Customizable Muffins

Photo credits: webvilla from Pixabay

Ingredients

DRY INGREDIENTS

1½ cups (375 ml) whole wheat flour

2 tbsp (30 ml) brown sugar

¼ tsp (1.25 ml) salt

2 tsp (10 ml) baking powder

WET INGREDIENTS

1 large egg, beaten

1 cup (250 ml) milk or soy beverage

2½ tbsp (37.5 ml) vegetable oil

1 tsp (5 ml) vanilla extract

Adaptations

• Adaptations requiring milk reduction to ¾ cup (180 ml) (subtract ¼ cup (60 ml))
• Apple: 1 cup (250 ml) diced apples
• Berry: 1 cup (250 ml) fresh or frozen berries
• Carrot: 1 cup (250 ml) grated carrots, ¼ tsp (1.25 ml) ground cinnamon, ½ tsp (2.5 ml) ground ginger
• Fruity: 1 cup (250 ml) diced frozen peaches and/or mangoes
• Oatmeal Raisin: Add ¼ cup (60 ml) milk, 1 cup (250 ml) oats, ¾ cup (190 ml) raisins
• Cranberry: Add 1 cup (250 ml) dried cranberries
• Seeds: Add 1 cup (250 ml) mixed seeds (pumpkin and/or sunflower)
• Spice: Add 1 tsp (5 ml) ground ginger, 1 tsp (5 ml) ground cinnamon, ¼ tsp (1.25 ml) ground nutmeg, ¼ tsp (1.25 ml) ground cloves
• Date: Add 1 cup (250 ml) coarsely chopped dates

Directions

1. Preheat the oven to 375°F (190°C). Grease a muffin tin.
2. In a bowl, combine the dry ingredients.
3. In another bowl, mix the wet ingredients. Add the dry ingredients and mix until combined.
4. Fold in your chosen additional ingredients.
5. Divide the batter evenly into the muffin cups and bake for 23 to 25 minutes.

Nutrition team’s advice: The base muffin recipe provides a source of whole grains. Some adaptations add a source of fruit or vegetables (Apple, Berry, Carrots, Fruity, Oatmeal Raisin, Cranberry, Date), while the seed adaptation provides a source of protein.

Recipe inspiration: https://www.troisfoisparjour.com/en/recipes/breakfasts/breads-muffins/basic-fruit-muffin-recipe-as-preferred/