs
1 – 1 ½ cups pumpkin cubes (frozen or canned)
½ cup golden raisins
½ – ¾ cup sour milk (skim milk with 1 tsp white vinegar)
¼ cup salted butter melted
½ cup chopped pecans

Preheat oven to 350 degrees F. Grease muffin tins. In a large bowl add the flours, sugar, salt, baking soda, baking powder, and mix well. Add the pecan pieces and raisons and mix well. In a blender add the pumpkin, orange pieces,  melted butter, sour milk, and eggs. Blend until smooth. Pour into the flour mixture and mix until smooth. Spoon into muffin tins. Bake for 25-30 minutes, or a toothpick inserted comes out clean. Serve warm or at room temperature.

Oatmeal Banana Muffins

Filed Under (Breakfast, Muffins) by Lisa on 09-06-2010

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If you haven’t guessed by now, muffins are one of my favorite breakfast foods. I love making new varieties and putting new twists on old favorites. This morning I decided to give a new favorite a new twist. Since by berry oatmeal muffins turned out so well, I decided to try making another variety of oatmeal muffins. I turned my typical banana chocolate chip muffin into a yummy oatmeal banana chocolate chip delight.

My banana oatmeal muffins were simple, much less exotic then my berry oatmeal muffins. However taste wise they were very delicious. They were soft and flavorful with hints of rum extract noticeable on a subtle level. The texture of the coconut complemented the texture of the oatmeal perfectly. Of course I added some mini chocolate chips since they go oh so well with banana.

Here is my recipe (adapted from berry oatmeal muffins)

Oatmeal Banana Muffins
*makes 12 medium sized muffins

1 ¾ cups all purpose flour
1 cup oats
1 tbsp baking powder
½ cup white sugar
¼ tsp salt
¼ cup salted butter (melted)
1 cup skim milk
2 medium sized bananas
2 large eggs
¼ cup medium shredded unsweetened coconut
1 tsp pure vanilla extract
1 tsp rum extract
¼ cup mini chocolate chips

Preheat oven to 350 degrees F. In a large bowl add the: oats, flour, baking powder, sugar, and salt. Stir until well mixed. Add the coconut and chocolate chips, and stir to combine. In a blended add the bananas (peeled), skim milk, melted butter, eggs, vanilla extract, and rum extract. Blend until smooth. Add the blender mixture to the flour mixture and stir until smooth. Spoon into muffin tins. Bake for about 20 minutes or until a tooth pick inserted comes out clean. Enjoy.

Berry Oatmeal Muffins

Filed Under (Breakfast, Muffins) by Lisa on 05-06-2010

I love oatmeal. My mom recently made some oatmeal raison cookies that were very yummy. The cookies inspired me to try to make some oatmeal muffins. I had actually never made any muffins with oatmeal in them before (surprising considering how often I bake muffins). I was also thinking about making berry muffins, so I decided to make them into oatmeal berry muffins. I added some mini chocolate chips to the muffins since I love chocolate. They were the perfect addition to these muffins! The tiny size of these chips distribute the chocolate much more evenly then using larger chocolate chips. Regular chips work too though. For the recipe I adapted one of my own berry muffin recipes that didn’t have oatmeal in it.

My muffins were amazing!  They were actually quite fluffy (considering they are oatmeal muffins) which I love! The berry to chocolate ratio was perfect! They are also not too sweet to be eaten for breakfast. They are a major hit (only 4 left and I just made them 3 hours ago, soon to be 3 left). I will be making these again.

Here is my recipe

Berry Oatmeal Muffins (adapted from chocolate chip blueberry muffins)
*makes 12 medium sized muffins

1 ¾ cup all purpose flour
1 cup oats
1 tbsp baking powder
½ cup white sugar
½ tsp salt
¼ cup salted butter (melted)
1 cup skim milk
1 cup mixed berries (I used raspberries, blueberries and blackberries)
2 large eggs (beaten)
¼ cup mini chocolate chips

Preheat oven to 350 degrees F. Grease muffin tins. In a large bowl add the: flour, oats, sugar, baking powder, and salt. Mix well. Stir in the berries and chocolate chips. Add the beaten egg, and stir. Add the melted butter and mix well. Add the milk and stir until a smooth batter forms. Spoon into muffin tins. Bake for 20 to 25 minutes or until a tooth pick inserted comes out clean. Serve warm or cool.

