Whole Wheat Morning Glory Muffin

Ok.  So.  This is basically a chocolate chip muffin with apple, carrot, oatmeal and yogurt.  If you want it to be. 
Or be perfect and dont add chocolate, then it will be an apple carrot oatmeal and yogurt muffin.

1 cup quick-cooking rolled oats
1-3/4cups cups plain yogurt
2 egg
1 cup shredded peeled apple
1/2 cup shredded carrot
1/4 cup vegetable oil
1 tsp vanilla
1 cup whole wheat flour or Buckwheat flour
1 cup all purpose flour
3/4 cup packed brown sugar
3 t. baking powder
2 t. cinnamon
1 t. baking soda
1/2 t. salt
1/2 cup chocolate chips(Optional)

In bowl, combine oats and yogurt; let stand for 10 minutes. Whisk in eggs, apple, carrot, oil and vanilla. Then Chocolate chips
In large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt. Pour yogurt mixture over dry ingredients.
Spoon into greased or paper-lined muffin cups or silicone tray.
Bake in centre of 375°F oven for 32 minutes or until golden brown and tops are firm to touch.

Raspberry Oatmeal Muffins

I made more muffins. Being pregnant really reminds you of what an animal you are. Not you, me. I keep making things that I can freeze. Storing food away like a hamster. And 6 purple buckwheat muffins(I ate the other 6) were obviously not good enough. So I made these. They were great like a muffin should be, but the buckwheats were better.

1/2 c. rolled oats
1 c. buttermilk
3/4 c. whole wheat flour
3/4 c. all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1 egg
2/3 c. brown sugar, packed
1/4 c. vegetable oil
1 c. fresh or frozen raspberries, not thawed

In one bowl, combine oats and buttermilk; let stand 5-10 minutes. In another bowl, mix flour, baking soda, baking powder and cinnamon.
Beat eggs, stir in brown sugar and oil. Blend. Stir in oats mixture, then flour. Gently fold in fruit.

Bake at 375°F. for 20-25 minutes

Photos:Shawn Campbell

Purple Buckwheat Muffins

I have a ton of scary buckwheat flour left over from my buckwheat crepes and considering all of it's wonderful health benefits I thought I should learn how to use it. I found a good-lookin' buckwheat muffin recipe at "Pink of Perfection" and replaced the strawberries with raspberries. Also, because I'm still scared of buckwheat I topped them with alot of brown sugar instead of a little bit of white. They turned out so pink that they are almost purple and how can I be scared of purple muffins? Turns out I'm not. I can't stop eating them.


1 1/2 cups raspberries
1/3 cup plus white sugar
2 T. brown sugar for tops of muffins
1 1/4 cups all-purpose flour
1/2 cup buckwheat flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. ground cinnamon
1 cup buttermilk
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract

Preheat oven to 400°F. Line a standard 12 cup muffin tin with paper liners. Toss together raspberries and sugar. Using a potato masher, lightly mash berries; set aside.

In a large bowl, whisk together flours, baking powder, baking soda, salt, and cinnamon. In another bowl, whisk together buttermilk, oil, egg, and vanilla until combined.

Make a well in the center of the flour mixture and pour in the buttermilk mixture and the berry mixture (including juices). Fold until just combined. Divide batter among the muffin cups. Sprinkle the tops with brown sugar.

Bake until a toothpick inserted in the center of a muffin comes out clean, about 17 minutes. Cool 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.

Source: Adapted from "Pink of Perfection"