Meyer Lemon Strawberry Muffins

Good morning! I hope that spring has treated everyone nicely so far. This past month has been very hectic, and it’s only bound to get busier now that concert season is starting up. Within the next 3 weeks, I have my senior recital, my final orchestra recital, my chamber recital (with my group at MSM), my final orchestra recital (at my high school), and plenty more that I’m sure I’m forgetting to mention here. I love the spring, but it doesn’t leave me much time to actually get outside and enjoy the beautiful weather.

This weekend was especially wonderful to me because it was my last gymnastics meet in the USAG program. At states at the end of March, I qualified to my 3rd consecutive regional team for CT and had the opportunity to compete in Boston this weekend. It was such a fun meet, and I still can’t believe that after all of the hours of work I’ve put in, that this weekend was the end of my competitive career. It was by no means an easy road, but I wouldn’t have traded my experience for the world. I love gymnastics, no matter how much beam and I don’t get along. 🙂

Even though I was in the heart of training for regionals and preparing for the endless recitals coming up, I wanted to make sure that you guys weren’t left in the dark, and made these lovely springtime muffins to share with you. I love meyer lemons, but since they aren’t available very often I try to make the best of it when they’re there. These muffins are a lovely, light way to start off your day, with the slight tartness of the lemons and the crunchy turbinado sugar on top adding wonderful texture to the otherwise soft muffins.

-1Meyer Lemon Strawberry Muffins: From My Baking Addiction

Ingredients

  • 2 1/2 cups (325 grams) all-purpose flour
  • 3/4 cup (150 grams) granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • Zest and juice of one Meyer Lemon
  • 1 large egg, lightly beaten
  • 3/4 cup (180 ml) buttermilk
  • 2/3 cup (160 ml) safflower or canola oil
  • 1 teaspoon pure vanilla extract
  • 2 cups chopped, fresh strawberries
  • Turbinado sugar

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 – 2 3/4 x 1 1/2 inch muffin cups. Set aside.
  2. In a large measuring cup or bowl whisk together the egg, buttermilk, oil, Meyer Lemon juice and vanilla extract.
  3. In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and lemon zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
  4. Fill each muffin cup almost full of batter, using two spoons or an ice cream scoop and sprinkle with turbinado sugar. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Enjoy!

-Rayna

 

 

Sour Cream Bran Muffins

These past few weeks have been action packed, stressed beyond belief, seemingly endless waiting, but that time is over! I am so happy to say that this coming fall, I will be a Northwestern University Wildcat as a part of the class of 2018, majoring in Viola Performance. It’s such a relief knowing that all of my hard work has paid off these past few years, and after visiting and auditioning in January, I couldn’t imagine myself going anywhere else. And don’t worry, I’m already stocking up on purple and white merchandise!

-3One of the questions that I get the most after I mention that I run a baking blog is what do you do with all of the things you make? Well, while I do taste everything I make, it’s rare that I make something just because I want it. While I love a good muffin, these were not made for me- they were made with my aunt in mind. She’s a sucker for coconut, but recently asked me to make something healthier, and that’s where these muffins came in.

-5Breakfast is hands down my favorite meal of the day, and if I am going to have a muffin, it better be one that can sustain me from 6:45 am until lunch, which can be upwards of 5 hours. These muffins are not the cakey kind, and filled with wheat bran and raisins, they’ll keep you going for awhile. I loved it toasted with a shmear of peanut butter, but I’m sure they’re good straight out of the oven. 🙂

Sour Cream Bran Muffins: From Smitten Kitchen

  • 1 stick (1/2 cup) unsalted butter, softened or 1/2 cup vegetable oil
  • 1/4 cup firmly packed light brown sugar
  • 1 large egg, beaten lightly
  • 1 cup sour cream or yogurt
  • 1/4 cup dark molasses
  • 1/2 cup raisins, cranberries, or other diced dried fruit
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup miller’s bran (available at natural foods stores, specialty foods shops, and some supermarkets)
  • 1/4 teaspoon cinnamon (optional)