Banana Poppy Seed Muffins

Filed Under (Breakfast, Muffins) by Lisa on 22-05-2010

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This morning I was in the mood for muffins. I wanted to make a new kind of muffin, but I didn’t have any particular recipe in mind. I took a quick inventory in the fridge and cupboards, and counters and came up with an idea. I decided to put two of my favorite ingredients together: bananas and poppy seeds. I was a bit skeptical of the combination since I had never seen them combined in a recipe, however I was very pleased with the result. My muffins had the lovely banana flavor that I love with the poppy seed taste that I adore. Both flavors were fairly pronounced but went together very well. I used some rum extract in my muffins since rum complements poppy seeds and bananas very well, and I think that contributed to the irresistibleness of these muffins. I toped each muffin with a little sliced almond to give them a little more crunch.

Here is my recipe.

Banana Poppy Seed Muffins
(makes 12 medium sized muffins)

1 cup all purpose flour
1 cup whole wheat flour
1 cup (not packed) brown sugar
½ tsp baking soda
1 tsp baking powder
Pinch salt
½ cup skim milk
2 tsp white vinegar (t0 make sour milk)
2 large eggs
2 tsp rum extract
2 tsp pure vanilla extract
¼ cup olive oil
½ cup poppy seeds
3 medium sized bananas (peeled)
¼ cup sliced almonds

Grease muffin tin. Preheat oven to 350 degrees F. In a large bowl combine: the flours, baking powder, baking soda, salt and mix well. Add the poppy seeds and stir to combine. In a blender add the: bananas in pieces, eggs, vanilla extract, rum extract, olive oil, sour milk and blend until smooth. Add the banana mixture to the flour mixture and stir until smooth. Spoon into muffin tins. Sprinkle on the sliced almonds. Bake in the preheated oven for 25-30 minutes or until golden on top and a tooth pick comes out clean when inserted. Serve warm or cool.

What is your favorite type of muffins?


Cranberry Almond Muffins

Filed Under (Breakfast, Muffins) by Lisa on 15-05-2010

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About a week ago, I decided to do some more experimenting with cranberry muffins (since we still had some cranberries in the freezer).  I found a recipe in the Company’s Coming Mostly Muffins recipe book by Jean Pare for Sunny Cranberry Muffins. I changed the recipe quite a bit to suit my tastes and the ingredients on hand.

My muffins were a huge hit! I made them in the morning for breakfast and all 12 were gone by noon. They were super soft, with a crunch on top from the lightly toasted almonds. The muffins were very flavorful. The rum extract complemented the pineapple juice very well which created an explosion of flavors!

I will definitely be making these again. My mom liked them so much she made them this morning!

Here is my adapted recipe.

Cranberry Almond Muffins
*makes 12 medium sized muffins

1 cup all purpose flour
1 cup whole wheat flour
1 cup white sugar
1 tbsp baking powder
¼ tsp salt
2 large eggs
½ cup sour milk (add 2 tsp white vinegar to skim milk)
1 tsp lemon extract
2 tsp rum extract
½ cup pineapple juice
¼ cup olive oil
1 cup fresh or frozen cranberries
¼ cup sliced almonds

Preheat oven to 350 degrees. Grease muffin tin. In a large bowl add the flours, sugar, salt, and baking powder. Mix well. Add the cranberries and stir to combine. Add the eggs, sour milk, rum and lemon extracts, pineapple juice, and olive oil, and stir until a smooth thick muffin batter is formed. Spoon into muffin tins. Sprinkle with almond slices. Bake for about 20 minutes or until a tooth pick inserted comes out clean. Serve warm or cool.

Carrot and Coconut Muffins

Filed Under (Breakfast, Muffins) by Lisa on 04-05-2010

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A couple days ago I wanted to make something warm for breakfast. I decided to make some carrot muffins.

I used one of my own muffin recipes morphing to suit my carrot muffins. I added some coconut to them to make things more interesting. The result was a very hearty tasting, moist muffin. The carrot and coconut complemented each other well. My muffins were a house hold hit, and gone within less then a day.

Here is my recipe

Carrot Coconut Muffins

1 ½ cup all purpose flour
1 ½ cup whole wheat flour
1 cup not packed brown sugar
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
2 large eggs
1/3 olive oil
1 tsp pure vanilla extract
1 tsp rum extract
½- ¾  cup skim milk
2 tbsp white vinegar (to make sour milk)
½ cup unsweetened medium shredded coconut
1 tsp cinnamon
¼ tsp nutmeg
3-4 medium to large carrots chopped into pieces

Preheat oven to 350 degrees F. In a large bowl add all the dry ingredients (flours, baking powder, baking soda, salt, cinnamon, nutmeg, and coconut) and mix well. In a blender add the carrot pieces, brown sugar, eggs, vanilla extract, rum extract, olive oil, ½ cup skim milk, and vinegar. Blend until smooth. Add the carrot liquid mixture to the dry mixture and stir to create a smooth batter. If needed add more milk if the dough is too thick. Spoon batter into muffin tins. Bake for about 25-30 minutes or until a tooth pick inserted comes out clean. Serve warm or cool.

Cranberry Muffins

Filed Under (Breakfast, Muffins) by Lisa on 02-05-2010

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Yesterday morning I was up early, so I decided to whip up some muffins for breakfast. I decided to make some cranberry muffins since we have some cranberries that have been in the freezer for a long time. I had never made cranberry muffins before, so this was a new experience for me.

The recipe I used was from Company’s Coming Mostly Muffins by Jean Pare for Cranberry Sparkle Muffins. I morphed the recipe as usual to suit the ingredients on hand and my tastes.  The original recipe calls for white sanding (dusting) sugar, but I just used regular white sugar. I also reduced the overall amount of sugar. I also used half whole wheat flour and half all purpose white flour instead of just white flour like the original recipe states.

My muffins turned out fabulous! There are fairly tart when they first come out of the oven, but the sweetness of the sugar sprinkled on top makes for a sharp contrast in tastes (tart and sweet). Once cool the muffins are just yummy, and the tartness is hardly noticeable. All of my 12 muffins were gone in just a few hours!

Here is my adapted recipe.

Cranberry Muffins (adapted from: Company’s Coming Mostly Muffins)
(makes 12 medium muffins)

1 cup whole wheat flour
1 cup all purpose flour
1 tbsp baking powder
¼ cup margarine
½ cup white sugar
1 cup no fat vanilla yogurt
1 cup fresh or frozen cranberries
(topping)
1- 1.5 tbsp white sugar
¼ tsp cinnamon

Preheat oven to 350 degrees F. In a large bowl add the flours, salt, baking powder and ½ cup white sugar, and mix until well combined. Cut or crumble in the margarine. Add the eggs and yogurt and stir until a soft dough forms. Add the cranberries. Stir or knead the dough to combine. Spoon into muffin tins. In a small bowl combine the 1-1.5 tbsp white sugar and the cinnamon. Mix well. Sprinkle evenly on each muffin. Bake for 15-20 minutes or until the muffins are lightly golden and a tooth pick inserted comes out clean. Serve warm or cool.

Do you have a favorite recipe for cranberry muffins?

Banana Nut Muffins

Filed Under (Breakfast, Muffins) by Lisa on 28-04-2010

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A couple of days ago I was up early in the morning (yet again), and I decided to wanted a warm breakfast. I decided to make some muffins. I chose to make banana muffins. I have made many varieties of banana muffins over the years, but I had never tried to duplicate a muffin I use to buy often from Tim Hortens.

The banana nut muffin from Tim Hortens is likely my most purchased item ever from this particular fast food place. Back in my college and university days I spent a lot of time eating and studying at Tim Hortens or getting Tim Hortens to go, and studying elsewhere. Eating a lot of Tim Hortens food is likely one of the many factors that contributed my  weight gain in university that I am now trying to loose.

I set out to make a much more healthy version of the Tim Hortens banana nut muffin. Something I remember about the muffin from this fast food place is that after it sat in the take out muffin paper bag for a short time you could see the grease from the muffin on the bag. I wanted my muffin to not be like that.

I used one of my own muffin recipes, and changed it up a bit. I used coconut, pecans, and walnuts to get the nutteyness I was after. The result was a nutty banana muffin that actually tasted a lot like the Tim Hortens ones I use to enjoy! It was also not even slightly greasy, so it was much more healthy.

Here is my recipe.

