Wednesday, 7 May 2014

Breakfast Time - Muffins

I had something else planned for this post about muffins, but it fell through. I'll have to work on getting it put together at a later date. In the meantime, I searched the internet and came up with a list of muffin recipe and ideas plus added my favourite muffin recipe at the end.
Did you know you can freeze muffin batter? Laura at Heavenly Homemakers explains how to do it. Just think you could have a freezer full of muffins to bake just when you needed them. Fresh and hot muffins with no mess - how great is that? This is something I definitely want to do with my middle daughter who loves to bake. We don't usually have muffins for breakfast, but we eat them a lot for snacks.

Chocolate Overload Muffins - If it has chocolate I'm all over that. ☺
Strawberry Cheesecake Muffins - Strawberry and cream cheese a beautiful combination.
strawberry cheesecake muffin  Strawberry Cheesecake Muffins
Peanut Butter Banana Muffins - My children would like these.
Perfect high-protein food to grab before school, before practice or before work

Oatmeal Flax Blueberry Muffins - These look delicious AND healthy.

Oatmeal Flax Blueberry Muffins

Lemon Poppyseed Muffins - Lemon is my favourite flavour after chocolate. These look fantastic.

Don't hit the bakery when you can make your own muffins just as easily!  These Bakery-Style Lemon Poppyseed Muffins have a crisp crust, with the inside perfectly tender and soft.

And here is one of my favourite muffins to make when I need a filling muffin for my hungry tribe. I found this recipe in a newspaper and used it numerous times ever since. I had been on the search for a good raisin bran muffin recipe, and this is it. These muffins are a generous size. They are tasty and filling. Sometimes we have them with peanut butter on top for a little extra protein.
Raisin Bran Muffins
1 1/2 cups wheat bran
1 1/2 cups buttermilk
1 3/4 cups whole wheat flour
1/3 cup brown sugar
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 large egg
1/2 cup butter - melted and cooled
1/3 cup molasses
1 1/2 cup raisins
Line 12 muffin cups with paper liners or grease well.
Stir wheat bran and buttermilk together and let sit for 10 minutes (or not - I don't always ~wink~)
Mix dry ingredients. Add eggs, butter and molasses to the buttermilk mixture.
Add the wet ingredients to the dry and scatter raisins on top. Mix gently just until dry ingredients are incorporated.
Fill muffin cups (they will be full). Bake at 350 degrees for 20 to 25 minutes. Makes 12 muffins. 

What is your favourite muffin flavour?

Have you entered the giveaway?

To see all the posts in this series go here.

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  1. Julie Geoffrion7 May 2014 at 16:39

    I LOVE muffins too and just never make them - how crazy, eh! Have to start getting Genevieve involved with me to make them for the kiddos. Thanks for the great artlcle!

    1. They are an easy thing for children to learn to bake. Elisabeth makes most of the muffins that we eat here.

  2. I have these Raisin Bran Muffins in the oven now. I had half spelt and half soft white wheat already ground in the freezer. So I used that. They are smelling good. I think I will wait to send this until I have had a sample. (-: YUM YUM!!!! I am eating them right out of the oven. It didn't have salt in the ingredient list. I did put 1/4 tsp. I was afraid it would taste flat. Also, in the directions it said add eggs. It only called for 1 egg on the ingredients. I went with the 1. These are a very good breakfast. Not too sweet but yet sweet. Thanks for the recipe. I came across your blog from one of the ones that has a weekly thing. Not sure what it is called.(-: