Life Food

RECIPES

Sweet and savoury muffin recipes for breakfast, lunch and treat time 0

Elizabeth Baird, Special to QMI AGENCY

Chocolate chip muffins. (PricelessPhotos - Fotolia.com)

Chocolate chip muffins. (PricelessPhotos - Fotolia.com)

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In a era when most people don’t have time to bake, homemade muffins remain popular. They are about the easiest of all baking products, and hot from the oven, or even reheated, their charm endures.

In honour of fall breakfasts, lunches or snacks, at home or on the run, try your hand at muffin making — you certainly won't regret your daily muffin.

Breakfast Apple and Carrot Muffins


Moist and generous - delicious with cream cheese.



Ingredients:

  • 2 cups (500 ml) all-purpose flour

  • 2/3 cup (150 ml) packed brown sugar

  • 2 tsp. (10 ml) baking powder

  • 2 tsp. (10 ml) cinnamon

  • 1 tsp. (5 ml) baking soda

  • 1/2 tsp. (2 ml) salt

  • 1/4 tsp. (1 ml) allspice, optional

  • 1 large egg
3/4 cup (175 ml) milk

  • 2 tsp. (10 ml) grated lemon rind

  • 2 Tbsp. (30 ml) lemon juice

  • 1/3 cup (75 ml) canola oil

  • 1 cup (250 ml) each shredded carrots and apples
  • 
1 cup (250 ml) raisins



Directions:

Fill 12 muffin cups with paper liners or grease; set aside.


In large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, salt and allspice, if using. In a separate bowl, whisk the egg, milk, lemon rind, lemon juice and oil.  Scrape over the dry ingredients; sprinkle carrots, apples and raisins overtop. Stir just until dry ingredients are moistened.


Scoop into muffin cups, filling them to top. Bake in centre of 375F (190C) oven until domed and firm but springy to touch, about 20 to 25 minutes. Let cool for 5 minutes; transfer to cloth-lined basket to serve or to rack to cool and store.


Makes 12 muffins. 



Lunch: Cheddar Corn Muffins


Freeze some of the batch to serve later on with bowls of steaming soup. Vary the cheese according to what you have on hand – Gouda, Gruyere, Provolone are all good, the older the better.



Ingredients:

  • 1-1/2 cups (375 ml) all-purpose flour
  • 
1/2 cup (125 ml) cornmeal

  • 2 Tbsp. (30 ml) granulated sugar

  • 1 Tbsp. (15 ml) baking powder

  • 1/2 tsp. (2 ml) salt

  • Pinch cayenne

  • 2 large eggs

  • 1 cup (250 ml) milk
  • 
1/3 cup (75 ml) canola oil

  • 1 tsp. (5 ml) Dijon mustard

  • 1 cup (250 ml) corn kernels

  • 1 1/2 cups shredded old Cheddar cheese, divided



Directions:

Fill 12 muffin cups with paper liners or grease; set aside.


In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt and cayenne. In a separate bowl, whisk eggs, milk, oil and mustard. Scrape over dry ingredients; sprinkle corn and and 1 cup (250 ml) of Cheddar overtop. Stir just until dry ingredients are moistened.


Scoop into muffin cups, filling them to top. Sprinkle remaining Cheddar overtop. Bake in centre of 375F (190C) oven until domed and firm but springy to the touch, about 20 to 25 minutes. Let cool for 5 minutes; transfer to cloth-lined basket to serve or to rack to cool and store.

Makes 12 muffins.

 

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