Category: Muffins

Zucchini Oatmeal Muffins: Recipes At My Table

Zucchini Oatmeal Muffins

Zucchini Oatmeal Muffins

Muffins are my passion and you can always find them in my kitchen.  I made countless batches when the kids were little and many of their friends enjoyed them at our table.  Zucchini Oatmeal Muffins are healthy because I limit the fat.  Apple sauce and yogurt combine to give these muffins texture and taste.  The bits of zucchini make little pockets of surprises in each bite.

Zucchini Oatmeal Muffins are easy to make, but will disappear quickly.  For an extra treat, you can add 1/2 a cup of chocolate chips to the batter.  I like them plain and so do the kids.  The brown sugar gives them a little dark colour.  I love making pretty packages out of my baking.  Today these Zucchini Oatmeal Muffins dress-up for Valentine’s Day and go to a special friend.

When making muffins the method is easy.  Dry and wet ingredients should always be in separate bowls.  You pour the wet over the dry and mix as little as possible; this is a hard step.  If you over-mix, the gluten in the flour produces a dense and chewy texture.  Be gentle with the batter; fold and don’t stir the batter.  See how my muffins have rounded tops, that means they are just right.  Pointed peaks means you stirred too much.  For a quick video on mixing muffins watch:  https://www.youtube.com/watch?v=hSehNNuSS6w

Good Information

Buy really good muffin tins:  I have Lagostina and Wilton.  I buy a lot of Lagostina products at Canadian Tire because they often have fabulous sales.  When preparing the muffin tins, I take a little canola oil and rub the tin using a paper towel.  This is better than using those chemical sprays.  After the muffins cool, I use a butter knife to loosen and remove them.  I never lose a muffin.  I place them in decorative cups to deliver them to friends.

Keep this site on hand from Canadian Tire and in the top right-hand corner you can see when they have sales.  I am not endorsed by Canadian Tire, but I love their service and products.  https://www.canadiantire.ca/en/lagostina.html?gclid=EAIaIQobChMIyaCByea44AIViobACh1Rmg69EAAYAiAAEgKCIvD_BwE&gclsrc=aw.ds

Simple oats and yogurt start the recipe.

The cinnamon gives the oats colour.

Brown sugar gives this muffin some warmth.

Eggs, applesauce and just a touch of canola oil.

Make a well in the dry ingredients.

Mix until incorporated.

Muffin tin all filled and ready for the oven.

Zucchini Oatmeal Muffins: Recipes At My Table

Golden muffins out of the oven.

Zucchini Oatmeal Muffins: Recipes At My Table

Sometimes my baking gets packaged and sent to friends.

Zucchini Oatmeal Muffins : Recipes at My Table

Zucchini Oatmeal Muffins: Recipes At My Table
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Zucchini Oatmeal Muffins

Small bites of zucchini heaven.  

Course Dessert
Cuisine Home Cooking in Canada, Italian
Keyword Zucchini Oatmeal Muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author Renata Solski

Ingredients

  • 1 cup instant oats
  • 1 cup greek yogurt
  • 1/2 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 2 large eggs
  • 1 cup apple sauce
  • 2 tbsp canola oil
  • 1 tsp vanilla extract
  • 1 3/4 cups all purpose flour
  • 1 cup zucchini finely chopped
  • 2/3 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp salt

Instructions

  1. In a medium bowl mix oats, yogurt, baking soda, nutmeg and cinnamon. Let this sit for 10 minutes.  

    In a small bowl combine the eggs, apples sauce, canola oil and vanilla extract. Mix well with a fork.  

    In a large bowl mix flour,brown sugar, baking powder and zucchini.  Stir to coat the zucchini.  

    Add salt to the flour and zucchini and mix.  

    Make a well in the dry ingredients.

    Place the oats in the well followed by the wet ingredients.

    Mix just until incorporated.

    Grease a 12 cup muffin pan.

    Use an ice cream scoop to fill muffin tin.

    Place in a  375 F oven for 25 minutes.

    Remove and cool.  

