On the move muffins

Sometimes when life is busy, its great to get away for the weekend to peaceful surrounds. We were invited to go our friend’s cabin on Pender Island which is one of the Southern Gulf Islands located along the Pacific coast of British Columbia, Canada.

Of course, the first thought apart from the excitement of arriving there and participating in many outdoor activities such as hiking, beach time, fresh produce markets and games was what delicious treats could I make for us all?  I decided on some easily transportable goodies like my favourite muffins which are a little healthy, a little naughty and give you an energy boost when you need it. I am also making the most of local seasonal produce available at present, like sweet BC raspberries and blueberries.

The mini-muffins are easy for kids and easy to have one, two or more! We all love them and they work out every time. Fingers crossed they are a hit with our friends and their children too.

On the move muffins (makes approximately 45 mini-muffins)

Ingredients 

1 cup plain flour

1 cup whole wheat flour

3 tsp baking powder

Pinch of salt

1 tsp mixed spice

1 tsp cinnamon

1/2 cup brown sugar

1/2 cup carrot

1/2 cup apple

1 cup finely chopped walnuts

1 cup mixed raspberries and blueberries

1 tsp vanilla extract

2 eggs

1/3 cup vegetable oil

1/3 cup 100% pure maple syrup

1/2 cup yoghurt (I use a peach variety)

rolled oats and icing sugar to decorate

Method

1. Preheat oven to 355 F / 180 C and grease two 24 mini-muffin pans well.

2. Sift flours, baking powder, salt, mixed spice, cinnamon into a large bowl. Add sugar and mix, then carrot, apple and walnuts and mix very well ensuring ingredients are evenly distributed.

3. In a separate bowl, beat the eggs, oil and vanilla together for a minute or two and slowly pour in maple syrup while beating for another minute.

4. Add to the dry ingredients carefully folding in and then add the berries and yoghurt without over-mixing.

5. Spoon one to two teaspoons of the mixture for each muffin in the pans. You can decorate by sprinkling a few rolled oats on the top and bake for 12-15 minutes in a standard oven (or until skewer comes out clean).  Pop out of the pans after standing for 10 minutes and dust with icing sugar.

Please note: I prefer to enjoy these more in mini-muffin pans, however you can cook in the larger deep muffin pans for approximately 35 minutes. (Ensure you line the large ones with baking paper to remove easily).

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