Tag Archives: Muffin Monday

Muffin Monday: VEGAN Fig Chocolate Muffins

A game of mancala and a glass of cold milk is the only thing that could possibly make these muffins any better than they already are. Just sayin'

A game of mancala and a glass of cold milk is the only thing that could possibly make these muffins any better than they already are. Just sayin’


  • 2 1/4 cups Whole Wheat Flour
  • 1 cup brown sugar
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cardamon
  • 1 cup diced figs (or dates)
  • 1/2 cup diced peanuts
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 1 1/2 cups tomato juice or blended vegetable juice (e.g., V8)
  • Dark Chocolate Bar (I used 3 large squares of chocolate)
  • Sugar for the tops of the muffins
The chocolate kept its shape and made a nice little well of dark deliciousness. I used a bar that had 80% Cocoa so it was super dark and yummy.

The chocolate kept its shape and made a nice little well of dark deliciousness. I used a bar that had 80% Cocoa so it was super dark and yummy. You can also see bits of the fig in the pic. The muffin’s orange color comes from the Tomato Juice, which you can’t really taste at all.


1) Preheat the oven to 400°F. Lightly grease and flour muffin cups.
2) Whisk together all the dry ingredients, including the Flour, Sugar, Salt, Baking Powder, Baking Soda, Cardamon, Figs and Peanuts.
3) In a blender, whisk together the Vanilla, Vegetable Oil, and Tomato juice.
4) Stir the wet ingredients into the dry ingredients; don’t over-mix, stir just until everything is moistened.
5) Spoon the batter into the prepared muffin cups, filling each nearly full.
6) Sprinkle the tops with coarse white sparkling sugar, if desired. (OF COURSE it is desired!)
7) Bake the muffins for 5 minutes
8) Cut the chocolate squares into quarters so you have 12 quarters and put one quarter into each of the partially baked muffins
9) Continue baking for 18 to 20 minutes, until they’ve domed nicely and they’re lightly browned around the edges. And they pass the toothpick test.
10) Remove the muffins from the oven, and transfer them to a rack to cool.

These are super yummy. The cardamon and fig combo is out of this world. And my tasters thought they were some of the best muffins they’d ever had. They aren’t too moist so I suspect they would travel pretty well, but, frankly, they were consumed too quickly to make it to the Post Office.
Yield: 12 muffins.

full Muffin

Looking for other Vegan Muffin recipes? Just type VEGAN in the search field to the left.


Muffin Thursday: Zucchini and Berries

IMG_0750This recipe is similar to the Zucchini Double Berry recipe I posted in July of 2013. But if you click HERE you’ll see this is quiet the different recipe.


  • 3 Eggs
  • 2 cups Vegetable Oil
  • 3 tsp Vanilla Extract
  • 1 tsp Orange Extract
  • 3 cups Flour
  • 1 3/4 cups White Sugar
  • 1 tsp Sea Salt
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 2 cup grated Zucchini
  • 1/2 cup whole Blueberries
  • 1/2 cup mashed Blackberries
  • 1/2 cup Slivered Almonds
Batter in the extra-large muffin cups, ready to go into the oven.

Batter in the extra-large muffin cups, ready to go into the oven.


  1. Preheat oven to 350. Prep 12 extra-large muffin cups by spraying with cooking spray.
  2. In a large bowl beat the Eggs then add the Vegetable Oil, Vanilla and Orange Extract.
  3. In a separate bowl combine the Flour, Sugar, Salt, Baking Powder and Baking Soda.
  4. Mix the dry into the wet and stir until well incorporated.
  5. Fold in the Zucchini, Blueberries, Blackberries and Almonds.
  6. Divide evenly into the muffin cups.
  7. Bake for 40 minutes until tops of muffins are golden brown and the muffins pass the toothpick test.
Ready to eat.

Ready to eat.

My tester Bill called these “really delicious” and gave them his stamp of approval. They are sweet, as one would expect from a muffin with that much sugar and fruit. I think they will keep and travel well because they seem to be firm and not too moist.

Give them a try. I think you will be pleased.

Muffin Monday: Apple Butter Chocolate Chip Muffins

Apple Butter Chocolate Chip Muffin

Apple Butter Chocolate Chip Muffin


Apple butter


1. Preheat the oven to 400 degrees and prepare muffin cups by spraying with baking spray.

2. In a large bowl combine Flour, Sugar, Baking Powder, Cinnamon, Salt, Nutmeg, Ginger, and Just Whites.

3. In a measuring cup combine the Milk, Oil and water. Stir into dry ingredients.

4. Add Apple Butter to batter. Mix well.

5. Add grated Beets or Zucchini and Mini Chocolate Chips. Fold in until incorperated.

6. Divide batter evenly into 12 muffin cups. Sprinkle a half dozen or so additional mini chocolate chips on top.

Apple Butter Choc Chip in pan

7. Bake for 15-18 minutes until the tops of the muffin are slightly brown and they pass the tooth pick test.

8. Remove from oven and cool for 5 minutes before enjoying.

single baked

I brought a couple of these to my knit group and had those ladies act as tasters. Virginia K. liked the chocolate chips, but thought they were too salty. Sheila S. liked the texture and the moisture level. She also liked they way the chocolate chips and beets were evenly distributed through out the muffin. But she found that the flavors were a bit too distinct and didn’t blend well. Maggie S. thought these were too moist. They were not her favorite muffins.

