Excellent Orange Muffin

Ingredients

• Dry ingredients:
• 1 ¾ cup (210g) all purpose flour (or gluten free flour)
• ½ cup (56g) blanched fine almond flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 
  
• Wet ingredients:
• Zest from 2 large oranges
• 1 cup (200g) organic cane sugar (or granulated sugar)
• 2 large eggs, at room temperature
• ½ cup (100g) freshly squeezed orange juice (from about 2 large oranges)
• ⅓ cup (75g)  whole-milk or 2% Greek yogurt*
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• ½ cup (1 stick, 113g) salted butter, melted (or sub olive oil or avocado oil)
• Sprinkle with coarse sugar or organic sugar, if desired
• 
  
• Optional:
• 1/2 cup of mini or regular chocolate chips
• 1 heaping cup fresh or dried cranberries 
•  

Instructions

• Preheat the oven to 400 degrees F. Line a 12 cup muffin tin with liners and spray the inside of the liners with nonstick cooking spray or use silicone muffin tins.
  Mix together dry ingredients: In a medium bowl, whisk together the flour, almond flour, baking powder, baking soda and salt. Add chocolate chips and/or cranberries, if using to dry ingredients.  Set aside.
  

  • In a separate large bowl add the orange zest and sugar and use your fingers to rub the orange zest into the sugar for at least 30 seconds to infuse the sugar with orange flavour.
    
    
    Mix together wet ingredients: In the same large bowl with the orange zest and sugar, add in eggs, orange juice, yogurt, vanilla extract and almond extract. (Do not mix in the butter yet!) Whisk together until well-combined and smooth.
    
    
    • Combine: Add the dry ingredients to the wet ingredients and mix with a wooden spoon until just combined. Finally, stir in the melted butter (or oil) until well combined. Do not overmix the batter, you just want to stir it until the batter is smooth.
      Bake: Divide batter evenly between the prepared muffin cups. Sprinkle with  coarse sugar, if desired (but absolutely recommended). Bake for 15-19 minutes or until the tester comes out clean.
      Enjoy!
      

      
      

 HEALTHY BRAN MUFFINS

                                     

These bran muffins are Flavourful, wholesome, and tender.  Make sure you’re using pure wheat bran, not bran cereal. Use your favourite add-ins, or leave the muffins plain. 

Ingredients:

• 1 and 1/2 cups (195g) whole wheat flour or all-purpose flour if preferred
• 1 cup (52g) wheat bran
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 large egg, at room temperature
• 1/2 cup (170g) honey or pure maple syrup
• 1/3 cup (75g) coconut oil, melted Or use vegetable oil, melted butter, or avocado oil instead
• 1/3 cup (60g) unsweetened applesauce, at room temperature or use a mashed banana
• 1 teaspoon pure vanilla extract
• 1 cup (240ml) nondairy milk (or dairy milk), at room temperature
• 2/3 cup (about 100g) raisins or, as I prefer, chocolate chips
• Sprinkling of raw sugar for tops

INSTRUCTIONS:

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use muffin liners or silicone muffin tins.
2. Whisk the flour, wheat bran, baking powder, baking soda, salt, and cinnamon together in a large bowl until combined. Set aside.
3. Whisk the egg, honey, melted coconut oil, applesauce, vanilla, and milk together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, and whisk to combine. Switch to a rubber spatula or wooden spoon and fold in the raisins or chocolate chips, if using.  I like to sprinkle raw sugar on the tops and sometimes add a walnut or pecan half on top as well.
4. Spoon the batter evenly into muffin tins (makes 12). Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 14–15 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.


5. 
   

 Cranberry Sauce Muffins

You know when you make that delicious chicken or turkey with all the fixings and at the end of the day you have left over cranberry sauce but no turkey left.  So, what do you do with that sauce??  Make Muffins!  I tried this recipe and quite liked it.  As you can see there are no photos as I ate them all up, they were that good.  Actually I freeze my muffins and thaw one in the fridge overnight so I can eat it with my coffee in the morning.

