Tag Archives: Muffins

Chocolate Banana Zucchini Muffins

Muffins

Chocolate, banana, and zucchini muffins.

  • 1/2 cup dark chocolate cocoa
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup vegetable oil
  • 1/2 cup white sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 tsp real vanilla extract
  • 2 cups zucchini, shredded and patted dry
  • 2 medium very ripe bananas, mashed (about 1 cup)
  • 1 cup chocolate chips, preferably mini dark chocolate
  1. Preheat oven to 350F. Grease muffin tin with butter or spray; set aside.
  2. In a medium mixing bowl, whisk together cocoa, flour, baking soda, baking powder, salt and cinnamon.
  3. In a large mixing bowl, combine oil, vanilla, and both sugars.  Stir in eggs, bananas, and shredded zucchini.
  4. Fold dry ingredient mixture into wet ingredient mixture, just until combined.  Gently fold in the chocolate chips.
  5. Scoop batter into prepared muffin tin and bake in the preheated oven for about 45 – 60 minutes, until a toothpick comes out clean with a few moist crumbs sticking to the toothpick.  Cool completely before storing.

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Lyn’s Cheddar Honey-Mustard Muffins

Have been making these since the seventies, when my dear friend Lyn gave the recipe to me.  Sweet and savoury at the same time; delicious cut in half and toasted.

Picture of muffins

Lyn’s Cheddar Honey-mustard Muffins

  • 2 cups flour
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg
  • 3 Tablespoons honey mustard
  • 2 Tablespoons honey
  • 1 1/4 cups milk
  • 1/4 cup melted butter, cooled
  • 1 cup sharp cheddar cheese, grated (plus a few more shreds for on top)
  1. Preheat oven to 400F.  Butter a 12 muffin muffin tin.
  2. In a medium bowl, thoroughly combine dry ingredients with a whisk.  Set aside.
  3. In a large bowl, whisk the wet ingredients together until smooth and uniform.
  4. Fold the dry ingredients into the wet ingredients, adding the cheddar cheese about half way through mixing.  Do not over mix.
  5. Scoop batter into 12 muffin cups.
  6. Bake at 400F for 20 minutes.

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Yet Another Banana Muffin

This recipe is from a Healthy Eating booklet distributed by the Ontario government, and is very good!  I add about 1/2 cup of mini chocolate chips to the recipe.  Without chocolate chips, each muffin has 8g fat, 3g fibre, and 4g protein.

  • 1 cup mashed ripe bananas (approximately 2 medium bananas)
  • 1/2 cup packed brown sugar
  • 1/3 cup low-fat plain yogurt
  • 1 large egg
  • 3 Tbsp canola oil
  • 1 1/2 cups whole wheat flour
  • 1/4 cup ground flax seed (we use a “split” flax seed that doesn’t need refrigeration — adds a wee bit of crunch)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/8 tsp ground nutmeg

 

  1. Preheat oven to 350F, and line a 12-cup muffin pan with paper liners.
  2. In a large bowl, whisk together the bananas, brown sugar, yogurt, oil, and egg.
  3. Add flour, ground flax seed, baking soda, baking powder, and nutmeg.  Using a wooden spoon, stir just until blended.  Do not over mix!
  4. Spoon batter into prepared muffin pan.  Bake for 18-20 minutes, or until tops are firm to the touch and a tester inserted in the centre of a muffin comes out clean.

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“Sugar Free” Fruit and Nut Squares/Muffins (thanks again Anne S.!)

  • 1 egg
  • 2 Tbsp oil or melted and cooled butter
  • 1 ½ cups unsweetened apple sauce (use 3 apples if you want to make your own)
  • 2 cups flour
  • 1 Tbsp baking powder
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ cup chopped dates or raisins
  • ¼ cup nuts
  1. Beat together oil/butter, apple sauce and egg.
  2. In another bowl, whisk together the flour, baking powder and spices.
  3. Add the wet ingredients to the flour mixture, and stir gently.
  4. Add the fruit and nuts and stir to combine.  Don’t overmix!
  5. Sppon into a well greased muffin pan or an 8” x 8” square pan.
  6. Bake at 375F for 20 minutes for muffins, 25-30 minutes for squares, until firm to the touch.