Directions

  1. In a large bowl with an electric mixer cream together the butter or oil and the brown sugar until the mixture is light and fluffy (will be far less light or fluffy if oil is used), beat in the egg, the sour cream or yogurt, and the molasses, and stir in the raisins or other dried fruit.
  2. In a bowl whisk together the flour, the baking soda, the salt, the cinnamon (optional) and the bran, add the mixture to the sour cream mixture, and stir the batter until it is just combined. (The batter will be lumpy.)
  3. Spoon the batter into 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 400°F. oven for 15 to 20 minutes, or until they are golden brown and springy to the touch. Turn the muffins out onto a rack and let them cool.

Enjoy!

Rayna 🙂

Ginger Peach Corn Muffins

Good morning, everyone! This is my first post on RTTC as a high school senior, which is just crazy! We started school on Tuesday, and I can tell it’s going to be a fun, but hard year. I’m taking 3 AP level classes this year, and if you combine that with being in 3 chamber groups and training 12 hours a week, I’m not going to have tons of spare time on my hands. So, I’m trying to get as much baking in before my schedule starts going too crazy!

DSC_0001One of the classes that I’m most excited to take this year is culinary. Because of my past food experiences (aka this blog and my mom’s a chef and I love to cook), I was able to skip the basic classes and go right into the advanced class. The class is revolved around creating detailed menus, each with multiple parts. I don’t exactly mind being able to bake in the middle of the day, either. 🙂

DSC_0058One thing that I realized on RTTC was the lack in gluten-free recipes. No one in my house has any need to eat gluten-free, but I realize that my family is fortunate, and many other families have to eat a wheat free lifestyle. While I did make the crisp with a gluten free topping, I wanted to experiment a little more with gluten-free baking. I stumbled across the BabycakesNYC cookbook, and this vegan, low sugar, gluten-free muffin immediately caught my attention. It’s nearing the end of summer, so I wanted to make sure I could get in all my peach baking before apple/pumpkin (aka fall baking) begins again. Enjoy!

Ginger Peach Corn Muffins

Makes 12 muffins

Ingredients

Roasted Peaches

  • 4 cups sliced, fresh peaches, peeled (if desired)
  • 1/2 cup agave nectar
  • 2 tablespoons fresh lemon juice

Muffins

  • 2/3 cup almond milk (can use rice milk to make it nut-free)
  • 1 tablespoon apple cider vinegar
  • 1 cup Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 3/4 teaspoon xanthan gum
  • 1 teaspoon ground cinnamon
  • 2-3 teaspoons ground ginger (personal preference)
  • 1/2 cup coconut oil
  • 3/4 cup agave nectar
  • 1/3 cup applesauce
  • 1 tablespoon vanilla extract

Directions

  1. Preheat the oven to 325 degrees and line a baking sheet with parchment paper/Silpat.
  2. In a medium bowl, toss together the peach slices, agave nectar, and lemon. Spread the peaches evenly on the baking sheet and place in the middle rack of the oven for 20 minutes, or until the sugars on the outside are caramelized. Let the peaches stand until cooled, approximately 30 minutes.
  3. Keep the oven at 325 while preparing a 12-muffin baking tin. Combine the almond milk and the apple cider vinegar, and let sit (this creates a buttermilk-like substitute).
  4. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, xanthan gum, cinnamon and ginger. Add the oil, agave nectar, applesauce and vanilla to the dry ingredients and stir until the batter is smooth. Pour in the “buttermilk” and mix gently until just incorporated.
  5. Pour 1/3 cup batter into each muffin tin, until it is practically full. Top each muffin with a roasted peach wedge (or 2). Bake on the center rack for 22 minutes, or until a toothpick comes out clean.
  6. Let the muffins cool in the tin for 15 minutes, then transfer to a wire rack to finish. Can be stored in an airtight container for up to 3 days.

Gluten free, low sugar, vegan, and dairy free? Sounds like a winning recipe.

-Rayna 🙂

 

 

 

 

Apple Allspice Crumb Muffins

Happy New Year everyone! I just realized that this is my first post of 2013, even though it’s almost February! Life really started to pick up the pace, with midterms and new semesters and preparation for lots of concerts, it’s been a busy few weeks. Not to mention, that I unfortunately was a victim of this year’s flu epidemic, so I spent quite a nice amount of time with a bottle of Tylenol and a box of tissues by my side, barely willing to get up out of a chair, and much less make delicious baked goods. Thankfully, I’m all better now and able to return to everything as usual, but I’m very happy that I conquered the sickness!

I’ve made tons of muffins for RTTC, and it’s because they’re one of my favorite ways to make breakfast better, especially on a school morning. It’s so much nicer to wake up on a cold, snowy, Monday morning (not that I ever like doing that) to a plateful of homemade muffins than it is to have to grab a bar from the cabinet on my way out the door. I made a few adjustments to the recipe that really make it stand out among the others. My favorite adjustment was to the crumb topping. I had used up all of the butter making the muffins, and I obviously couldn’t leave out the crumb topping to I used roasted almond oil! I know it’s not an ingredient that’s found in most kitchens, but as you probably know by know, our kitchen is far from normal. Did I mention that I found it next to a bottle that did not have a single word of English on it? What can I say, that’s how we roll. Back to the oil, it gave the crumb a wonderful, warm, nutty flavor, and especially with the apples and the cinnamon and nutmeg in the muffin, it was just delightful. I would use butter if you don’t have this in your kitchen, because using a plain flavored oil, such as canola or vegetable, won’t give it much of a flavor. But try new things! Don’t be afraid to branch outside what a recipe is saying, you never know what you might get!

Apple Allspice Crumb Muffins- Adapted from In Jennie’s Kitchen

Ingredients

For Crumb Topping:

  • 2 tablespoons roasted almond oil
  • 1 tablespoon granulated sugar
  • 2 tablespoons brown sugar
  • 1/2 cup all purpose flour

For Muffins:

  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon, ground
  • 1 teaspoon allspice
  • Pinch of cloves, optional
  • 8 tablespoons butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 cup sour cream
  • 2 cups peeled, shredded apples

Directions:

  1. Preheat oven to 375º.  Grease or line a 12 cup muffin tin with liners.  For the topping, mix all ingredients in small bowl with a fork  until combined; set aside.
  2. For the muffins, mix flour, baking powder, baking soda, salt and all spice in a medium-size bowl; set aside. In a medium-sized bowl, cream butter and sugar on medium-high speed until light and fluffy, about three minutes.  Add eggs one at a time, beating well after each one.
  3. Beat in one third of the dry ingredients, then add one-third of the sour cream. Alternating between dry ingredients and sour cream, repeat until all ingredients have been incorporated.  Using a wooden spoon or rubber spatula, stir in the diced apples.
  4. Evenly divide batter into the muffin-tin cups.  Sprinkle tops evenly with the crumb topping.  Bake for 20 to 25 minutes, or until golden brown and toothpick inserted comes out clean.

What a wonderful morning pleasure. I’m happy just thinking about it!

-Rayna 🙂

Strawberry Muffins

With the last weekend of summer closer than I would like it to be, I needed to give you guys a great recipe that uses up some of those delicious summer berries that I have been eating in every conceivable way this summer. Whether it be in cakes or cookies or just straight out of the container, I love summer berries and strawberries are no exception. While it can be a challenge to even get my hands on the strawberries in our house, I managed to grab a crate of locally grown strawberries that were just a day or 2 past their prime, which made these muffins even more delicious.

When I first saw this recipe on Taste of Home, I was a little bit suspicious. I’ve had my fair share of recipes with fruit in them that have left me with a wet soggy muffin mess that is just nasty. But with the locally grown strawberries begging to be used, I thought that I would give this one a shot. And boy, am I happy I did that! These were perfectly moist without being soggy in the least bit. They work with any fruit you have and are sure to brighten up your early school mornings!

