Savory Cornmeal & Quinoa Muffins

From Mairlyn Smith's The Vegetarian's Complete Quinoa Cookbook  

Printable Recipe

Hands-on time: 10 minutes
Baking time: 20-25 minutes (or until the toothpick comes out clean)
Resting time: 10 minutes or so
Makes 12-15 muffins (depending on the size of the muffin pans)

Ingredients:
2 cups whole wheat flour
1/2 cup quinoa flour
1/2 cup whole-grain medium grind corn meal
2 tsp baking powder
½ tsp baking soda
1/2 tsp freshly ground black pepper
2  large eggs
1 1/3 cups buttermilk
1/4 cup canola oil
1 cup thinly sliced green onions
1/2 cup grated Parmigiana-Reggiano cheese
1/4 cup finely diced red pepper (I didn't have any so I used a seeded, finely chopped jalapeno pepper instead)

Directions:
1. Pre-heat the oven to 400°F/200°C and spray muffin tins with cooking spray or line with muffin papers.

2.  In a large bowl, whisk together the whole wheat and quinoa flours, cornmeal, baking powder, baking soda and pepper.

3. In a medium bowl whisk together, whisk together the eggs, buttermilk and oil.  Stir in the green onions, cheese and red or jalapeno pepper.

4.  Add the wet ingredients to the dry and mix just until combined.

5. Divide the batter into the prepared muffin tins (I like to use a spring-loaded ice cream scoop for ease and consistency).  The recipe said 12, I made 15.

6. Bake for in the center of the oven for 20-24 minutes and test for doneness by sticking a wooden toothpick in the center. If it comes out dry, they’re done.

4. Cool on a cake rack in the muffin tin for 5 minutes and then remove from tin and allow to  cool completely. 

Blueberry Plus Muffins

From Mairlyn Smith's The Vegetarian's Complete Quinoa Cookbook  

Printable Recipe

Prep time: 20 minutes
Baking time: 20-25 minutes (or until the toothpick comes out clean)
Resting time: 10 minutes or so
Makes 12-15 muffins (depending on the size of the muffin pans)

Ingredients:
½ cup quinoa, rinsed & drained
3/4 cup 1% milk
1 cup whole wheat flour
1 ½ tsp baking powder
½ tsp baking soda
1/2 tsp ground cardamom
1/3 cup non-hydrogenated margarine
1/2 cup brown sugar, packed
1 large egg
1 tsp lemon zest
2 tbsp fresh lemon juice
1 cup fresh or frozen blueberries (do not defrost)

Directions:
1. Pre heat the oven to 400°F/200°C and spray muffin tins with cooking spray or line with muffin papers.

2.  In a small saucepan, combine the quinoa and milk, stir and bring to a boil over medium-high heat.  Reduce to low and simmer, covered for 15 minutes.  Remove from heat and let stand for 5 minutes or until the liquid has all been absorbed.

3. In a medium bowl whisk together flour, baking powder, baking soda and cardamom.

4.  In a large bowl, using a wire whisk or electric hand mixer,beat margarine and brown sugar until fluffy.   Beat in the egg, lemon zest and juice until well combined. Stir in the cooked quinoa.  Add the flour mixture and stir just until all the dry ingredients have been incorporated.  Gently fold in the blueberries.

5. Divide the batter into the prepared muffin tins (I like to use a spring-loaded ice cream scoop for ease and consistency).  The recipe said 9, I made 10.

6. Bake for in the center of the oven for 20-24 minutes and test for doneness by sticking a wooden toothpick in the center. If it comes out dry, they’re done.

