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muffins

Canadian Recipes/ Featured

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

I hope everyone had a good weekend! I had the most productive weekend – in addition to laundry and cleaning, I was able to test drive a couple of new recipes that I will be featuring on the blog this week.

First up is this recipe for banana chocolate chip muffins. I don’t know about you guys, but weekday mornings for me are a whirlwind of activity, especially if my husband is working too and I’m responsible for daycare drop off. On these days, I get up at 6AM to get ready for work. By the time I’m done, it’s about 6:45AM, and my toddler is stirring (she usually wakes up between 6:45AM-7AM). I head downstairs to get her breakfast ready (it’s just milk and an Eggo, because she gets a proper breakfast at daycare at 8:30AM), then I go upstairs to greet her, change her diaper and change her clothes. Then we head back downstairs and while she drinks her milk, eats her Eggo and watches Baby Shark on Youtube, I do her hair. Then, we rush out the door and into the van and off to daycare we go. I drop her off at daycare around 7:30AM, and then I rush off to work and try to make it there relatively on time. Every weekday morning at work, we have a daily 8:15AM meeting. And it’s usually AFTER that meeting that I’ll have to time to grab myself breakfast from my lunch bag (which is usually instant oatmeal and fruit, or a bagel with cream cheese).

Let me tell you, not having breakfast for more than two hours after waking up is not good for me. I get hangry and lightheaded, and I know it’s not good for the pregnancy. I wanted to make a relatively healthy muffin recipe, so that I can pack a couple in my lunch bag for these crazy weekday mornings. These muffins are easy to eat with one hand while driving to daycare or into work, so that I at least have something in my belly first thing in the morning!

Also, I had a few ripe bananas on my counter this weekend and two Paw Patrol vanilla yogourt cups that were about to expire in a couple days, so this recipe worked out perfectly in using up these ingredients! I hate hate hate food waste, so I’m glad I was able to salvage the bananas and yogourt without having to toss them in the trash!

There’s only one thing I would change in this recipe….I think next time I would add more chocolate chips. I had half of a little bag of chocolate chips left in my pantry and I tossed them all into the batter (just short of 1 cup). As you can see, the tops of some of my muffins look pretty bare. Next time, I’ll add another 1/2 cup maybe, and make sure I sprinkle some on the top of the batter in the muffin tins so that they turn out prettier.

Despite their anemic-lack-of-chocolate-chips look, they are absolutely delicious and I’ve already had two this Monday morning. Give this recipe a try and let me know what you think!

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

Print Recipe
Serves: 12-15 Cooking Time: 30 minutes

Ingredients

  • 2 1/4 cups flour
  • 1 1/2 tsp baking power
  • 1/2 tsp baking soda
  • 4 tbsp salted butter, softened
  • 3/4 cup white sugar
  • 1/4 brown sugar
  • 3 bananas, mashed
  • 1 cup yogourt (I used regular vanilla, but you can use plain regular yogourt, plain Greek, or vanilla Greek)
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 almond extract
  • 1 cup chocolate chips (feel free to use more!)

Instructions

1

Preheat oven to 350 degrees F. Line regular-sized muffin tins with baking cups.

2

In a medium bowl, whisk together flour, baking soda, and baking powder.

3

In a larger bowl, cream together butter, white sugar and brown sugar. (I just used my hand mixer). Add mashed bananas, yogourt, eggs, vanilla extract and almond extract, and mix well.

4

Add dry ingredients to wet ingredients and mix until combined. (I switched to using a spatula at this point). Stir in chocolate chips if desired.

5

Pour about 1/4 cup of batter into each muffin cup. I was able to make 15 muffins. Bake for 20 minutes until tops are lightly golden. Let cool in the muffin tins.

6

Enjoy them warm and store in an airtight container.

Canadian Recipes/ Featured

Sweet Cornbread Muffins

Sweet Cornbread Muffins

You’d think that since I am an aspiring amateur chef and food blogger that my husband and I eat home cooked meals 7 days a week. Unfortunately that’s not true, as there are days that I just don’t feel like cooking. I don’t feel like cooking after a long, difficult day at work, I don’t feel like cooking when 35 weeks of pregnancy has sucked all the energy out of me, and sometimes I don’t feel like cooking for no specific reason at all. I’d say my husband and I go out for dinner once or twice a week. That’s a little too much for the frugal side of me to justify, but I figure once this baby comes we won’t be going out that often so I might as well enjoy it now.

