Recipe Swap, May 10, 2012

Make more muffins

If you bake, muffins are probably one of your most frequent productions. To your mothers and grandmothers, who had plenty of recipes for small quick breads, though, muffins may have been somewhat new or “trendy.” I recently came across a Country Guide column from August 1984 where writer Kathy Baranovsky described muffins as one of the “in foods” of the 1980s.

Muffins were “in” to stay for lots of reasons. There are plentiful recipe variations or you can make up your own. Muffins store and travel well and they’re a snap to make — no special occasion required. You can start and finish a batch in about a half-hour and they always make someone happy just smelling them out of the oven. Here are a few recipes to tempt you this week, including a classic from Country Guide 1984.

Rhubarb and Brown Sugar Muffins

  • 1-1/4 c. brown sugar1/2 c. canola oil1 egg1 c. buttermilk2 tsp. vanilla1-1/2 c. finely diced rhubarb2-1/2 c. all-purpose flour1 tsp. baking soda1 tsp. baking powder1/2 tsp. salt

In large bowl, beat together brown sugar, canola oil, egg, buttermilk and vanilla. Stir in diced rhubarb. In second bowl, sift together flour, baking soda, baking powder and salt. Stir dry ingredients into canola oil mixture and stir only until ingredients are combined. Fill paper-lined muffin tins 2/3 to 3/4 full.

  • For topping:1 tbsp. melted butter1/3 c. sugar1 tsp. cinnamon

Mix topping ingredients together and scatter over tops of muffins. Press lightly into batter. Bake at 400 F for 20 to 25 minutes or until toothpick inserted into centre of muffin comes out clean.

Source: Manitoba Canola Growers

Chocolate BananaBran Muffins

  • 1 c. all-purpose flour1 c. bran flakes1 tsp. baking powder1 tsp. baking soda1/2 tsp. salt2 tbsp. cocoa1/3 c. canola oil1/2 c. white sugar2 eggs1/4 c. sour milk (1 tsp. vinegar in measuring cup add milk to make it 1/4 cup)1 c. mashed bananas (approximately three medium bananas)

Preheat oven to 400 F. In a large mixing bowl, add flour, bran flakes, baking powder, baking soda, salt and cocoa. Stir to combine. Make a well in the centre.

In a medium bowl, mix together canola oil, sugar and eggs until well blended. Mix in sour milk and bananas. Pour liquid ingredients into dry ingredients. Mix until just combined. Don’t overmix. Mixture will be lumpy. Spray canola oil into the muffin pan cups. Fill the pans 3/4 full. Bake for 20-25 minutes or until tester comes out clean. Yield: 12 muffins

Garden Oatmeal Muffins

This was one of nearly a dozen recipes published that summer in Country Guide.

  • 1-1/2 c. milk1-1/2 c. quick-cooking rolled oats1 egg1/2 c. margarine, melted1 c. all-purpose flour1 c. whole wheat flour1/2 c. firmly packed brown sugar3-1/2 tsp. baking powder1 tsp. salt1 tsp. cinnamon1/2 tsp. nutmeg1 c. grated carrot1 c. grated zucchini

Pour milk over rolled oats in a bowl; let stand five minutes. Add egg and margarine; mix well. Combine flours, sugar, baking powder, salt, cinnamon, and nutmeg in large bowl. Stir oat mixture into dry ingredients, stirring until just moistened. Fold in carrot and zucchini. Spoon batter into greased or paper-lined muffin cups, generously filling each to the top. Bake at 400 F for about 20 minutes or until done. Cool. Store in airtight container. Makes 12 large muffins.

Carrot Pineapple Muffins

  • 1-3/4 c. flour1 tsp. baking powder1 tsp. baking soda1/2 tsp. salt1 c. sugar1 tsp. cinnamon2/3 c. oil2 eggs1 c. grated carrots1/2 c. crushed pineapple with juice1 tsp. vanilla

Sift dry ingredients into large bowl. Add oil, eggs, grated carrots and pineapple with juice, then vanilla. Blend together, beat two minutes. Pour batter into muffin cups, filling 2/3 full and bake at 350 F for 25 minutes.

Good Morning Muffins

Barley flour isn’t as easy to find as it should be but if you have some try this great recipe — it makes a lot!

  • 5 c. wheat bran5 c. buttermilk1 c. brown sugar, packed firmly1 c. canola oil4 eggs1 c. blackstrap molasses1-1/2 c. water5 c. whole barley flour2 c. raisins1 c. wheat germ1 tbsp. salt4 tsp. baking powder4 tsp. baking soda1 tsp. cinnamon

In a very large bowl, stir together the bran and buttermilk. Mix sugar, oil and eggs and add to buttermilk mixture. Add molasses and water. In another bowl, stir together barley flour, raisins, wheat germ, salt, baking powder, baking soda and cinnamon. Add to the buttermilk mixture and stir just until dry ingredients are moistened. Fill paper muffin cups to top edge and bake in a 375 F oven for about 20 minutes. Makes 36 muffins.

Source: Alberta Barley Commission

About the author


Lorraine Stevenson

Lorraine Stevenson is a reporter and photographer for the Manitoba Co-operator with 25 years experience writing news and features. She was previously a reporter with the Farmers Independent Weekly and has also written for community newspapers in Winnipeg and Manitoba's Interlake.



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