The restaurant is now closed, but we all remember the muffins. Makes 18 large, or 30 small
– 3/4 cup vegetable oil
– 1 cup brown sugar
– 3 eggs
– 2 cups plain yogurt
– 2 tsp vanilla
– 2 1/2 cups rolled oats
– 3 cups flour (white and whole-wheat)
– 1 tsp cinnamon (optional)
– 1 tsp soda
– 1 1/2 tsp baking powder
– 1/2 teaspoon salt
– 2 cups fresh or frozen berries (blueberries, raspberries)
– zest of lemon or orange (optional)
1. Beat oil, sugar, add eggs together. Stir in yogurt.
2. Combine dry ingredients, add raspberries, fold dry ingredients into wet without over mixing.
3. Spoon (1/4 cup) into parchment muffin cups and bake 20 to 25 minutes at 375F, until golden.
My variations: use chopped fruit such as apples, pears or rhubarb, sub fruit flavored yogurt (decrease sugar by 1/4 cup), add 1/2 cup chopped nuts.
Based on a Paula Deen recipe
- 2 cups flour
- 1 1/3 tsp soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 2/3 cup brown sugar
- 2/3 cup white sugar
- 2/3 cup vegetable oil
- 2 eggs
- 1 tsp vanilla
- 2 cups shredded zucchini or apple
- 1/2 cup chopped pecans or macadamia nuts
- 4 Tbsp minced candied ginger
Mix flour, soda, baking powder and salt together. Whisk eggs with sugar,oil and vanilla and add to flour. Stir in zucchini, nuts and ginger but do not overmix. Bake at 350 for 50 – 60 minutes. (Oil and line large glass loaf pan with parchment)
Sunday morning family favourite. Add fruit, yogurt, maple syrup, fruit syrup, bacon, sausage, eggs – and classical music.
- 2 cups flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups buttermilk, or milk soured with 1 Tbsp vinegar
- 2 eggs, well beaten
- 1/3 cup melted butter, margarine or salad oil
Combine eggs and buttermilk and add to dry ingredients, beating at high speed with a mixer until smooth. Stir in butter. Bake in waffle iron without lifting lid until done.
These pancakes – or waffles – were Sunday favourites with the family. Whenever they happen to have breakfast ‘at home’ this is their request.
- 2 eggs, beaten
- 2 cups milk
- 1/4 cup vegetable oil
- 2 cups flour
- 2 Tbsp sugar
- 1 tsp salt
- 2 Tbsp baking powder
Combine and beat just until smooth. Bake on a hot griddle.
Thanks to Rhonda Evans for baking these for our walking group, and for sharing the recipe from the website Sally’s Baking Addiction. We named them “Friend’s Muffins” because of the similarity to those served at Friends Cafe in Edgemont, and because it is appropriate for the group.
- 1/2 cup butter
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 eggs
- 1/2 cup yogurt, plain or suitable flavour
- 2 teaspoons vanilla
- zest of 2 oranges
- 1 and 3/4 cups flour
- 1 teaspoon soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 Tablespoons orange juice
- 2 Tablespoons milk
- 1 and 1/2 cups fresh or frozen cranberries (do not thaw)
- 1 cup chopped pecans (optional)
- ORANGE GLAZE
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45ml) orange juice
Beat the butter until smooth and creamy. Add the sugars and beat until creamed. Add the eggs, yogurt, and vanilla and beat until uniform in texture. Add in the orange zest.
. Mix together the flour, baking soda, baking powder, cinnamon, and salt. Add wet ingredients to dry and slowly mix with a whisk. Add the orange juice and milk and gently whisk until just combined and little lumps remain. Fold in the cranberries.
. Fill muffin cups all the way to the top. Bake for 5 minutes at 425F degrees, then lower the temperature to 350F and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Total time about 23-25 minutes.
. If using glaze, whisk the ingredients together and drizzle over warm muffins. Cool briefly before serving.
Adapted from epicurious.
1 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 or 2 eggs
1/2 cup granulated sugar
1 teaspoon orange or lemon zest (optional)
1 teaspoon orange or lemon extract (optional)
1 cup plain or citrus flavoured yogurt, buttermilk or milk with 1 tsp vinegar added
1/4 cup canola oil
1 cup cranberries, fresh or frozen (thawed) and halved
1/2 cup pecans, coarsely chopped
1/4 cup raisins (optional)
Mix dry ingredients in a large bowl. Beat eggs, sugar, oil, milk and flavouring in a second bowl. Add dry ingredients into the wet, add the cranberries and nuts. Blend and don’t over-beat. Fill 12 muffins cups. Bake at 400F 20 to 22 minutes until golden brown and well risen and a cake tester inserted in the center comes out clean.
Karen’s pick for Mother’s Day Brunch 2013. With whipped cream and fresh raspberries. Over the top yummy and easy
1 cup packed brown sugar
1/3 cup butter, melted
2 tablespoons light corn syrup
1/3 cup chopped pecans
12 (3/4 inch thick) slicesFrench bread
1 teaspoon grated orange zest
1 cup fresh orange juice
1/2 cup 2% milk
3 tablespoons white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 egg whites
1 tablespoon confectioners’ sugar for dusting
- Stir together brown sugar, butter, and corn syrup. Pour into a greased 9×13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the dish so they are in a snug single layer.
- Whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.
- Let stand for 20 minutes at room temperature, then bake at 350 for 35 minutes until golden brown. Dust with confectioners’ sugar (optional) or add fruit and cream.