Bran Muffins

Ingredients

  • 1½ cups wheat bran
  • 1/2 cup wheat germ
  • 1 cup whole wheat flour
  • 1/2 cup ground flax meal
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 cup raisins (optional)
  • 1 cup brown sugar
  • 1/2 cup canola oil
  • 1 cup skim milk
  • 2 tbsp vinegar
  • 1 egg
  • 2 tbsp fancy molasses

For a high protein bran muffin, add 2 scoops of vanilla protein powder.

Methods

  1. Preheat oven at 390°F
  2. Mix milk and vinegar and stir to make buttermilk.
  3. Combine brown sugar, oil, buttermilk, eggs and molasses in a large mixing bowl.
  4. Mix dry ingredients in a large bowl; add the liquid mixture to the dry ingredients.
  5. Fold together briefly until incorporated.
  6. Bake for 13 minutes.

October Oatmeal Pumpkin Muffins

Ingredients

  • no-stick cooking spray
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup brown sugar (can use white sugar to increase sweetness)
  • 2 scoops vanilla protein powder (optional)
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1¼ cups pumpkin puree
  • 1/4 cup flax meal
  • 1/2 cup milk
  • 2 eggs, beaten
  • 1/4 cup maple syrup or molasses
  • 3/4 cup quick-cooking rolled oats

Methods

  1. Preheat the oven to 375°F.
  2. Whisk all-purpose flour, whole wheat flour, sugar, salt, flax meal, pumpkin pie spice, baking powder, baking soda, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Stir pumpkin puree, milk, eggs, and maple syrup into flour mixture until batter is smooth; fold oats into batter. Scoop batter into 12 greased muffin cups, filling them to the top.
  3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 30 minutes; set aside to cool 5 to 10 minutes before serving.

Banana Cranberry Whole-Grain Breakfast Muffins

City Line

Ingredients

  • 3 cups bananas, mashed
  • 1 cup whole wheat flour
  • 1 cup quick-cooking oats
  • 1/4 cup golden flax, ground
  • 1/2 cup wheat germ
  • 3 eggs
  • 1/2 cup maple syrup, pure
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 tablespoon cinnamon
  • 1/2 cup canola oil
  • 3/4 cup cranberries, dried
  • 2 tablespoons pecans, crushed

Methods

  1. Preheat oven to 350°F.
  2. Grease muffin pan with non-stick spray.
  3. In large bowl, combine the bananas, flour, oats, flax seed meal, wheat germ, eggs, maple syrup, baking powder, baking soda, salt, vanilla, cinnamon, and oil. Mix well using a hand mixer. Once mixed, stir the cranberries into the batter by hand.
  4. Measure and pour about 1/2 cup batter for each muffin into prepared muffin pan. Too each muffin with about 1/2 teaspoon of crushed pecans.
  5. Bake for 25- 28 min or until toothpick comes out clean. Allow to cool in the pan 1 to 2 min. before removing.

Blueberry Flax Muffins

Ellie Keck

Ingredients

  • 1½ cups white flour
  • 1 cup whole wheat flour
  • 1/2 cup golden flax, ground
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup canola oil
  • 1 egg
  • 1 cup buttermilk
  • 3/4 cup brown sugar
  • 1½ cups blue berries
  • 1/4 cup brown sugar
  • 1/4 cup white flour
  • 1/3 cup oatmeal
  • 1/2 teaspoon cinnamon
  • 2 tablespoons canola oil

Methods

  1. Preheat oven at 400°F.
  2. Mix white flour, whole wheat flour, flax, baking powder, baking soda, and salt. Set aside. Add blueberries.
  3. Mix oil, egg, buttermilk, and brown sugar till well blended.
  4. Add creamed mixture to dry ingredients and stir. Do not overtax.
  5. Bake for 25 minutes.

Carrot Spice Muffins

Emmy Penner

Ingredients

  • 2 eggs
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 cups carrots, grated
  • 11/4 cups whole wheat flour
  • 3/4 cup brown sugar
  • 1/4 cup wheat bran
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup raisins

Methods

  1. Preheat oven 375°F.
  2. Beat eggs, oil and vanilla till light. Stir in carrots. Add raisins.
  3. Mix and add next 8 ingredients, stir until moistened.
  4. Bake for 25-30 minutes or until top springs back.