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Cranberry Orange Muffins Recipes at My Table

Cranberry Orange Muffins

Cranberry Orange Muffins

Cranberry Orange Muffins fill your home with that freshly baked scent that makes you want more.  There is nothing more welcoming, than the smell of muffins baking in the oven. Growing up, muffin making was a special time in the kitchen with my nonna.  She would add all kinds of sweet things to her muffins.  I can’t ever replicate that recipe, but I come close to the smell that brings me back to a wonderful place and time.

Nonna used whatever was in the kitchen to add to the muffins.  Actually Italians make more of a cupcake and spongy batter; her batter was porous and light.   In those days, we bought very little ready to use items at the store; and therefore, everything was made from scratch.  Every time I bake today,  it takes me back to that little kitchen where there was laughter and so much tasting.

I have a lot of cranberries in the kitchen and I want to use some.  If you didn’t get a chance to make my ultimate cranberry sauce go to https://recipesatmytable.com/ultimate-cranberry-sauce/

Today I am visiting a friend who had surgery and these muffins will bring welcoming get well wishes.  I like to bring muffins because they are easy to store and eat.  You can have muffins for breakfast, lunch or a snack.

The fresh cranberries are dusted with coconut sugar.  The Watkins company makes some of the best spices and extracts. Barb D”Orazio was one of my high school teachers and she is the kindest, most sincere person you will ever know.  I have kept in touch with her over the years and she only backs products that are the best.     For more information and to contact her about these products go to:   https://www.respectedhomebusiness.com/info/menu.php?pid=756365

I love using the food processor; it does all my work for me.

I invert the dough into a bowl after adding the egg and orange juice.  Don’t overwork the dough.

The season’s best cranberries are bountiful and plump.

The dough placed into the muffin tins with an ice cream scoop; 12 perfect little rounds.

Up close the dough is thick buy silky smooth.

This topping is a lush, melt-in-your-mouth addition.  You can also skip this step, if you want to cut back on sugar.

I don’t know if I can wait for the muffins to cool ! ! !

Wrapped in Fall colours, these won’t last long at your table.

Ready for delivery!!

Cranberry Orange Muffins Recipes at My Table
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Cranberry Orange Muffins

A way to fill your home with that freshly baked scent.  

Course Breakfast, Dessert
Cuisine Home Cooking in Canada, Italian
Keyword Cranberry Orange Muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author Renata Solski

Ingredients

  • 1 cup fresh cranberries
  • 1 tbsp coconut sugar
  • 1/2 tsp almond extract
  • 2 cups all purpose flour
  • 3/4 cup orange juice
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1/2 cup margarine
  • 1 large egg
  • 1/4 cup melted margarine optional
  • 1/4 cup brown sugar optional

Instructions

  1. Set oven to 400 F,

    Combine the cranberries, coconut sugar and almond extract and set aside.

    In a food processor combine the flour, sugar, salt, and baking powder. Pulse a few times.

    Now put in the margarine and pulse until it looks crumbly.

    Pour in the orange juice and egg.  Pulse until it comes together.  

    Spoon batter into greased muffin tins.

    Bake for 20 to 25 minutes. 

    Remove and cool for a few minutes.

    Melt the 1/4 cup butter and add the 1/4 cup brown sugar.  Dip the top of the muffins in this mixture.  This is optional. 


 

 

 

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recipes at my table

Coffee Sambuca Muffins

Coffee Sambuca Muffins

Italians love coffee and my Coffee Sambuca Muffins are a great way to end a meal.  They are luscious enough to serve as a dessert for your guests.  Add a little creativity to present them, such as berries, cream or some ice cream.  Your guest will ask you which bakery these came from and want seconds.

Sambuca and Italians

Growing up in an Italian household, it was very common to have Sambuca with coffee or as a liqueur with some coffee beans and maybe even lit up.  As kids, we loved watching the blue flame, but we loved the smell of the anise flavour.  Most people use Sambuca in coffee, but did you know that you can make other cocktails with it?  Here are some simple cocktail recipes for Sambuca http://www.drinksmixer.com/cat/2317/

Pouring in the coffee an Sambuca to the beaten eggs.The Sambuca makes this recipe very aromatic and flavourful.

recipes at my table

I make a well in the dry ingredients and pour in the wet; stir enough to mix.

recipes at my table

The batter is nice and fluffy. Ready for the muffin tin.

recipes at my table

The espresso beans placed and now I dust with sugar and cinnamon.

recipes at my table

Peaking in the oven at these beauties.

recipes at my table

Served with a shot of Sambuca.

recipes at my table

recipes at my table
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Coffee Sambuca Muffins

The pleasure of coffee and Sambuca comes to muffins. 

