Sep 11, 2016 Jan 23, 2014
They are low in sugar with as many diced apples as I could squeeze in. The top is the best part because I sprinkle it with a little cinnamon & sugar before baking. I used a mix of Granny Smith and gala apples and I was out of buttermilk so I used a mixture of milk and plain yogurt (about 1/2 & 1/2) and it worked great.
There’s no butter in these lightly sweet, delicious muffins, but they don’t need it. Anything baked with apples is always going to be good. It’s apples! Click here for the recipe. – Jenny Jones
Sep 27, 2013
How do I love this muffin? Let me count the ways…
1) Fiber. Lots and lots of fiber to keep you full longer and help with weight loss.
2) Heart-healthy olive oil. Who makes muffins with olive oil? I do!
3) Flaxseeds are rich in omega-3 fatty acids to protect the heart.
4) Flaxseeds are rich in lignans, which protect against breast and prostate cancer.
5) Flaxseeds reduce inflammation.
6) Flaxseeds have lots of antioxidants.
7) Super easy recipe.
Even if they didn’t have this many health benefits, I would still eat these flaxseed muffins because… well they are darn tasty. – Jenny Jones
Click here for the recipe.
Here’s an easy recipe for my pumpkin chocolate chip muffins. Even without the chocolate chips, they are still a great tasting snack. My recipe includes toasted walnuts and trust me, toasting the nuts first will send their flavor into overdrive. I use walnuts and pecans in lots of baking so I just toast a bunch of each one in the oven (see my video) and keep them in the fridge for baking.
It doesn’t have to be pumpkin season to make these yummy muffins, in fact canned pumpkin has more antioxidants than fresh. Orange and yellow vegetables like pumpkin, sweet potato, and carrots have lots of betacarotene which is good for your lungs and eyes and will give you healthy hair and skin.
The most important thing about making muffins is not to over-mix. Just fold the ingredients together gently with a spatula or spoonula – I love those! This recipe was in my first cookbook and I’ve updated it by increasing the whole wheat pastry flour a little and switching from canola to extra light olive oil but you can use any oil of your choice. I’m posting this recipe by request from a fellow baker (Rori) in Denver who lost the recipe. Here it is, Rori! Click here for the recipe.
If anyone else has a recipe request, just let me know….