4. Cool on a cake rack in the muffin tin for 5 minutes and then remove from tin and allow to  cool completely. 

Rhubarb Blueberry Pecan Muffins

Adapted from Canadian Living

Printable Recipe

Prep time: 10 minutes

Baking time: 20-45 depending on whether you make muffins (and the size of the muffins) or loaves

Cooling time: 10 minutes

Ingredients:

2-1/2 cups  all-purpose flour

1 tsp  baking soda

1/2 tsp salt

1-1/4 cups  packed brown sugar

1/2 cup canola oil

1 egg

1 cup buttermilk

1 tsp  vanilla

1 cup chopped rhubarb

1 cup fresh or frozen blueberries

3/4 cup pecans, coarsely chopped

Topping

1/2 cup packed brown sugar

1 tbsp butter, melted

1/2 tsp cinnamon

 

Directions:

1.      Preheat the oven to 350°F/180°C

2.       In large bowl, combine flour, baking soda and salt.

3.      In separate bowl, blend sugar with oil; whisk in egg, buttermilk and vanilla.

4.      Stir into dry ingredients along with rhubarb, blueberries & pecans just until flour is incorporated.

5.      Spoon into greased or paper-lined muffin tins, filling three-quarters full, or spoon into two greased 8- x 4-inch (1.5 L) loaf pans.  I made 18 muffins and used my trusty ice-cream scoop.

Topping: 

1.      Combine sugar, butter and cinnamon; sprinkle over batter.

2.      Bake in oven for 20 to 30 minutes for muffins (depending on the size), 40 to 45 minutes for loaves, or until cake tester inserted into centre comes out clean.

3.      Let cool in pans for 10 minutes before removing to let cool completely.

Double Chocolate Buttermilk Muffins

From: Robin Hood Flour


Printable Recipe


Hands-on time: 5 minutes
Baking time: 20-25 minutes (or until the toothpick comes out clean) 
Makes 16-18 muffins (depending on the size of the muffin pans) 

Ingredients: 
2 cups (500 mL) All Purpose Flour
⅔ cup (150 mL) unsweetened cocoa powder
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1 ½ cups (375 mL) buttermilk or yogurt
1 cup (250 mL) packed brown sugar
⅓ cup (75 mL) Vegetable or Canola Oil
2 eggs
2 tsp (10 mL) pure vanilla extract
1 cup (250 mL) semi-sweet chocolate chips 

Directions: 
1. Pre heat the oven to 375°F/190°C and spray muffin tins with cooking spray. 

2. In a large bowl, combine flour, cocoa powder, baking powder and baking soda.


3. In a separate bowl, whisk buttermilk, sugar, oil, eggs and vanilla. Add to dry ingredients. 

4. Stir just until batter is combined. Add chocolate chips and gently mix into batter. Be careful not to over mix the muffin batter. Place batter into prepared pans.

5. Bake in preheated oven 18-20 minutes or until a toothpick inserted in centre of muffin comes out clean. 

6. Cool for 5 minutes before removing from pans. Cool completely on wire rack.

Oatmeal Pecan Blueberry Muffins

Adapted from my Epicurious app

Printable Recipe


Hands-on time:  10-15 minutes

Baking time: 20-25 minutes (or until the toothpick comes out clean)

Makes 12 – 18 muffins

Ingredients:

Nonstick vegetable oil spray
2 1/3 cups quick-cooking oats
1 cup whole wheat flour
½ cup chopped pecans (about 2 ounces)
½ cup (packed) dark brown sugar
½ cup sugar
2 tbsp natural oat bran
2 tbsp wheat germ (I was out so I just used wheat bran)
2 tsp ground cinnamon
1 ½ tsp baking soda
¾ tsp salt
1 cup buttermilk (you can make your own – just add juice of ½ lemon to 1 cup milk and let it sit for 5-10 minutes before adding to your batter)
½ cup canola oil
1 large egg
1 teaspoon vanilla extract
1/3 cup boiling water
1 ½ cups fresh or frozen wild blueberries

Directions:

1. Pre heat the oven to 375°F/180°C and coat a 12 cup muffin pan with cooking spray.

 2. In a large bowl, whisk oats and next 9 ingredients. Add buttermilk, oil, egg, and vanilla; whisk to blend. Stir in 1/3 cup boiling water and let stand 5 minutes. Fold in blueberries. Divide batter among prepared muffin cups.

