Big Fluffy Muffins

 

As the Fall settles in, I have been wanting to try out some new recipes while we are all hibernating inside again. I felt like having some muffins, so I found a muffin base recipe. It is a nice, fluffy, moist base that you can add so many flavour combinations to. I tried a basic blueberry muffin, but you can really try anything. Some suggestions are blueberry lemon, raspberry orange, mocha chip, apple cinnamon, banana chip, banana nut, lemon poppy seed, orange, or banana blueberry and those are just a few ideas I came up with. Now I made these muffins thinking that they would be just an average muffin and to use up some of my frozen blueberries that were going to expire so I didn't think to take pictures as I went along. However, they were so good so I'll make them again and make sure to take pictures. 

Basic Fluffy Muffin Recipe:

3 cups of flour

1 cup of sugar

½ tsp. of baking soda

1 tbsp. of baking powder

½ tsp. of salt

1 ½ cups of plain Greek yogurt

2 eggs

8 tbsp. of melted butter

1 ½-2 cups of fresh or frozen blueberries

Preheat your oven to 375 degrees.

Prepare your muffin tins with liners. I did all my muffins big as opposed to mini muffins. It made just over 24.

Whisk the flour, soda, powder, salt, and sugar.

Melt the butter in a glass measuring cup. Cool slightly.

In another bowl, whisk up the yogurt and eggs until smooth and then fold into the dry mix.

Then fold in the butter.

Lastly, stir in the blueberries.

Now it’s time to scoop. Usually I use spoons and scoop my muffins that way but these are supposed to be big fluffy muffins so I used a 1/3 cup and filled those muffin tins up. They may look full but they won’t overflow or cause a mess while baking, I promise.

Put into the oven for about 25 minutes; they may need a few minutes longer. You want them to be golden looking and to be able to insert a toothpick and it to come out clean.

Cool the muffin slightly on a wire rack and enjoy!

These were so delicious. One of the best muffins I ever had. They were so moist and not overly sweet or heavy. I will definitely be using this as my go to muffin base and try adding different things in the future.

Zucchin Carrot Muffins

Today something from Nicole’s kitchen. She has been isolating at home with her family and tried out this recipe not too long ago so take a look and try it for one of your daily breakfasts or for a nice snack.

Zucchini Carrot Muffins

You will need...

2 cups of flour

¾ cups of packed dark brown sugar

½ cups of large flake oats

¼ cup of ground flaxseed

¼ cup of raw and unsalted pumpkin seeds

¼ cup of currents (optional; Nicole used Craisins)

2 tbsp. of natural wheat germ

2 tsp. of baking powder

2 tsp. of cinnamon

1 cup of skim milk

½ cup of canola oil

2 eggs

1 cup of finely grated zucchini

1 cup of finely grated carrot

½ cup of finely chopped apple with the skin on

How to...

Preheat the oven to 375 degrees and line a 12 cup muffin pan.

Whisk all of the dry ingredients in a large bowl.

Now in a medium bowl, whisk all the wet ingredients together.

Pour the wet ingredients into the dry and stir just to combine.

Use an ice cream scoop to divide the batter between the 12 muffin cups.

Bake for 25-30 minutes.

Allow to cool in the pan for at least 5 minutes; then cool on a rack before storing.

Nicole was busy with her brand new baby while she was baking these so we only have a finished product photo but the rest of the steps are pretty typical with any muffin recipe that you will make.