Marbled Coffee Muffins

 

What I like about these muffins are not only their firm coffee richness but the lack of sugar, only half a cup for the whole recipe. You can add a bit of cocoa powder to the espresso powder for a more mocha flavour or add grated orange zest to the plain batter. I sprinkled them with a salted caramel sugar however if you are more inclined to add or need a more luscious touch of sweetness and upgrade these to a dessert status then a dollop of cream cheese icing or ricotta cheese icing would be bliss. Either way these are excellent to have with coffee and worthy enough to dunk in a frothy latte or a glass of milk.  

Marbled Coffee Muffins

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makes 12 muffins

2 1/4 cups self raising flour

1/2 cup granulated sugar

2 eggs

1 cup milk

1/3 cup olive oil

2 teaspoons vanilla extract

2 tablespoons espresso coffee powder

sliced almonds, for decorating

salted caramel sugar, for sprinkling 

Preheat oven to 400ºF (200ºC). Grease or alternatively line with muffin papers or silicone muffin cups, a 12 cup muffin tin. Set aside.

Sift the self raising flour into a large bowl. Add the sugar and whisk together. 

In another bowl add the eggs and beat lightly, then beat in the milk, olive oil and vanilla extract. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Stir until just combined. Do not overmix.

Divide the batter between two bowls. Sift the espresso powder into one bowl and mix together. Using teaspoons, spoon the batters into the prepared muffin cups, alternating the coffee batter and the plain batter. Using a kitchen knife gently swirl the batter together. Then sprinkle the tops of the muffins with sliced almond.   

Bake in the preheated oven for 15 - 20 minutes, or until well risen, golden brown, and firm to the touch. Let cool in the pan for 5 minutes. While warm sprinkle with salted caramel sugar, if using, then serve warm or transfer to a wire rack to cool completely. 

Decadent Chocolate Muffins

 

Chocolate lovers look no further than these decadently dense and spongy morsels that will wholeheartedly satisfy any chocolate or semi sweet craving you may have. The rum flavouring adds a more indulgent rich flavour than the usual comforting sweet vanilla and the chocolate chips gives it an extra colossal chocolatey-ness with every bite. 

Decadent Chocolate Muffins

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1 and 1/2 cups self raising flour

1/2 cup unsweetened cocoa powder

1 cup dark brown sugar

1 and 1/3 cups milk

2 tablespoons olive oil

1 teaspoon rum or vanilla extract or 1 tablespoon dark rum

2/3 cup semi sweet dark chocolate chips

extra chocolate chips for decorating

icing sugar for sprinkling

Preheat oven to 350ºF (180ºC). Line a 12 cup muffin tin with baking paper liners or silicone baking cups. Set aside.

In a large bowl whisk the self-raising flour, cocoa powder, and brown sugar together. Add the chocolate chips and stir together.   

Add the milk, olive oil and rum extract to the flour mixture and stir until well combined and smooth. 

Divide the batter evenly between the 12 lined cups. Sprinkle a few chocolate chips on top of each muffin. 

Bake on the centre rack in the preheated oven for 20 minutes or until a toothpick inserted into the centre comes out clean. 

Once baked remove from oven and cool on a wire rack. Once completely cool sprinkle with icing sugar to decorate. 

 

Notes: Since there are no eggs in this recipe you can easily use a milk alternative and vegan chocolate chips, if you wish. 

 

Lemon & Almond Crumbles

 

I think these may sound more delicate then they actually are however their moist buttery crumb texture is more cake like which makes them excellent for dessert, afternoon tea or to brighten up a rainy day... or any day, for that matter, when a dainty pick me up is needed. Absolutely moreish. Lemon and almond are a most suitable pairing that is full of abundant tangy sweetness in every crumb. 

