Healthy(er) Peanut Butter & Banana Muffins

One of the baking questions I get asked the most, by far, is how to cut the fat and sugar from baked goods and still get a decent-tasting treat. Not gonna lie, I am not a huge fan of fat-free baked goods, mainly because they are usually quite dry and taste, for the most part,…

Carrot & Raisin Muffins

These moist, hearty muffins are perfect on cold winter days. The warm flavours of cinnamon, ginger and molasses pair perfectly with the sweet shredded carrots and raisins. You can also add a tablespoon of flax seeds to these muffins. Walnuts or pecans taste great in these, too! Ingredients: 1 1/2 cups all-purpose flour 2 tsp…

Pumpkin Spice Muffins

In a desperate attempt to recreate the Autumn Spice muffins from Tim Horton’s, I have come up with this recipe.  I know the best part of the Tim’s muffin is the sweet cream cheese filling…I haven’t quite figured out how to make that happen without the filling melting into the muffins as they bake and…

Zucchini & Carrot Muffins

Here’s another delicious way to use up all those zucchini growing in your gardens this summer.  This hearty breakfast muffin is packed with grated zucchini, carrots and lots of chopped pecans for added texture. I like to use olive oil in this recipe because it adds a rich, fruity flavour — but you can easily…

Blueberry Buttermilk Muffins

Berry season is here and there is no better breakfast than a warm, just-baked blueberry muffin. I use buttermilk in this recipe because it makes for a moist, perfect crumb which is studded with plenty of fresh blueberries. Be sure to turn off your electric mixer and use a wooden spoon to fold in the…