the muffin recipes

Here are the recipes for the muffins I served at my warm fuzzy birthday breakfast.

The instructions are pretty much the same for each ingredient list:

1. Heat oven to 400F and grease or paper-line a 12-cup muffin tin.
2. Mix the sugar and the wet ingredients in a bowl.
3. Add fruit or nuts if included in the recipe.
4. Dump all of the wet ingredients on top of the dry ingredients.
5. Stir them all into the dry ingredients as briefly as possible - just to barely combine. (Over-stirring makes tough muffins).
6. Spoon into the muffin cups and bake about 20 minutes - They should be golden on top and just springy when you touch the top.

Blueberry Oatmeal Muffins (adapted from Canadian Living Magazine March 2004)
3/4 cup brown sugar
3/4 cup vanilla, fruit or plain yogurt
1 mashed banana
1/3 cup veg oil
1 egg
1 tsp vanilla
1 cup blueberries, frozen or fresh
3/4 cup old fashioned rolled oats
1 3/4 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/3 tsp salt


Cranberry Oatmeal Muffins
3/4 cup brown sugar
1/2 cup oil
1 cup vanilla or fruit or plain yogurt
1 egg
1 tsp vanilla
1 cup fresh or frozen cranberries, each berry cut in half to prevent EXPLOSION!
1 1/4 cups old fashioned rolled oats
1 1/2 cup whole wheat flour
1 tsp soda
1/2 tsp baking powder
1/2 tsp salt
(I buy cranberries on sale at Thanksgiving and Christmas. You can throw the whole bag of fresh berries in the freezer and use it when you need it.)

Apple Walnut Muffins
3/4 cup brown sugar
1/4 cup veg oil
1 egg
1 Tbs milk or cream
1 1/2 cup fairly finely chopped apple
3/4 cup coarsely chopped walnuts
1/2 cup raisins
1 cup whole wheat flour
3/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
Topping - Sprinkle over before baking: 1 tsp cinnamon, 1 1/2 Tbs sugar

Pumpkin Orange Muffins
2/3 cup brown sugar
3/4 cup canned pumpkin
1 cup orange juice
1 egg
1/4 cup veg oil
1 tsp grated orange peel
1 3/4 cups flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp ground cloves
Topping - Press gently into tops of muffins before baking: un-toasted pumpkin seeds

So if you make all of these, you will have 48 muffins. I took 40 to work, and they all got eaten by about 9:30am. Andrew, Alex and Lukas go the 8 that stayed home.

If you are feeding a smaller crowd, you could try the recipes one at at time.

question: what kind of muffin do you like best?

mompoet - In the Night Kitchen