Cupcakes & Muffins

The second cookbook in my series has been released on Amazon! The print and e-book versions are available!

http://www.amazon.com/Cupcakes-Muffins-Eggless-Vegetarian-Peanut-free/dp/1518829678/ref=tmm_pap_swatch_0

http://www.amazon.co.uk/Cupcakes-Muffins-Eggless-Vegetarian-Peanut-free/dp/1518829678/ref=tmm_pap_title_0

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Maple Oat Muffins

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You can’t have too many muffin recipes. Especially if you run out of ingredients for muffins you usually make. I didn’t have any ripened bananas on hand and I had just made lemon blueberry muffins so I wanted to do something different and made oat muffins with a maple twist. I used pure maple syrup in these muffins not the artificial maple flavour as that is just wrong!

Maple Oat Muffins

Sift together dry Ingredients:

  • 1 and 3/4 cup flour
  • 1 cup oats
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon

Combine wet Ingredients:

  • 1 cup milk with 1 tsp vinegar
  • 1/3 cup canola oil
  • 1/4 cup pure maple syrup
  • 1/4 cup plain unsweetened yogurt (or prepared egg replacer equivalent to 1 egg)

Mix wet ingredients into dry ingredients and stir until just combined. Bake in paper-lined muffin cups for 18-20 minutes at 400 degrees F.

 

Coconut Lime Muffins

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A sale on limes at the grocery store and a few bags of coconut in the fridge is the inspiration for these muffins, along with an upcoming camping trip! Yum!

Coconut Lime Muffins

Sift together dry ingredients:

  • 2 cup flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • zest of a large lime

The add the wet ingredients:

  • 1/2 cup canola oil
  • 1/2 cup milk
  • 1/2 cup plain unsweetened greek yogurt (equivalent to 2 eggs)
  • 2 tbsp lime juice

Spoon into a paper lined muffin tin and top each muffin with a sprinkle of unsweetened coconut.

Bake 375 degrees F for approx 20 mins*.

*Note: Keep an eye on the muffins and if the coconut is getting too brown, cover with parchment paper.

Pumpkin Whole Wheat Muffins

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These whole wheat muffins are a great breakfast item or snack choice. They are made with whole wheat flour, honey and nutrient-packed pumpkin. They only contain 1/2 cup brown sugar. They are really moist.

Pumpkin Whole Wheat Muffins

Sift together dry ingredients in a large bowl:

  • 2 cups whole wheat flour
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice

In a separate bowl, combine wet ingredients and then add into dry ingredients:

  • 1/2 cup unsweetened plain yogurt or prepared egg replacer equivalent to 2 eggs
  • 1/2 cup milk
  • 1/2 cup honey
  • 1/4 cup canola or vegetable
  • 1 cup pumpkin puree

Mix until just combined and spoon into paper lined muffin tins. Makes 14 large muffins.

Bake 400 degrees F for 18-20 minutes.

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Raspberry Lemon Muffins

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I made these muffins with half whole wheat flour as they are for my daughter’s school lunch and she refuses to eat sandwiches. She will however eat muffins, unless they are banana muffins. She will only eat banana muffins if they have chocolate chips in them…….you get my point? 🙂

 

Raspberry Lemon Muffins

Combine dry ingredients:

  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 2 tbsp flax seed meal
  • 3/4 cup white sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • zest of 1 lemon

Combine wet ingredients in a separate bowl and then mix in to the dry ingredients until just combined:

  • 1/2 cup plain sweetened yogurt (equivalent to 2 eggs)
  • 1/4 cup canola oil
  • 1/3 cup milk
  • 2 tbsp lemon juice
  • 1 tsp vanilla

Then fold in:

1 and 1/2 cup frozen raspberries

Bake 400 degrees F for 18-20 minutes. Makes 12.

Lemon Blueberry Muffins

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These muffins are yummy, light and bright. Sure to get you out of the winter slump that is the end of February!

Combine dry ingredients:

  • 2 cups flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • zest of 1 large lemon

Combine wet ingredients in a separate bowl and mix well. Then add to dry ingredients and mix until just combined:

  • 1 cup plain unsweetened yogurt
  • 1/2 cup canola oil
  • 1/4 cup lemon juice
  • 1 tsp vanilla

Then fold in:

  • 1 cup blueberries

Bake 400 degrees F in a paper-lined muffin tin for approximately 18-20 minutes. Makes 12.

 

 

Whole Wheat Banana Muffins

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(Note: I changed the photo of these muffins and made a slight change to the recipe. I found them a little dense so I added 1/2 tsp vinegar to the milk.)

I ran out of white flour and had some bananas turning so I was hopeful the bananas would be enough to keep whole wheat muffins together and they were. The end of the week means I am running out of food for the kid’s lunches so it was worth the risk. 🙂 I added chocolate chips but you can leave them out or add nuts if you are not nut allergic.

These are rustic looking but very good whole wheat muffins.

Whole Wheat Banana Muffins

Combine dry ingredients:

  • 2 cups whole wheat flour (I replaced 2 tbsp of the flour with ground flax seed)
  • 1/2 cup brown sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup choc chips (optional)

Mix together wet ingredients:

  • 3 mashed bananas
  • 1/4 cup plain yogurt (equivalent to 1 egg)
  • 1/4 cup canola oil
  • 1/3 cup milk mixed with 1/2 tsp vinegar

Add the wet to the dry and combine until just mixed. Spoon into muffin tins. Bake 400 degrees F for approximately 20 minutes. Makes 12.