Blackberry Muffins

The fruit is ready early this year so not only are we frantically try to use up the berries from last year so we have room for this years lot! I find muffins so handy so I am turning most of the berries into muffins.  We love muffins in our house and I think they are the perfect gift for families with little ones.
These moist muffins are marvellous! I love how flavours of the cinnamon and blackberries blend so well together.  If you want to add a little extra sweetness to the muffins you could sprinkle the top with cinnamon and sugar.  This recipe would go well with any berries you have if you don't have blackberries at your disposal.

Blackberry Muffins

2 cups flour

1/2 rolled oats

1/4 flax seed

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

2 eggs

1 cup yogurt 

1 tbsp milk

1/2 cup melted butter

1 tsp vanilla

1 cup sugar

2 cups blackberries

1. Preheat the oven to 400.
2. Combine the flour, oats, flax, baking powder, baking soda, salt and cinnamon.
3. Whisk together the melted butter, yogurt, milk, vanilla sugar and eggs together.
4. Combine the wet ingredients with the dry and stir until just blended.  Fold in the blackberries.
5. Bake for 17-20 minutes or until a toothpick comes out clean.

Blueberry Coconut Pancakes

Whenever I ask my toddler what she wants to eat, 99% of the time she will say pancakes.  Pancakes are a special breakfast in our house that we like to do on the weekend.  I thought it would be nice to try a new recipe for a change so I went online and did some searching.  I found a couple of pancake recipes made with coconut milk and I am a huge fan of coconut milk.  Knowing that we still have a bunch of blueberries in our deep freezer to use up in the next couple of months, I decided this would be a great recipe to try.
The pancakes tasted wonderful and had just a hint of coconut.  If you really want a coconut flavour I would suggest adding some coconut flakes to the batter as well.  I like my pancakes with a lot of blueberries so adjust the amount of blueberries in the recipes to you liking.

Blueberry Coconut Pancakes

1 1/2 cup flour

1 1/2 tbsp sugar

1 tbsp baking powder

1/2c tsp salt

1/4 tsp cinnamon

2 tbsp vegetable oil

1 14 oz can coconut milk

1tsp vanilla

1 egg

2 cups blueberries

1. Mix the dry ingredients together in a bowl.
2. Whisk the coconut milk together until it is smooth (I find it helps to heat it up a little bit). Then add the addition wet ingredients, whisking them until they are blended.
3. Combine the wet and dry ingredients together and mix enough to moisten all the dry ingredients.  
4. Lightly stir in the blueberries.
5. Heat a non-stick pan or griddle to medium heat and oil the surface as needed.  Pour enough batter on the surface to make the pancakes your desired size.  I will usually use 1/3 of a cup per pancake.
6. Allow the pancake to bubble and the edges begin to dry before flipping to cook the other side.

*I will often turn my oven on to the lowest setting so I can keep the first pancakes warm while I use up the batter. 

Buttermilk Waffles

Homemade waffles are a weekend guilty pleasure around my house.  Store bought frozen waffles have their place for something quick on a weekday morning but homemade are far superior.  I have been known to make extra waffles on the weekend to freeze to use during the week.
I love having a relaxing morning where I can make some waffles and not be in a rush to get out of the house.  I hope you get a chance soon to enjoy a slow peaceful morning enjoying these wonderful treats.

Buttermilk Waffles

1 1/2 cups all purpose flour

2 tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 eggs

2 cups buttermilk or sour milk

1/2 cup cooking oil or melted butter

1 tsp vanilla

1. In a medium bow stur together flour, sugar, baking powder, baking soda and salt.  Make a well in the centre of the flour mixture and set aside.
2. In a separate bowl, beat the eggs slightly; stir in the milk, oil and vanilla.  
3. Add the egg mixture all at once to the flour mixture.  Stir until just moist (it should still be slightly lumpy).
4. Pour enough batter onto your waffle iron and cook according to the manufacturer's directions.

Carrot Bran Muffins

Like everyone, I seem to go in vegetable phases and recently we have been eating a lot of carrots whether it is raw, cooked or in baking.  Today I decided I would try to use up some bran I have had in the pantry for a while and since my horse is on a diet I thought making carrot bran muffins for me to eat would be a perfect way for me to save him the calories.  Lucky for me, Libero does not have a computer and I am pretty sure he can read.  He would not be happy to see that I made muffins instead of spoiling him.

I love having a muffin stash in the freezer because they are so handy for a quick snack or breakfast on the run.  Since I have a new born quick food that is easy to grab is a necessity.  The recipe was quick to prepare (a must at the moment) and tastes great.

Carrot Bran Muffins

1 1/2 cups flour

1 cup bran

1/2 cup packed brown sugar

1 1/2 tsp cinnamon

1 1/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 eggs

3/4 cup butter milk

1/2 cup canola oil

2 tbsp molasses

1 cup raisins

1 1/2 cups grated carrots

1. Mix together the dry ingredients together in a large bowl.  In a separate bowl combine the buttermilk, oil, molasses and eggs.
2. Stir the wet ingredients into the dry ingredients until everything is just moist.
3. Fold in the raisins and grated carrots.
4. Divide the batter into muffin tins. (Makes about a dozen).
5. Bake at 350 for 25-30 minutes or until a toothpick comes out clean.