Strawberry Muffins
Makes 12 Muffins

Ingredients

  • 1-3/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon freshly ground nutmeg
  • 2 eggs, lightly beaten
  • 1/2 cup fat-free plain yogurt (vanilla yogurt works well)
  • 1/4 cup butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1-1/4 cups coarsely chopped fresh or frozen unsweetened strawberries

Directions

  1. Preheat the oven to 375 degrees and prepare 12 muffin tins. In a small bowl, whisk together the flour, sugar, baking soda and nutmeg. In a separate bowl, whisk together the eggs, yogurt, butter and vanilla extract. Add the dry ingredients to the wet ingredients in 3 additions until just combined. Fold in the strawberries.
  2. Scoop the batter into each muffin tin, making sure each one is even. Bake for 15-18 minutes or until a toothpick comes out cleanly. Let cool for 5 minutes then dig in!

Such a simple way to make your mornings that much better!

-Rayna 🙂

Chocolate-Chocolate Chunk Muffins

Now that school is over and the warm weather has emerged, I have what seems to be TONS of free time. Even though I would love to spend most of it baking, my summer schedule mostly involves doing lots and lots of gymnastics and learning some brand new pieces on viola. Gymnastics is what I’ll be doing for most of my summer for 20 hours a week, training to be able to compete (hopefully) Level 9 next year. As you can imagine, the skill level that you need to transition from Level 8 to Level 9 is more involved, and I’ll be sure to keep you guys posted on what I’m working on at the moment. This past week, I did my first backhandspring-backhandspring connected on the low beam without mats, which was quite an accomplishment for me, seeing that beam is by far the scariest piece of apparatus for me.

Gymnastics ends at 1:30, so I have the entire afternoon to do whatever I please (technically). Along with baking and posting, I’m looking to move foreward as far as my viola repertoire goes. At MSM Precollege, your final, which is called your jury, has many different requirements, and as you get older, you need to play more difficult music. Since I’ll be moving into the next age category this coming school year, and (hopefully) doing my share of concerto competitions around the area, I’ll be practicing a lot this summer in order to be prepared for this upcoming competition season, and even my jury next year! My teacher is going to be away the entire summer, but thankfully, I was able to get fingerings for all of the music.

BUT, onto these muffins. I had high expectations for these muffins, seeing as they were from Dorie’s Baking Book, despite the fact that I found the recipe off of Brown Eyed Baker. Coming out of the oven, these were some of the prettiest muffins that I had ever seen, with their perfectly cracked, dark chocolatey top. The rich chocolate flavor added a spunk to my morning, and straight out of the oven, the chocolate chips were perfectly melted and made getting up in the morning so much easier. Although these might be a little indulgent for your everyday breakfast (especially when trying to keep your bikini body!), these are a great weekend splurge and a fantastic addition to any brunch.

Chocolate-Chocolate Chunk Muffins

Makes 12 Muffins

Ingredients

  • 3/4 stick unsalted butter (6 tablespoons)
  • 4 ounces bittersweet chocolate, coarsely chopped
  • 2 cups all purpose flour
  • 2/3 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder, sifted
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cup buttermilk
  • 1 large egg
  • 1 teaspoon pure vanilla extract

Directions:
1. Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit with paper muffin cups. Place the muffin pan on a baking sheet.

2. Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water. Remove from the heat.

3. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Do not overmix the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin cups.

4. Bake for about 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

So easy, so delicious. Enjoy!

-Rayna 🙂

Banana Chocolate Chip Coconut Muffins

This week has involved TONS of baking- the best kind of week. Despite the fact that I try to post on a regular basis about what’s going on in my kitchen, I frequently don’t actually get a chance to bake every week, especially since my Saturdays are spent at the Manhattan School of Music most of the time. I actually baked for my English class this week, and the post on the pound cake that I made is coming soon. First up is these muffins.

