Archives for posts with tag: whole wheat

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I chose to make carrot muffins this week which are high in beta carotene and vitamin A.  What could be better then adding a vegetable that is sweet and great for your health.

INGREDIENTS

1 cup whole wheat flour

1 cup spelt light flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1/2 tsp cinnamon

2 large organic eggs

1 1/4 cup unsweetened almond milk or organic milk with 1 tbsp lemon juice

1/2 cup pure maple syrup

1/3 cup oil – safflower, coconut – melted

1 tsp pure vanilla extract

2 cups grated carrots

1/2 cup raisins

DIRECTIONS

Preheat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone liners. In a bowl mix flours, baking powder, baking soda, sea salt and cinnamon. In a second bowl blend eggs, milk, maple syrup, oil and vanilla together. Put dry ingredients into wet ingredients and mix until blended. Add in grated carrots and raisin into half the batter, so anyone who doesn’t care for raisins won’t have to deal with picking them out. Mix once again. Bake for 25 minutes or until firm to the touch. Take out of oven and let sit in muffin tray for 5 minutes. Transfer to a cooling rack for another 10 minutes. Enjoy!

 

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There is nothing better then smelling the sweetness of fresh fruit. This week I picked up a bag of fresh pears that i decided to add into my muffin of the week.

INGREDIENTS

1 1/2 cups organic whole wheat flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1/2 cup plain greek yogurt

1/4 cup unsweetened apple sauce

1/2 cup cane sugar

4 tbsp safflower oil

2 tsp pure vanilla extract

1 large organic egg

1 1/2 cups diced pear

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone muffin cups. In a bowl mix whole wheat flour, baking powder, baking soda and sea salt. In a separate bowl mix greek yogurt, apple sauce, sugar, oil, vanilla and egg. Add dry ingredients to wet ingredients. Blend until flour is incorporated into the wet mixture. Sir in  fresh pears with a wooden spoon. Spoon batter into muffin cups. Bake for 25-30 minutes. Let stand for a few minutes and then transfer to cooling rack for 10 minutes. Enjoy!

 

 

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This week I chose to make  vegan muffins.

Always trying new recipes to make the perfect muffin!

INGREDIENTS

1 cup whole wheat flour

1/2 cup spelt light flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

1 tbsp chia seeds

2-3 mashed ripe bananas

1/3 cup milk –  unsweetened almond milk, soy, rice

1/2 cup cane sugar

1/3 cup oil – safflower, coconut – melted

1 tsp pure vanilla extract

1/2 cup chocolate chips

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use the silicone liners. In a bowl stir flours, baking powder, baking soda, sea salt and chia seeds together. In a separate bowl place mashed bananas, milk, sugar, oil and vanilla. Mix until combined and then add dry ingredients. Blend altogether and add chocolate chips to the mixture. Scoop batter into muffin cups and top with a slice of banana. Bake for 20-25 minutes. Remove muffin tray from oven and then let stand for 5 minutes. Transfer to cooling rack for another 10 minutes. Enjoy!

 

 

 

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I made muffins using one of my favourite muffin ingredients, banana. I find when you using bananas it makes the batter so moist. I split the batter with half chocolate chips and half raisins to please everyone in my family.

INGREDIENTS

1 cup whole wheat flour

1 cup spelt light flour

1 tsp baking soda

1 tsp sea salt

1/3 cup oil – vegetable oil or coconut oil

2-3 ripe bananas mashed

1/2 cup pure maple syrup

1/4 cup agave nectar

2 tsp pure vanilla extract

1/2 cup semi-sweet chocolate chips

1/2 cup raisins

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use the silicone liners.  Mash bananas in a plate and set aside. Sift flours and baking soda and sea salt and stir. In a separate bowl mix oil, maple syrup, agave nectar and vanilla. Add mashed bananas and mix again. Stir in wet ingredients into dry ingredients. Separate batter in half and add raisins to one half and chocolate chips to the other half. Scoop into muffin cups and bake for 25-30 minutes. Take out to cool for 5 minutes and then transfer to a cooling rack for another 10-15 minutes. Toast the next day so it tastes like they just came fresh out of the oven. Enjoy!

 

 

 

 

 

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My muffin of the week recipe is a healthy breakfast muffin. You can warm up the muffin in the morning with some nut butter for extra protein or with your favourite jam. My favourite jam is St. Dalfour Jam which is naturally sweetened with grape juice.