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Berry Muffins

I used to buy these muffins from a shop just around the corner when I was on my coffee break, or for lunch; the recipe is from the “David Wood Food Book”.  How I miss my exquisite lunches and sweets from that shop!  Not exactly nutritious, but one could use half whole wheat flour and half all-purpose flour, or use a Cornell Mixture.  This makes 6-8 muffins.

  • 1 large egg
  • ¼ cup melted butter
  • ¾ tsp vanilla extract
  • 1/3 cup milk
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 – 1 ½ cups blueberries, fresh or frozen OR add berries or fruit of your choosing
  1. Preheat the oven to 350F.  Grease and flour muffin tin, or use paper muffin cups.
  2. In a large bowl, cream together the melted butter and sugar, then beat in the egg and vanilla.
  3. Whisk together the flour, baking powder, and salt.  Add to the butter mixture, along with the milk.  Don’t worry if it’s a bit lumpy.  Add the berries and fold them in gently.
  4. Scoop into the muffin tins; bake in the preheated oven for 25 to 30 minutes, until pale golden brown, and the top springs back when touched.
  5. Niall likes to make a glaze of freshly squeezed lemon juice and sugar for these — half a lemon, with sugar to taste, warm in microwave, then drizzle onto muffin or dip muffin!

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Banana Muffins II

Not as “textured” as the other banana muffin recipe, yet still nutritious.

  • 1 cup unbleached white flour (or very finely ground whole wheat)
  • ¼ cup packed brown sugar
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup rolled oats
  • 2 eggs
  • 2 tablespoons vegetable oil or melted butter
  • 1 cup mashed banana (about 2 – 3 bananas)
  • ½ cup plain nonfat yogurt
  • 1/3 cup mini chocolate chips

Preheat the oven to 400F.

Prepare a muffin tin with paper liners, or grease with oil or butter.

In a large bowl, whisk together flour, brown sugar, baking soda, and baking powder.  Whirl the oats in a blender or food processor until they reach the consistency of cornmeal.  Whisk oats into the dry ingredients.

In another large bowl, thoroughly mix together the eggs, bananas, oil, and yogurt.

Gently fold the wet ingredients into the dry ingredients, along with the chocolate chips.  Do not over mix!

Spoon the batter into the muffin tin, and bake for 20 to 25 minutes, until a toothpick inserted into the centre of a muffin comes out clean and dry.

Cool in the tin for  minutes, then finish cooling on a rack.

Makes 11 to 12 regular sized muffins.

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Lemon Poppy Seed Loaf or Muffins

Preheat oven to 350F
Butter a 9” x 5” loaf pan or a 12-cup muffin pan (preheat oven to 375F); will make 9 muffins.

  • ¾ cup granulated sugar
  • 1/3 cup softened butter
  • 1 egg
  • 3 teaspoons grated lemon rind
  • 3 tablespoons lemon juice
  • 1 ¼ cups all purpose flour
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/3 cup milk
  • 1/3 cup yogurt or sour cream

Glaze:

  • ¼ cup icing sugar
  • 2 tablespoons lemon juice

In a large bowl, cream butter and sugar.  Beat in egg, lemon rind and juice until well mixed.

In a separate small bowl combine yogurt and milk.

In another separate bowl, whisk together flour, poppy seeds, baking powder and baking soda; add to wet ingredients alternately with yogurt/milk mixture, mixing just until incorporated.   Do not overmix!

Pour into prepared pan, bang pan on counter to release air bubbles.  Bake for 35 to 40 minutes or until tester inserted into centre comes out dry (if making muffins, bake for 15 to 20 minutes).

Glaze: Prick holes in top of loaf (or muffins) with a skewer or fork.  Combine icing sugar with lemon juice; pour over loaf.

Freezes well.

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