Over Memorial Day weekend, my mother had some of her culinary school buddies come up and enjoy the lovely, 90 degree weather with us. In my last post, I talked about how I had made some muffins before my mom’s friends came up, and we had some very ripe bananas that were begging to be made into a delicious muffin. The coconut and the chocolate chips just make this muffin irresistible, and you won’t regret these being a part of your breakfast. 🙂

Something that I’ve realized is vital in the world of food blogging is taking great pictures of food, so hopefully, with the help of my mom’s Nikon D90, I’ll be able to take photos that will leave you drooling. 🙂

Banana Chocolate Chip Coconut Muffins- From Technicolor Kitchen

Makes 12 muffins

Ingredients:

  • 280 grams all purpose flour (2 cups)
  • 2 teaspoons baking powder
  • 150 grams sugar (3/4 cup)
  • 1/2 cup and 1 tablespoon canola oil
  • 3 ripe bananas, mashed with a fork
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 1/2 cup dark or semisweet chocolate chips

Directions:

  1. Preheat the oven to 400 degrees and prepare 12 muffin tins.
  2. Sift the flour and the baking powder in a medium bowl. In a stand mixer, combine the canola oil and the sugar. Add in the eggs one at a time, then add the vanilla extract. Once combined, add the mashed bananas. Add in the dry ingredients in multiple additions until just combined.
  3. Remove the batter from the stand mixer and fold in the coconut and the chocolate chips until evenly dispersed. Using an ice cream scooper or a spoon, fill up the muffin tins 2/3 of the way up. Bake for 15 minutes, or until a toothpick comes out cleanly.

Such a simple muffin that guarantees lots of smiles. 🙂

-Rayna 🙂

Apple Pie Muffins

I am not excited for this coming week. After being on school break for a week, I am not exactly excited to wake up bright and early for school on Monday morning. It already felt as if I was bombarded with work this entire break! But now that school is less than 2 days away, I won’t really be able to post regularly until after most of the major testing (AP tests, music school final, etc.) is over, but I’ll try my very best to keep you guys updated on what’s happening over in my kitchen.

Although I may talk about how excited I am for gymnastics regionals and the gigantic volume of schoolwork that I have, something I don’t talk about as much is music. I started playing violin when I was just 3 years old, and 12 years later, I’m still at it. While most other kids get to sleep in on Saturday mornings, I’m frequently in Manhattan by 7:30 in the morning, my viola strapped to my back while I lug around an enormous bag filled with all of my music. Aside from my weekly lesson, I’m also involved in the orchestra (as principal violist), a piano quintet, and I take classes in ear training and music history. I’ll try to keep you guys posted on what’s happening in the music world!

Now to these muffins. Let’s start out with the fact that I love apples. I could seriously eat around 3-4 apples a day. Granny Smith, Gala, Honeycrisp, Pink Lady, apples are just an amazing fruit (as long as they’re not the mushy type!). However, I can be picky when it comes to what apples I eat, and as soon as they show a hint of being not a perfectly crisp apple, my desire to just bite right into it just disappears. So, instead of throwing away tons of apples, I just bake with them! These apple pie muffins don’t exactly taste like the real thing, but are a great way to start off your morning and might even make Monday mornings slightly more tolerable. 🙂

Apple Pie Muffins- From My Baking Addiction

Makes 12 muffins

Ingredients- For the Muffins

  • 2 1/4 cups all purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 egg
  • 1 cup buttermilk
  • 1/2 cup melted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups packed brown sugar (decrease to 1 cup if don’t like too too sweet)
  • 2 cups peeled, chopped, granny smith apples (or your favorite type!)
  • Turbinado sugar, for garnish

For the Topping

  • 1/2 cup packed brown sugar
  • 1/3 cup all purpose flour
  • 1/4 cup rolled oats
  • 1 teaspoon ground cinnamon
  • 3 tablespoons melted butter

Directions

  1. Preheat the oven to 350 degrees and line 12 muffin tins.
  2. In a medium bowl, mix together the flour, pumpkin pie spice, and baking soda. In a large bowl, mix together the buttermilk, melted butter, vanilla extract and brown sugar. Mix until all the sugar has dissolved. Add the dry ingredients to the wet ingredients until just combined. Add in the apples. Sprinkle on the turbinado sugar and the topping.
  3. Prepare the topping: mix together all of the ingredients until a crumbly topping is formed.
  4. Bake for 20-25 minutes, or until a toothpick comes out clean and the top springs back up.
  5. Enjoy!

