Pumpkin Muffins
Due to short of participants for this fundraiser session at the South Arm Cooking Club for Seniors, I was assigned to do a recipe. I missed to take photos of…
Lemon Blueberry Muffins
These Blueberry Muffins will be sold in the fundraiser in the morning along with coffee for breakfast.
The Blueberry Muffins were moist and bursting with lemony flavour.
Ingredients
- 1 1/2 cups flour
- 1/2 cup granulated sugar
- 2 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 3/4 cup milk
- 1/3 cup melted butter
- juice from 2 lemons
- 1 cup fresh or frozen blueberries (toss with 1 tablespoon flour)
Topping:
- grated lemon rind from 2 lemons
- 4 tablespoons sugar
Source: South Arm Cooking Club for Seniors
Yield: 12 medium-sized muffins
Cinnamon Pecan Muffins
For desert, Colleen prepared a basic muffin recipe for the South Arm Seniors Kitchen.
The Cinnamon Pecan Muffin is a relatively basic recipe. You can substitute milk with soy milk, apple sauce or orange juice. You can substitute the nuts with dried fruits. You might want to alter the cinnamon with other spice like nutmeg when you make substitution of the ingredients as some of the substitutions may not go well with cinnamon.
One of the participant commented that the muffin will be great to dunk in coffee or tea. This muffin has a crispy crust which most of the participants liked.
Red Currant Muffins
Minoo had some red currants in her freezer from last summer. She decided to use them for a Red Currant Muffins for dessert in the Gilmore Park Church community kitchen.
Red Currant is very sour; hence do not skim on the sugar.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/3 cup to 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon powder
- 1 egg, lightly beaten
- 1/2 cup milk
- 1/4 cup vegetable oil
- about 1 cup red currants
Source: this recipe is adapted from an American Muffin recipe
Yield 8 muffins
Cream Cheese and Lemon Muffins
It’s a double dessert day at the South Arm Cooking Club for Seniors. Michelle also prepared a Cream Cheese and Lemon Muffins in her mission to use up the cream cheese in stock.
I really enjoyed these Cream Cheese and Lemon Muffins. It is moist, lemony and there are chunks of cream cheese in it.
Ingredients
- 1 1/4 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 package (4 oz/125 gram) cream cheese, cut into bits
- 1 egg
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 tablespoon grated lemon rind
- 1 tablespoon lemon juice
Glaze
- 2 tablespoons sugar mixed with 2 tablespoons lemon juice
Source: via Michelle
Yield 8 muffins
Oatmeal Blueberry Muffin
Mary requested for a recipe of blueberry muffin. Minoo has many blueberry muffin recipes but this recipe that Minoo shared is one she has never try before. She likes that there is oatmeal in this recipe.
This Oatmeal Blueberry Muffin has a very moist batter. Minoo added some freshly ground flax seeds for additional nutrition. Flax seeds are high in Omega-3 essential fatty acid and high in fiber and lignans. Some of health benefits of flax seeds are:
- lower cholesterol
- fight diabetes
- fight constipation
- fight cancer
- fight inflammation
- fight menopausal systoms
- fight heart disease
You can check out this article for more details.
Ingredients
- 1 1/4 cups quick cooking oats
- 1 cup all-purpose flour
- 1/3 cup white sugar
- 1 tablespoon baking powder
- 1/3 teaspoon salt
- 1 cup milk
- 1 egg
- 1/4 cup vegetable oil
- 1 cup bluberries
- 1 teaspoon freshly ground flax seeds
You can use fresh or frozen blueberries for this recipe.
Source: via Minoo
Makes 12 muffins
Pineapple Oat Bran Muffins
Well, Ben is still overwhelmed with his new project that he is out of steam to start writing again. I will fill in until he is recharged.
For this South Arm Cooking Club for Seniors, Marian prepared four recipes as usual. However, three of the recipes are old recipes which I had blogged about some time ago.
For starter, the seniors made a Hamburger Soup. This is a hearty soup with protein, grains and vegetables. It’s great as a brunch. The next item is also a good brunch item. It’s a Frittata with Spinach and Cheese. Marian also added some broccoli to this Frittata recipe. Instead of Parmesan cheese, Marian substituted with cottage cheese in this recipe. We encountered some difficulty in this kitchen when making the frittata because we could not find a right size frying pan. So, Stella was very creative in suggesting to bake the frittata in muffin tins as what you see above. It took about 15 to 20 minutes to bake in a 350F preheated oven.
