Tag Archives: Muffins

Monday Muffins: Healthy Company Muffins


It’s Monday and time to share another delicious muffin recipe. January is the perfect time of year to make these delicious Healthy Company Muffins. We have a lot of company that likes to visit and play in the snow during the winter months. Nothing better than having a healthy, delicious muffin to offer in the morning. This recipe comes from my favorite book, Simply in Season. I love this book for the simple recipes it contains and the fact that they are geared to helping you eat in season. These muffins are perfect for breakfast or for a good snack. They can be cooked in a regular muffin tin or a mini muffin tin, which works well if you are using them for a snack.


Company Muffins



½ cup flour
½ cup whole-wheat flour
1 cup oat bran or rolled oats
¾ cup brown sugar
1 Tbsp ground cinnamon
2 tsp baking soda
1 tsp baking powder
½ tsp salt

In a large bowl combine the above ingredients. Set aside.healthy company muffins


In another bowl combine the following ingredients:

2 large tart apples, peeled, cored and shredded

1 ½ cups finely shredded carrots
1 cup chopped walnuts or flax seed meal
½ cup raisins

Add the apples, carrots, walnuts and raisins to the dry mixture.healthy company muffins Stir to coat and make a well in the center of the mixture.


In a separate bowl combine:
2 eggs
½ cup milk
¼ cup oil

Pour into the flour mixture. Stir just until moistened. Fill your muffin tins about ¾ full and bake in a preheated 375F oven for 18-20 minutes.muffins

These muffins are delicious and keep well and the muffins  remain moist for several days. healthy company muffinsYou can also pop a few in your freezer so that you can have these healthy company muffins to enjoy at a later time!Healthy Company Muffins

Monday Muffins: Blueberry Muffins


During the summer months we have an abundance of blueberries, they fill my freezer and I often use the berries to make these best ever blueberry muffins. I have to say that these blueberry muffins are as good made with frozen blueberries as they are made with fresh berries. We are so blessed to have blueberry bushes that do so well. Not only do we get to have a freezer full of frozen berries, but we get to use those berries to make blueberry muffins. I love having muffins to enjoy with my coffee in the winter!blueberry-muffins


Best Ever Blueberry Muffins


4 eggs
2 cups sugar
1 cup vegetable oil (I used refined coconut oil)
1 tsp vanilla extract
4 cups flour (I used 3 cups regular and 1 cup sprouted whole wheat flour)
1 tsp salt
1 tsp baking soda
2 tsp baking powder
2 cups sour cream
2 cups fresh blueberries

In a mixing bowl, beat the eggs. Add the sugar and while your mixer is going add the oil and vanilla. Combine the dry ingredients and add them, along with the sour cream, to the sugar mixture. Gently fold in the blueberries.blueberry muffins, Gently fold in the blueberries.


Spoon the batter into greased muffin tins.blueberry muffins Spoon batter into muffin tins.

Bake at 400 degrees for 20 minutes. Makes 2 dozen. If you don’t eat them all at once they will freeze well to enjoy at a later date.blueberry muffins, cinnamon, blueberry, muffins


Do you enjoy muffins during the colder winter months? What are your favorite muffins? Each week I will be sharing one of our favorite muffin recipes. As you will see we love our muffins!


Until we are enjoying fresh blueberries once again from our bushes I am glad we have an abundance of berries in our freezer!Abundant Blueberries!

Monday’s Muffins: Pumpkin Pie Muffinspumpkin pie muffins


Perhaps you have some leftover canned pumpkin from the holidays, pumpkin pie muffins are a delicious way to use up pumpkin puree. I happen to have an actual pie pumpkin which I will be using for this recipe. During the next few months I will be sharing my favorite muffin recipes. I don’t know about you but love having muffins on hand, plus they freeze well. If we have unexpected company there is nothing like having fresh muffins to offer! Even when they are fresh from the freezer!


This recipe is also a paleo recipe and full of good ingredients. I haven’t tried making the chocolate muffin option but I’ll bet it’s just as good as the plain pumpkin version!


Pumpkin Pie Muffins


¾ cup organic pumpkin puree

½ cup coconut flour

½ cup coconut oil, melted

6 eggs

2 tsp organic  vanilla

¼ cup organic raw honey, melted

2 tsp pumpkin pie spice

½ tsp homemade baking powder (no cornstarch)

Handful of walnuts

2 Tbsp coco powder (optional for chocolate muffins)


Preheat the oven to 400 degrees F. Sift the coconut flour and spices together, then add the baking powder.pumpkin pie muffins

In a separate bowl mix all the remaining ingredients except the walnuts until well blended.pumpkin pie muffins

Add the sifted flour and spices to the pumpkin puree.

Mix well and divide the batter between the muffin pans and sprinkle with chopped walnuts.pumpkin pie muffins


Bake for 18-20 minutes or until done. Makes 12 muffins. They are delicious warm from the oven, kind of like enjoying a piece of pumpkin pie.pumpkin pie muffins

If you’re a fan of pumpkin pie you will love these Pumpkin Pie Muffins, they taste exactly like pumpkin pie, only in a muffin form! Yum! If you have any leftover freeze them to enjoy at a later date.
pumpkin pie muffins

Monday Muffins: Lemon Poppy Seed Muffins


I don’t know about you but in the winter I love to have fresh muffins on hand. For the next several weeks I will be sharing a favorite muffin recipe every Monday. As a general rule I cook from scratch. Occasionally I will doctor up cake mixes or other time saving mixes. I have a son who loves Lemon Poppy Seed Muffins. I discovered this recipe many years ago. It is quick and easy and you can have a batch of muffins in the oven in no time. I usually have the ingredients on hand so I can mix up a batch when my son is home visiting.


