Category Archives: Muffins

Cranberry, Pecan, Chia Seeds and Chocolate Chip Muffins

Morning Muffins with those healthy, trendy, Chia Seeds

1 cup white flour
1 cup whole wheat flour
1/2 cup sugar
1/4 cup chia seeds – Prana has some great ones with probiotics too
150g dried cranberries
3/4 cup pecans – halves or pieces
1 cup chocolate chips
2 very ripe bananas
2 eggs, lightly beaten
125g butter, melted
3/4 cup milk

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  1. Preheat oven to 350 F
  2. Line a 12-hole medium muffin pan with paper cases. Get pretty.
  3. Combine flours, sugar, cranberries, pecans, chocolate chips and chia seeds in a bowl. Stir in the dates.
  4. In another bowl, mash the bananas and stir in eggs, butter and milk.
  5. Fold into the flour mixture until just combined.
  6. Divide mixture among muffin pans
  7. Bake for 35 minutes or until a skewer inserted into the centre comes out clean.

Great for breaky and afternoon snacks.

Gojoy Goji Berry Muffins

BC Fresh Goji Berries are in season! Whip up some Gojoy Goji Berry Muffins

Did you know that BC grows Goji Berries? They even have u-pick right now out in Aldergrove! Details on Gojoy Berries here.  Do eat these muffins the day they are baked and the berries tend to collapse quickly due to their thin skin.

Gojoy Berries


1 2/3 cup Olympic Dairy Yogurt – any flavour
2 tsp baking soda
3/4 cup brown sugar
2 large Eggs
1 cup oil or 1/2 cup oil and 1/2 cup apple sauce
2 cups natural bran
2 tsp vanilla
2 cups flour + 1/8 cup
3 tsp baking powder
2 cups Fresh Gojoy goij berries


Preheat oven 350°.

Line 12 muffin cups with paper liners or spray with Canola Oil or Veg Oil

Measure yogurt into medium bowl and mix in baking soda, it will foam and it is supposed too; set aside.

In a large bowl beat together sugar, eggs and oil.

Add bran and vanilla.

In a separate bowl mix togetgojoy Berriesher flour and baking powder.


Gradually add the flour and yogurt mixtures alternately to the sugar mixture.
Gojoy Berries

Toss Gojoy Berries in 1/8 cup flour

gojoy Berries

Fold in goji berries and Bake 20-35 minutes in paper lined muffin papers sprayed with canola or veggie oil.

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Pumpkin Muffins

Pumpkin never goes out of season and, in fact, is more desirable now because it’s not EVERYWHERE! Pumpkin puree is always on the shelf as well; don’t use pie mix, make sure it’s the puree. Also note that Olympic Dairy has a great line of creamy yougurt, Greek-style Krema. This fall they sent over pumpkin for us to try and we decided to mix some of it up into muffins. It was a limited edition and it’s off the shelf now, but the plain works just as well!



4 eggs
1 cup pumpkin or plain yogurt (we like Olympic Krema)
3 cups pumpkin purée (NOT pumpkin pie mix but canned fine)
1 cup packed light brown sugar
1/2 cup sugar
1/2 lb.  unsalted butter, melted
4-1/2 cups all-purpose flour
2 Tbs. baking powder
1 tsp. baking soda
1 tsp. salt
3 Tbs. ground cinnamon
3 Tbs. ground ginger
Pinch cloves
1-1/2 cups golden raisins
Optional – 1 cup chopped peacans or walnuts

pumpkin patch

Heat the oven to 350°F. In a large bowl, whisk the eggs, yougurt, pumpkin purée, brown sugar, sugar, and butter. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and pepper. Slowly add the dry ingredients to the wet, stirring until just mixed. Gently fold in the raisins and nuts. Grease and flour a muffin tin (or line it with muffin papers). Scoop 1/2 cup batter into each tin so that the curve of the batter is even with the rim of the cup. (Refrigerate any extra batter in an airtight container for up to a week.) Bake the muffins in the middle of the oven until firm to the touch and a toothpick inserted into them comes out clean, about 35 minutes. Remove the muffins from the tin when they’re cool enough to handle.

Cherry Muffins with Crunchy Tops

With cherries in season, and tasting oh so very very good, I thought fruit for breakfast and went with muffins.  Recipe courtesy of BC Tree FruitsCherry Muffins


1 1/2 cups (375 mL) all purpose flour
1/4 cup (60 mL) white sugar
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2.5 mL) salt
1 egg
3 ripe bananas, mashed
1/2 cup (125 mL) melted butter
1 cup (250 mL) B.C. Brand cherries, pitted, chopped
2 tbsp (30 mL) white sugar
1 tbsp (15 mL) all purpose flour
1/2 tbsp (7.5 mL) butter


Preheat oven to 375°F (190°C)Spray muffin tin with cooking oil spray.In bowl, combine flour, sugar, baking powder, soda and salt.

Cherry Muffins

In separate bowl, mix egg, bananas and melted butter until well blended.

Cherry Muffins

Carefully add dry ingredients to banana mixture, stirring just to combine. Lightly fold in cherries.

Cherry Muffins

Place approx 1/4 cup of mixture into each of 12 muffin cups.
Sprinkle muffins with topping made by combining 2 tbsp sugar, 1 tbsp flour and 1/2 tbsp butter.

Cherry Muffins
Bake for 22–24 minutes until golden

 Cherry Muffins

Nutritional Information

Per serving:
Calories: 203
Carbohydrates: 28.0 g (52%)
Protein: 3.0 g (6%)
Fat: 9.5 g (42%)
Suitable for low-fat and heart-healthy diets. Each serving provides 1/2 serving of fruits and vegetables.