Baked Oatmeal was something I had never experienced until we had the pleasure of staying at the Captain Swift Inn Bed&Breakfast in Camden, Maine. If you are ever in the area I highly recommend this B&B, the 3 course breakfast that was served each morning was incredible. The owner, Linda, was nice enough to share her recipe for baked oatmeal with me and I am now sharing with you! I have changed her original up just a bit (hope she doesn’t mind!). Baked Fruit Oatmeal is an easy and delicious way to make breakfast for a gang. Another option is to bake it Sunday night and you have your breakfast ready to go for the week- just reheat a portion. Either way, enjoy it warm with some milk or maple syrup poured over it or if you are feeling indulgent a dollop of freshly whipped cream and maple syrup. That would be really amazing.
Apple Cinnamon muffins a wonderful way to fill the kitchen with wonderful aromas. These muffins are full of diced fresh apple and those lovely autumn spices- cinnamon and nutmeg. I wanted to marry up the amazing taste of apple pie with the satisfying bite of muffin without the overwhelming sweetness of a dessert and I think it hit it with this recipe.
Late fall is harvest time for cranberries here in Northern Ontario. The beautiful red jewelled berries grow in marshy areas and you need good rubber boots to go picking them. These berries are quite tart and most recipes incorporate them with a lot of sugar to balance the tartness but I like to let the tartness shine through. This recipe for Fresh Cranberry Lemon Muffins is the perfect backdrop to showcase the tart flavour of the little berries. The lemon zest and cardamon spice play up the cranberries quite nicely.
The heat of summer means a lot of things in our part of the woods and the tastiest thing is wild blueberries! The heat also means that food ripens faster and doesn’t last as long so therefore those bananas sitting on the counter end up over-ripe and perfect for baking. Lucky for me blueberries and bananas go well together. Making muffins requires that you only have to have the oven on for a short time in order to bake up a batch and the result is so worth it. I am so glad we installed air-conditioning a few years ago so I can still bake during the heat waves.
So it is a Saturday morning at the lake and you have your niece and nephew visiting and it is already 25 ºC outside and they expect some home baking for breakfast – what do you do? Well you could make muffins that tastes just like a donuts. Yes, that really is something you can do! The oven won’t be on too long and if you bake them nice and early you won’t melt. At least that is what I tried to tell myself! A swim afterwards will help.
Berry Muffins – tender and moist packets filled with raspberries and blueberries. These muffins make a decadent breakfast treat or a wonderful afternoon pick-me-up. They are so yummy you could even serve these with ice cream for a casual dessert. So what ever time you decide to have one of these you will be smitten with the burst of berry flavour.
The batter comes together quickly in a bowl and like most muffin recipes, no electricity required! Melt the butter in the microwave and let is come to room temperature. When you do whisk the wet ingredients together it will resemble curdled milk but that is fine, it will all work out. When folding the berries in, add them just before all of the flour is incorporated so that the berries won’t all be broken up. Fresh berries work best in this recipe, but you can use frozen blueberries, just toss them with a teaspoon of flour first before you add them to the batter.
- 1 cup of milk, room temp
- ½ cup of butter, melted
- 1 tsp vanilla
- 1 egg, room temp
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup fresh berries
- 2 tbsp sugar, either sanding, granulated or maple
- Preheat oven to 375 ℉. Grease a 12 cup muffin pan.
- In a large bowl, whisk together milk, butter, vanilla and egg.
- In a separate small bowl whisk together the flour,sugar, baking powder and salt.
- Add dry ingredients to wet ingredients and mix with a spatula.
- Just before the flour is all incorporated sprinkle the berries over top and continue mixing gently until all the flour is mixed in.
- Spoon into muffin tin, filling ¾ full.
- Sprinkle sugar on top.
- Bake for 20-25 minutes until golden on top and top springs back when depressed.
- Remove from oven and let rest on rack 5 minutes before removing muffins from tin to cool.
The next rhubarb recipe is Rhubarb Crumble Muffins…delectable parcels of tangy goodness with brown sugar crumble on top…yummy! This is happiness tucked inside a muffin. You will be hard pressed to stop at one after devouring this morsel.
The recipe itself is very similar to the Rhubarb Coffee Cake, so it is quick and easy to mix together. One of the differences is the spice cardamon that is in the batter. It gives a little spark to the taste. Before you know it the smell of fresh muffins will be wafting out of your oven.
Breakfast to go – muffins! Having a batch of muffins made for the week ensures you have a quick and healthy breakfast ready or an afternoon snack calling your name. The dates and raisins make the muffins moist and add huge flavour. I love the addition of the the lemon and orange zest – it just brightens up the flavour of the fruits.
Here in Northern Ontario we love our wild blueberries! I spend hours picking them in July and Aug and freeze them to enjoy all year long until the cycle starts all over. No one else in my family will help pick but they sure are eager to eat them! The leaf buds on the branches of the blueberry bushes are just starting to show so fresh blueberries are just a dream right now, lucky I still have a few containers left in the freezer. Summer is coming, hopefully…some day…so in the meantime it is time to start using up what is left from last summer’s harvest.
This blueberry muffin recipe is simple to whip up and makes an amazing breakfast. With the addition of bran to the list of ingredients you can even call them healthy! The recipe calls for natural wheat bran which is usually found near the oatmeal in the grocery store if you aren’t familiar with it.
The lemon zest in the batter is an essential ingredient, at least that is my opinion, whenever you are using blueberries. Then with the lemon glaze on top it just makes the flavour that more intense and creates a good stand-in for dessert as well.
Morning Glory muffins are a hearty muffin, full of goodness – carrots, apple and raisins. So much goodness they could be labelled a healthy treat. Perfect for breakfast or an afternoon pick-me-up.
These muffins were inspired by a recipe from Butter Baked Goods, a beautiful Canadian bakery whose cookbook is the most beautiful I own. I received it as a gift at Christmas from my daughter Elizabeth and I think I have tried almost every recipe in it. If I were ever lucky enough to have my own little bake shop I would definitely want it to look just like that one. It is located in Vancouver so drop by if you are ever in the neighbourhood- I certainly will be when we visit the west coast some day.
Of course I changed the recipe up a little as I always do and I am always trying to cut down on the amount of sugar in it. Cutting down on the sugar lets the other flavours shine through.
The farm fresh eggs that I am soooo lucky to have also make the world of difference in my baking. Thanks to my friend Pam who supplies me with eggs each week. I keep hoping she will add a cow to her menagerie so we will someday have fresh cream – just think of the possibilities!