Make it a Muffin
ZUCCHINI BRAN MUFFINS
2
2/3
4
1/2
1
2
cups (500 mL) flour
cup (150 mL) sugar
tsp (20 mL) baking powder
tsp (2 mL) salt
tsp (5 mL) cinnamon
cups (500 mL) natural wheat bran
1 1/2
1
1/4
2
1/2
1
cups (350 mL) milk
tbsp (15 mL) grated orange peel
cup (50 mL) orange juice
eggs, beaten
cup (125 mL) oil
cup (250 mL) shredded zucchini
Combine flour, sugar, baking powder, salt and cinnamon in a bowl; set aside. Whisk together next 6 ingredients (bran
through oil). Stir in zucchini. Add zucchini mixture to flour mixture and stir just until blended. Spoon batter into greased
muffin cups, filling cups three-quarters full. Bake at 400ºF (200ºC) for 30 - 35 minutes or until muffins test done.
Makes 12 large or 18 medium muffins.
CARROT AND COCONUT MUFFINS
1 1/2
1
1
1/2
1/4
1/2
2
cups (375 mL) flour
tsp (5 mL) baking soda
tsp (5 mL) cinnamon
tsp (2 mL) ground ginger
cup (50 mL) butter, softened
cup (125 mL) packed brown sugar
eggs
1
1
1
1/2
1/2
1/2
cup (250 mL) sour cream
tsp (5 mL) vanilla
cup (250 mL) shredded carrots
cup (125 mL) sweetened flaked coconut
cup (125 mL) raisins
cup (125 mL) chopped pecans
Combine flour, baking soda, cinnamon and ginger in a bowl; set aside. Using medium speed of an electric mixer, beat
together butter and brown sugar until fluffy. Beat in eggs, one at a time. Beat in sour cream and vanilla just until blended.
Add sour cream mixture to flour mixture and stir just until combined. Fold in carrots, coconut, raisins and pecans. Spoon
batter into paper-lined muffin cups, filling cups three-quarters full. Bake at 375ºF (190ºC) for 20 - 25 minutes or until a
cake tester inserted in centres comes out clean. Cool muffins in pans for 5 minutes. Remove from pans and cool on racks.
Makes 16.
HEARTY APPLE AND CARROT MUFFINS
3/4
1/2
1 1/2
1
1
1
1/4
1/3
cup (175 mL) flour
cup (125 mL) whole wheat flour
tsp (7 mL) baking powder
tsp (5 mL) baking soda
tsp (5 mL) cinnamon
tsp (5 mL) ground coriander
tsp (1 mL) salt
cup (75 mL) honey
1/4
2
1
1
1/2
1/2
1/2
cup (50 mL) oil
eggs
tsp (5 mL) vanilla
cup (250 mL) shredded apple
cup (125 mL) shredded carrot
cup (125 mL) chopped fresh or frozen cranberries
cup (125 mL) chopped pecans or walnuts
Combine first 7 ingredients (flour through salt) in a bowl. Whisk together honey, oil, eggs and vanilla until blended. Add
honey mixture to flour mixture and stir just until combined. Fold in apple, carrot, cranberries and pecans. Spoon batter
into paper-lined muffin cups, filling cups three-quarters full. Bake at 400ºF (200ºC) for 18 minutes or until a cake tester
inserted in centres comes out clean. Cool muffins in pan for 5 minutes. Remove from pan and cool on a rack. Makes 12.
–––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––
Need tips on cooking, recipes, food safety, stain removal and other household problems? We can help. Call us toll-free
at 1.877.420.9090, email us at [email protected], or chat with us online using our live chat tool!
ORANGE OAT BRAN MUFFINS
1
1/2
1/4
1
1/2
1/2
cup (250 mL) flour
cup (125 mL) oat bran
cup (50 mL) sugar
tsp (5 mL) baking powder
tsp (2 mL) baking soda
tsp (2 mL) salt
1/2
1/2
1/2
1/4
1
1
tsp (2 mL) cinnamon
tsp (2 mL) ginger
cup (125 mL) orange juice
cup (50 mL) oil
egg
tsp (5 mL) grated orange peel
Combine first 8 ingredients (flour through ginger) in a bowl; set aside. Whisk together orange juice, oil, egg and orange
peel; add to flour mixture, stirring just until blended. Spoon batter into paper-lined muffin cups. Bake at 375°F (190°C) for
20 minutes. Cool slightly before serving. Makes 9.
Cook’s Note: These muffins are best when freshly prepared and served while still warm.
CINNAMON RAISIN BRAN MUFFINS
3
1 1/2
2
4
1
cups (750 mL) raisin bran cereal
cups (375 mL) milk
cups (500 mL) whole wheat flour
tsp (20 mL) baking powder
tsp (5 mL) cinnamon
1/4
1/2
1/3
2
1
tsp (1 mL) salt
cup (125 mL) packed golden brown sugar
cup (75 mL) oil
eggs
tsp (5 mL) vanilla
Combine cereal and milk in a bowl; let stand for 10 minutes or until cereal is softened. Meanwhile, combine flour, baking
powder, cinnamon and salt. Whisk together brown sugar, oil, eggs and vanilla until blended; stir into cereal mixture. Add
flour mixture to cereal mixture and stir just until combined. Spoon batter into paper-lined muffin cups, filling cups threequarters full. Bake at 400ºF (200ºC) for 20 - 25 minutes or until a cake tester inserted in centres comes out clean. Cool
muffins in pans for 5 minutes. Remove from pans and cool on racks. Makes 14.
LEMON ZUCCHINI MUFFINS
2
1/2
1
1/2
1/4
1/4
cups (500 mL) flour
cup (125 mL) sugar
tbsp (15 mL) baking powder
tsp (2 mL) ginger
tsp (1 mL) nutmeg
tsp (1 mL) salt
3/4
1/4
1
1
1
2
cup (175 mL) milk
cup (50 mL) oil
egg
tsp (5 mL) vanilla
cup (250 mL) shredded zucchini
tsp (10 mL) grated lemon peel
Combine first 6 ingredients (flour through salt) in a bowl. Whisk together milk, oil, egg and vanilla until well blended. Stir
in zucchini and lemon peel. Add to flour mixture and stir just until blended. Spoon batter into paper-lined muffin cups,
filling cups three-quarters full. Bake at 400ºF (200ºC) for 20 - 25 minutes or until muffins test done. Cool muffins in pan
for 5 minutes. Remove from pan and cool on a rack. Makes 10 - 12.
SPICED APPLESAUCE MUFFINS
1 1/2
1 1/2
3/4
1/2
1/2
1/4
1/4
cups (375 mL) flour
tsp (7 mL) baking powder
tsp (3 mL) cinnamon
tsp (2 mL) baking soda
tsp (2 mL) allspice
tsp (1 mL) nutmeg
tsp (1 mL) salt
1
1
1/3
2
1
1/2
cup (250 mL) applesauce
cup (250 mL) packed golden brown sugar
cup (75 mL) oil
eggs
tsp (5 mL) vanilla
cup (125 mL) chopped pecans
Combine first 7 ingredients (flour through salt) in a bowl. Whisk together applesauce, brown sugar, oil, eggs and vanilla
until well blended. Add to flour mixture and stir just until blended. Fold in pecans. Spoon batter into paper-lined muffin
cups, filling cups three-quarters full. Bake at 400ºF (200ºC) for 20 - 25 minutes or until muffins test done. Cool muffins in
pans for 5 minutes. Remove from pans and cool on racks. Makes 15.
–––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––
Need tips on cooking, recipes, food safety, stain removal and other household problems? We can help. Call us toll-free
at 1.877.420.9090, email us at [email protected], or chat with us online using our live chat tool!
