Archive for November, 2013

photo 3

So this was what started it all off. My obsession with muffins that is.

Push the rewind button back to grade 5 when my mom made this recipe for the first time. Little did she know the long-lasting repercussions that would be headed her way. Proven evidence of this: when my husband was asked what I could eat every single day for the rest of my life, he answered correctly. It’s a no brainer. Muffins. And yes since that day in grade 5 I’ve practically had a muffin every day for breakfast. How could you not?

These muffins probably led the way for a good 2 years. That’s correct, I ate one of these muffins every day for 2 years straight. No it didn’t get old or boring. But maybe it did for my mom since she decided to mix things up and thus begun phases that included these, these and these. Notice a chocolate trend?

photo 5

It’s safe to say that these are still a go-to in my life and that now someone else (husband) is just as obsessed as I am. Did I mention that when I bake these I sometimes undercook them and am in no way upset about it (and can always blame it on our slightly cooler than normal oven)?

Banana Chocolate Chip Muffins

1 ¾ cup flour             1 cup sugar

1 tsp baking powder   ½ tsp baking soda

½ tsp salt                 1 cup mashed banana

½ cup vegetable oil    2 eggs

1 cup chocolate chips

Preheat oven to 350F.

Combine the flour, sugar, baking powder, baking soda and salt in a large mixing bowl.

In another small bowl combine the mashed banana, oil and eggs.

Stir the liquid ingredients into the dry ingredients, add the chocolate chips. Mix well until all of the ingredients are moistened.

Pour into lined muffin tins and bake for 20-25 minutes.


Read Full Post »

Apple Crisp Muffins


Being married is probably one of my favourite things, especially because I somehow snagged a pretty amazing guy.

Benefits of being married to him:


permanent master chef junior, nfl, how i met your mother and movies watching partner. permanent snuggle buddy. permanent running/roller blading companion. permanent i don’t know how to build this or fix that so can you do it please person. permanent live in best friend and person to do everything with. amazing.

What isn’t so amazing though is the fact that he loves the muffins that I make. You would think that I would be encouraged by this, or appreciate it. But I’m an only child; which means that sharing isn’t my thing. So no I don’t want to share my muffins with you. Make 2 batches of muffins you say? No thanks, not my thing either.


These muffins were out of this world delicious. Combining apples that we picked ourselves with a streusel topping led to one amazing muffin…even if I only got to eat half the batch.

Maybe one day I’ll learn how to share and be okay with it.



Apple Crisp Muffins

Recipe adapted from Iowa Girl Eats

1/4 cup butter, at room temperature     2/3 cup vegetable oil
1/3 cup sugar                                        1/3 cup brown sugar
2 tbsp apple cider                                   1 egg
1 tsp vanilla                                           1 1/2 cups flour
1/2 tsp cinnamon                                  1/4 tsp nutmeg
1/2 tsp baking soda                                1/2 tsp baking powder
1/4 tsp salt                                            2 medium-sized apples (I used Granny Smith)

Preheat oven to 350 degrees.

Line a 12-cup muffin tin with liners then set aside (or use a 6 cup jumbo muffin tin like I did).

Combine the butter, oil, sugars, and cider in a large bowl (mixture will look curdled.)

Add and mix in the egg and vanilla.

In a separate bowl stir together flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Remove 2 Tablespoons of the flour mixture then toss with the apples in a separate bowl to coat.

Add remaining flour mixture to wet ingredients in two batches, mixing until just combined before adding the next batch. Fold in the apples. Scoop batter into prepared muffin cups.

Crisp Topping

1/2 cup brown sugar         1/2 cup old fashioned oats
1/4 cup flour                     1/4 cup butter, at room temperature
1/4 tsp cinnamon              1/8 tsp nutmeg

Mix ingredients together in a small bowl until well combined.

Sprinkle a heaping tablespoon on top of each muffin.

Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean. Let cool in muffin tins for 10 minutes then remove to a cooling rack to cool completely.

(My muffins baked for roughly 25 minutes so be sure to check on them as you go)

Read Full Post »