Personally I liked the stronger flavors of the ginger, cinimmon and nutmeg. I also liked the way the chocolate and spices worked with each other.

Let me know what you think!

Muffin Monday: Beet & Fennel Muffins


I know, I know… it sounds like I should be making soup, not muffins, but this combination of special ingredients when paired with our old friends  Zucchini, Almond and  Blueberry made for a nice flavor profile in this week’s Muffin Monday selection.


  •  1 1/2 cup whole wheat Flour
  • 3/4 cup whole Almonds
  • 1 TBSP Baking Power
  • 1 cup Non Fat Milk
  • 1 Teaspoon Vanilla
  • 2 Eggs
  • 1/2 Stick MELTED Butter
  • 3/4 cup Sugar
  • 1 cup Grated Beets
  • 1 cup Grated Zucchini
  • 1/3 cup chopped Fennel Fronds
  • 2/3 cup slightly mashed Blueberries.



1. Preheat the oven to 400 degrees. Prepare the muffin cups by spraying with cooking spray.

2. Grate the Beets and Zucchini. Finely chop the Fennel Fronds.  Gently mash the Blueberries with a fork. Set aside.

3. In a blender process the Almonds until they are finely ground..

4. In a large bowl combine the Flour, ground Almonds and Baking Powder.

5. In the blender (because why dirty another bowl when you’re gonna have to clean that blender anyway) pour the Milk, Vanilla, Eggs, melted Butter and Sugar. Blend until smooth.

6. Add the liquid to the dry and mix well.

7. Gently fold the chopped/grated vegetables and the mashed Blueberries into the batter.

8. Divide the batter evenly between the muffin cups (this recipe made enough batter to generously fill the standard 12 muffin tin plus two  extra muffin cups).


9. Bake for 35 minutes until the tops are brown and the muffins pass the toothpick test. Remove from oven and let cool in pan for 5 to 10 minutes.

The blueberries and sugar give these veggie intense muffins plenty of sweetness. Tester Maggie S. calls them “Delicious and filling.” There’s a nice firm muffin top and the inside is flaky and light. The texture, says Maggie, is “Perfect.”  Fellow tester Andrew S. agreed, he loved the texture. As for the taste? “The aftertaste was interesting” he said, ” — kind of savory after the sweetness of the berries. And” he added “zucchini is always a good thing.”

Beets, like zucchini, seem to lose themselves in the delightfulness of muffindom. None of us could really point to the muffins and say “Hey, you put beets in there, didn’t you?” The muffins just taste yummy. As for the fennel there is a hint of fennel’s licorice flavor, but it is far from overwhelming.


Want more Muffin Monday recipes? Go to the Search field at the top of the blog and type in ‘Muffin Monday.’


Muffin Monday: Peaches, Strawberry and Cream

Welcome back to Muffin Monday! I picked up some Peaches and Strawberries at an obliging farm stand for today’s recipe. Enjoy!



  • 1 stick of BUTTER, softened
  • 1/2 cup of  SUGAR
  • 2 EGGS
  • 1 teaspoon VANILLA EXTRACT
  • 1/2 cup Creamy GOAT CHEESE


  • 1 1/2 cup PEACHES
  • 1 LEMON PEEL (zested)
  • 2 1/2 cups of FLOUR
  • 2 1/2 teaspoon BAKING SODA
  • Extra SUGAR for topping


1. Preheat the oven to 350 degrees. Prep the  muffin cups by spraying with cooking oil.

2. Chop the Strawberries into quarter-inch pieces. Chop the Peaches into 1/2″ pieces. Zest the Lemon.

3. In a large bowl combine the softened Butter and Sugar. Add Eggs one at a time. Add Vanilla and Goat Cheese. Add the Strawberries, Peaches and Lemon Zest.

4. In a second bowl combine the Flour and Baking Powder.

5. Add the dry the ingredients to the wet and mix completely.

6. Divide the batter evenly into the 12 muffin cups. Top with a bit of extra sugar.

7. Bake for 35-40 minute until a tooth pick inserted into the center of one of the muffin comes out clean.  Let cool for 5 minute before  enjoying.


