Mini Pumpkin and Oatmeal Muffins

Pumpkin Oatmeal Mini MuffinsToday’s baking project is pumpkin oatmeal mini muffins!  While looking around the cupboard to see ingredients to use, I found pumpkin puree and decided on a recipe for delectable breakfast treats.  The recipe is relatively healthy compared to a few other recipes I have, but still a treat.  Oatmeal mixed into the batter makes these muffins over the top.  I love the grainy texture and dimension it gives the muffins.  I ate at least three when they were warm out of the oven.

One of my younger sisters is at her university convocation today so it is a special day.  We are having a barbecue this evening on the patio to celebrate.  I am making the buns for the hamburgers.  My Mom is making her famous dessert crepes with vanilla ice cream, fresh strawberries and a chocolate drizzle.  It is one of my sister’s favourites!

On the wedding planning front things are under control!  Tomorrow I will be taking the church bulletin over to be printed.  An engagement photo of Jonathan and I will be on the cover and I am excited to see it all printed up.  It is going to be a great keepsake.  Tonight Jonathan and I will be going over the list of essential photographs that need to be taken at the wedding.  I am extremely excited for the big day!

Pumpkin Oatmeal Mini MuffinsPumpkin Oatmeal Mini Muffins

Ingredients

  • 1-1/2 cups unbleached all-purpose flour
  • 1 cup (250 mL) rolled oats
  • 1/2 cup packed brown sugar
  • 1 tbsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1 cup milk
  • 1 egg
  • 1/4 cup (60 mL) canola oil
  • 1 tsp vanilla
  • 1 cup pumpkin puree

Instructions

1.     In large mixing bowl, combine flour, rolled oats, brown sugar, baking powder, ground ginger, cinnamon and salt.

2.     In another bowl, whisk together milk, egg, oil and vanilla.  Always separate wet and dry ingredients when baking muffins.  Pour wet ingredients over dry ingredients.  Add in pumpkin puree and combine thoroughly until all ingredients are moistened. Spoon muffin batter into a greased muffin pan.  Makes approximately 12 muffins or 24 mini muffins.

3.     Bake in centre of oven at 375°F for about 18 minutes (I would recommend to check them at 16 minutes though, no one likes burnt muffins). Let cool in pan on rack for 5 minutes. Transfer to cooling rack and let cool completely.

4.     Once cooled you can wrap these muffins up individually in a zip-lock bag or with plastic wrap and freeze for two weeks.

Cranberry White Chocolate Chip Muffins

Jonathan and I were at COBS Bread before Easter buying hot cross buns and I decided to buy a cranberry white chocolate chip scone.  The scone was very tasty and I held the flavour combination in the back of my head – and added it to my baking to-do list.  While I was at the grocery store yesterday, I thought I should pick up some cranberries and white chocolate chips to make a muffin version.

Usually my stomach is sensitive to cocoa and milk chocolate, however some brands of white chocolate don’t cause any stomach pain.  I did some reading on Wikipedia about why this might be and the answer seemed to be because white chocolate doesn’t contain cocoa solids.  I am also very cautious about if nuts are processed in the same factory.  The Chipits brand doesn’t seem to aggravate any stomach sensitivity or allergies, so I used them for this recipe – hooray!

I love cranberry and the sweet and tart combination was definitely a winner.  I enjoy baking my own sweet treats and muffins are a splendid treat.  Making my own baked goods is really the only way to know they are allergy safe.  I made them in a mini version so that I can eat more of them and not gain ten pounds.    It probably wouldn’t be the best idea to eat these every day, but every once in a while they are great.  The mini muffins are rich and decadent, sweet and tart – simply yummy!

Some of these muffins are in the freezer for when I see Jonathan next.  I am sure he will enjoy them just as much as I do.

Ingredients

2 cups all purpose flour

½ cup brown sugar

½ tsp salt

1 tbsp baking powder

½ cup milk

¾ cup sour cream

¼ cup canola oil

2 eggs, beaten

1 tsp vanilla extract

1 cup frozen cranberries – dusted with 1 tsp of flour

¾ cup white chocolate chips

Instructions

  1. Preheat oven to 350 F.
  2. Mix together in a large bowl the flour, brown sugar, baking powder and salt.
  3. Add in the milk, sour cream, canola oil, eggs and vanilla extract.  Stir until thoroughly combined, but do not over stir.
  4. Dust the frozen cranberries with a teaspoon of flour and then fold them into the muffin batter.  Add in the white chocolate chips until they are evenly distributed.
  5. Grease the mini muffin pans with margarine or cooking spray.
  6. Fill the muffin batter ¾ of the way full.
  7. Bake for 18-20 minutes.  If you want regular sized muffins the cook time will be longer 20-25 minutes.
  8. This recipe makes 3 dozen mini muffins.
  9. Enjoy!

Healthy Five Grain Apple Muffins

Healthy and tasty muffins are possible.  The first step is to substitute canola oil for the butter.  Adding 5 grains is also better than one.  Wheat, rye, barley, tricticale and flaxseed are packed full of fiber and are low in fat.  If you do not enjoy mushy oatmeal, these muffins are an excellent alternative.  Raisins or other dried fruits could be added as well.  These are easily one of my new favourite muffins.

Ingredients

  • 1-1/2 cups unbleached all-purpose flour
  • 1 cup Bob’s Red Mill 5 Grain Rolled Hot cereal
  • 1/2 cup packed brown sugar
  • 1 tbsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup milk
  • 1 egg
  • 1/4 cup canola oil
  • 1 tsp vanilla
  • 1 apple peeled and grated

Instructions

  1. In large mixing bowl, combine flour, rolled oats, brown sugar, baking powder, cinnamon and salt.
  2. In another bowl, whisk together milk, egg, oil and vanilla.  Always separate wet and dry ingredients when baking muffins.  Pour wet ingredients over dry ingredients.  Add in grated apple and combine thoroughly until all ingredients are moistened. Spoon muffin batter into a greased muffin pan.  Makes approximately 12 muffins.
  3. Bake in centre of oven at375°F for about 20 minute. Let cool in pan on rack for 5 minutes. Transfer to cooling rack and let cool completely.
  4. Once cooled you can wrap these muffins up individually in a zip-lock bag or with plastic wrap and freeze for two weeks.

Blueberry Muffins

Blueberry Muffins

This is my favourite blueberry muffin recipe.  I used organic sugar and organic wild Canadian blueberries (frozen from President’s Choice).  Organic where possibly is my preference, however not necessary.  These muffins never fail to disappoint me.  Coming from one of my Mom’s worn Canadian Living cookbooks, it is a favourite tried, tested and truly great recipe.  If you are using frozen berries, you could substitute cranberries for the blueberries, remember to dust the berries with flour before you add them into the batter at the end.  Dusting the berries with flour ensures the berries will not all float to the bottom of the muffin.  As you can see I love, love, love mini muffins and mini cupcake molds.  Two delicious bites and you’re ready for another!

Blueberry Muffin Recipe

1 ½ cups of flour

½ cup of sugar

2 ½ teaspoons of baking powder

¼ teaspoon salt

1 egg

¾ cups of milk

1/3 cup of melted butter

1 cup of frozen blueberry or cranberries, dust with flour if frozen

Instructions

Mix dry and wet ingredients separately then combine.  Add blueberries last.  Bake at 400 degrees for 20 minutes or til brown on top.