Muffins and Quickbreads

Pumpkin Muffin Recipes From Scratch

October 8, 2015

Pumpkin is enjoying a resurgence as an excellent source of dietary fibre and vitamin A, and as an easy vegetable to grow in a backyard suburban garden, making pumpkin muffin recipes from scratch is a great family activity for a fall afternoon.

These two healthy muffin recipes feature pumpkin as the main ingredient. The first recipe is a low-fat high fibre muffin that includes whole-wheat flour. The second is flavored with orange. These muffins are a great way to add pumpkin to your diet, especially if you have a family with members that aren’t keen on vegetables. They freeze well, and make a great take-along breakfast or after-school snack.

Try topping them with a little low-fat cream cheese instead of butter makes me think of cream-cheese frosting, and lets me pretend these healthy snacks are a decadent dessert. With just 6 grams of fat, you could even have two! These muffins are delicious, nutritious, delicious, and economical when you use pumpkin muffin recipes from scratch

Whole Wheat Low-Fat Pumpkin Muffin Recipe

.Ingredients:

2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 cup granulated sugar
4 tsp baking powder
1 tsp baking soda
1 tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1/4 tsp salt
1 1/2 cups raisins
1 can (14 oz or 398mL) pumpkin puree (not pumpkin pie filling)
1/2 cup light vegetable oil such as canola or grape seed oil
2 cups sour milk
3 eggs

Method:

Preheat oven to 375 degrees Fahrenheit. This recipe makes 2 dozen muffins, so you will either need to bake in two batches or have two 12 cup muffin pans ready.

Use a large bowl and sift whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and salt. Stir in raisins. In a medium-sized bowl combine the pumpkin puree, oil, sour milk and eggs.

Make a well in the middle of the flour mixture and pour in all of the liquid mixture. Gently stir with a fork until batter is just mixed, it is okay for it to be a little lumpy. Over-mixing will make the muffins tough.

Use a ladle or large serving spoon to fill muffin tins 3/4 full. Bake for 18-22 minutes or until firm to the touch; cool in muffin pan on a baking rack for five minutes then remove the muffins and cool them directly on the rack.

TIP: to make sour milk, put 4 tsp of lemon juice OR vinegar in the bottom of a two cup measuring cup and add milk until you have two cups of liquid. Let the mixture stand for about 5 minutes – you will see it curdle a little.

Pumpkin Orange Muffin Recipe

Ingredients:

1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tbsp grated orange rind
1/2 cup raisins
1 egg
1/4 cup granulated sugar
1/3 cup cooking oil
1 cup cooked pumpkin or 9 ounces canned pumpkin puree
1/4 cup skim milk

Method:

Preheat oven to 400 degrees F.
Use a large bowl and combine all dry ingredients except the sugar. Make a well in the center. Beat egg in a medium bowl until frothy. Add sugar, oil, pumpkin and milk and mix well. Pour into well and stir just to moisten. Fill greased muffin tins 3/4 full. Bake for 20-25 minutes or until firm.Cool in pan for 5 minutes, then remove and cool on rack. Serve warm. Makes 12 large muffins.

What are your favorite pumpkin muffin recipes from scratch? Do you grow pumpkins in your backyard? Share your pumpkin-growing tips or a link to your recipe in the comments below. Happy Baking!

Oatmeal Muffin Recipe with 8 Healthy Options

February 17, 2015

Muffins are a great way to use up leftover fresh and dried fruit and an easy way to sneak some healthy whole grains into your family’s diet. Homemade muffins can be baked in large batches, and most times an oatmeal muffin recipe produces muffins that freeze well.

Baking muffins from scratch is also an excellent way to reduce food costs – they are much cheaper than store-bought granola bars and snack cakes and more nutritious as well. If you are a beginner baker and haven’t made muffins at home before, this oatmeal muffin recipe is a good place to start. Once you master the basic muffin recipe, experiment with additions or substitutions to create a muffin that your family loves.