Lemon & Almond Crumbles 

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makes 12

1  1/2 cups self-rising flour

1 teaspoon baking powder

2/3 cup superfine sugar

Generous 1 cup ground almonds

1 egg, beaten

1 cup milk

1/2 cup butter, melted and slightly cooled

1 teaspoon almond extract

grated zest of 2 lemons

juice of 1 lemon

1/2 cup thinly sliced almonds, for sprinkling

1 - 2 tablespoons sugar, for sprinkling

Icing sugar, for dusting before serving

Preheat oven to 400ºF (200ºC). Grease or line a 12 cup muffin pan. 

In a large bowl combine the flour, baking powder, superfine sugar and ground almonds and whisk together.

In an another bowl combine the egg, milk, melted butter, almond extract and lemon zest and lemon juice. Whisk together then add to the flour mixture. Using a wooden spoon stir together until just combined. Spoon the batter into the prepared muffin cups. Sprinkle the tops with the flaked almonds and sugar. 

Bake for about 20 minutes or until muffins have risen and are golden. Leave the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool. Serve with a light dusting of icing sugar.   

Banana Muffins

 

Springy with a delicate coconut banana flavour these muffins are exceptionally easy to make and are such a satisfying abundant morsel to devour anytime.    

Banana Muffins

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2 cups self raising flour

3 large or 4 small-medium bananas, peeled and roughly mashed

1 cup coconut milk

2 teaspoons vanilla

1/2 cup chopped walnuts

shredded coconut for sprinkling on top

Notes: you can add 1/4 cup or 1/3 cup of sugar if you prefer a more sweeter muffin however I like them without the added sugar and do not miss it one bit. Do shake the can or carton of coconut milk before opening to blend milk and the cream that settles on top, Alternatively, empty the can of coconut milk into a medium bowl and whisk together until blended. You may replace the coconut milk with a Greek yoghurt or buttermilk and omit the walnuts and add chocolate chips or blueberries instead, if you prefer.  

 

Preheat oven to 350ºF (180ºC). Line a 12 cup muffin tin with silicone baking cups. Do not use paper liners as the muffins will stick to the liner. Set aside. Alternatively, you could try greasing each muffin cup with a cooking spray or butter. I haven't tried either method as I have silicone muffin cups which work a treat. 

Peel and roughly mash the bananas if you haven't already done so. Chop walnuts into pieces, if you are not using readymade chopped walnuts. 

In a large bowl, combine the mashed bananas, coconut milk and vanilla extract and stir together. Add the self raising flour and walnuts and stir together until a moist batter forms. The batter will be thick and sticky so not to worry. Fill each muffin cup about 3/4 full, ensuring all muffin cups are level. Sprinkle the top of each muffin with shredded coconut.

Bake for 25 to 35 minutes in the preheated oven until golden brown and a toothpick inserted into the centre comes out clean, a few sticky crumbs are fine. Remove immediately from the silicone cups to a wire rack and allow to cool slightly. 

Blueberry Raspberry Muffins

 

I stumbled across these exceptionally easy muffins, they are so luscious and abundant and bursting with berries you will want to make these time and time again. Absolutely feel free to change the fruit according to your preference, I used what I had on hand. You may also find that adding chocolate chips enhances... or heightens the sweetness. This is certainly a great base muffin recipe to add whichever sweet or savoury flavours you wish. 

    

Blueberry Raspberry Muffins

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makes 12 muffins

2 cups self raising flour

1/2 cup white sugar

1 1/2 cups Greek yoghurt

grated zest of 1 orange

1/2 cup olive oil

2 large eggs, lightly beaten

1 cup fresh or frozen blueberries

1 cup fresh or frozen raspberries

Preheat oven to 350ºC (180ºF ). Line a 12 cup muffin tin with silicone baking cups or paper cup liners. 

In a large bowl whisk together the flour and sugar. Add the yoghurt, orange zest, olive oil and eggs and mix until just blended together, do not over mix. 

Gently fold in the berries. The batter will be thick so not to worry. Then fill each prepared cup with the muffin batter.

