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.
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.
- 3 cups grated fresh zucchini
- 2/3 cup melted butter or margarine
- 1 1/3 cups sugar
- 2 eggs, beaten
- 2 teaspoons vanilla
- 2 teaspoons baking soda
- 1/2 tsp salt
- 3 cups flour (1/2 cup whole wheat, 2 1/2 all purpose)
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 cup walnuts or pecans (optional)
- 1 cup raisins or dried cranberries (optional)
You don’t need a mixer for this recipe.
1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir dry ingredients into the zucchini mixture. Add nuts, raisins or cranberries if using.
2 Spray each paper muffin cup in a muffin tin with vegetable oil spray. Fill cups. Bake on the middle rack until golden brown, and the tops bounce back when you press on them, about 25 to 30 minutes. Test with a bamboo skewer to make sure the centers are dry. Cool on wire rack for 5 minutes. Remove from the tin and let muffins cool another 20 minutes.