Category Archives: Muffins & Scones

Whole Wheat Gingerbread Muffins lightly sweetened with molasses and maple syrup. {vegan}

Whole Wheat Gingerbread Muffins

I know that many people think of gingerbread as a Christmas flavour, but I welcome it’s sweet ‘n spiciness all winter long… Scratch that… I love gingerbread all year long. And I hope you do too, because today I’m sharing gingerbread muffins.
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Orange Cranberry Muffins - With a hint of cinnamon and nutmeg, these taste just like Christmas morning! {vegan}

Orange Cranberry Muffins

I hope this doesn’t startle you, but…. First Christmas Post Of The Year!!!!! Whoo!!!!…. Now that I’ve gotten that off my chest, I’d like to say that I was actually concerned that I may be jumping the gun (just a wee bit). I mean, I know that our American neighbours don’t even celebrate their Thanksgiving for another couple of weeks. And I wouldn’t want to (possibly) add to anyone’s holiday stresses. But if we waited until that was over… well that would leave me with just (I think) 4 weeks for Christmas recipes. If you’re anything like me, then I know you’ll agree, that’s just not enough time. Continue reading

Brownie Muffins

Brownie Muffins

I have a secret to tell you… All week long, I’ve been eating chocolate for breakfast… It’s true, and what’s more, I’m kind of proud of it!

Being a dessert girl, I’ve always loved “dessert” breakfasts; pancakes, crepes, waffles (all smothered with syrup, obviously :-)). Of course I usually make the grown-up, healthy, choice of fruit or oatmeal, but have always felt that it shouldn’t have to be that way. Why must we sacrifice one for the other? Why can’t we have the best of both worlds?

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Carrot Muffins | The Misfit Baker

Carrot Muffins

I’m amazed at how many recipes I’ve shared here, that were made because I needed to use up some ingredients. Here’s another one.

Rooting around in the fridge (looking for a little dinner inspiration), I spotted a bunch of sad, forgotten carrots. They didn’t have much time left, so I chopped up several and  threw them into a tomato sauce with onions, garlic and other veggies. Dinner – Done… But what about the rest of them?

A small voice (that sounded suspiciously like my own) kept whispering “cake”, but that seemed like a lot of work and I hadn’t made muffins in a long time. So muffins it was!

 

Carrot Muffins | The Misfit Baker

 

I know, they look a little drab, but don’t let their appearance fool you. These muffins are moist and fluffy, and studded with little nuggets of dates and walnuts… And if a small voice persists in whispering “cake”, drizzle a little spiced icing over them (like I did) , and call them Carrot Cake Muffins! :-)

 

Carrot Muffins | The Misfit Baker

 

 

Carrot Muffins

2 cups Whole Wheat Flour

2/3 cup Brown Sugar, lightly packed

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1/2 tsp Ground Cinnamon

1/4 tsp Ground Nutmeg

1/4 tsp Ground Ginger

1/2 cup Unsweetened Applesauce

3/4 cup Non-Dairy Milk (I used almond)

1/3 cup Canola Oil

1 tbsp Ground Flaxseed

2 tsp Vanilla Extract

1 tsp Apple Cider Vinegar

1 1/2 cups Grated Carrot (I grated half coarse and half fine)

1/2 cup Chopped Dates

1/2 cup Chopped Walnuts

 

Preheat oven to 375°F and line muffin tin with paper liners.

Stir together the flour, sugar, baking powder, baking soda, salt, and spices. Set aside.

Combine the applesauce, milk, oil, flaxseed, vanilla, and vinegar, and whisk until thoroughly combined. Stir in the carrots, dates and walnuts.

Add the wet ingredients to the dry, and stir until just moistened.

Fill the muffin cups 3/4 full and bake for 20 – 22 minutes, until an inserted toothpick comes out clean.

Allow the muffins to cool in the tin for 5 minutes, before transferring them to a wire rack.

Makes 12 muffins.

 

 

Spiced Icing

1/2 cup Icing Sugar

1/4 tsp Ground Cinnamon

1/4 tsp Pumpkin Pie Spice

1/2 tsp Vanilla Extract

1 – 2 tsp Non-Diary Milk (I used almond)

 

Stir together the sugar, spices, vanilla, and 1 teaspoon of milk, until smooth. Add additional milk 1/4 tsp at a time, until desired consistency is reached.

 

 

OrangePoppySeedMuffins1

Orange Poppyseed Muffins

We interrupt your regularly scheduled cookies and cakes to bring to you… Muffins!

 

OrangePoppySeedMuffins2

 

Scanning through my posts, it dawned on me that it’s been a long time since we’ve seen a breakfast recipe. So here’s a little muffin to add some sunshine to your morning. Moist, light, and fluffy, no one will guess that these are free of refined flour and sugar. None of my tasters suspected a thing ;-)

I’ve been meaning to give white whole wheat flour a try (a suggestion from Sarah at Gazing In), and thought that this recipe would be a perfect fit. Was it exactly like all-purpose? No, but it wasn’t exactly like whole wheat either. It was kind of a happy medium. I tried it in some cookies for Dave, which turned out great too, so I highly recommend giving it a try to see what you think… If you don’t have white whole wheat flour, either all purpose or whole wheat pastry flour will work well too.

 

OrangePoppySeedMuffins1

 

 

Orange Poppyseed Muffins

2 cups White Whole Wheat Flour

1 tbsp Poppy Seeds

2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

1/3 cup Canola Oil

2/3 cup Agave Nectar

2 tbsp Ground Flaxseed

4 tbsp Hot Water

3/4 cup Non-Dairy Yogurt (I used coconut)

1/2 cup Orange Juice (approximately 2 large oranges)

1 tbsp Finely Grated Orange Rind

2 tsp Vanilla

1 tsp Apple Cider Vinegar

1 – 2 tsp Poppy Seeds (for sprinkling)

 

Preheat oven to 375°F and line muffin tin with paper liners.

Stir together the flaxseed and water. Set aside to become gelatinous.

Stir together the flour, 1 tablespoon of poppy seeds, baking powder, baking soda, and salt. Set aside.

Combine the oil, agave, flaxseed mixture, yogurt, orange juice, orange rind, vanilla, and vinegar. Beat until thoroughly combined (about 1 minute).

Make a well in the flour mixture and add the wet ingredients.

Stir until just moistened (will still have lumps).

Divide the batter evenly amongst the muffin cups and sprinkle tops with poppy seeds.

Bake for 18 – 20 minutes, until an inserted toothpick comes out clean.

Allow to cool in tin for 5 minutes before transferring to rack.

Makes 12 muffins.