Oatmeal muffins should be baked using large-flake oats or quick-cooking oats, NOT instant oats. Instant oats become mushy as soon as they are mixed with milk, oil, or other liquids, resulting in heavy and pasty muffins. This recipe for oatmeal muffins makes 12 small muffins, but can easily be doubled.

Basic Oatmeal Muffin Recipe Ingredients

1 cup sour milk made from Carnation powdered milk, water, and a tablespoon of vinegar.

1 cup quick cooking or large flake oats

1 egg

1/4 cup canola oil or organic grapeseed oil

3/4 cup organic all-purpose flour

1/4 cup whole wheat flour

1/4 cup brown sugar

2 tsp baking powder

1/4 tsp salt

1/2 cup dark chocolate chips

How to Make Oatmeal Chocolate Chip Muffins

Preheat oven to 425 degrees Fahrenheit. Grease a 12 cup muffin pan, or line it with muffin papers.

Make up 1 cup of sour milk. Pour 1 tablespoon of vinegar in the bottom of a mixing cup, add water and Carnation milk powder as per package directions. Pour the sour milk into a medium bowl and add oats. Pour 1/4 cup of oil into a measuring cup and add 1 egg. Beat together in the cup then pour it into the oatmeal mixture. Set aside to soak.

In a large mixing bowl, combine all-purpose and whole wheat flour, brown sugar, baking powder, salt and chocolate chips. Add any dry substitute ingredients now. Make a well in the center of the dry ingredients and pour in the wet oatmeal mixture. Combine gently until it is just mixed. Spoon into muffin pan, filling each about 2/3 full. Bake for 20 minutes, checking after 18. Cool in pan for three minutes, then finish cooling on a baking rack.

Lemon Cranberry Oatmeal Muffin Recipe

Instead of vinegar, use 1 tablespoon lemon juice to sour the milk. Grate 1 tbsp lemon peel and add it to the dry ingredients. Substitute 1/2 cup of dried cranberries for the chocolate chips.

Blueberry Oatmeal Muffins

Dust 1/2 cup frozen blueberries with 1 tsp flour to keep the blueberries from “bleeding” into the oatmeal muffin batter. Replace the chocolate chips with frozen blueberries and add 1/2 tsp almond extract to the wet oatmeal mixture for a delicious Blueberry Almond Oatmeal Muffin recipe.

Orange Date Oatmeal Muffins

Grate 1 tbsp orange rind into dry ingredients. Replace chocolate chips with 1/2 cup of dates that have been soaked in 1/2 cup of orange juice for about an hour.

Peach Almond Oatmeal Muffins

Substitute a fresh peach or canned peaches. for the chocolate chips. Dice 1 fresh peach into small pieces and mix into dry ingredients, or use 1/2 cup of well-drained canned peaches. Add 1/4 tsp almond extract to wet ingredients. After spooning the batter into the muffin tins, sprinkle the top of each muffin with a few slivers of almond.

Banana Chocolate Chip Oatmeal Muffins

Reduce the sour milk to 3/4 of a cup, and add 1 1/2 medium-sized mashed bananas to wet mixture. Kids LOVE the combination of bananas with chocolate, so be prepared to make a double batch of this one!

Applesauce Oatmeal Muffins

Reduce the sour milk to 1/2 cup and the cooking oil to 2 tablespoons. Add 1/2 cup of applesauce. If it is sweetened, you may wish to reduce the brown sugar to just under 1/4 cup. You can either omit the chocolate chips or substitute in 1/3 cup of raisins. This applesauce oatmeal muffin recipe can be made a little spicier with the addition of 1/4 teaspoon cinnamon. Delicious with coffee and baking any of these homemade oatmeal muffins will make your kitchen smell wonderful. Happy Baking!

Oatmeal Lemon Scone Recipe

February 28, 2012

Scones are one of the quickest things to make when you feel the urge to bake. Made with just a few basic ingredients, a good scone is buttery, light, and absolutely delicious slathered with either clotted cream or butter and raspberry jam (my favourite.) Scones also freeze well, and depending on your family size and their eating habits you can either make one large round scone and score the top into “slices” (as you would slice a pie or a round cake) or make a dozen small scones, similar to the tea biscuits found in some North American bakeries.