Bake in the preheated oven for 20 to 25 minutes or until the muffins spring back, when gently pressed on top and are golden brown.  

Notes: You can make these more of a savoury muffin by replacing the berries with any one combination of cheese, bacon, ham, olives, sun-dried tomatoes, green onion and some of your favourite herbs and omitting the sugar and orange zest. 

Cranberry Blueberry Muffins

 

Bursting with berry flavour these are a scrumptious snack and a marvellous pick me up anytime of the day. Easy to make and the streusel topping gives an instant touch of autumnal warmth and sweetness. 

Cranberry Blueberry Muffins

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3/4 cup milk

1/4 cup olive oil

1 large egg

2 cups unbleached all purpose flour

2 teaspoons baking powder

1/2 cup sugar

1/2 teaspoon salt

1/2 cup frozen or fresh cranberries

1/2 cup frozen or fresh blueberries

Streusel Topping:

1/4 cup flour

1/4 cup packed brown sugar

1/4 teaspoon cinnamon

2 tablespoons firm butter

Mix the flour, sugar and cinnamon in a bowl. Cut in butter, using a pastry blender or a fork until crumbly.

Heat oven to 400ºF (200ºC). Grease bottoms only of 12 muffin cup tin or line with paper baking cups or silicone baking cups. Set aside. 

Make the streusel topping and set aside.

In a large bowl, beat the milk, oil and egg with a wire whisk. Stir in the flour, baking powder, sugar and salt all at once just until the flour is moistened, the batter will be lumpy. Fold in the berries. Divide the batter evenly among the prepared muffin cups. Sprinkle each with about 1 tablespoon of streusel topping.

Bake in the preheated oven for about 20 to 25 minutes or until golden brown. If baking in a greased pan, allow to stand about 5 minutes in pan, then remove from the pan to wire rack; if baked in paper or silicone baking cups, immediately remove from the pan to a wire rack. Serve warm with butter. 

Chocolate Peanut Butter Muffins

 

To call these muffins may be a stretch as their spongy texture appears to be more cakey than muffiny. They are a decadently rich and slightly sweet and salty muffin with the perfect balance of velvety chocolate and creamy peanut butter. These moist muffins will please most chocolate and peanut butter lovers or anyone wanting that familiar flavour combination in a simple baked snack or an uncomplicated dessert.  

Chocolate Peanut Butter Muffins

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makes 12 muffins

1 1/2 cups flour

3/4 cup white sugar

1/2 cup cocoa powder

3 1/2 teaspoons baking powder

1/2 teaspoon salt

1 egg

1 cup milk

1/4 cup olive oil

2 tablespoons peanut butter 

extra peanut butter for decorating

honey roasted peanuts for decorating

Preheat oven to 400ºF (200ºC). Grease or line a muffin tin with baking papers.

In a large bowl combine together the flour, sugar, cocoa powder, baking powder and salt. Whisk together and set aside.

In a medium bowl add the egg, milk, olive oil and peanut butter. Whisk until frothy and combined. There will be flecks of peanut butter in the milk mixture, do not worry. Add the milk mixture to the flour mixture and stir until only just combined, the batter will be lumpy.   

Fill the prepared muffin cups about 2/3 full. Using the extra peanut butter spoon a teaspoonful on each muffin and using a toothpick swirl the peanut butter around and then top with honey roasted peanuts.  

Bake in the preheated oven for 20 to 25 minutes.  Allow to cool on wire racks. 

Chickpea muffins

 

Snacking on one of these will keep you energized throughout the day and it's quite easy to grab one if not two on the go. They are vegan... no eggs, no butter, no dairy and are mighty fulfilling with a carroty cake taste.  

Chickpea Muffins

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makes 8 muffins

1 can (540 ml) chickpeas, drained and rinsed

1/2 cup almond butter

1/4 cup maple syrup

1/2 teaspoon cinnamon

2 teaspoons vanilla extract

1/4 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

2 tablespoons rolled oats

2 tablespoon shredded coconut

Preheat oven to 350ºF (180ºC). Grease with coconut oil, or line the cups of a muffin tin with 8 muffin liners, so the muffins won't stick.

Add all the ingredients into a food processor and blend them all together until relatively smooth. Spoon the batter into the prepared muffin cups. Sprinkle rolled oats on top.

Bake in the preheated oven for about 20 minutes until cooked all the way through. You can check by inserting a toothpick into the centre of each muffin, the toothpick should come out clean without any wet batter sticking to it, the muffins are then done. Remove from the oven and allow to slightly cool on a wire rack. Enjoy!    

Notes: you can add raisins or cranberries to the batter once it is all blended together, if you wish. Store in an airtight container. 

Chocolate Walnut Muffins

 

It's certainly easy to whip up a batch of these no fuss chocolate muffins. They closely resemble a more cake like brownie and offer a quick bite when pressed for time or wanting to tame that insatiable chocolate craving.     

Chocolate Walnut Muffins

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makes 12 muffins

1 2/3 cups unbleached all purpose flour

3/4 cup granulated sugar

1/3 cup cocoa powder

1 tablespoon ground flax seed

3 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup chopped walnuts

1 egg

1 cup milk

1/4 cup light olive oil

extra walnut pieces for sprinkling on top.

Preheat oven to 400ºF (200ºC).

Grease a 12 cup muffin tin or alternatively, line a 12 cup muffin tin with baking paper cups or silicone baking cups.

In a large bowl combine the flour, sugar, cocoa powder, ground flax seed, baking powder, salt and walnuts. Stir together.

In another bowl combine the egg, milk and light olive oil and beat together. Add the wet ingredients to the dry ingredients and stir together until only just combined. Do not worry the batter will be lumpy. Fill the prepared muffin cups about 2/3 full. Place walnut pieces on the top. 

Bake in the preheated oven for about 15 to 20 minutes. When done carefully remove muffins from the tin and allow to cool on a wire rack. 

Apple Bran Muffins

Adding more fibre daily can have many benefits, it can or may help protect against many diseases such as diabetes, cancer, high blood pressure and heart disease. There are two types of fibre, insoluble and soluble. Insoluble fibre like, whole-grain breads, cereals, flax seeds, the skins of some fruit and vegetables, help to keep the bowels healthy. Soluble fibre like, fruits and vegetables, oatmeal, oat bran, beans, lentils and peas, may help reduce cholesterol and control blood sugar levels. If you are looking to increase your daily fibre than these apple bran muffins are moreish and you will forget just how fibrously healthy they are with every bite.  - JD  

Bran Muffins

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makes approximately 12 muffins

1/2 cup butter, softened

1 cup brown sugar

2 eggs

1/2 cup unbleached all purpose flour

1/2 cup oatmeal flour

1 cup bran

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoons nutmeg

1 cup diced apples with skins, washed and cored

1 cup milk

Preheat oven to 375ºF and line a muffin tin with baking papers. 

In a large bowl, cream together the butter and sugar, then add the eggs.

In a separate bowl, mix flour, oat flour, bran, baking soda, cinnamon, nutmeg and the diced apples together. 

Add the flour mixture to the butter, sugar and egg mixture. Add the milk and gently stir until just combined.

Spoon muffin batter into prepared muffin tin and bake for 15 to 20 minutes.

Blueberry Cranberry Crumble Muffins

It seems as though muffins have become the most requested comfort food choice lately. You can understand why, easy snacking, grab and go and delicious. These muffins do not disappoint and the blueberry cranberry combination is tartly and the crumble topping adds a wonderful moreish sweet crunch. 