 3. Evenly distribute in muffin cups (I use an ice cream scoop) and bake in the center of the oven until tester inserted into center comes out clean, about 28 minutes for large muffins and 20 minutes for standard muffins.

 4. Cool in the pan on a cake rack for 10 minutes. Remove from the pan and continue to cool completely.

Ginger Pumpkin Muffins

From Joy Bauer's Food Cures: Eat Right to Get Healthier, Look Younger, and Add Years to Your Life

PrintableRecipe

Hands on time: 5 minutes

Baking time: 15 minutes

Makes 12

Ingredients

½ cup brown sugar, packed

1 ½ cups whole wheat flour

2 tsp baking powder

1 tsp ground cinnamon

1 tsp ground ginger

½ tsp kosher salt

1 egg

1 cup fat-free milk (I used 1%)

½ cup canned 100% pure pumpkin puree

¼ cup canola oil

½ tsp grated orange peel

¼ cup flaked hazelnuts (my own addition – for a crunchy topping)

Directions:

1. Preheat the oven to 375°F/190°C and lightly coat muffin tins with cooking spray.

2.  In a large mixing bowl, stir together the brown sugar, flour, baking powder, cinnamon, ginger & salt.

3.  In a small bowl beat the eggs for 30 seconds or until foamy.  Add the milk, pumpkin, oil and orange zest. Beat well.   Add the egg mixture to the dry mixture and stir until the flour is blended in.

4.  Fill muffin tins ¾ way full with batter.  Sprinkle with hazelnut flakes.

5.  Bake 15 minutes or until top springs back when touched or toothpick test (stick in center of muffin and should come out dry).

6.  Turn out onto wire rack to cool.  Once cool can be frozen for 2 months.  Mine never lasted long enough to freeze.  

Nutritional note:  131 calories, 3 g protein, 19g carbohydrate, 5g fat (0g saturated), 18 mg cholesterol, 20 mg sodium, 2g fiber, plus 463 mcg beta-carotene, 75 mg beta-cryptoxanthin (Ruth’s note, given that I used 1% rather than 0%, mine were probably a bit higher all around)

Oatmeal Sunflower Muffins

From Everyday Flexitarian: Recipes for Vegetarians and Meat lovers alike

Printable Recipe

Makes 12-18 muffins

Prep time: 10 minutes

Baking time: 35 minutes

Cooling time: 10 minutes

Ingredients:
4 cups whole wheat pastry flour (I just buzzed some regular whole wheat flour in the food processor)
½ cup sunflower seeds
1 cup rolled oats
4 tsp baking powder
2 tsp ground cinnamon
1 tsp ground cardamom
½ cup raisins
½ cup dried cherries or other dried fruit
1 tsp salt
2 cups apple juice
2/3 cup maple syrup
2/3 cup canola or olive oil

Directions:
1. Preheat the oven to 350°F/180°C and lightly grease muffin tins (I use 2 regular with 6 wells each).

2. Mix flour, sunflower seeds, oats, baking powder, cinnamon, cardamom, raisins, cherries and salt in a large bowl (next time I might add some chocolate chips as well) in a large bowl.

3. In a separate bowl, whisk together the juice, maple syrup and oil. Stir the wet ingredients into the dry until combined. Allow the mixture to sit for five minutes so that the oatmeal will absorb the liquid. The batter will thicken up from the oats and the 4 tsp of baking powder.

4. Spoon into prepared muffin tins (I like to use a spring-loaded ice cream scoop for consistency).

5. Bake for 35 minutes or until a toothpick poked in the center of the muffin comes out clean.

6. Let the pan cool for 10 minutes before trying to remove the muffins.

Blueberry Cornmeal Muffins

Blueberry Cornmeal Muffins

From The ACE Bakery Cookbook

Hands-on time: 5 minutes
Baking time: 15 minutes (or until the toothpick comes out clean) Makes 8-12 muffins (depending on the size of the muffin pans)

Ingredients:
½ cup + 2 tbsp all purpose flour
½ cup fine granulated sugar
½ tsp baking soda
1 ½ tsp baking powder
1 ½ tsp kosher salt
1 ½ tsp ground cinnamon
1 cup cornmeal (not corn flour, I still used a fine grind cornmeal rather than coarse)
3 large eggs
¾ cup sour cream
½ tsp vanilla extract
½ cup canola oil
½ tsp lemon zest
2 cups frozen blueberries (do not defrost)

Directions:
1. Pre heat the oven to 350°F/175°C and spray muffin tins with cooking spray.