Muffin Monday: Loaded Carrot Muffins

 Loaded Carrot Muffins


Makes 24 muffins (because if your going to go to the trouble of grating carrots, might as well make a lot af muffins, right?)


  • 3 cups Flour


  • 2 teaspoons  Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt


  • 2 teaspoons Ground Ginger
  • 2 teaspoons Ground Cinnamon
  • 1/2 teaspoon Ground nutmeg


  • 1 1/2 cups White Sugar


  • 1/2 cup packed Brown Sugar


  • 1 cup vegetable Oil
  • 1 cup Organic Vanilla Yogurt ( I think if you use Soy Yogurt these muffins will be Dairy Free?)


  • 1/2 cup Orange Juice


  • 2 teaspoons of VanillaIMG_4540
  • 3 cups Shredded Carrots


  • 1 cup Golden Raisins


  • 1 cup Sesame Seeds


  • 1/2 cup Chopped Pistachios (or other nuts)


  • 1 cup Small Flake Coconut



1.  Preheat the oven to 350 degrees. Lightly spray 24 muffin cups.

2. Combine the Flour, Baking Powder, Baking Soda, Ginger, Cinnamon, Nutmeg, Salt, White Sugar and Brown Sugar in a large bowl.

3. In another bowl combine the Oil, Orange Juice, Yogurt and Vanilla.

4. Add the wet to the dry and mix until smooth.


5. Add the remaining ingredients all at once folding gently into the batter. 


6. Distribute the batter evenly into the 24 muffin cups and bake for 20 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

7. Let cool 5 minutes in pan, then cool another 5 minutes on a rack or plate before eating. Enjoy.


I raided the cabinet to come up with this recipe. I didn’t have enough nuts so I added the sesame seeds. The source recipe called for pineapple — which I didn’t have, so I put in the raisins and the OJ to off set the texture and moisture of the pineapple. I also cut way back on the amount of sugar the source recipe called for. And I tossed in the coconut at the last-minute to give the  muffins  a little extra flavor and fiber. Then I crossed my fingers and hoped for the best. I’m glad to say they came out really well (even if the final photos didn’t… sorry). The coconut flavor really married with the carrot and raisin nicely. And, happily, the texture of  the  coconut flakes, which I know bothers some people, wasn’t a problem at all.

Muffin taster Pianogirl rated these muffins as “absolutely delicious!” She’s a fan of both coconut and pistachios, so these were right up her alley. She plans on “having one of them for breakfast, with a side dish of fresh pineapple and avocado.” — Sounds like a good plan Pianogirl!

Muffin Monday — Almond Cranberry Muffins (DF)


Almond Cranberry Muffins (Dairy Free?)

I had to suggestions for this week’s Muffin Monday blog — something with Cranberries and something Dairy Free. I think I achieved both goals with these yummy Almond Cranberry Muffins. [Will my DF eaters double check me, please?]


  • 1 cup White Whole Wheat Flour


  • 3/4 cup Almond Meal or Almond Flour


  • 1 tsp Baking Powder


  • 1/2 tsp Salt


  • 4 tsp JUST WHITES (or 2 eggs)


  • 1/4 c Water (don’t add this water if you use eggs)


  • 1 tsp Vanilla or Almond Extract


  • 1/2 cup Vegetable Oil


  • 2 Tbsp Maple Syrup

maple syrup

  • 2/3 cup Dried Cranberries


  • 1/2 cup Chopped Dry Dates


  • 1 cup of Boiling Water

Step One: Put the cranberries and dates in the boiling water and stir. Let sit for 5 minutes to plump then drain. (You can reserve the cranberry juice add another cup of cold water and drink it. )

Step Two: Pre-heat the oven to 350 F. Put muffin pants into the muffin tin and spray lightly.

Step Three: Mix the flour, almond meal, baking powder, salt and Just Whites in a medium-sized bowl

Step Four: Mix the 1/4 cup of water, the extract, the cooking oil, and the maple syrup in a small bowl (or measuring cup large enough to handle it)

Step Five: Combine the wet ingredients with the dry ingredients. Don’t over mix.


Step Six: Add the drained Cranberry and Date mixture.


Step Seven: Spoon into the muffin tin.


Step Eight: Bake for 25 minutes, until the muffins are golden brown at the top and they pass the toothpick test. Cool for 10 minutes before eating.

This recipe made 9 muffins.




Chocolate Cranberry Muffins

For those of you who like a little Chocolate just change the top two ingredients…

  • 1 1/2 cup of White Whole Wheat Flour


  • 1/4 cup Cocoa Powder


Follow the recipe above.


These muffins had a perfect flaky consistency and moisture content. Although usually a Chocolate girl myself, I actually prefered the almond version a bit more. But both were delicious.   Enjoy!

More I want to try:

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