Ingredients

2 cups all-purpose flour

½ cup packed brown sugar

¼ cup white sugar

1 tablespoon baking powder

½ teaspoon ground cinnamon

½ teaspoon ground cardamom

½ teaspoon salt

1 cup leftover cranberry sauce

¾ cup milk

¼ cup vegetable oil

1 large egg, slightly beaten

1 teaspoon vanilla extract

Directions:

Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners.

Beat cranberry sauce, milk, oil, egg, and vanilla together in a bowl until well combined.

Whisk flour, brown sugar, white sugar, baking powder, cinnamon, cardamom, and salt together in a separate bowl.

Stir dry ingredients into wet ingredients until batter is just moistened.

Pour into the prepared muffin cups.

Bake in the preheated oven until golden brown, about 20 minutes.

Each muffin is about 145 Calories.  Muffins freeze well.

 

Gwyneth Paltow (sort of) Blueberry Muffin

This is a recipe that was developed by someone who altered Gwyneth Paltrow's Blueberry Muffin recipe which I altered too.  When I run out of blueberries (but following the recipe with 2-1/2 cups of blueberries, it is really very very good!), I use chocolate chips which make delicious muffins too.   I also add nuts, whatever kind I have on hand, to top each muffin.

Ingredients:

8 TBSP unsalted Butter, melted and cooled (113 grams)

2 large eggs

1/2 cup milk (any kind)

2 Cups all-purpose flour (I use whole wheat flour)

3/4 Cups of granulated Sugar or Splenda

2 tsp baking powder

1 tsp fine kosher salt (I use fine sea salt)

2-1/2 Cups Blueberries

Instructions:

1.  Preheat oven to 375°F.  Prepare muffin tin with liners or spray with non-stick cooking spray.

2.  Whisk together butter, eggs and milk in a medium bowl.  

3.  In a large bowl whisk flour, sugar, baking powder and salt. (If using choc chips you can add them to dry ingredients)

4.  Stir wet ingredients into dry ingredients (I usually have to add an additional 1/8 cup milk otherwise batter is too thick).

5.  Gently fold in blueberries.

6.  Divide batter among 12 muffin tins.  Bake 25-30 minutes.

Maple Sweetened BANANA MUFFINS

I had bananas that needed to be used so I tried this recipe.  It is sweetened with Maple Syrup which is expensive but has a unique taste and is not as sweet tasting as sugars.  I also like the fat used is coconut oil.  Just note that when it says eggs AT ROOM TEMPERATURE to be sure it IS at room temperature.  The first time I made these I added cold eggs which began to solidify the coconut oil.  As well, use paper baking cups as apparently they may be a bit difficult to remove if you are only greasing muffin tins.  You may need to run a knife around the muffin prior to extracting.  Another thing I liked about this recipe is it is all assembled using one bowl.

Ingredients

1/3 CUP melted Coconut Oil (Or extra-virgin Olive Oil, which I have not used yet)

1/2 Cup Maple Syrup (or honey)  (I have NOT tried the honey)

2 Eggs at room temperature

(note:  To bring whole eggs to room temperature quickly, fill a small or medium bowl with warm tap water. You want the temperature to feel like a warm bath (you don't want to end up accidentally cooking the eggs). Carefully place the eggs in the water and let them sit for 5 to 10 minutes.)

1 Cup packed mashed ripe Bananas (about 3 bananas)

1/4 Cup Milk of Choice (I used 0% Fat milk)

1 Tsp Baking Soda

1 Tsp Vanilla Extrct

1/2 Tsp Salt

1/2 Tsp Cinnamon

1-3/4 cups Whole Wheat Flour

1/3 Cup Old-fashioned Oats

Sugar and Ground Almonds for sprinkling (optional)

Method:

1.  Preheat the oven to 325°C.  Grease muffin tin with butter or non-stick cooking spay or use muffin tin liner cups.

2.  In a large bowl, beat the coconut oil and maple syrup together with  whisk.  Add the eggs and beat well.  Mix the mashed bananas and milk, followed by baking soda, vanilla extract, salt and cinnamon.

3.  Add the flour and oats to the bowl and mix with a large spoon, just until combined.  If you'd like to add any additional mix-ins, like nuts, chocolate chips or dried fruit, fold them in now.  I seem always to use chocolate chips.