CRANBERRY APPLE MUFFINS
1 1/2
1/2
1
1/2
1/4
1/4
1
cups (375 mL) flour
cup (125 mL) sugar
tsp (5 mL) cinnamon
tsp (2 mL) baking soda
tsp (1 mL) baking powder
tsp (1 mL) salt
egg, lightly beaten
1/3
1/3
1
1
1/2
1/2
cup (75 mL) milk
cup (75 mL) oil
tsp (5 mL) vanilla
cup (250 mL) shredded peeled apple
tsp (2 mL) grated lemon peel
cup (125 mL) whole berry cranberry sauce
Combine flour, sugar, cinnamon, soda, baking powder and salt. Whisk together egg, milk, oil and vanilla. Add to flour
mixture, stirring just until blended. Fold in apple and lemon peel. Spoon batter into paper-lined muffin cups. Using back
of a spoon, make a small indentation in center of batter in each muffin cup. Spoon about 2 tsp (10 mL) cranberry sauce
into each indentation. Bake at 375°F (190°C) for 20 - 25 minutes or until muffins test done. Cool muffins in pan 5 minutes.
Remove from pan and cool on a rack. Muffins may be frozen. Makes 12.
PUMPKIN MUFFINS
1 1/2
3/4
2
1/2
1/2
1/4
1/4
1/4
cups (375 mL) flour
cup (175 mL) packed golden brown sugar
tsp (10 mL) baking powder
tsp (2 mL) cinnamon
tsp (2 mL) ground ginger
tsp (1 mL) ground allspice
tsp (1 mL) ground cloves
tsp (1 mL) salt
1
1/2
1/3
1
1/2
cup (250 mL) canned pure pumpkin
cup (125 mL) milk
cup (75 mL) oil
egg
cup (125 mL) chopped pecans
Orange juice, optional
Sugar, optional
Preheat oven to 375ºF (190ºC). Combine first 8 ingredients (flour through salt) in a bowl. Stir together pumpkin, milk, oil
and egg until blended. Add pumpkin mixture to flour mixture and stir just until combined. Fold in pecans. Spoon batter into
paper-lined or greased muffin cups, filling cups three-quarters full. Bake for 20 minutes or until a cake tester inserted in
centres comes out clean. Cool muffins in pan for 5 minutes. Remove from pan and cool on a rack for 5 minutes. While still
warm, dip tops of muffins into orange juice and then into sugar; cool. May be frozen. Makes 12.
Cook’s Note: If desired, instead of dipping muffins into orange juice and sugar, muffins may be cooled completely and then
frosted with our Cream Cheese Frosting.
Cream Cheese Frosting
Using medium speed of an electric mixer, beat together 8 oz (250 g) softened cream cheese, 1/4 cup (50 mL) softened
butter and 1 tsp (5 mL) vanilla until smooth. Gradually beat in 4 cups (1 L) icing sugar until fluffy.
BANANA OAT BRAN MUFFINS
1 1/2
1
2
1/2
1/2
1/4
1/8
cups (375 mL) oat bran
cup (250 mL) flour
tsp (10 mL) baking powder
tsp (2 mL) salt
tsp (2 mL) cinnamon
tsp (1 mL) baking soda
tsp (0.5 mL) nutmeg
3/4
1/2
1/4
1
2
1
1/2
cup (175 mL) mashed ripe bananas
cup (125 mL) milk
cup (50 mL) honey
egg
tbsp (25 mL) oil
tsp (5 mL) vanilla
cup (125 mL) raisins
Combine first 7 ingredients (oat bran through nutmeg) in a bowl. Whisk together bananas, milk, honey, egg, oil and vanilla
until blended. Add banana mixture to oat bran mixture and stir just until combined. Fold in raisins. Spoon batter into
paper-lined muffin cups, filling cups three-quarters full. Bake at 400ºF (200ºC) for 15 - 17 minutes or until a cake tester
inserted in centres comes out clean. Cool muffins in pan for 5 minutes. Remove from pan and cool on a rack. Makes 12.