For the side dish, the seniors made Roasted Sweet Potatoes. Sweet potatoes is a great source of beta carotene and thus a great source of Vitamin A and antioxidant. It is important to have some fat in your sweet potato-containing meals if you want to enjoy the full beta-carotene benefits of this root vegetable. That’s why roasting with some oil is a good way to prepare sweet potatoes. However, studies also review boiling sweet potatoes gives better blood sugar effects (including the achievement of a lower glycemic index, or GI value).
The orange colored sweet potatoes are also known as yam here. I was a bit confused when I first came over because back in Malaysia, yam is what we call taro here. Anyway, I prefer the yellow colored sweet potatoes for it’s firmer texture and sweeter taste.
For dessert and take home, Marian prepared a Pineapple Oat Bran Muffin recipe. We made the muffins in regular muffin tins and also the above mini loaf muffin pans. I like the mini loaf muffin pans as it looks so cute. This is a high fiber muffin that you can enjoy for breakfast or snack with coffee or tea without guilt.
Oat bran is the outer casing of the oat. Oats contain soluble fiber which slow digestion and extend the sensation of fullness. Soluble fiber is believed to lower LDL (bad) cholesterol and possibly to reduce the risk of heart disease.
Ingredients
- 2 cups oat bran
- 2 cups buttermilk
- 2 eggs beaten
- 1 540ml can crushed pineapple with juice
- 1/2 cup melted butter
- 2 1/2 cups all-purpose flour
- 3/4 cup packed brown sugar
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 cup sliced almond
Source: Marian
Yields 36 muffins
P/S: the granulated sugar should be brown sugar
Lemon Banana Raisin Oat Bran Muffins
For dessert, Marian prepared a Lemon Banana Raisin Oat Bran Muffin recipe for the South Arm Cooking Club for Seniors. We had to bake the cake in a baking pan because there is no muffin tins in this kitchen which is a temporary location while South Arm Kitchen is undergoing renovation.
This is a high fiber recipe with the addition of oat bran cereal. It is a healthy muffin that you can have without guilt.
Ingredients
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup oat bran cereal
- 1 egg, slightly beaten
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1/2 cup packed brown sugar
- 1 1/2 cups mashed banana
- zest from one lemon
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
- 1/2 cup raisin
P/S: milk and whole wheat flour are missing from the ingredients picture
Source: via Marian
Makes 12 muffins
Ginger Pumpkin Muffins
For dessert, Marian selected a Ginger Pumpkin Muffins for the South Arm Cooking Club for seniors. Muffin can be eaten as breakfast or as tea time snacks. It is a great lunch box item.
You may used fresh pumpkin puree or canned ones. It brought back the pumpkin pie flavours of fall. You may bake this in mini muffin tins or regular muffin tins.
Ingredients
- 1 cup whole wheat flour
- 1/2 cup sugar (recommend to use only 6 tablespoons as we find this recipe to be on the sweet side)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 cup golden raisins, or currant or craisins
- 1 egg
- 1/4 cup butter, melted
- 5 tablespoons water
- 1/2 cup pumpkin puree, fresh or canned
Source: this recipe is adapted from American Cancer Society
Makes 24 mini muffins or 12 regular size muffins
Zucchini and Cheddar Muffins
This is another recipe shared by Marian in the South Arm Cooking Club for Seniors. This is Marian’s way to incorporate vegetables into her daughters’ diet. Marian also has fussy eaters in her household like mine.
These Zucchini and Cheddar Muffins are moist and cheesy. They are savoury and not sweet. You can replace the zucchinis with carrots. These savoury muffins are perfect for lunch boxes.
Ingredients
- 2 medium size zucchinis, trim ends and grate coarsely
- 125 gram cheddar, grated
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoons ground black pepper
- 2 medium eggs
- 3/4 cup soy milk
- 1/4 cup unsalted butter, melted
Please note that the baking soda should not be in the photo above.
Source: Marian
Yield 12 muffins.