INGREDIENTS

1 cup whole wheat flour

1 cup spelt light flour

2 tsp baking soda

1/2 tsp sea salt

2 tsp cinnamon

3/4 cup brown sugar or cane sugar

2 cups grated carrots

1 cup grated zucchini

3 large organic eggs

2/3 cup vegetable oil or coconut oil

1/3 cup milk with 1 tsp lemon juice or buttermilk

2 tsp pure vanilla extract

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray 12 cup muffin tray or use silicon muffin liners. Place raisins in a bowl of hot water for a few minutes and then drain water and set aside. In a bowl mix flours, baking soda, sea salt, cinnamon and brown sugar. In a separate bowl mix eggs, oil, milk with lemon juice and vanilla. Add carrots and zucchini to wet mixture and then add dry ingredients. Mix well and then fold in raisins with a wooden spoon. Scoop into muffin cups and bake for 25-30  minutes. Let stand in muffins tray for 5 minutes and then transfer to a cooling rack for another 10 minutes. Enjoy!

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Since i had sooo many apples this week from my apple picking outing, i decided to make apple muffins. This recipe was inspired by Gwyneth Paltrows cookbook, my father’s daughter.

INGREDIENTS

1 cup spelt flour light

1 cup whole wheat flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

2 tsp cinnamon

1/2 cup vegetable oil

1/2 cup pure maple syrup

1/2 cup milk of choice – organic, almond, soy

2-3 apples of choice chopped into small cubes

Topping

1/4 cup rolled oats

1/4 cup whole wheat flour

1/4 cup spelt light flour

1/4 cup brown sugar

1 tsp cinnamon

1 tbsp milk

2 tbsp organic butter or earth balance margarine

1/8 tsp sea salt

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup baking tray or use silicone cups. In a bowl sift flours, baking powder, baking soda, sea salt and cinnamon. In another bowl mix oil, maple syrup and milk. Chop apples and place to the side. Mix dry ingredients into wet ingredients and then fold in apples. Scoop batter into muffin cups.

Topping

Combine flours, oats, brown sugar, cinnamon, salt, butter and milk. Use you fingers to mix until the topping becomes crumbly. Place topping onto each muffin and then bake for 25-30 minutes. Take out of oven and cool for 5 minutes. Transfer to a cooling rack for 10 minutes. Enjoy!

I must say I really enjoy watching Gordon Ramsay’s cooking show called Gordon Ramsay’s Ultimate Cooking. It is a completely different side of him from his other cooking show Hell’s Kitchen. He includes his children in the show who are a delight to watch. This muffin recipe was inspired by him. I added spelt flour to the recipe and used milk with lemon juice instead of buttermilk. I also spilt the batter in half and added chocolate chips because not everyone likes blueberry muffins.

INGREDIENTS

2 ripe bananas

1 cup whole wheat flour

1 cup spelt light flour

1 1/2 tsp baking powder

1 tsp baking soda

1/8 tsp sea salt

1/2 cup brown or cane sugar

1 1/4 milk with 1 tbsp lemon juice or buttermilk

1 large organic egg

1/3 cup light olive oil

3/4 cup fresh blueberries or frozen thawed out

DIRECTIONS

Pre-heat oven to 350 degrees. Line a 12 cup muffin tray or use the silicone muffin cups. Mash bananas with a fork and set aside. In a bowl mix flours, baking powder, baking soda, salt and sugar. Make a well in the centre and add milk, egg, oil and bananas. Mix until incorporated. Fold in blueberries and scoop into muffin cups. Bake for 25 minutes or until golden on top. Cool for 5 minutes and then transfer to a cooling rack. Enjoy!

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I hope you have been enjoying your summer and having a chance to spend time with your loved ones. I had the opportunity to visit family for the last few weeks. It was nice to see everyone!

My latest muffin recipe I found was from a blog called My New Roots. All her recipes are plant-based. I did change some of the ingredients to add more moisture to the muffins.

INGREDIENTS

1 1/2 spelt light flour

1/4 cup whole wheat flour

1 cup rolled oats

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1/2 cup orange juice

1/2 cup organic milk

1/2 cup coconut oil

1/3 cup pure maple syrup

2 tbsp sunflower butter melted

1 banana mashed

Zest of one orange

1 cup fresh or frozen blueberries thawed

top with any type of seeds – pumpkin, sunflower seeds

DIRECTIONS

Pre-heat oven to 350 degrees. Spray a 12 cup muffin tray or use silicone muffin cups which are re-usable. I love using them. In a bowl  mix flours, rolled oats, baking powder, baking soda and sea salt. In a separate bowl mix orange juice, milk, coconut oil, pure maple syrup, sunflower butter, orange zest and mashed banana. Mix wet ingredients into dry ingredients. Do not over mix. Combine blueberries with a wooden spoon. Scoop into muffin cups. Sprinkle seeds on top and bake for 25 minutes or until firm to the touch. Take out of oven to cool for 5 minutes and then transfer to a cooling rack.

Enjoy!

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