Archives for the month of: March, 2015

I came across my latest muffin recipe from a pinterest post. The website is called Good Dinner Mom. I also made a mushroom risotto from this site. Both recipes turned out great. The original recipe called for walnuts and almond flour. I usually make my recipes nut-free, so my kids can bring them to school.

INGREDIENTS 

3/4 cup plus 1 tbsp whole wheat flour

3/4 cup plus 1 tbsp spelt light flour

1 tsp baking soda

1/2 tsp sea salt

1 tbsp chia seeds

3/4-1 cup raisins

1 cup cooked quinoa, cooled

3/4 cup brown sugar

1/2 cup oil of choice

1/2 cup Greek yogurt 

1 tsp pure vanilla

2 organic eggs, beaten

1 cup grated carrots

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray. 

In a large bowl stir cooled quinoa, brown sugar, oil, Greek yogurt, vanilla, eggs and carrots.

In a separate bowl mix flours, baking soda, sea salt, chia seeds and raisins.

With a wooden spoon gently mix dry ingredients into wet ingredients.

Scoop the  batter into muffin tins and bake for 20 minutes. Enjoy!

  

My muffin of the week is inspired from a magazine called Canadian Living. They always try and feature healthier choices with there recipes. 

INGREDIENTS 

2 cups whole wheat flour

1/2 cup spelt light flour

1/2 cup cane sugar

1 tbsp baking powder

1 tsp baking soda

1/2 tsp sea salt

2 eggs

1 cup Greek yogurt

1 tbsp orange rind

1/4 cup orange juice

1/4 cup oil

1 1/2 blueberries fresh or frozen

DIRECTIONS 

Pre-heat oven to 350 degrees. Spray 12 cup muffin tray. In a large bowl sift flours, sugar, baking powder, baking soda and salt. In a separate bowl mix eggs, orange rind, orange juice and oil. Mix wet ingredients into dry ingredients and then add blueberries. Stir until blueberries are mixed in. Spoon into muffin tray and then bake for 25-30 minutes. Let cool and transfer to cooling tray. Enjoy!

  

My recipe of the week is inspired by The Pioneer Woman. This recipe uses flaxseeds and applesauce instead of oil and butter. The next time I make this recipe I will definately add an oatmeal topping because I found the topping a bit to moist or keep it in the oven for a few more minutes.

INGREDIENTS

1 cup whole wheat flour

1/2 cup spelt light flour

1/4 cup ground flaxseeds

1 cup oats

1/2 cup brown sugar

1/2 tsp sea salt

1 tsp baking soda

2 tsp baking powder

1   organic egg

1 cup sour milk – milk with 1 tsp lemon juice

1 mashed banana

1/2 cup unsweetened applesauce

1/4 cup maple syrup

DIRECTIONS 

Pre-heat oven to 350 degrees. Spray a 12 cup muffin tray. In a bowl mix flours, ground flaxseeds, oats, brown sugar, salt, baking soda and baking powder. In another bowl mix egg, sour milk, mashed banana, applesauce and maple syrup. Mix wet ingredients into dry ingredients. Add chocolate chips. Scoop into muffin cups and bake for 18-20. Enjoy!



I found this muffin recipe in a health magazine. They turned out very moist and didn’t dry out for a few days. It’s always a challenge finding muffin recipes that taste as good the next day.

INGREDIENTS 

1 1/2 whole wheat flour

1/2 cup light spelt flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

2 organic eggs, beaten

3/4 cup Greek yogurt or unsweetened applesauce 

3/4 cup sour milk

1/4 cup honey, maple syrup or agave syrup

 2 tbsp butter or oil

3/4 cup mixed berries

DIRECTIONS 

Pre-heat oven to 375 degrees. Spray 12 cup muffin tray.  In a medium bowl mix flours, baking powder, baking soda and salt. In a separate bowl beat the eggs and then mix yogurt, milk, honey, oil. Pour wet ingredients into dry ingredients. Fold in berries and fill muffin cups 3/4 of the way. Bake for 20 minutes. Take muffins out of the oven and cool for 5 minutes. Transfer muffins to a cooling rack for 10 minutes. Enjoy!



I made this new blueberry muffin recipe this morning and I must say they turned out pretty delicious. I used frozen blueberries for this recipe. 

INGREDIENTS 

2 cups whole wheat flour

1/2 cup cane sugar

1 1/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

1 cup Greek yogurt

1 large egg

1/3 cup vegetable oil

1 tsp pure vanilla 

1 cup blueberries fresh or frozen

DIRECTIONS

Pre-heat oven to 375 degrees. Line and Spray 12 cup muffin tray. Mix together flour, sugar, baking powder, baking soda and salt. In a separate bowl mix together yogurt, egg, oil and vanilla. Mix dry ingredients into wet ingredients. Fold in the blueberries. Scoop batter into muffin cups. Bake for 20 minutes. Let cool for 5 minutes and then transfer to cooling rack for another 10 minutes. Enjoy!



%d bloggers like this: