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
- Preheat oven to 350 F
- Line a 12-hole medium muffin pan with paper cases. Get pretty.
- Combine flours, sugar, cranberries, pecans, chocolate chips and chia seeds in a bowl. Stir in the dates.
- In another bowl, mash the bananas and stir in eggs, butter and milk.
- Fold into the flour mixture until just combined.
- Divide mixture among muffin pans
- Bake for 35 minutes or until a skewer inserted into the centre comes out clean.
Great for breaky and afternoon snacks.
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.
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 together flour and baking powder.
Gradually add the flour and yogurt mixtures alternately to the sugar mixture.
Toss Gojoy Berries in 1/8 cup flour
Fold in goji berries and Bake 20-35 minutes in paper lined muffin papers sprayed with canola or veggie oil.
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 Fruits.
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
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.
In separate bowl, mix egg, bananas and melted butter until well blended.
Carefully add dry ingredients to banana mixture, stirring just to combine. Lightly fold in cherries.
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.
Bake for 22–24 minutes until golden
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.