Muffins can be made for a variety of occasions

Muffins can be used for breakfast, desserts or a snack. I created this recipe to please one of my grandchildren’s tastes.

Carrot muffins

  • 4 cups flour 960 mL
  • 2 ½ cups sugar 600 mL
  • 4 tsp. baking soda 20 mL
  • 4 tsp. cinnamon 20 mL
  • 1 tsp. salt 5 mL
  • 4 cups grated carrot 960 mL
  • 2 cups grated apple 480 mL
  • 6 eggs 6
  • 2 cups canola oil 480 mL
  • 4 tsp. vanilla 20 mL

Mix together flour, sugar, baking soda, cinnamon and salt. Add grated carrot and apple.

Beat separately eggs, canola oil and vanilla.

Stir all ingredients together and fill muffin pans three-quarters full.

Bake at 350 F (175 C) for 30 to 35 minutes.

Parchment paper cups make it easy to remove muffins from pans and are nice for handling if taking to school or work for lunches.

Cooking time may vary depending on your oven.

Blueberry muffins

  • 1½ cups flour 350 mL
  • ¾ cup sugar 180 mL
  • 2 tsp. baking powder 10 mL
  • 1 ½ grated lemon zest (optional)
  • 1 teaspoon cinnamon 5 mL
  • ¼ teaspoon salt 1.25 mL
  • ½ cup milk 120 mL
  • ½ cup butter melted and cooled 120 mL
  • 1 ½ cups blueberries 350 mL

Preheat oven to 350F (175 C).

In large bowl, combine flour, sugar, baking powder, lemon zest, cinnamon and salt.

Make well in the centre and add milk, butter and egg mix until smooth. Carefully fold in blueberries. Fill muffin pans two-thirds full. I recommend using parchment paper muffin liners. Bake on middle rack for 20 to 25 minutes, until a toothpick inserted in the middle comes out clean. Let muffins cool for five minutes before removing from pan.

I’m going to try replacing the blueberries with saskatoon berries today, and next summer when I have fresh raspberries I will try using them for variety.

Bran muffins

  • 4 cups bran flake cereal 950 mL
  • 2 cups All-Bran original cereal 475 mL
  • 2 cups boiling water 475 mL
  • 1 cup butter ormargarine 235 mL
  • 1 ½ cups granulated sugar 355 mL
  • 1 ½ cups brown sugarlightly packed 355 mL
  • 4 eggs 4
  • 4 cups buttermilk 950 mL
  • ¼ cup molasses 60 mL
  • 5 cups all-purpose flour 1.18 L
  • 2 tbs. baking powder 30 mL
  • 2 tbs. baking soda 30 mL
  • 1 tsp. salt 5 mL
  • 2 cups raisins 475 mL

In medium bowl, place cereals. Pour boiling water over and let stand.

In large bowl, cream butter and sugars. Beat in eggs one at a time, beating well after each addition. Mix in buttermilk. Add molasses and stir in cereal mixture.

In another medium bowl, combine flour, baking soda, baking powder, salt and raisins. Add to butter mixture stirring only until combined. Preheat oven to 400 F (200 C).

Fill lined muffin cups three-quarters full. Bake for 15 to 20 minutes. Cool in pan for five minutes then remove muffins to cool on rack. Makes six dozen muffins.

Some people store this batter in the fridge and use it over a couple of weeks. I like to make them all at once and freeze them because they freeze nicely.

The following recipe is from the Best of Bridge Cookbook, but I have switched the raisins in the original recipe for cranberries to make a muffin like one a family member tasted from a bakeshop and really liked.

Sunshine muffins

  • 1 orange 1
  • ½ cup orange juice 120 mL
  • 1 egg 1
  • ¼ cup canola oil 60 mL
  • 1½ cups flour 360 mL
  • ¾ cup sugar 180 mL
  • 1 tsp. baking powder 5 mL
  • 1 tsp. baking soda 5 mL
  • 1 tsp. salt 5 mL
  • ½ cup dried cranberries 120 mL

Cut orange into eight pieces. Put the entire cut-up orange, orange juice, egg and oil in blender. Blend until smooth. Add flour, sugar, baking powder, baking soda and salt. Blend. Add cranberries. Blend just until mixed. Pour mixture into muffin tins and bake at 375 F (190 C) for 15 to 20 minutes. Make 16 large muffins.

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