This is an easy scone recipe that evolved into a lemon oatmeal scone recipe as I experimented with various flavors and additions over the years. Two easy substitutions to try are cranberries or blueberries for the raisins. If you like oatmeal replace 1/2 cup of the all-purpose flour with quick-cooking oats (NOT instant!) A key piece of advice as to how to make scones: use a light hand when mixing the dough, or else the finished scone will be tough in texture and your children (and/or husband) will be tempted to throw them at unsuspecting visitors instead of eating them.

Happy Baking!

Ingredients:

2 cups all-purpose flour

1 cup quick cooking oats

1/2 cup white sugar

4 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup cold butter

1 large egg, beaten

juice of 1/2 lemon

two percent milk

1 cup raisins

Method:

Preheat oven to 400 degrees Fahrenheit. Grease a cookie sheet (I keep my butter wrappers and grease the pan with these.) Using a large mixing bowl, combine flour, oats, white sugar, baking powder, baking soda, and salt. With a pastry blender or two butter knives, cut in butter and combine until the mixture resembles coarse peas. Break an egg into a glass measuring cup, and beat well. Add the juice of 1/2 lemon. Pour in enough milk to make 1 cup of liquid. Mix well and let it sit for five minutes.

Make a well in the middle of the flour mixture, and pour the liquid in, mixing with a light hand as you pour. Add in raisins. Turn the dough onto a lightly floured cutting board and knead gently, only until the dough is well-shaped and not too crumbly. Shape into twelve individual scones and place on the buttered baking sheet. Bake for 15 minutes, checking after 12 minutes. They will be ready when the tops are browned. Cool on the baking sheet for three minutes, then on a cooling rack. Serve warm with butter and jam. Yummy!

Apple Sour Cream Coffee Cake

February 14, 2012

I LOVE coffee cake for three reasons: 1. It is easy to make. 2. I can use up leftover fruit. 3. It is delicious!

There are many easy coffee cake recipes out there, but this is one of my favourite as we often have just one or two apples left by the end of the week. If we have had perogies or Mexican food for dinner earlier in the week we will usually have a little sour cream left over too, and we are also usually down to our last egg. This recipe for apple coffee cake makes good use of these leftovers, only uses 1 egg, and is easy to whip up and pop in the oven. I made this apple cake without cinnamon last week, and it was very good, but feel free to add 1 teaspoon of cinnamon to the crumb mixture if desired.

This is a good breakfast coffee cake as it isn’t too sweet, but it could easily be served as an apple snack cake (cut into small squares.) To serve it for dessert, warm it up a little and add a dollop of vanilla ice cream or whipped cream.

You can easily substitute other fruit for the apples in this coffee cake recipe. Try pears, peaches, plums, or 1 1/2 cups of blueberries or Saskatoon berries. If you are baking a blueberry sour cream coffee cake, freeze the blueberries for 1/2 hour then sprinkle a little flour with the half-frozen berries to keep them from getting mushy and colouring the coffee cake purple! While it might taste good, a big purple block is sure to turn off any picky eaters in your family.

This apple sour cream coffee cake marked the first time I used my new silicone bakeware, and I made it in the square 9 inch pan. While I did grease the silicone with butter, I don’t think it was needed, as the silicone was so flexible it simply peeled away from the cake. Give this recipe a try – and if you make any substitutions and would like to recommend them – by all means drop us a line. Happy Baking!

Ingredients:

2 1/2 cups all-purpose flour

1 1/4 cups brown sugar

3/4 cups room temperature butter or Parkay margarine

3 teaspoons baking powder

1/2 teaspoon salt

1 egg

3/4 cup sour cream

1 teaspoon organic vanilla extract OR 1/2 teaspoon organic almond extract

2 Granny Smith or other tart apples, peeled, cored, and diced

Method:

Preheat oven to 375 degrees Fahrenheit. Butter a 9 inch square pan and set aside. In a large bowl, use a fork to combine flour, brown sugar, butter and cinnamon if you are using it until the mixture is crumbly. Use a tablespoon to spoon out about half of the crumb mixture, and press it into the pan evenly to form the crust.

