Archives for the month of: February, 2015

My newest muffin recipe is a peach muffin with an oatmeal topping. I found this recipe from a great site called two peas and their pod. It’s a site worth checking out.

2 cups whole wheat flour
1/4 cup cane sugar
1/4 cup brown sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup buttermilk or milk with 1 tsp lemon juice
1/4 cup melted butter, cooled
1/4 cup honey
1 large egg
1 tsp. pure vanilla extract
1 1/2 peaches cut into small cubes, skin removed

1 1/2 cups oatmeal
1 tbsp whole wheat flour
1/3 cup brown sugar
1/2 tsp. cinnamon
4 tbsp. cold butter cut into chunks
1 tbsp honey

Pre-heat oven to 375 degrees. Spray 12 cup muffin tin tray.
Mix flour, sugars, baking powder, salt and cinnamon together. In a separate bowl mix milk, butter, honey, egg and vanilla. Slowly whisk milk mixture into flour mixture until well blended. Fold in peaches.
For the topping place oatmeal, flour, sugar, cinnamon and butter in a bowl. Use your fingers to blend the mixture well. Add honey until blended.
Scoop 3/4 of the mixture into muffin cups and then add oatmeal topping. Bake for 20 minutes. Let cool for 5 minutes and then place on a cooling rack.



Sorry I missed my muffin post last week. My family was sick and I was busy making a lot of chicken soup. This muffin recipe has ground flaxseeds in it which adds extra fibre.

1 cup whole wheat flour
1 cup light spelt flour
1 tsp salt
1 tsp baking soda
1/2 cup cane sugar
6 tbsp oil
6 tbsp ground flaxseeds
1 tsp pure vanilla
2 large eggs
3 ripe mashed bananas
1 cup semi-sweet chocolate chips

Pre-heat oven to 350 degrees. Spray and line 12 cup muffin tray. Beat sugar, oil, flax, vanilla and eggs together. Sift flours, salt, baking soda. Slowly mix sugar mixture into flour mixture. Beat mashed bananas into mixture. Fold in chocolate chips. Fill 3/4 muffin cups with batter. Bake for 25-30 minutes. Let cool and place on a wire rack for 5 minutes. Enjoy!


I found this recipe on Martha Stewart’s website. These muffins are so moist and actually tastes fresh for more then one day. Really delicious muffins! I hope you will love them just as much as I do.

1 1/4 whole wheat flour
1/2 cup brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp sea salt
1 cup old fashioned rolled oats
1/2 cup raisins
3 tbsp oil
1 large egg
1/3 cup organic milk, almond milk or soy milk
4 medium carrots, shredded
1 banana mashed

Pre-heat oven to 350 degrees. Spray a 12 cup muffin tin. In a bowl mix flour, brown sugar, baking soda, baking powder, cinnamon and salt. Stir in oats and raisins. Add oil, beaten egg, milk, carrots and mashed bananas. Stir until blended. Scoop into muffin cups. Bake for 30 minutes. Place on cooling rack for 5 minutes. Enjoy!


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