One of my first baking experiences, besides a simple cake, were muffins. I love muffins! They are simple and versatile and fun! Of course there is this rivalry with Cupcakes, but often I find cupcakes too sweet. Muffins on the other hand can be savoury as well. This recipe isn’t, but it’s on my “Baking Bucket List” to make a savoury muffin one day.
Board Meetings from work are always a great excuse to bake because those meetings take a whole day and people come in from quite a distance and like to have a second breakfast. What is not eaten in the morning will be eaten later in the day.
When we have meetings I like to give people two sort of muffins. That way you barely can go wrong and people usually like one or the other. Since I had some bananas in my freezer I decided to use them.
It’s alsmost the first day of fall but frankly, I have been in fall mode for at least a week. I love this season because I was born in October and falling leaves, changing colour, and the slightly cool and crisp air with some sunshine just get to me. Apples of course play a big role in fall so here we go with another apple recipe.
What do you do when you have a lot of buttermilk left over but no clue how to use it? You ask Facebook of course, or rather you friends on Facebook. That’s how I came across this recipe, which was generously provided by my friend Helene.
Oranges and chocolate go together like nothing else. It seems a natural combination that is prone to succeed. Making these muffins is really easy as well, you won’t even need a mixer, just a good whisk. Also, it’s a nice fresh combination because citrus fruits are always adding a little kick to everything.
What is a good breakfast muffin? One that is not too sweet but also not too wacky, like mushroom or garlic muffins? Browsing through my muffin cook book I stumbled upon the Seed Muffin with sunflower seeds, pumpkin seeds and sesame seeds. We all know that seeds contain good oils that the body needs, so I thought this would be great to kick off the day.
This, my dear readers, is a very Canadian recipe though it comes from a very German cook book. I love it when you can tweak recipes to make them your own. I should do more things like that, more experiments so to speak.
The original recipes is with walnuts, but since I had none I just used pecans. They are pretty close to walnuts but have a less walnutty flavour. I find walnuts always a bit too bitter, so pecans work much better for me.
Yummy. Or in German: Lecker!
What do you do with an eggnog you have left over? Of course you use it for baking. Granted, I am not a big eggnog drinking fan. I prefer my mulled wine for Christmas. But we bought a carton last year and froze it. The other day I defrosted it and even thought it was a bit runny due to the freezing process and good stir made it into a nice eggnog again. This recipe comes from Sweet Art Supplies who found it on Knead to Cook.
Simple but good
I used a basic muffin recipe from my German “Kleine Muffins ganz groß” (small muffins quite great). Because it comes from a German book I will put this under German baking. The recipe is originally for a white muffin I simply added some cocoa powder. The reason for making these little ones: I teach at Toddlers Sunday group. Muffins always work for those little ones and chocolate helps a little more.
Baking in Saskatoon 