Blueberry Cranberry Crumble Muffins

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makes 12 muffins

3/4 cup milk

1/4 cup light olive oil

1 large egg

2 cups unbleached all purpose flour

1 tablespoon ground flax seed 

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup fresh or frozen blueberries

2/3 cup fresh or frozen cranberries

Crumble Topping:

1/4 cup unbleached all purpose flour

1/4 cup brown sugar

1/4 teaspoon ground cinnamon

2 tablespoons firm butter

Mix flour, brown sugar and cinnamon in a medium bowl. Cut in the butter and blend together until crumbly. Set aside until ready to use. 

Heat oven to 400ºF. Grease a standard 12 cup muffin tin or line with baking papers.

Make the crumble topping and set aside.

In a large bowl beat the milk, oil and egg together with a whisk. 

In another bowl blend together the flour, ground flax seed, sugar, baking powder and salt. Add the blueberries and cranberries to the flour mixture and gently stir, to coat the berries. Create a well in the centre of the flour mixture and pour the milk mixture into it. Stir until just moistened; the batter will be lumpy and that's fine.

Divide the batter evenly among the prepared muffin cups. Sprinkle each with about 1 tablespoon of the prepared crumble topping. 

Bake for 20 to 25 minutes or until golden brown. Allow to cool on a wire rack.

Notes: if baked in greased muffin tin allow to stand for 5 minutes in the tin, then remove from tin to a wire rack; if baked in paper baking cups immediately remove from tin to wire rack.      

Hope everyone had a nice weekend. - JD 

Cranberry Oat Bran Muffins

If bran isn't your thing there is oat bran. Complex carbohydrates, high in fibre, vitamins, and semi sweet dried fruit makes these muffins dense in texture and taste. Therefore being quite substantial for breakfast or a snack. 

Cranberry Oat Bran Muffins 

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1 1/2 cups (375ml) buttermilk or milk

1 1/2 cups (375ml) Oat Bran

1 1/4 cups (300ml) all purpose flour

1 teaspoon (5ml) baking powder

1 teaspoon (5ml) baking soda

1 tablespoon ground flax seed

1/2 (2ml) teaspoon salt

1/2 cup chopped dried cranberries

1/2 cup chopped dried apricots, optional 

1/3 cup (80ml) vegetable oil

1 egg, beaten

1/2 cup (125ml) coconut sugar

1 teaspoon (5ml) vanilla extract

Preheat oven to 375ºF (190ºC). Line a 12 cup muffin tin with baking paper liners or reusable baking liners. 

In a large bowl combine the buttermilk and oat bran and let stand.

In another bowl combine the flour, baking powder, baking soda, ground flax seed, salt, chopped cranberries and chopped apricots, if using. Set aside.  

Add the oil, beaten egg, coconut sugar and vanilla to the oat bran mixture and stir to combine. Add the dry ingredients (flour mixture) to the wet ingredients (oat bran mixture) and stir until just combine. Spoon the batter into the prepared muffin tin and bake for 20 to 25 minutes.

Hope everyone had a nice weekend! - JD 

Wheat Germ Muffins

Quite simply these are a basic muffin with substance and the apple wedges on top dresses up these otherwise plain muffins. However under the radar these muffins may be they are a healthy alternative and one that will be enjoyed with just about anything. 

Wheat Germ Muffins

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1 cup unbleached all purpose flour

1/2 cup wheat Germ

1/2 cup cornmeal

1 tablespoon ground flax seed

2 tablespoons coconut sugar

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

1 egg, beaten 

1 cup milk

1/4 cup butter, melted and slightly cooled

apple wedges, thinly sliced 

Preheat the oven to 400ºF. Line a muffin tin with paper baking cups or reusable silicone baking cup liners. Set aside.

In a large bowl whisk together the flour, wheat germ, cornmeal, ground flax seed, coconut sugar, ground cinnamon, baking powder and salt. Make a well in the centre of the dry ingredients. 

In another bowl combine together the egg, milk and melted butter; add all at once to the flour mixture. Stir just until moistened; the batter should be a bit lumpy.    