Add baking soda and salt to the remaining crumb mixture in the bowl, and mix it well. Make a well in the middle for your wet ingredients. Use a small bowl to whip together the egg, sour cream, and vanilla or almond extract. Pour the wet ingredients into the well in the crumb mixture, and mix gently with a fork – do not overmix or the dough will be tough. Add in chopped apples or other fruit or berries and mix gently. Use a spatula to scrape the coffee cake dough mixture into the prepared pan. Bake for 60 minutes, then insert a knife into the centre. If it comes out clean, cool in the pan on a rack, but if there are sticky bits on the knife put it back in for another ten minutes.

This apple sour cream coffee cake is a perfect recipe for baking with kids, and provides a great way to use up leftovers, and experiment with different fruit and flavor combinations. If you choose to make a Blueberry Sour Cream Coffee Cake, adding 1 tbsp of lemon juice is a nice touch. This coffee cake also freezes well, and makes a good option for a potluck, church lunch, or to drop off at a neighbour’s house.

Injera Recipe

January 12, 2012

Across countries and nations, cooking and baking help forge cultural identities, and bread is often one of the most beloved recipes of a people. Injera is known as an Ethiopian bread, and is baked with teff flour or millet. It is a good alternative for people searching for gluten-free recipes, and is the perfect partner for a bowl of hearty soup or stew. Teff is similar in consistency to cornmeal, and can be adapted to many cornmeal recipes. In this recipe for injera, there are just three ingredients, but technique is important. You will need to plan ahead; once mixed the recipe must sit for at least half a day before it is ready to cook.

While classified as a bread, injera looks more like a big round soft pancake, or a little like Naan bread. Purchase teff flour online or at a health food store to try this easy injera recipe.

Ingredients:

2 cups teff flour

4 cups distilled water

1/8 tsp salt

Method:

Mix water and teff flour together in a large bowl. Leave the bowl standing at room temperature for at least 12 hours, preferable up to 24. You will have to use the “sniff test” to determine when the injera batter is ready to bake. Once it smells a little sour or fermented, grease a 9 inch skillet with vegetable oil and place over medium heat, as though you were making pancakes. Pour 1/2 cup of injera batter and give it a quick swirl, so the whole bottom of the skillet is covered evenly. Cover the skillet with a tight-fitting lid and keep it on the medium heat for approximately 3 minutes. It is ready when the top of the injera looks dry and the bottom is browned – once again, like a pancake. Remove from the pan using a flat spatula, and keep warm on a plate covered with a tea towel while completing cooking the remaining injera.

Quinoa Loaf

January 11, 2012

Quinoa is enjoying a resurgence of interest as a super-grain packed full of protein. An ancient grain first documented by the Incas, Quinoa is readily available to purchase online or from your local health food store, and is increasingly found in traditional supermarkets. While you can buy Quinoa flour to make this delicious quinoa loaf, it is expensive. As long as you have a good food processor with a sharp blade (some home bakers prefer grain mills) try making quinoa flour at home from quinoa grain.

How to Make Quinoa Flour

Prior to cooking or baking, always rinse quinoa several times to remove the saponin. Saponin is a natural insect repellent found in certain grains, and it gives quinoa a bitter taste unless it is well rinsed. Place 3/4 cup of quinoa in a large bowl in your kitchen sink. Turn the cold water on full spray and fill up the bowl, rinse, drain, and repeat several times. Lay the rinsed quinoa out on a clean dishcloth to dry. This will take at least two hours. Once completely dried, use a grain mill or food processor with a sharp blade to process. Be sure to keep the cover on, and grind, blend or process until the grains are completely ground down. 3/4 of a cup of quinoa grain generates 1 cup of flour.