2. In a medium bowl whisk together eggs, sour cream, and vanilla. Gently stir this mixture into the dry mix and then pour the canola oil, while mixing continuously. When the oil is completely incorporated, fold in the lemon zest and blueberries.

3. Pour the batter into the prepared muffin tins (2/3 full). (I like to use a spring-loaded ice cream scoop for ease and consistency). Bake for 15 minutes and test for doneness by sticking a wooden toothpick in the center. If it comes out dry, they’re done.

4. Cool on a cake rack in the muffin tin until cool before removing the muffins.

Oatmeal Blueberry Muffins

Oatmeal Blueberry Muffins
From epi (the Epicurious iPad app)

Printable Recipe

Hands-on time: 10 minutes
Baking time: 20-30 minutes - or until the toothpick comes out clean (depending on the size of the muffins)

Makes 16 standard or 8 large muffins

Ingredients:
2 cups old fashioned rolled or quick cooking oats
1 cup whole wheat flour
½ cup pecans, coarsely chopped & lightly toasted
½ cup packed brown sugar
½ cup sugar
2 tbsp oat bran (I ran out so I used wheat bran)
2 tbsp wheat germ (I ran out so added 2 more tbsp wheat bran)
2 tsp gr cinnamon
1 ½ tsp baking soda
¾ tsp salt
1 cup buttermilk
½ cup canola oil
1 egg
1 tsp vanilla extract
1/3 cup boiling water
2 cups fresh or frozen blueberries


Directions:
1. Pre heat the oven to 375°F/190°C and coat 2 8 portion muffin tins with cooking spray or line with individual muffin papers.

2. In a large bowl, whisk together the flour, pecans, oats, sugars, bran, baking soda, cinnamon and salt.

3.In a medium size bowl combine the buttermilk, egg, oil, vanilla and add to the bowl of dry ingredients. Mix and add boiling water. Let stand for a couple of minutes. Stir just until blended and gently fold in the blueberries. Evenly divide the batter among the muffin cups.

4. Bake for 20-30 minutes. Test for doneness by sticking a wooden toothpick in the center. If it comes out dry, the muffins are done.

Savory Breakfast Muffins

Savory Smoked Turkey Breakfast Muffins
Adapted from Everyday Health

Printable Recipe

Prep Time: 20 mins
Cook Time: 22- 25 mins
Rest Time: 5 mins

Makes 12 muffins

Ingredients
2 cups flour, whole-wheat
1 cup flour, all-purpose
1 tbsp baking powder
½ tsp baking soda
½ tsp pepper, black ground
¼ tsp salt
¾ -1 tsp dried herbs (I used Italian blend)
2 large eggs
1 1/3 cups buttermilk
3 tbsp extra-virgin olive oil
2 tbsp butter, melted
½ - ¾ cup scallions/green onions, thinly sliced, (about 1 bunch)
¾ cup smoked turkey diced or shredded
½ cup cheddar cheese, grated
½ cup red bell peppers, finely diced
1-2 jalapeno peppers, seeded & finely chopped

Directions

1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.

2. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, dried herbs, pepper and salt in a large bowl.

3. Whisk eggs, buttermilk, oil and butter in a medium bowl. Fold in scallions, turkey, cheese, jalapeno and bell peppers.

