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    12 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    Adapted from a number of different muffin recipes. Makes 18 small muffins (and probably 12 or so regular ones).

    Recipe #248907

    1 Reviews |  By Pepita

    Inspired by the rolled oat muffin recipe on the Bob's Red Mill website, but with molasses and ginger to spice it up. (Probably be good with bits of crystallized ginger too, what the hey). I used ground flax and water as my "egg" because I had no "real" eggs on hand and plenty of flax. Probably works even better with real eggs, but these came out surprisingly well with the flax substitute.

    Recipe #230605

    From the Crosby's Molasses site. These taste like moist orange-flavoured candy kisses! The recipe called for "fancy" molasses but I used "cooking molasses" (cheaper and I didn't know what the difference was at the time). I've since tried it with fancy (ie wimpier) molasses and didn't like it as much - tasted more orangey but I missed that nice dark, strong molasses-y flavour.

    Recipe #180844

    2 Reviews |  By Pepita

    Recipe saved from an old package of whole wheat flour. The original recipe called for walnuts but the taste and texture of pepitas work well too. Simple and tasty!

    Recipe #180841

    1 Reviews |  By Pepita

    From a "Cooking with St. Lawrence Corn Oil" booklet. Moist and tasty.

    Recipe #180115

    1 Reviews |  By Pepita

    From a Canadian Living Muffins and Cookies book. The original recipe was for blueberries and suggested sweet cherries as a possible substitution. I found it much more interesting with sour cherries - and there's plenty of brown sugar in here to compensate for the tartness of the cherries.

    Recipe #180114

    From the Williams Sonoma website. Careful: the recipe that's there now is a different one! My sister and I added ginger powder to the original recipe; the amount is flexible.

    Recipe #180112

    Not for everyone - kinda weird, but they do grow on one... Maybe add sugar or honey or vanilla or something to bring the flavours together more? Play around with the cornmeal/flour ratio? (Quite heavily cornmealy as they are...)

    Recipe #179816

    1 Reviews |  By Pepita

    From "Cooking Light". Nice tart lemon flavour with a tangy gingery aftertaste. Took me a while to get the texture right, but that's because I made it without an ice cream machine.

    Recipe #179814

    3 Reviews |  By Pepita

    These have a distinct buckwheat flavour, which is nicely tempered by the whole wheat flour and the honey. The pumpkin seeds (or any other nut or seed) add a pleasant delicate crunch.

    Recipe #179812

    2 Reviews |  By Pepita

    Sweet and delightfully crunchy. I adapted this recipe from one I found somewhere else on the internet - used honey instead of white sugar, wholewheat flour instead of all-purpose, cut down the brown sugar and boosted the millet content. The original recipe didn't contain any baking powder, which I found suspicious (?), so I added that in. I toasted the millet ahead of time, but can't say as it made much difference in the flavour (which is primarily vanilla-y and oaty)--the millet seeds do add a nice cake sprinkle-like crunch to things though. This is half of a recipe that was supposed to make 12 muffins, but the 6 muffins I got out of my version were a little on the large side--for medium-sized muffins, maybe stretch the batter out over 8-10 muffin cups. My muffins took an extra few minutes in the oven and still ended up being a bit moist in the middle, but maybe that's because the muffins were large and because I was using the toaster oven...?

    Recipe #179709

    3 Reviews |  By Pepita

    My Mum got this recipe from a can of Carnation evaporated milk in the 80s and it's been a family favourite ever since. It's not listed among the Carnation website's current list of recipes at www.nestle.ca so I thought I should do my best to save this classic recipe from extinction. The original recipe calls for "1/4 cup shortening"; we use 3 tablespoons of (corn) oil. It also calls for 1/2 cup of maple syrup, but we found 3/4 cup was even better :) We also cut out the 1/2 teaspoon of salt from the original recipe. Use medium grade maple syrup (not the "light" stuff) if possible. Finally, be sure to use *evaporated* milk, not condensed milk!

    Recipe #179090


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