Quinoa Loaf Recipe

This recipe makes a delicious and sweet quinoa bread or loaf. While cranberries are my favorite, blueberries may be substituted. Served with cream cheese, butter, or just plain, it makes a filling and healthy snack or a light breakfast. This quinoa bread is also a great way to introduce the whole grain to your family’s diet. Children who like banana bread or pumpkin loaf will enjoy this one as well.

Ingredients:

1 1/4 cups sugar
1 1/4 cup butter, divided
1 1/2 cups chopped cranberries, drained
1/2 cup softened butter
2 organic eggs
1 1/2 cups organic all-purpose flour
3/4 cup quinoa flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 cup milk

Method:

Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 5 x 3 inch loaf pan. Mix 1/4 cup of the granulated sugar with the cranberries in a small bowl, and let it sit for at least 15 minutes. Meanwhile, use a large mixing bowl and cream the butter with 1 cup granulated sugar until it is light and fluffy, then beat in the eggs one at a time. Use a medium bowl to combine quinoa flour, all-purpose flour, baking powder, baking soda, and the salt. Mix this into the large mixing bowl, mixing in 1/4 cup of milk as you go to keep the mixture from getting too thick. Stir in cranberries or blueberries. Pour the quinoa loaf batter into the pan using a spatula. Bake for 60 minutes, checking after 50 minutes. Insert a clean knife into the center – if it comes out clean it is ready. Cool in the pan for 5 minutes, then turn it onto a wire rack. Store your quinoa loaf in a tin or wrapped tightly in tin foil.

Granola Bar Recipe

April 27, 2011

My family loves granola bars. Unfortunately, just because a package says “Granola Bars” on it doesn’t mean that it is healthy. As with so many other foods and snacks, I have found that it is cheaper and healthier to make them myself. Here are three granola bar recipes that my kids have loved.

Cakey Granola Orange Date Bars

1 cup butter, softened

1 1/2 cups firmly packed brown sugar

1/4 cup honey (you can change the flavor of the bars by trying clover honey or buckwheat honey)

2 eggs, beaten

1/4 cup Tropicana Orange Juice

1 1/2 tsps grated orange rind

1 tsp organic vanilla

1 cup all-purpose flour

3/4 cup whole-wheat flour

1/2 cup skim milk powder

1 tsp salt

1 tsp baking powder

2 1/2 cups homemade granola

1/2 cup chopped dates

1/4 cup roasted pumpkin seeds

Method:

Preheat oven to 350 degrees F. Cream butter and sugar together in a large bowl, then add honey, eggs and orange juice. Mix thoroughly and stir in orange rind and vanilla. Combine flours, dry milk, salt, and baking powder and add to butter mixture, mix until smooth. Stir in granola, dates, and pumpkin seeds. Pour into greased 9 x 13 inch baking pan and bake for approximately 45 minutes or until a knife inserted in the centre comes out clean. Cool in pan then cut into bars.

Nutty Chocolate Chip Granola Bars

Ingredients:

2 tbsp butter or margarine

1 package of 40 large marshmallows

4 cups Bran Flakes

2/3 cup All-Bran Buds

1/2 cup almonds

1/2 cup crushed peanuts

1/4 cup toasted pumpkin seeds

1/2 cup Ocean Spray Dried Cranberries

1/2 cup mini dark chocolate chips

Method:

Use a large saucepan on low heat to melt margarine and marshmallows (as though you were going to make Rice Crispies Squares.) Stir until melted then set aside. Add everything EXCEPT your chocolate chips and mix well. Stir in chocolate chips quickly then spoon into a greased 8 x 8 pan or dish. Moisten your hands and press into the pan. Cool completely before cutting into bars. Note: You can omit the chocolate chips from this granola bars recipe, or melt the chips and spread them over the top of the bars once they are in the pan. Enjoy!

Low Fat Granola Bar Recipe

Ingredients:

3 1/4 cups quick cooking Quaker oats (not instant)

1 small can Carnation sweetened condensed milk

3/4 cup dark chocolate chips

1/2 cup dried cranberries or cherries

1/2 cup wheat germ

3/4 cup wheat bran

1/2 cup oat bran

1/4 cup flax seeds

1/2 cup margarine, melted.