4. Make a well in the center of the dry ingredients. Add the wet ingredients and mix with a rubber spatula until just moistened. Scoop the batter into the prepared pan (the cups will be very full & very firm. I used a large ice cream scoop.
5. Bake for 20-25 minutes

6. Allow muffin tins to rest on a rack for 5 minutes before serving.

4. Bake the muffins until the tops are golden brown, 20 to 25 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.

Peanut Butter & Jam Muffins

Peanut Butter & Jam Muffins
From Rose Reisman's Family Favorites: Healthy Meals for Those Who Matter Most

Printable Recipe

Prep time: 15 minutes
Cooking time: 15-18 minutes

Makes 9-12 muffins, depending on the size of your muffin tins

Ingredients:
1 tbsp vegetable oil
¾ cup granulated sugar
1 large ripe banana (about ½ cup) Ruth’s note: I keep ripe bananas in the freezer for spontaneous baking moments)
3 tbsp smooth natural peanut butter – note Rose suggests other nut butters or soy butter if you have peanut allergies. I used almond butter which was very tasty)
1 large egg
2/3 cup low fat sour cream (I used yoghurt)
1 tsp vanilla extract
1 cup all purpose flour
¼ cup whole wheat flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
Pinch of salt
3 tbsp raspberry jam (or whatever your favorite is. This time I used blackcurrant)

Directions:
1. Preheat the oven to 350°F/170°C. Lightly coat a 12 cup muffin tin with cooking spray.

2. Using a whisk or electric beaters, combine the oil, sugar, banana, peanut butter, egg, sour cream and vanilla in a large bowl. Beat until smooth.

3. In another bowl, combine the flours, baking powder, baking soda, cinnamon and salt. Rose uses a wooden spoon, I like to use a whisk…the key is to combine all the dry ingredients before adding to the wet mixture.

4. Add the dry to the wet ingredients gradually and stir until the dry ingredients are just moistened. Divide evenly among the prepared muffin cups.

5. Bake for 15-18 minutes, or just until browned and a toothpick comes out clean from the center of a muffin.

6. Remove from the oven and transfer to a cake rack to cool. As soon as the muffins are out of the pan, press gently in the center of each muffin to make an indent and place a small amount of jam in each indent.

Butter Honey Blueberry Muffins

Butter Honey Blueberry Muffins
From Anita Stewart's Canada: The Food/The Recipes/The Stories

Printable Recipe

Prep time: 10 minutes
Baking time: 20-25 minutes
Makes 12

Ingredients:
¼ cup butter, softened
½ cup granulated sugar
¼ cup liquid honey
1 egg
1 ½ cups cake & pastry flour (or if you don’t have any on hand, just pulse you all purpose flour in the food processor a few times)
2 tsp baking powder
½ tsp salt
½ cup buttermilk (and if you don’t have that on hand…1/2 cup milk plus 1 tbsp lemon juice and wait 5 minutes)
1 ½ cups wild blueberries (my preference, but cultivated blueberries work just fine)

Directions:
1. Preheat oven to 400°F/200°C and prepare muffin tins, either line with muffin papers or spray with Mazola Simplicity or PAM for easier cleaning.

2. Meanwhile in a large bowl, whip the butter, sugar and honey until well blended. Add the egg and beat until light in colour.

3. In a separate bowl combine the flour, baking powder and salt.

4. Combine with the butter honey mixture, and add the flour and buttermilk alternating between the two until you have a well blended batter. Gently fold the blueberries into the batter and spoon into the muffin tins. I use an ice cream scoop. It’s clean, easy and most important…all the muffins have equal amounts of batter.

5. Place in the preheated oven and lower the temperature to 375°F/190°C and bake for 20-30 minutes depending on you oven and the size of your muffins. They’re done when the tops are golden and a toothpick comes out clean (unless of course you’ve stabbed a blueberry)

Oat & Pecan Muffins

Oat & Pecan Muffins
Adapted from The South Beach Diet Super Charged

Printable Recipe

Prep time: 35 minutes
Baking time: 10-15 minutes (or until the toothpick comes out clean)

