Category Archives: Muffins & Scones

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.




Orange Poppyseed Muffins

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




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.





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.




Lemon-Currant Scones

Currant-Lemon Scones

When I was a little girl, I spent a summer in England with my godmother. We often ran errands in the afternoons, to her clients or business associates, and were frequently invited to stay for afternoon tea. How this ritual delighted me! They were like real life, grown-up tea parties; with tea and biscuits, or little sandwiches, or cakes, or scones… At afternoon tea, everything just slowed down, and everyone seemed so…. civilized.

Making these simple scones took me back to those teas… Eating them made me want to through a tea party. Maybe I will. These days, we could all take a little time to slow down.





Currant-Lemon Scones

Finely Grated Rind From 1 Lemon

1 cup Coconut Milk, light (canned)

1/4 cup Agave Nectar

2 tbsp Lemon Juice

1/2 tsp Lemon Extract (optional)

3 cups All-Purpose Flour

1 cup Corn Flour

1 cup Dried Currants

2 tbsp Baking Powder

1/2 cup Margarine, cold

1 tbsp Coconut milk (optional, for brushing)

1 tbsp Sugar (optional, for sprinkling)


Preheat oven to 400°F and prepare a baking sheet.

Whisk together the coconut milk, agave, lemon juice, and extract, until thoroughly combined. Set aside.

Stir together the flours, currants, baking powder and lemon rind.

Cut margarine into the flour mixture until it looks like course crumbs.

Add wet ingredients and stir just until a dough forms. Finish by gently kneading (I do it in the bowl) until dough holds together. Be careful to not over knead.

Divide dough in half and form into balls. On a lightly floured surface, pat 1 ball into a disk (about 1 1/2 inch thick). Slice disk into quarters (or into 6 pieces, like I did) and place 1 inch apart on the baking sheet. Repeat with other half of dough.

If you want, lightly brush the tops with additional coconut milk and sprinkle with sugar.

Bake for 15 – 20 minutes, until golden brown. Transfer to rack and allow to cool for 5 – 10 minutes before serving.

Makes 8 – 12 scones.



Orange  Mocha Muffins

Orange Mocha Muffins

If I were to imagine a perfect Sunday morning, it would go something like this…

Sitting on the balcony, looking out at a bright sunny, summer sky. The daily news in hand (good news, of course!), Harvey in my lap, a freshly brewed pot of tea by my side, and a basket full of muffins (still warm from the oven). But not just any muffins. These muffins would have to be soft, and moist, and chocolate!

It doesn’t look like I’ll be seeing my perfect Sunday anytime soon, but I was able to create (and enjoy) the muffins. They turned out just as soft and moist as I had fantasized , but with a slight improvement, I added coffee and orange rind. They kind of tasted like those orange chocolate balls, the one’s you smack on a table to break into wedges. mmm… Perfect for a relaxing morning on the balcony.



Orange Mocha Muffins

1 3/4 cups Whole Wheat Flour

1/4 cup Cocoa Powder

1 tbsp Ground Flaxseed

1 1/2 tsp Baking Powder

1/2 tsp Baking Soda

5 tsp Instant Espresso Powder

3/4 cup Non-Dairy Milk

3/4 cup Brown Sugar

1/2 cup Non-Dairy Yogurt

1/2 cup Applesauce (unsweetened)

1/4 cup Canola Oil

2 tsp Orange Rind, finely grated


Preheat oven to 375°F and prepare muffin tin.

Stir together the flour, cocoa powder, flaxseed, baking powder, baking soda, and espresso powder. Set aside.

Blend the milk, sugar, yogurt, applesauce, oil, and orange rind until thoroughly combined.

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

Evenly divide batter between muffin cups and bake for 20 – 25 minutes (until an inserted toothpick comes out clean).

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

Makes 12 muffins.