Method:

Preheat oven to 375 degrees F. In a large bowl, mix all ingredients. Spoon into a well greased 9 x 13 inch pan lined with foil. Bake for about 20 minutes, then cool in pan on a wire rack. Cut into bars and store in a tin. This recipe is full of fiber and absolutely delicious!

Pumpkin Bars

April 17, 2011

This low-fat recipe for pumpkin bars makes good use of applesauce to keep them light and sweet. Tuck them into your children’s lunchbox for a recess treat, or serve them with a
glass of milk for an after-school snack. Substitute dried cranberries for raisins for a different taste.

Pumpkin Bars Recipe

Ingredients:

1 3/4 cups all-purpose flour
2 tsp baking powder
1 tsp grated orange peel
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
3/4 cups brown sugar
1/2 cup unsweetened applesauce
1/2 cup pumpkin (not pie filling)
1 whole egg plus 1 egg white
2 tbsp vegetable oil
1/2 cup raisins

Method:
Preheat oven to 350 degrees F. Grease a 13 x 9 inch baking pan. Combine flour, baking powder,
orange peel, cinnamon, salt, nutmeg, ginger and cloves in a small bowl. In a separate bowl
mix sugar, cream together sugar, apple sauce, pumpkin, whole egg and egg white, and oil. Fold
flour mixture into pumpkin mixture, stir until moistened. Add raisins and pour batter into pan.
Use a spatula to spread it evenly. Bake for about 25-30 minutes or until a knife or toothpick
inserted in centre of pan comes out cleanly. Cool in pan on wire rack for about 15 minutes, then
cut into 16 bars. This recipe freezes well, and the bars can be iced with cream cheese icing for a dessert. If you are looking for additional pumpkin recipes try this delicious pumpkin cake as a dessert for your next big Sunday meal.

Yogurt Muffins

April 5, 2011

While many people are familiar with having yogurt for a quick snack or healthy breakfast, it is also a versatile ingredient in home baking. Use it when you are making quick breads and muffins for a moist and flavorful nutrition boost. Using a flavored yogurt such as peach works well with the blueberries in these muffins. Make these muffins even healthier by using your own homemade yogurt. This can be time consuming, but is made easier with the use of a yogurt maker. It will save your family money, and you will have the added comfort of knowing exactly what the ingredients are. If you choose to go with store bought yogurt, look for one that is low fat and does not have sugar added. Yogurt with live cultures is better for your health and suitable for baking. Note: Vanilla flavored yogurt tends to be higher in carbohydrates than other store bought yogurt, so choose carefully if you are diabetic or counting carbs.

Ingredients:

2 cups plain or flavored yogurt

1 tsp baking soda

1 cup brown sugar

2 eggs

1 cup canola oil

2 cups natural wheat bran

2 tsp organic vanilla (mexican vanilla if you can get it)

2 cups all purpose flour

4 tsp baking powder

1/2 tsp salt

1 cup fresh or frozen blueberries

Method:

Preheat oven to 350 degrees F. Using a medium bowl, combine yogurt with baking soda. In a large bowl, beat eggs, sugar and oil together. Stir in bran and vanilla. Add sifted flour, baking powder and salt to sugar mixture, alternating with the yogurt mixture. Fold in fruit carefully so the blueberries don’t “bleed” into the mixture. Fill non-stick or greased muffin pans 3/4 full and bake for about 35 minutes or until the centre of each muffin springs back when touched with a knife. Cool in pan for five minutes, then carefully remove.

Makes 2 dozen muffins that freeze very well.

Flavor Variations:

Try vanilla or lemon flavored yogurt with raspberries.

Strawberry flavored yogurt with blueberries.

Banana flavored yogurt with chocolate chips.

Lemon flavored yogurt with dried cranberries.

Blueberry flavored yogurt with diced peaches.