Course Dessert
Cuisine Home Cooking in Canada, Italian
Servings 12
Author Renata Solski

Ingredients

  • 1/4 cup brewed and cooled espresso
  • 2 1/4 cups flour
  • 1 tbsp baking powder
  • 1/8 tsp salt
  • 1/2 cup firmly packed brown sugar
  • 2 large eggs
  • 3/4 cup milk
  • 1/3 cup melted and cooled butter
  • 1/3 cup Sambuca
  • 1/4 cup sugar
  • 12 whole coffee beans

Instructions

  1. Set oven to 400 F.

    Line a 12 cup muffin pan.

    Make your espresso and let it cool.  You can also use 2 tbsp instant espresso in 1/4 cup boiling water if you don't want to brew espresso.

    Sift the flour, baking powder and salt in one large bow.

    Stir in the brown sugar.

    Beat the eggs in another bowl.

    Add, milk, butter, coffee and the Sambuca.

    Pour into the dry ingredients stirring gently, just until combined.  Do not overmix.

    Spoon the batter into the muffin cups.

    Sprinkle with some of the sugar.

    Place one whole coffee bean in the centre of each muffin.

    Bake in the preheated oven for 18-20 minutes.

    Muffins should be well risen, golden and firm when touched.

    Let them cook on a wire rack.  

Recipe Notes

This batter is quite dense.  If you like less density add another 1/2 cup of milk to the recipe or 1/2 cup of Greek Yogurt.  

 

 

 

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recipes at my table

Crunchy Blueberry Muffins

Crunchy Blueberry Muffins

Crunchy Blueberry Muffins are a good way to bring breakfast with you in the morning.  When we were all working and running in all directions, I used cereal a lot in my muffins.  The kids loved them and now I am hoping my grandson will love these too.

The good stuff

These Crunchy Blueberry Muffins have almond cereal and blueberries.  I used frozen, because I didn’t want to run out to the store.  It is a good idea to always keep some frozen fruit and vegetables on hand.  These have a crunchy top that gives them an extra level of texture.  Muffins are great because they are easy to make and clean-up is quick.  Very easy to make and the recipe is simple to follow.  Enjoy!!

 All ready for the oven.

recipes at my table
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Crunchy Blueberry Muffins

Made with the goodness of cereal serve these for breakfast.

Course Breakfast
Cuisine Home Cooking in Canada
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Author Renata Solski

Ingredients

The Muffins

  • 1/2 cup sugar
  • 1/2 cup orange juice
  • 4 tsp baking powder
  • 1 cup any brand almond cereal
  • 1 cup milk
  • 2 cups flour
  • 1 egg
  • 2 tbsp oil
  • 1 cup blueberries fresh or frozen

The topping for the muffins

  • 1 cup any brand almond cereal
  • 1 tbsp brown sugar
  • 1 tbsp butter
  • 1/2 cup blueberries

Instructions

The muffins

  1. Preheat the oven to 400 F.

    Mix the flour, sugar, and baking powder in one bowl.

    In another bowl place the cereal and milk to soak for 5 minutes. 

    After 5 minutes, add the egg, orange juice and oil.  Mix well.

    Now add these wet ingredients to the dry ingredients and stir until moistened.

    Fold in the blueberries.  

    Spoon the batter into 12 paper-lined muffin cups. 


The topping for the muffins

  1. Crush the cereal and add the brown sugar.

    Add the butter and work it through.

    Sprinkle some over each muffin.

    Now add a few more berries over the top.


Cooking

  1. Place muffins in the oven for 20 to 25 minutes. 

    Remove onto a wire rack and cool.  

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