If it’s a Wednesday and I let my husband pick where we are going, he would undoubtedly pick Montana’s every single time for the all-you-can-eat ribs. I don’t have a favourite dish at Montana’s, but I do have a favourite drink (their spicy Caesars with horseradish) and I have a favourite side (their cornbread).

I have tried so many times to recreate their cornbread. I’ve tried cast iron cornbread recipes, I’ve experimented with fine cornmeal versus coarse cornmeal, I’ve varied the types of sweeteners and fat used, I’ve tried so many things, and I think that this is the closest I’m going to get to recreating Montana’s cornbread recipe. The taste is pretty close, which I credit to the use of both sugar and honey. The texture is a little off though, and I have a feeling the restaurant must use whole milk and/or a little bit of lard, but these are two ingredients that I don’t have in my kitchen so this is the closest I’m going to get.

Cornbread Muffins

I don’t have mini bread loaf pans to recreate the look of Montana’s cornbread, so I make cornbread muffins instead. This recipe makes exactly 12 medium-sized muffins that are best served warm with a pat of butter. These cornbread muffins are a perfect side to chilis and stews, and last night I served them as the starch alongside honey lime chicken drumsticks and organic corn on the cob from Body Fuel Organics.

Give this recipe a try and let me know what you think!

Sweet Cornbread Muffins

Print Recipe
Serves: 12 muffins Cooking Time: 20

Ingredients

  • 3/4 cup fine yellow cornmeal
  • 1 & 1/4 cup all purpose flour
  • 1 tbsp baking powder
  • 1/2 cup sugar
  • 1 tsp salt
  • 2 large eggs
  • 2 tbsp honey
  • 3/4 cup milk
  • 1/2 cup unsalted butter, melted

Instructions

1

Preheat oven to 350 degrees Fahrenheit and line a muffin pan with paper liners.

2

In large bowl, whisk together the dry ingredients - cornmeal, flour, baking powder, sugar and salt.

3

In a separate smaller bowl, whisk up the eggs, then whisk in the honey and milk. Add this mixture to the dry ingredients, and then add the melted butter.

4

Whisk everything together until just blended.

5

Spoon the batter evenly into the muffin pan, and bake for 20 minutes.

6

Allow to cool for a few minutes and then serve warm!

Canadian Recipes/ Featured

Zucchini Muffins

zucchini muffins

Well, after two glorious weeks of summer holidays, it is back to work tomorrow for this girl 🙁  The past two weeks have been jam-packed with activities – our 2 year wedding anniversary, a Rider game, a comedy show, lots of cleaning and purging, and lots and lots of nesting. The baby’s nursery is pretty much completed, and most of the major baby purchases have been made. But as I’m sitting here on this Sunday afternoon, I feel like there are so many things that I haven’t tackled yet! Oh well, it’s too late to start on anything now. After I finish this post, I plan on sitting on the deck with a good book and soaking up some sun!

Actually, there’s one more thing I should do first. I have one lone zucchini left in my fridge and I should probably do something about that. I could do another loaf of zucchini bread , but let’s do zucchini muffins instead. It’ll be quicker to grab a muffin and pack it as a snack for the work week. My one lonely zucchini made exactly 1 1/2 cups grated, so this recipe is modified for 1 1/2 cups of grated zucchini. I was able to make 9 muffins out of this.

zucchini muffins

Hope everyone has a great work week, and for those still on vacation…I’m so jealous!

Zucchini Muffins

Print Recipe
Serves: 9 muffins Cooking Time: 30 mins

Ingredients

  • 1 1/2 cups grated zucchini
  • 1/3 cup melted unsalted butter
  • 1/2 cup sugar
  • 1 egg, beaten
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cup all-purpose flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg

Instructions

1

Preheat the oven to 350 degrees F. In a large bowl, combine the sugar, egg, and vanilla. Stir in the grated zucchini and then the melted butter. I just used my whisk for all of this.

2

In a separate bowl, whisk together the flour, baking soda, cinnamon, salt and nutmeg. Add these dry ingredients into the wet ingredients and whisk well together.

3

Prep your muffin tin with baking cups, and fill each cup with the muffin dough.

4

Bake the muffins for about 25 minutes. Test with a toothpick (or wooden chopstick!) to make sure the centre of the muffins are done.

5

Cool for about 15 minutes and enjoy!