Low-fat Lemon Poppy-seed Muffins

Winnipeg Free Press

Ingredients

  • 2-3 lemons , fresh
  • 2 !/2 cups white flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup canola oil
  • 1/2 cup sugar
  • 2 eggs
  • 1½ cups buttermilk
  • 1/4 cup poppy seeds
  • 2 tablespoons lemon zest grated
  • 1/3 cup lemon juice, fresh
  • 1/3 cup sugar

Methods

  1. In bowl, combine flour, baking powder, baking soda, salt; mix well.
  2. In another large bowl, beat oil with sugar, eggs, buttermilk, poppy seeds, and lemon zest.
  3. Add dry ingredients to wet ingredients and combine until just moistened.
  4. Spoon batter into 12 large non-stick, lightly sprayed or paper lined muffin cups.
  5. Preheat oven to 400°F. BAKE 20 to 25 mins.
  6. Meanwhile in a small saucepan, bring lemon juice and sugar to boiling;cook for a few min. remove from heat and cool slightly.
  7. When muffins come out of the oven, poke a few holes in each muffin with a toothpick. Spoon syrup over muffin tops and allow to soak into the muffins. Cool and remove from pan.

Candy Cane Cupcakes

Cole Baril

Ingredients

Batter:

  • 1/4 cup unsalted butter, melted
  • 1/2 cup canola oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tsp vanilla
  • 2 oz 60% buttersweet chocolate, melted
  • 2 eggs and 2 yolks, room temperature
  • 1 cup flour
  • 1/2 cup unsweetened cocoa powder, softed
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup full fat sour cream or buttermilk, room temperature
  • 1/2 cup hot water and espresso powder

Ganache:

  • 1 cup semi sweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup heavy cream

Frosting;

  • 1 cup butter, room temperature
  • 1 tsp vanilla
  • 1½ tsp peppermint extract
  • Pinch of salt
  • 3-4 tbsp heavy cream
  • Green food colouring
  • 1/4 cup crushed candy cane

Methods

Batter:

  1. Preheat oven to 350°F. Line cupcake tins with 18 liners.
  2. Beat butter, oil, sugars, vanilla extract and melted chocolate until smooth. Add eggs one at a time until incorporated.
  3. Whisk together flour, cocoa powder, salt, and baking soda.
  4. Gradually add dry ingredients to the wet ingredients along with sour cream or buttermilk. Add warm espresso mixture. Allow to rest for 5 minutes.
  5. Divine batter evenly among 18 cups.
  6. Bake for 17-20 minutes or until tops spring back when gently pressed and when a cake tester comes out clean. Allow to cool for 5 minutes and then transfer to a wire rack.

Ganache:

  1. Combine chocolate chips and heavy cream.
  2. Microwave on half power for 1 minute, stir, and repeat until all chocolate chips are melted and it is smooth. Beat for 1 minute and then spoon over cupcakes.

Frosting:

  1. Beat butter until smooth; add vanilla, peppermint extract, salt and powdered sugar.
  2. Add heavy cream and beat for 2-3 minutes until the frosting is light and fluffy.
  3. Add food coloring and swirl together.
  4. Sprinkle with crushed candy cane (put in bag and use a hammer to crush).
  5. Pipe frosting on top of cupcakes.

Blueberry Muffins

Ingredients

  1. 1 ½ cups (195 grams) all-purpose flour
  2. 3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops
  3. 1/4 teaspoon fine sea salt
  4. 2 teaspoons baking powder
  5. 1/3 cup (80 ml) neutral-flavored oil; canola, vegetable and grape seed are great
  6. 1 large egg
  7. 1/2 cup (80 ml – 120 ml) milk; dairy and non-dairy both work
  8. 1 ½ teaspoons vanilla extract
  9. 6 to 8 ounces fresh or frozen blueberries; see note below about frozen berries (about 1 cup)
For slightly healthier muffins, you can substitute half of the white flour for whole wheat flour without noticing a difference.

Methods

  1. Heat oven to 400 degrees Fahrenheit. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups.
  2. Whisk the flour, sugar, baking powder, and salt in a large bowl.
  3. Combine oil, egg, milk and vanilla. Whisk to combine.
  4. Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in the blueberries.
  5. Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.
  6. Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.