Makes 12 muffins

Ingredients:
1 cup butter milk (or 1 cup 1% milk plus juice of ½ lemon and let sit for 5 minutes)
¾ cup rolled oats plus 2 more tablespoons to sprinkle on muffins just before they go in the oven
1¼ cup whole wheat pastry flour (or just pulse your regular whole wheat flour in a food processor a few time)
½ tsp baking soda
1½ tsp baking powder
¼ tsp salt
¼ tsp ground cinnamon
2/3 cup chopped pecans (the book likes walnuts…use your favorites)
1/3 cup granulated brown sugar substitute (I like the Splenda more than any other – still not as good as sugar though)
1 large egg, beaten
1/3 cup canola oil
1 tsp vanilla extract

Directions:
1. Pre heat the oven to 425°F/215°C and prepare muffin tins with cooking spray or paper liners.

2. In a small bowl, combine the buttermilk and ¾ cup of rolled oats. Stir and let sit for 30 minutes.

3. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon & salt. Stir in the nuts.

4. In a large bowl, stir together the brown sugar substitute, beaten egg and canola oil until well blended. Stir in the oat mixture and then the flour mixture. Do not overmix.

5. Pour the batter into the prepared muffin tins (2/3 full). I use an ice cream scoop – fast, easy, clean…my mantra. Bake for 10-12 minutes, depending on the size of your muffin tins. Test for doneness by sticking a wooden toothpick in the center. If it comes out dry, they’re done.

6. Cool on a cake rack for 15 minutes.

Blueberry Chocolate Chip Mini-Muffins

Norene's Blueberry & Chocolate Chip Corn Muffins
Adapted from Norene's Healthy Kitchen - a perfect pick-me-up snack
Printable Recipe

Hands-on time: 5 minutes
Baking time: 12 minutes (or until the toothpick comes out clean and the tops are golden and spring back when lightly touched)
Makes 32 mini-muffins

Ingredients:
1 cup corn meal, coarsely ground
½ cup whole wheat flour
2 tsp baking soda
¾ tsp baking powder
1/8 tsp salt
½ cup plain yoghurt (actually this time I only had vanilla on hand…worked out fine)
½ orange juice (I didn’t have any so I used the juice of one lime and enough apple juice to equal 1 cup of liquid)
¼ cup canola oil
½ cup granulated sugar
2 large eggs
1 tsp ground cinnamon
1 cup fresh or frozen blueberries (if frozen, do not defrost)
½ - ¾ cup chocolate chips

Directions:
1. Preheat the oven to 375°F/190°C and use paper muffin liners or cooking spray.

2. In the food processor fitted with the steel blade (or large bowl using a fork) combine the cornmeal, flour, baking powder, baking soda, & salt and pulse to process until well mixed (5-10 quick pulses should do it). Add the yoghurt, juice, oil, eggs, sugar and cinnamon. Process for 20 seconds to blend.

3. At this point I transferred the batter to a large bowl and then gently folded in the blueberries and chocolate chips.

4. Scoop the batter into the prepared muffin pan, filling each about ¾ full.

5. Bake for 12 minutes. Test for doneness by sticking a wooden toothpick in the center. If it comes out dry, the muffins are done. The tops should be golden in color and respond lightly to the touch. Cool in the muffin tin on a cake rack for 5 minutes before trying to remove the muffins.

Norene says they freeze well for up to 3 months. No room in my freezer, so we’ll just have to eat them…good thing they’re so delicious.

Blueberry Corn Muffins

Blueberry Corn Muffins
From AMA Family Health Cookbook That's all that was left by the time it took to get my camera out!

Prep time: 10 minutes
Baking time: 18-20 minutes
Makes 12

Ingredients:
1 1/3 cup all purpose white flour
2/3 cup yellow cornmeal (I used coarse ground)
1 tbsp baking powder
¼ tsp salt
1 tsp ground cinnamon
1 cup fresh or frozen (do not defrost first) blueberries
1 egg
4 tbsp vegetable oil (I used canola)
½ cup honey
½ cup milk (I used 1%, book used skim)
1 tsp sugar (I really didn’t measure, just a pinch or so per muffin before going in the oven)

Directions:
1. Preheat the oven to 400°F/200°C and lightly oil muffin tins.

2. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and cinnamon. Add the blueberries and toss to coat with the flour mixture.

3. In a small bowl, whisk egg with oil until smooth. Whisk in honey and milk. Add the milk mixture to the flour mixture, stirring gently so as not to mash the blueberries.

4. Spoon into prepared muffin tins (I use an ice cream scoop) and then sprinkle each muffin top with a little sugar.

5. Bake until the muffins are golden. Tester toothpick should come out dry and clean. Usually about 15-18 minutes.

The recipe says they freeze for up to two weeks. I dare you to actually have enough left from a batch to make it to the freezer!

Cherry Pecan Cornbread Muffin

Cherry Pecan Cornbread Muffins
Adapted from WomenHeart's All Heart Family Cookbook

Hands-on time: 5 minutes
Baking time: 15-18 minutes(or until the toothpick comes out clean)

Makes 12 muffins

Ingredients:
1cup yellow cornmeal (fine grind)
1 cup all purpose flour
2 tbsp ground flaxseeds
½ cup brown sugar
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 large egg, lightly beaten
1 cup low fat vanilla yoghurt
½ cup vanilla soy milk
½ cup dried cherries, coarsely chopped
½ cup pecans, toasted and chopped

Directions:
1. Pre heat the oven to 425°F/220°C and coat a 12 cup muffin pan with cooking spray.

2. In a large bowl, whisk together the cornmeal, flour, flaxseeds, sugar, baking soda, baking powder and salt. Make a well in the center and add the rest of the ingredients. Stir, just until everything is blended together

3. Evenly distribute in muffin cups and bake in the center of the oven for 15-18 minutes. Test for doneness by sticking a wooden toothpick in the center. If it comes out dry, it’s done.

4. Cool in the pan on a cake rack for 10 minutes. Remove from the pan and continue to cool completely.

Norene's To Die For Chocolate Zucchini Muffins

Norene's To Die For Chocolate Zucchini Muffins
From Norene's Healthy Kitchen - these are insanely delicious

Hands-on time: 10 minutes
Baking time: 20-30 minutes (or until the toothpick comes out clean and the tops are golden and spring back when lightly touched)
Makes 12 muffins ( I actually only got 9 out of my batch)

Ingredients:
1 small zucchini, grated (about 1 cup)
1 cup rolled oats
½ cup whole wheat or all purpose flour
1 cup granulated sugar
3 tbsp cocoa powder
1 tsp ground cinnamon
1 tsp baking soda
½ tsp baking powder
1 large egg
¼ cup fresh orange juice
¼ cup canola oil
½ tsp vanilla extract
½ cup pecan pieces/(Norene used walnuts)

Directions:
1. Preheat the oven to 375°F/190°C and use paper muffin liners or cooking spray.

2. Grate the zucchini in the food processor and set aside.

3. In the food processor fitted with the steel blade (or large bowl using a fork) process the oats, flour, sugar, cocoa, cinnamon, baking soda and baking powder until the oats are finely ground (30 seconds or so). Add the egg, juice, oil and vanilla. Process for 20 seconds to blend. Add the reserved zucchini and process another 10 seconds or until combined. Add nuts and pulse a few times until they’re incorporated too.

4. Scoop the batter into the prepared muffin pan, filling each about ¾ full.

5. Bake for 20-30 minutes. Test for doneness by sticking a wooden toothpick in the center. If it comes out dry, the muffins are done. The tops should be golden in color and respond lightly to the touch. Cool in the muffin tin on a cake rack for 5 minutes before trying to remove the muffins.

Norene says they freeze well for up to 3 months. They didn’t last 2 days on my counter!