Lemon Poppy Seed Muffins

18 ¼ oz pkg White Cake Mix
6 oz pkg lemon pudding
2 Tbsp poppy seeds
3 eggs
1 ¼ cup water
⅓ cup vegetable oil

In a large bowl, blend cake mix, lemon pudding and poppy seeds.dry ingredients, poppy seeds

In a separate bowl, combine eggs, water and oil.eggs, muffin mix

Blend the egg mixture into the dry ingredients and gently stir. Line muffin tin with muffin cups.muffin liners


Fill the muffin tins 2/3 full.muffin batter, lemon poppy sed muffins


Bake 350 degrees for 20 minutes or until done. Let cool 5 minutes before removing.poppyseedmuffins


Makes 20-24 muffins depending on the size of your muffin tin. These muffins freeze well too.snacks, freezer snacks

I was first given the recipe for Morning Glory Muffins from my husband’s grandmother. They were rich and delicious. Morning Glory Muffins are full of all kinds of fruits and vegetables and resulted in a wonderful muffin. This recipe, from King Arthur Flour, is a little healthier using coconut oil and whole wheat but the end result is as equally delicious as I remember!Morning Glory Muffins

Morning Glory Muffins

½ cup raisins
2 Cups Whole Wheat flour
1 cup brown sugar
2 tap baking soda
2 tsp cinnamon
½ tsp ground ginger
½ tsp salt
2 cups peeled and grated carrots
1 large tart apple, cored and grated (I leave the peel on)
½ cup shredded coconut
½ cup chopped walnuts
1/3 cup sunflower seeds (or wheat germ)
3 large eggs
2/3 cup coconut oil, melted
2 tsp vanilla
¼ cup orange juice

Preheat your oven to 375. Lightly grease your muffin tin or line it with muffin papers and spray the insides of the paper with oil.

In a small bowl, cover the raisins with hot water, set them aside to soak.

In a large bowl whisk together the flour, sugar, baking soda, spices and salt.

Stir in the carrots, apple, coconut, nuts and sunflower seeds or wheat germ. In a separate bowl, beat together the eggs, oil, vanilla and orange juice. Add to the flour mixture and stir until evenly moistened. Drain the raisins and stir them in. Divide the batter among the wells of the muffin tin.Morning Glory Muffins Bake 25-30 minutes or until they’re nicely domed and a cake tester inserted in the center of one of the inner muffins comes out clean. Remove from the oven, let cool for 5 minutes in the pan and then remove them to a wire rack to finish cooling.

Morning Glory Muffins

Morning Glory Muffins

These muffins freeze wonderfully.feature-button_zps3bx7qsie

There are many things I enjoy about June in Vermont. Everything is just so green and the flowers are everywhere and the fields are just full of wild strawberries!June in Vermont They may be tiny but they are packed with flavor and make the best strawberry muffins. Something about the tiny size and the burst of strawberry flavor just enhances the taste of the muffins.Wild Strawberry Muffins

I’ve shared this tradition several times but hey it’s a tradition! My husband has a real fondness for these muffins and each year he will diligently spend an hour or more searching and picking these tiny little berries. The strawberries are short lived and if you don’t go right out and pick them the birds will eat them up. Wild Strawberries

In exchange I use them to bake up a batch of his favorite Wild Strawberry Spice Muffins.

We usually enjoy a few and then I freeze the rest to enjoy later this year. This year the strawberries were amazing and in abundance. My husband went out and in just an hour he had picked enough for a double batch of muffins. My mouth is watering as I write this!

My husband loves these muffins so much he will even prepare them for me so all I need to do is mix up the muffin batter. A good deal if you ask me!Wild Strawberry Muffins

This recipe would be wonderful with blueberries or even regular strawberries but I use it each year to make our delicious Wild Strawberry Spice Muffins!muffins, berry, strawberries

Wild Strawberry Spice Muffins

1 ¾ cup flour
½ cup sugar
2 ½ tsp baking powder
¾ tsp cinnamon
½ tsp salt
¼ tsp ground nutmeg
1 egg, lightly beaten
¾ cup milk
1/3 cup butter
1 cup wild strawberries

Topping (optional)
1 Tbsp sugar
¼ tsp cinnamon

In a bowl, combine all the dry ingredients. Combine the egg and milk. Add the egg mixture and butter to the dry ingredients; stir just until moistened. Fold in the strawberries.

Fill greased or paper lined muffin cups two-thirds full.

Combine the topping ingredients and sprinkle over the batter. Bake at 400 degrees for 20 minutes. Cool for five minutes before removing from pan to a wire rack.strawberry muffins This recipe makes one dozen muffins. The recipe can easily be doubled and they freeze well. Enjoy!

Wild Strawberry Muffins.

Wild Strawberry Muffins.

Floyd Family Homestead

Never Miss a Post!

Find Me


Nancy’s Archives