Tag Archives: muffins

Whole Wheat Blueberry Muffins

I’ve decided to put myself on a diet. Well, not just me, but my BF too. I have managed to lose my weight and I’m trying not to let it creap back up. The easiest thing to do is to make myself eat more fruits and veggies and start going for walks everyday with the dog, which benefits Kato and me! If only it would stop raining… we haven’t seen the sun since last week.. It makes everyone a little grouchy I think. I would definitely recommend spraying muffin tins and not using paper liners like I did, they stick to the liners..

Whole Wheat Blueberry Muffins

1 1/2 cups whole wheat flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
2 eggs
1/2 cup skim milk
1/2 cup reserved blueberry juice (from thawed blueberries)
1  cup blueberries frozen (thawed)

1/2 cup warm milk
1/2 cup sugar

In a medium bowl mix the flour, baking powder and salt. In a large bowl mix the remaining ingredients together except the blue berries. Add the flour mixture until well blended and fold in the blueberries.

Bake at 350 for 25 mins. When done pierce with fork and brush the tops with milk and roll in sugar.

I must say, I like the nutty taste of the whole wheat flour and the blueberries go well with it. My oven was at 400 and they were definitely over cooked, so I recommend lowering the cooking temperature.

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its been awhile

Sorry for not posting in such a long time. I fell skating and fractured my wrist so my life has been nothing exciting lately. I am so lucky to have such a caring BF, he has done so much for me since he got back, I appreciate it so much. So I have been on some heavy duty painkillers for it and thought maybe it was a good time to incorporate some high fiber foods into my diet to “keep things moving”…

Bran Muffins

1 1/2 cups wheat bran
1 cup buttermilk
1/3 cup vegetable oil
1 egg
2/3 cup brown sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins

Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.

Mix together wheat bran and buttermilk; let stand for 10 minutes.

Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.

Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

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Better yet pumpkin muffins.. just like Starbucks!

Yesterday when I was doing that post, I couldn’t stop feeling like I was missing something. The pumpkin flavour was reminding me of something and I couldn’t figure out what it was.. then unpacking groceries last night Dan found another can of pumpkin I picked up…

“Pumpkin, what are you doing with this?”
“I don’t know another batch of pumpkin muffins maybe.”
“I love pumpkin stuff.. like that pumpkin cake with cheese cream ontop.. like my moms” (yes he said cheese cream.. kinda like shake cheese, also known as parmesan cheese).
“Well maybe I can make that into a muffin.. just like STARBUCKS!” and thats when it hit me..

When I lived in the city, every friday I used to treat myself to starbucks.. a carmel macchiato and a muffin.. usually the pumpkin cream cheese muffins, or blueberry muffins. It was a reward to myself, and usually costed almost $10 for the two items. Well, since I moved to this small town I’ve had to improvise. I made my own pumpkin spice syrup for coffee, attempted to make my own carmel macchiatos.. and its all turned out amazing. and way cheaper! So this morning when I woke up I made the best muffins ever..found the recipe from recipezaar and substituted a couple things to make them a bit healthier. These are the nicest puffiest muffins I have ever made.

Pumpkin Muffins

1 1/2 cups all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 cup sugar
1 cup pumpkin 
1/2 cup apple sauce

4 ounces cream cheese
chopped sunflower seeds

Preheat oven to 350.

Put the entire brick of cream cheese on a piece of wax paper or parchment paper and shape it into a long log.Put it in the freezer while you mix and fill the pans, up to an hour.

Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons. If the cream cheese disks are too big around, cut thick slices and then cut them in half. This lets you push it down into the batter easier.

Mix all ingredients together (except cream cheese and nuts).

Fill muffin tins (greased or paper cups) half full.

Put cream cheese disc in the middle, pressing down.

Sprinkle with 1 tsp sunflower seeds.

Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!).

Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.

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