Mushroom, Spinach, Chipotle Egg Muffins

Mushroom, Spinach Chipotle Egg Muffins
Inspired by a recipe in South Beach Diet

Prep time: less than 10 minutes
Baking time: 30-35 minutes
Makes 12 regular muffins

Ingredients:
Olive oil, (just enough to lightly grease the pan)
10 oz/ 280 g fresh spinach (frozen is fine too)
1 cup cremini mushrooms, halved and thinly sliced
1 clove garlic, minced
1-2 tbsp chipotle chili in adobo
12 eggs (or egg substitutes to equal)
1½ -2 cups low fat grated cheese (this time I used a combo of low fat cheddar and "Italiano" blend already grated)

3 sun-dried tomatoes, chopped (I like the ones preserved in oil)
2 green onions, white & green parts, thinly sliced
½ cup chopped fresh cilantro or flat leaf/Italian parsley
1 tsp fresh herbs (I used oregano & basil this time, but use your favorites)

Directions:
1. Steam spinach (I used the microwave - two batches at 2 minutes each), drain and chop.

2. Preheat the oven to 350° F/180°C and line 12 regular muffin cups (I have a six cup tray, so naturally, I used two) with paper cups or spray with olive oil or other cooking spray. Truthfully, the egg/cheese mixture sticks to the papers, so I recommend silicone muffin tins or spraying the papper liners before adding the mixture.

3. In a large bowl or food processor, whisk the eggs. If you are using a food processor, transfer the eggs to a large bowl. Add the herbs, sun-dried tomatoes and cheese

4. In a small non-stick skillet, sauté the mushrooms until golden and add the garlic and chipotle chilis. Toss and sauté until you can smell the garlic (less than a minute). Allow the mixture to cool slightly before adding to the egg mixture.

4. I find that if I fill the muffin papers to the top, it puffs up and overflows during baking, so place the muffin tins on a foil lined, rimmed baking sheet for easy clean up. Bake for 30 minutes for regular muffins, less if you’re making mini-muffins for snacks. (A knife should come out clean after poking the center of the muffins).

These can be frozen and reheated in the microwave. I heated mine for 5 minutes in a toaster oven at 400°F/200°C for a really great crispy coating.

They are great to have on hand for a terrific mid-morning snack.

Fruit & Nuts, Oat & Wheat Bran Muffins

Fruit & Nuts, Oat & Wheat Bran Muffins
From Simply HeartSmart Cooking

Hands-on time: 5 minutes
Baking time: 20 minutes (or until the toothpick comes out clean)

Makes 12 -20 muffins (depending on the size of the muffin pans)

Ingredients:
¾ cup all purpose flour
½ cup whole wheat flour
½ cup wheat bran ( I actually goofed the first time and used wheat germ instead…tasted fine)
½ cup oat bran
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
½ tsp ground cinnamon
Pinch nutmeg (I freshly grate some off a whole nutmeg...the taste really is awesome)
2 ripe bananas, mashed
1 large egg, beaten
½ cup buttermilk or low-fat plain yoghurt (and if you don’t care about such things…regular plain yoghurt obviously works too)
¼ cup canola oil
½ cup firmly packed dark brown sugar
¼ cup almond slices, (toasted first adds another dimension)
½ dried fruit (sometimes I use dried cherries or cranberries or chopped dried apricots…choice is yours and a combo sounds good too)

Directions:
1. Pre heat the oven to 375°F/180°C and prepare muffin tins with cooking spray or paper liners.

2. In a large bowl, whisk together flours, brans, baking powder, baking soda, cinnamon, nutmeg and salt.

3. In a medium bowl, mash the ripe banana. Whisk in the egg, buttermilk or yoghurt, oil and sugar. Mix well. Stir in the liquid mixture into the flour mixture, just until combined. Gently stir in the fruit and nuts.

5. Pour the batter into the prepared muffin tins (2/3 full). I use an ice cream scoop – fast, easy, clean…my mantra. Bake for 18-20 minutes, depending on the size of your muffin tins. Test for doneness by sticking a wooden toothpick in the center. If it comes out dry, they’re done.

6. Cool on a cake rack for 15 minutes.

Store in an air tight container in the freezer for 3 months. That's what the book says...they never last long enough in my house to check it out. I suppose a double batch would work.