Banana Nut Muffins
(makes 12 medium size muffins)

1 cup whole wheat flour
1 cup all purpose flour
½ tsp baking soda
¼ tsp salt
1 tsp baking powder
2 tbsp white vinegar
½ cup skim milk (or slightly more of the dough is too thick)
2 tsp pure vanilla extract
1 tsp rum extract
¼ cup olive oil
1 cup white sugar
3 medium bananas
½ cup unsweetened shredded coconut
½ cup pecan pieces
¼ cup walnut pieces

Preheat oven to 350 degrees F. In a large bowl add the flours, sugar, salt, baking powder, baking soda and stir until well combined. Add all the nuts and stir well. In a blender add the bananas, rum, and vanilla extracts, olive oil, vinegar, and skim milk. Blend until smooth. Add the banana mixture to the flour mixture and stir until smooth. Spoon into muffin tin(s). Bake for 30-35 minutes in the preheated oven, or until a tooth pick comes out clean when poked in a muffin. Enjoy.

Pumpkin Pulp Pecan Muffins

Filed Under (Breakfast, Muffins) by Lisa on 05-11-2009

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This Halloween we carved two large sized pumpkins. We usually compost the pulp, roast the seeds, and cut all the peel off the pumpkins and freeze them in small cube sized pieces. I decided to do an experiment.

Instead of composting all the pumpkin pulp I decided to make some muffins with it. I used about two and a half handfuls of pumpkin pulp as well as the carved out bits of pumpkin (peeled of course). I created the recipe myself. I don’t usually completely make recipes 100% my own but this time I just got out a recipe card and pencil and started to design my muffins.

The muffins turned out fabulous! They were huge though! I expected to make 12 medium sized muffins, but instead I got 12 massive sized muffins in a pan made for medium muffins. Opps. Next time I will use 24 muffin tins if I end up with so much extra dough.

The muffins had a lovely texture. They were much more fluffy then most of the muffins I usually make. I was wondering if the fluffiness could have been a result of using pumpkin pulp instead of just the pumpkin.

Flavor-wise these muffins scored top marks in my books, the rum extract went really well with the vanilla extract, and chocolate chips that I usually use when I make muffins (the rum extract was also an experiment).

Here is the recipe

Pumpkin Pulp Pecan Muffins

1 cup whole wheat flour
1 ½ cups all purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
1 tbsp pure vanilla extract
1 tbsp rum extract
½-¾ cup semi-sweet chocolate chips
1 cup (not packed) brown sugar
½ cup milk (sour) (use about a tsp of white vinegar with milk)
2 large eggs
½ cup pecan pieces
½ cup olive oil
About two handfuls pumpkin pulp
2-3 handfuls of cut up pumpkin cubes

Preheat oven to 350 degrees F.
In a large bowel combine the flours, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well. Add the chocolate chips, and pecan pieces and stir until they are evenly distributed.
In a blender add the pumpkin cubes, and pulp, eggs, vanilla and rum extracts, brown sugar, sour milk, and olive oil. Blend until smooth.
Add the blender mixture to the bowl mixture and blend until smooth. Place in prepared muffin tins. Bake at 350 degrees for about 30-40 minutes, or until a toothpick comes out clean and the muffins are slightly golden.


Banana Coconut Muffins

Filed Under (Breakfast, Muffins) by Lisa on 24-05-2009

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The other day I noticed that our bananas were getting fairly dark. Since there were still quite a few left just eating them plain was not really an option. Instead I decided to whip up some banana muffins.

The muffins turned out very well. They make a super sized medium muffin. The are fairly moist. The banana and coconut flavors go well together, and the chocolate chips take the muffins to a whole new level of yummy.

The recipe I used was one of my own with modifications ( here is the original) http://www.lisaopolis.com/?p=130 This is the resulting recipe that I came up with.

Banana Coconut Muffins

1 cup whole wheat flour

1 cup all purpose (white flour)

½ tsp baking soda

¼ tsp salt

1 tsp baking powder

2 tsp white vinegar

1/2 cup skim milk

¼ cup olive oil

2 tsp vanilla extract

1 tsp rum extract (or the real thing)

1 cup lightly packed brown sugar

2 large eggs

½ cup of unsweetened shredded coconut

½ cup semi-sweet chocolate chips

3 medium sized bananas or about 1.5-2 cups banana pieces (fresh or frozen)

Preheat oven to 350 degrees. Prepare muffin tins. In a large bowl combine the flours baking powder, baking soda, and salt. Mix well. Add the coconut and chocolate chips and mix well. In a blender add the bananas, brown sugar, eggs, vanilla and rum extracts, and olive oil. Blend until smooth. Add the banana mixture to the flour mixture and mix until smooth. Spoon batter into muffin tins. Bake until slightly golden on top and a toothpick comes out clean (about 25-35 minutes).

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