Tag Archive for 'muffins'

Glorious Morning Muffins

These yummy muffins are an adaptation from the ‘Morning Glory Muffins’ you can buy at Whole Foods. I used spelt instead of whole wheat flour, maple syrup for the sugar, less oil and added zucchini, dried apricots and apple sauce to the mix. I made them in my son’s school once and they were a huge success.

Makes 12-14


1 cup whole spelt flour

1 cup unbleached white spelt flour

1/4 cup oat bran or wheat germ

1/4 cup ground flax seed

1/2 teaspoon sea salt

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

2 eggs

1/2 cup olive oil

1 teaspoon vanilla extract

2/3 cup real maple syrup or 1/3 cup honey+1/3 cup agave syrup 

1/4 cups buttermilk or yogurt

1/3 cup apple sauce

 1 medium to large apple, cored and grated (peel on)

1/2 cup dried unsulfured apricots, chopped (or 1/2 cup of sultanas, chopped)

2 medium carrots, grated

1 small zucchini, grated

1/2 cup walnuts, finely chopped

2 tablespoons dried flaked unsweetened coconut, optional          


Preheat oven to 350°F (180 C). In a large bowl, mix together flours, bran, ground flax seed, baking soda, baking powder, cinnamon and salt; sift and brake up any clumps.
In a separate bowl, whisk together eggs, oil, vanilla, maple syrup, buttermilk and apple sauce. Mix in apples, raisins, carrots, walnuts and coconut. Add to flour mixture and gently stir just until combined.
Spoon batter into 12-14 paper-lined muffin cups, filling each about 3/4 full. Bake for 25 to 30 minutes, or until cooked through.

Here’s the recipe to my most asked for cookies of all times, the ‘Oh-so-good Oatmeal Cookies’. I found it years ago on the Whole Foods website and have made them on many occassions ever since.

Cranberry Apple Muffins

This is one of those recipes I have made for years now. They are my oldest son’s (Nicholas) favorite muffins. Morning Glory – look of disappointment, banana walnut – not already again, carrot ginger – please no veggies in my muffin, are the responses I get from him for any muffin other than these. It’s hard to make everyone happy!

I use frozen cranberries all year around, but fresh should work just fine. They contain A LOT of FRUIT, so if you want more muffin than fruit, use a little less.

This batter can also be used to make a delicious cake. Put 3/4 of batter without fruit into 8 or 9 inch (20 – 22.5 cm) round greased baking tin and top with fruit. Put remaining dough in small dollops on top of fruit and sprinkle almond-sugar mixture over it. Bake for 50-60 min. until wooden toothpick comes out clean.

Makes 12


  • 2 cups whole wheat pastry flour (or 1 cup whole and 1 cup white spelt flour)
  • 1/2 cup finely ground almonds
  • 2 1/2 teaspoons baking powder
  • Pinch salt
  • 1/2 cup buttermilk or plain yogurt
  • 1/3 cup unsweetened apple sauce
  • 1/3 cup almond, olive or coconut oil
  • 1 large egg
  • 1/2 cup maple syrup or 1/2 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 2 apples, peeled, cored and cut into small chunks
  • 1 1/2 cups frozen cranberries


  • 1 tablespoons ground or slivered almonds
  • 1/2 tablespoon brown sugar



Preheat oven to 350F (180C).

Place apples and cranberries in small pot. Cover and cook on low heat until apples have slightly softened and cranberries are defrosted, about 5-7 minutes. Remove from stove.

Sift together flours, almonds, baking powder and salt.

In a separate bowl, mix buttermilk (or yogurt), egg, apple sauce, oil, maple syrup (or sugar) and vanilla extract. Pour into dry ingredients and gently mix to combine. Do not over-mix, mixture can be a bit lumpy. Fold in apples and cranberries.

Line a 12-cup muffin tin with paper cups. Spoon batter into cups. The muffins will rise, but hold their shape pretty well, so spoon as much batter in each cup as it can hold.

Mix remaining almonds and sugar and sprinkle on top of muffins.

Bake for 25 minutes or until wooden toothpick comes out clean.