4.  Fill each muffin cup about 2/3rds full.  (Mine always seems to be almost totally filled, so require a bit longer baking).  Sprinkle the tops of the muffins with a small amount of Ground Almonds or Oats, or Cinnamon, if desired, followed by a light sprinkling of sugar. (I love ground almonds on mine along with a bit of sugar)

5.  Bake muffins for 22 to 25 minutes or until toothpick inserted into a muffin comes out clean.  I always lightly touch the top of the muffins and if it bounces back nicely it is done.

6.  Place the muffin tin on a cooling rack to cool.  You may need to run a butter knife along the outer edge of the muffins to loosen them from the pan if you do not use paper muffin cups.

7.  These muffins will keep at room temperature for up to 2 days or in the fridge for up to 4 days.  They keep well in a freezer-safe bag for up to 3 months.  I always freeze mine and microwave them individually for about 15 seconds.

8.  Estimated 208 Calories per Muffin.

 

Lemon Muffins with Blueberries

I've made these muffins a couple of times with various additions.  I like the zesty lemon flavour.  Please note if you do not use paper liners and only grease your muffin pan, the blueberries stick to the bottom and the muffin can be a bit difficult to remove.

INGREDIENTS

1-3/4  Cup Whole Wheat White Flour (I used 1 Cup whole wheat and 3/4 Cup all purpose flour)
1-1/2  Tsp Baking Powder
1/4     Tsp Baking Soda
1/4      Tsp Salt
3/4      Cup Coconut Sugar (I used granulated sugar ... and could use a bit less than 3/4 Cup)
1/3      Cup Canola Oil
2         Eggs
3/4      Cup Low Fat Buttermilk (made my own but adding about 1 TBSP Lemon juice
                                                      to my milk and letting it sit for about 10 minutes)
Zest    from One Medium Lemon (about 1 TBSP)(I use the whole lemon and zest it)
2         TBSP Fresh Lemon Juice
1          Tsp Pure Vanilla Extract
1          Cup fresh Blueberries (or chocolate chips ... yummy)

DIRECTIONS:
1.  Preheat oven to 400°F.  Line muffin pan with 12 paper liners.  Set aside.
2.  In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
3.  In a large bowl, whisk the sugar, eggs and oil vigorously until frothy, about one minute.
     Add milk, lemon zest, juice and vanilla and whisk until well blended.
4.  Add the dry ingredients and stir just until almost combined.
5.  Gently fold in blueberries (or you can stir in the blueberries - or chocolate chips or nuts or
     whatever you wanted to add - into the flour mixture and carefully mix the dry ingredients into
      the wet ingredients. )
6.  Using an ice cream scoop, scoop the muffin batter evenly between 12  muffin cups.  (I like to top    mine with sliced almonds or any kind of nut I have handy)
7.  Bake 15 - 18 minutes or until golden brown and the top of the muffins spring back when
     gently pressed.
8.  Cool on a wire rack 10 minutes, then remove the muffins from the pan and cool completely
     on a wire rack.
Note:  Muffins can be frozen and thawed at room temperature or quickly in the microwave in about 12-15 seconds.

Scones

Sorry I didn't take a better photo of these, but they didn't last long.  I made these scones for my Summer Garden Tea Party and as you can see, served them with fresh fruit and Devonshire custard.  They can also served with Clotted Cream (if you know what that is and where to purchase it!?!)  

I made scones once before and they turned out like bricks.  One must have scones for a Tea Party, so I was a bit nervous about making them again.  I found a recipe on-line and they were easy to make and turned out perfectly.  These are a bit different than the scones you buy in the stores here.  Instead of being hard (and a bit dry) then are soft and quite fluffy in comparison.  They also bake tall with a clear line in which you can easily pull them apart in half to eat.

The scones pictured above are small.  They were dessert rather than the main food so I did make them much smaller.  