Waffles

On the weekend there is nothing quite like having a nice, hot homemade breakfast.  One on my favourite breakfasts has to be fresh waffles serves with fresh fruit or a fruit sauce.  Whip cream is an added bonus but not necessary.
I use this recipe all the time.  It is very easy to make and they taste wonderful. Depending on how hungry you are and how many your feeding you might want to make a double batch.  I have one of the 6 inch round waffle irons and it makes about 6 waffles.  If you have extra, they can be frozen in a ziplock bag with parchment paper placed between the waffles.  When you want them all you have to do is take them out and place one in the toaster like you would do with store bought frozen waffles.

Waffles

1 1/2 cups all purpose flour

2 tbsp sugar

1 tbsp baking powder

1/4 tsp salt

2 eggs

1 3/4 cups milk

1/2 cup cooking oil or melted butter

1 tsp vanilla

1. In a medium bow stur together flour, sugar, baking powder ans salt.  Make a well in the centre of the flour mixture and set aside.
2. In a separate bowl, beat the eggs slightly; stir in the milk, oil and vanilla.  
3. Add the egg mixture all at once to the flour mixture.  Stir until just moist (it should still be slightly lumpy).
4. Pour enough batter onto your waffle iron and cook according to the manufacturer's directions.

Apple Raisin Cinnamon Buns

I am a big fan of cinnamon buns and where I live there is this one bakery that makes what I would consider to be some of the best in the world.  The only thing that would make them better is the addition of some raisins but I know not everyone is a fan of raisins.
I decided that it was about time for me to try making my own cinnamon buns.  I put my own little spin on them by adding apples and raisins but it turned out great as far as I am concerned.  I didn't ice them but regular or cream cheese icing would be superb on top.

Apple Raisin Cinnamon Buns

1/4 cup sugar

1 1/2 dry active yeast

2/3 cup milk

1 egg

2 tbsp melted butter

1/2 tsp vanilla

3 cups whole wheat flour

1/2 tsp salt

1 cup packed brown sugar

1 1/2 tsp cinnamon

1 pinch ground cloves

1 pinch salt

1/3 cup melted butter

2 cups grated apple

1. In bowl, dissolve 1 tsp of the granulated sugar in 1/3 cup warm water; sprinkle yeast over top. Let stand until foamy, about 10 minutes. 
2. In separate bowl, whisk together milk, egg, butter, vanilla and remaining sugar; stir in yeast mixture.
3. In large bowl, whisk together all-purpose flour, whole wheat flour and salt. Stir in yeast mixture until ragged dough forms. Turn out onto floured surface and knead, adding up to 2 tbsp more all-purpose flour if needed, until soft, smooth but not sticky dough forms, about 10 minutes.
4. Transfer to greased bowl and turn to grease all over. Cover and let stand in warm draft-free place until doubled in bulk, about 2 hours.
5. Meanwhile, in small bowl, stir together the grated apple, brown sugar, cinnamon, cloves and salt, then set aside.
6. Turn dough out onto lightly floured surface; roll out into 20- x 12-inch (50 x 30 cm) rectangle. Brush with all but 2 tbsp of the melted butter, leaving 1/2-inch (1 cm) border uncovered at 1 long side. Sprinkle with sugar mixture, leaving same 1/2-inch (1 cm) border uncovered. 
7. Starting at long side opposite border, tightly roll up dough; pinch seam to seal. Brush all over with remaining butter.
8. With sharp knife, cut into 12 pieces; place, cut side up, in greased 13- x 9-inch (3 L) baking dish. Cover and let rise in warm draft-free place until doubled in bulk, about 1 hour.(Make-ahead: Cover and refrigerate overnight or for up to 12 hours. Let stand at room temperature for 30 minutes before baking.)
9. Bake in 375ºF (190ºC) oven until tops are golden and buns sound hollow when gently tapped, 25 to 30 minutes. Serve warm.

Recipe adapted from here.

Banana Muffins

I know I already have a few banana muffin recipes up here but I like to have a couple of different ones to choose from because it gets boring using the same recipes over and over again.  I went looking for a new recipe the other day because I wanted to use up some bananas from the freezer but I didn't want to have to go out to buy any ingredients.  I had all of the stuff I needed for this one in the house so it was the winner.  It turned out really well and I plan on using it again.

Banana Muffins

2 cups whole wheat flour

1/2 cup flax seeds or ground flax

1/4 cup sugar

1/4 cup honey

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

pinch of nutmeg

1 egg

3/4 cup milk

1/3 cup pureed apples or applesauce

1/2 tsp vanilla extract

1 cup mashed bananas

1. Whisk together the dry ingredients in a large bowl.
2. In a separate bowl, beat the egg and whisk in the milk, apple, vanilla and honey.
3. Add the wet ingredients to the dry ingredients, stirring until just combined.
4. Fold in the bananas.
5. Divide into muffin tins.
6. Bake at 400 for 15-18 minutes or when a toothpick comes out clean.