Fill the lined muffin cups with batter and place a few thinly sliced apple wedges into the tops of each muffin and bake for 15 to 20 minutes until muffins are lightly brown. Serve warm with a little bit butter. 

Notes: you could add grated apple to the muffin batter. 


Hope everyone had a nice weekend. - JD 

Bran Date Muffins

Increasing one's fibre is easy with this recipe. A healthy, delicate, melt in your mouth muffin.  

Bran Date Muffins

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makes approximately 12 muffins

1 1/2 cups (375ml) Natural Wheat Bran

1 cup (250ml) milk 

1/3 cup (80ml) vegetable oil

2/3 cup (160ml) brown sugar

1 egg, lightly beaten

1/2 teaspoon (2ml) vanilla

1 cup (250ml) all purpose flour

1 teaspoon (5ml) baking soda

1 teaspoon (5ml) baking powder

1/2 teaspoon (2ml) salt

3/4 cup (125ml) dried chopped dates

Preheat oven to 375ºF (190ºC). Line a muffin tin with baking papers or bakers silicone liners. 

In a large bowl, combine bran and milk; let stand for 5 minutes. Stir in the vegetable oil, brown sugar, beaten egg, and vanilla.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt and chopped dates. Add to the bran mixture and stir until just combined. Spoon the mixture into the lined muffin tin. Bake for 15 to 20 minutes. 

Notes: you can add different fruit like dried cranberries, dried apricots or raisins.   

Carrot Banana Chickpea Flour Muffins

This recipe was passed on to me by a friend and I was up to the pantry challenge; plus it does seem like I have been baking muffins quite a bit lately. I sum that up to many reasons, they are quick and easy to make, pantry ingredients may be low or sparse, and at times whatever I can find on the shelf at the shop; therefore making me pull ingredients together and also modifying recipes. 

The original recipe called for two mashed bananas, not having any, I grated 1 to 2 apples, cored. Also the recipe called for 8 tablespoons of melted coconut oil, I used vegetable oil instead. Dark brown sugar was used instead of light brown sugar and sour cream replaced the natural yoghurt. Still, these muffins turned out wonderful. Crumbly and tender.  

Carrot Banana Chickpea Flour Muffins 

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1 1/2 cups chickpea flour

1/4 cup light brown sugar or coconut sugar

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

3 eggs

1/2 cup natural yoghurt or sour cream

2 mashed bananas

2 large carrots, peeled and grated

1 apple, cored and grated 

8 tablespoons coconut oil

1 teaspoon maple extract

sunflower seeds, to sprinkle on top, optional 

Preheat oven to 350ºF (180ºC) and line a muffin tin with muffin liners.

In a large bowl mix the chickpea flour, sugar, baking powder and cinnamon together.

In another bowl, beat the eggs, sour cream, mashed bananas, or shredded apple if using instead, shredded carrots, grated apple, oil and maple extract together until nice combined. Pour into the dry mixture. Stir until the wet and dry ingredients are well combined.

Spoon the batter, equally, into 6 muffin moulds and fill to the top. Bake the muffins in the  preheated oven for 20 to 25 minutes or until the tops of the muffins are golden brown. 


Have a good weekend and stay safe everyone! - JD

Zucchini Date & Nut Muffins

Remembering the zucchini loaves or breads of the past; I wanted to make something equally as good and with a bit more substance hence the flaked coconut, ground flax seed and chopped dates and chopped walnuts. Plus I had some items in my pantry that I wanted to use up. These muffins are perfect for breakfast or a snack.  

Zucchini Date & Nut Muffins

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makes approximately 12 muffins

3 cups unbleached all purpose flour

2 teaspoons baking soda

1 to 2 tablespoons ground flax seed
1/4 teaspoon salt

2 teaspoons cinnamon

1 teaspoon mixed spice
1/2 cup shredded coconut
1 cup chopped walnuts 
1/2 cup chopped dates 

1 cup sugar

2 eggs, beaten

3/4 cup unsalted butter, melted

2 teaspoon vanilla

3 cups grated zucchini

chopped dates, for the top, optional

Preheat oven to 350ºF. Line a muffin cups with paper liners. 