–––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––
Need tips on cooking, recipes, food safety, stain removal and other household problems? We can help. Call us toll-free
at 1.877.420.9090, email us at [email protected], or chat with us online using our live chat tool!
CHOCOLATE CHIP BANANA MUFFINS
1 1/2
1 1/2
1/4
1/4
cups (375 mL) flour
tsp (7 mL) baking powder
tsp (1 mL) ground ginger
tsp (1 mL) salt
Pinch nutmeg
1 cup (250 mL) mashed ripe bananas
1/2 cup (125 mL) sugar
1/2
1/4
1
1
3/4
cup (125 mL) butter, melted
cup (50 mL) milk
egg
tsp (5 mL) vanilla
cup (175 mL) mini semi-sweet
chocolate chips
Combine flour, baking powder, ginger, salt and nutmeg in a bowl. Stir together bananas, sugar, melted butter, milk, egg
and vanilla until blended. Add banana mixture to flour mixture and stir just until combined. Fold in chocolate chips.
Spoon batter into paper-lined muffin cups, filling cups three-quarters full. Bake at 350ºF (180ºC) for 30 - 35 minutes or
until a cake tester inserted in centres comes out clean. Cool muffins in pan for 5 minutes. Remove from pan and cool on a
rack. Makes 12.
HOLIDAY SPICE BRAN MUFFINS
1
1/3
1/4
1/4
1
1
1 1/2
1
cup (250 mL) buttermilk
cup (75 mL) oil
cup (50 mL) fancy molasses
cup (50 mL) sugar
egg
tsp (5 mL) vanilla
cups (375 mL) shredded bran cereal
cup (250 mL) flour
1 1/2
1 1/2
1
1/2
1/2
1/4
1/4
tsp (7 mL) baking powder
tsp (7 mL) cinnamon
tsp (5 mL) ginger
tsp (2 mL) baking soda
tsp (2 mL) salt
tsp (1 mL) cloves
tsp (1 mL) nutmeg
Whisk together first 6 ingredients (buttermilk through vanilla) in a bowl until blended. Stir in bran cereal. Let stand for
10 minutes. Combine remaining ingredients (flour through nutmeg) in a bowl. Stir in bran mixture just until blended.
Spoon batter into paper-lined muffin cups, filling cups three-quarters full. Bake at 375ºF (190ºC) for 20 - 25 minutes or
until muffins test done. Cool muffins in pan for 5 minutes. Remove from pan and cool on a rack. May be frozen.
Makes 12.
Cook’s Note: ATCO Blue Flame Kitchen used Post 100% Bran Cereal in this recipe.
DENVER BREAKFAST MUFFINS
1 1/4
1/4
2 1/2
1/2
1
1/8
cups (300 mL) flour
cup (50 mL) cornmeal
tsp (12 mL) baking powder
tsp (2 mL) baking soda
tsp (5 mL) dry mustard
tsp (0.5 mL) cayenne pepper
1
2
1
3/4
1/2
1/4
cup (250 mL) milk
tbsp (25 mL) butter, melted
egg
cup (175 mL) finely chopped ham
cup (125 mL) shredded cheddar cheese
cup (50 mL) thinly sliced green onion
Combine first 6 ingredients (flour through cayenne pepper) in a bowl. Whisk together milk, melted butter and egg until
blended. Pour milk mixture into flour mixture, stirring just until combined. Gently fold in ham, cheese and green onion.
Spoon mixture into greased or paper-lined muffin cups, filling cups three-quarters full. Bake at 375ºF (190ºC) for
25 minutes or until a cake tester inserted in centre comes out clean. Cool muffins in pan for 10 minutes. Serve warm or at
room temperature. May be refrigerated for up to 2 days. Makes about 10 - 12.
2016 © ATCO Blue Flame Kitchen. All rights reserved.
–––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––
Need tips on cooking, recipes, food safety, stain removal and other household problems? We can help. Call us toll-free
at 1.877.420.9090, email us at [email protected], or chat with us online using our live chat tool!