Banana Walnut Muffins

I love eating bananas but I am very particular about their ripeness when I eat them and with all of the Christmas parties I have attended this year I had some ones that did not get eaten during their prime.  So  I decided it was time to make some muffins since I enjoy having them on hand for a quick snack.  My husband and I really enjoyed these but my dog wasn't a big fan of the nuts.  He decided to help himself to one when I left them unattended while they were out cooling.

Banana Walnut Muffins

1 cup whole wheat flour
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp salt
2 bananas
1/4 cup milk 
1 egg
1/2 tsp vanilla
2/3 cup walnuts

1.  Combine the whole wheat flour, sugar, baking powder and salt. 
2. In a separate bowl put in the bananas and cut in to small pieces with a fork. Smash the bananas with your fork so that it mostly mashed but with some small chunks of bananas.  
3. Add in the egg, vanilla, and milk to the banana mixture. 
4. Combine the dry and wet ingredients and also the walnuts. Mix briefly.
5.  Pour the batter into a nonstick muffin pan. If you really like walnuts, sprinkle some extra pieces on top of the batter before baking. 
6. Bake at 350 degrees F for 30 to 40 minutes. Make sure you take the muffins out of the tins right away, otherwise it can be very challenging to get them out in one piece.

Energy Bars (FruNuS Bars)

For a while now I have been looking for a recipe to try for making your own energy bars.  My husband is a competitive rower and he will often eat an energy bar after practice or between races.  We also spend a lot of time working out at my dad's farm and it is nice to have something healthy to munch on to give you a little extra pep instead of snacking on something that is convenient such as a bag of chips. Anyway I can across this great blog called Road to the Farm and I found this recipe for energy bars.  I must admit I did a slight modifications to the recipe posted because of what I had in my kitchen.  I am really happy with the final product and I am sure I will be making them again soon.

FruNuS Bars 

(FRUit NUt Seed)

15 dried dates

1 cup dried berries (I used a dried cherry and berry mix)

1/2 cup water

1 cup almonds

1/2 cup pumpkin seeds

1/3 flax seed

pinch of salt

1/3 cup sesame seeds

1/2 cup coconut

1. In a food processor pulse the salt, almonds, pumpkin seeds and flax seeds until they are coarsely chopped.  Place these in a bowl to use for later.
2. Combine the water, dried dates and berries and process on pulse until a thick paste is formed.  If your processor is struggling add a little extra water.  
3. Slowly start adding the first mixture to the second while processing.
4. Once the ingredients are combined put them into a bowl and mix in the sesame seeds and the coconut.
5. Place the mixture between two sheets of parchment paper and use a rolling pin to roll it out to your desired thickness.  I did it to about 3/4 of and inch.  Then slice them into bars.  Wrap these bars in parchment paper or plastic wrap and store in an airtight container.

Whole Wheat Banana Pancakes

There is nothing like home made pancakes to start a Saturday off right, however plain pancakes can get a little boring so I thought I would try to find a recipe with a twist to it. I found this recipe a couple of years ago and these pancakes are a little healthier than regular ones and they are very filling.  The little extra effort making the batter is worth it in my books.

Whole Wheat Banana Pancakes

• 1/3 cup (80 ml) old-fashioned or quick oats
• 2/3 cup (160 ml) water
• 4 tsp (20 ml) brown sugar
• 4 tsp (20 ml) vegetable oil
• 1/3 cup (80 ml) whole-wheat flour
• 1/3 cup (80 ml) all-purpose flour
• 1 tsp (5 ml) baking powder
• 1 pinch baking soda
• 1 pinch salt
• 1 pinch cinnamon
• 1/3 cup (80 ml) low-fat milk
• 8 tsp (40 ml) low-fat plain yogurt
• 1 banana, mashed
• 1 egg, beaten

1. Combine oats and water in a large, microwave safe bowl. Microwave on high for approximately 3 minutes, or until oats are creamy and tender. Stir in sugar and oil. Set aside to cool.
2. In another large mixing bowl, whisk together flours, Baking Powder, baking soda, salt and Cinnamon. Set aside.
3. Add milk, yogurt, banana and egg to the cooled oat mixture and stir until blended.
4. Add dry ingredients to wet ingredients. Mix with swift strokes using a wooden spoon until just combined. Batter will be slightly lumpy.
5. Heat an frying pan over medium heat.
6. When hot, pour 1/4 cup (60 ml) pancake batter (per pancake) into pan. Cook until pancakes are covered with bubbles and edges are slightly browned.
7. Flip and cook other side until underside is golden brown. Repeat with remaining batter.
8. Serve immediately, drizzled with maple syrup, if desired.