Summer fruits here I come! 🙂

-Rayna 🙂

 

Corniest Corn Muffins

Why hello there again fellow bakers! Sorry for being gone so long. School break (unfortunately) ended and now I’ve been greeted with tons of midterm packets and study guides that need to get done. I had my first gymnastics meet of the season this past weekend at my home gym and got an all-around score of 34.15 for Level 8, while placing second on bars and vault. This is the first meet so I’m really looking forward to bringing my scores up and hopefully reach an all-around score within the 36-37 range. I should have some videos up on YouTube this year of my routines, and I’ll be sure to let you guys know when they’re up. 🙂

I made these delicious muffins over break that I found in Dorie’s Baking Book. My grandma’s birthday was in early December, and along with peanut butter, she loves corn muffins to go with her morning coffee. These have real corn inside of them and are delectable toasted (or warm right out of the oven) with a big smear of butter right on top. I’m drooling just thinking about it!

Corniest Corn Muffins

Makes 12 Muffins

Ingredients

  • 1 cup all purpose flour
  • 1 cup yellow cornmeal (stone-ground if possible)
  • 6 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • Pinch of freshly grated nutmeg (Optional)
  • 1 cup buttermilk
  • 3 tablespoons melted unsalted butter
  • 3 tablespoons canola (or corn) oil
  • 1 large egg
  • 1 large egg yolk
  • 1 cup corn kernels (I used frozen, but you can use fresh or canned. Just make sure that you drain them and pat them dry.)

Directions

  1. Preheat the oven to 400 degrees and line 12 muffin tins.
  2. Whisk together the flour, cornmeal, sugar, baking powder, baking soda, and nutmeg. In a separate bowl, whisk the buttermilk, butter, oil, egg, and egg yolk. Pour the dry ingredients into the wet ingredients, being careful not to overmix. Stir in the corn kernels and divide the batter evenly among the muffin tins.
  3. Bake for 15-18 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

I may or may not have eaten the tops off of all some of the muffins. 🙂

-Rayna 🙂

(P.S. Those are the Whole Wheat Honey Muffins you see in the background!)

Whole Wheat Honey Muffins

I hope that you all had a very happy new year! Mine was filled with lots of friends and of course staying up to see the ball drop! I know that many of your new years resolutions are to try to eat less sweets and focus more on eating healthy, so here are these muffins. These have no butter, no processed sugar, and are great with a smear of peanut (or almond) butter.

These muffins are more bread-like than your typical muffin and aren’t as painfully sweet as most muffins tend to be. These certainly taste like a “healthy” muffin, but I don’t always consider that a bad thing. These have a subtle flavor of cinnamon, but these muffins are pretty basic- they loan themselves to have lots of bold flavors added to them. Try out these muffins and switch it up from your usual slices of whole wheat toast, and I assure you that your new year will have a sweet start! 🙂

Whole Wheat Honey Muffins- From the Kitchenarian

Makes 12 muffins

Ingredients

  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 cup canola oil
  • 1 egg
  • 1/2 cup honey
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2-1 cup nuts, dried fruit, etc. (optional)

Directions

  1. Preheat the oven to 375 and grease or line 12 muffin tins.
  2. Mix together the whole wheat flour, baking powder, baking soda and cinnamon in a medium bowl.
  3. In a large bowl, mix together the canola oil, egg, honey, buttermilk and vanilla extract until just combined.
  4. Add the dry ingredients to the wet ingredients until just incorporated. Mix in the nuts or dried fruit.
  5. Bake for 15-20 minutes- be careful not to overbake or they will become dry!

These are a great way to start off your new year and still keep up with your new year’s resolutions.

Happy New Year! 🙂

-Rayna 🙂