In a bowl combine the flour, baking soda, ground flax seed, salt, cinnamon, mixed spice, shredded coconut, chopped dates and chopped walnuts. 

In a large bowl combine the sugar, eggs, vanilla, melted butter and grated zucchini together. Stir the flour mixture into the zucchini mixture. Place chopped dates on top. Bake for 25 to 30  minutes or until the muffin springs back when pressed. 

Notes: if you feel like the muffin batter is just a bit dry add 1 to 2 tablespoons of milk or soy milk to create a more sticky batter.  

 

Double Chocolate Muffins

Perhaps triple chocolate would be a more suitable name when you factor in the cocoa powder and chocolate used however because of their lack of sweetness and distinct richness double chocolate will do. Indulgent and sinfully delicious. An enjoyable way to alleviate stress and pass by a rainy afternoon.    

Double Chocolate Muffins

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makes 12 muffins

2 cups unbleached all purpose flour

1/2 cup caster sugar

3/4 cup white chocolate chips or Baker's white chocolate chopped into pieces

1/2 cup dark chocolate chips 

1/2 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 cup sour creme

1/2 cup milk

1 teaspoon vanilla extract

1/2 cup vegetable oil

1/2 cup chopped pecan pieces or more chocolate chips, for topping, optional 

Preheat the oven to 400ºF (200ºC) Grease 12 muffin cups or line with paper muffin liners or silicone muffin liners.

In a large bowl combine the flour, sugar, white chocolate chips or chunks (which ever you are using), dark chocolate chips, cocoa powder, baking soda and salt. 

In another bowl whisk together the egg, sour creme, milk, vanilla and vegetable oil until blended and smooth. Pour into the dry ingredients and stir until the batter is blended. Fill the prepared muffin cups 3/4 full and sprinkle the tops with the pecans or chocolate chips.

Bake in the preheated oven for 15 to 20 minutes or until a toothpick inserted in the centre comes out clean. Allow the muffins to cool in the tin for 10 minutes before removing them from the tin to cool completely on a wire rack. 

Hope everyone had a great weekend. We had a lovely one. End of school... exam time equals stress.... I... we, face this week full steam ahead with plenty of things on the go; so me posting may be a bit hit or miss this week. - JD   

Eggnog Muffins

I made these muffins on Christmas Eve for brunch the next morning. Although Christmas has past, there are still a few cartons of eggnog hanging in there at the grocery store.  Whether you use traditional or a non dairy substitute, like I did, these spiced muffins may be enjoyed before, during and a bit after the Holiday season. 

Eggnog Muffins

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2 1/4 cups unbleached all purpose flour

3/4 cup caster sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 tablespoon chia seeds

1 1/2 cups eggnog

1/3 cup oil

1/2 cup plus 2 tablespoons yoghurt 

1 teaspoon rum or rum extract extract

spiced sugar, to sprinkle on top 

Preheat oven to 400ºF (200ºC). 

Line a regular 12 cup muffin tin with paper liners or silicone baking liners or lightly grease the muffin cups with oil or margarine. 

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg and chai seeds. 

In another bowl whisk together the eggnog, oil yoghurt and rum extract. Add the wet ingredients to the dry ingredients and combined until just moistened. 

Spoon the batter into the prepared muffin tin, filling each cup almost to the top. Sprinkled the spiced sugar on top of each muffin. Bake for 15 to 20 minutes or until muffins are lightly golden and a toothpick comes out clean. Let cool completely in the muffin tin on a wire rack. 

Notes: You may add some chopped dried fruit such as figs, dates, cranberries or apricots to the batter. 

Hope everyone had a great weekend! - JD