The good thing about this recipe is:

1.  You can make the dough ahead of time and freeze it.  Then just bake before you wish to serve them.  

I cut the dough into scones, placed them on the baking tray which I had lined with parchment paper, covered with Saran Wrap and froze.  The next day, I just moved them from freezer to oven.  Her recommendation was to bake 5 minutes longer.  As mine were about half the size of regular scones, I found baking for about 7 minutes was all that I needed.  For regular size scones, the Plus 5 Minutes probably works fine.  Just keep an eye on them and remove before they get too brown.

2.  It is easy.

Here is an excellent video on how to make these scones:  

https://www.youtube.com/watch?v=r4G2pBUGa4g

INGREDIENTS:

2      Cups All-purpose flour (10 ounces by weight)

4      tsp Baking Powder (use fresh powder, opened less than 6 months)

1/2   tsp Salt

1/4   Cup Sugar

6      Tbsp unsalted butter, AT ROOM TEMPERATURE (85.2 grams; 3 ounces)

2/3   Cup Milk

1      Large Egg

DIRECTIONS:

1.  Preheat oven to 425°F.

2.  In a food processor, pulse the flour, baking powder, salt and sugar a couple of times to combine.

3.  Add the room temperature butter and pulse 7-10 times until the butter is completely distributed.  You shouldn't see any chunks of butter and the mixture should have a sandy texture to it. 

4.  Transfer this to a large mixing bowl.

NOTE:  If you don't have a food processor, using a large bowl, whisk the dry ingredients together and mix in the butter with a hand mixer to a sandy texture with NO butter chunks left..  Proceed with the recipe as follows.

5.  In a small bowl, whisk to combine the milk and egg.  Save 2 Tbsp of this for the egg wash later. (I forgot the egg wash and they still turned out nice and brown but would try to remember to use it next time!)

6.  Pour the rest of the liquid mixture into the mixing bowl with the dry ingredients.

7.  Stir to combine with a spatula, until a rough dough forms.

8.  Transfer to a lightly floured countertop and knead about 10 times until the dough comes together into a relatively smooth ball.  Take care not to knead too much or the dough will be tougher and not rise as high.

9.  Roll the dough about an inch thick and use a 2.5" cutter to cut circles.  USE AS LITTLE EXTRA FLOUR AS POSSIBLE AS TOO MUCH FLOUR WILL MAKE THE SCONES TOUGH.  Re-roll the scraps and continue to cut circles.  Push down with the cookie cutter, then straight up.  DO NOT TURN to loosen the dough or the scones WILL NOT rise as they should.

10.  Place the scones on a parchment or silicone line baking sheet.  (This is the point at which I put my scones, baking sheet and all, in the freezer).

11.  Brush the tops with the reserved egg wash. 

12.  Bake the scones for about 13-15 minutes, until about tripled in height and golden brown on the tops and bottoms.  If frozen bake for about an extra 5 minutes until baked through.

Enjoy!

If you made them ahead and wanted to re-heat them put them in  a 300°F oven for 5 to 10 minutes.

To freeze baked scones, put them in an air tight bag and freeze for up to 2 months.

Scones will keep at room temperature for a couple of days, in the fridge for a couple of weeks, in the freezer for a couple of months.

Easy Banana Oatmeal Muffins

Whew!  Took this photo with the last muffin sitting there waiting to be eaten.  Funny how many gluten free recipes that are made with banana, and most of them so tasty.  This one is super easy and you don't have to think about flour or a flour substitute at all.

INGREDIENTS:

1 Cup Yogurt

2 Eggs

2 Ripe Bananas

2 Cups Gluten Free Rolled Oats (I used large flake oats as I am wheat free, not totally gluten free)

1/4 Cup Brown Sugar

1/2 tsp Baking Soda

1-1/2 tsp Baking Powder

1/2 Cup Chocolate Chips (Optional)

DIRECTIONS:

1.  Preheat oven to 400°F and grease muffin pan well or use parchment paper muffin cups.

2.  Add all ingredients except for chocolate chips to your blender or food processor (which I used) and

     blend until smooth.

3.  Stir in chocolate chips if using. (I used, yummy!)

4.  Pour into muffin cups and bake for 15-20 minutes.

5.  Allow to cool for 10 minutes then enjoy!