Tag Archives: muffin

Spiced Rhubarb Muffins

With the discovery today that the rhubarb has made its debut for the 2015 season, it seemed fitting to include a recipe that has been around our home for what seems like forever. This recipe comes from Cooking Made Easy – Monarch Pastry Flour printed 1947, The Copp Clark Co. Ltd.



Spiced Rhubarb Muffins

(Excellent as Puddings)

Yield – 10 average size muffins
A two-way recipe serve hot, with butter, as very moist muffin – or with a sauce or cream as puddings. Batter will rise very little during baking.
Oven temperature – moderately hot, 375 degrees
Butter 10 average sized muffin rings

Sift, then measure 1 cup Monarch Pastry Flour (any kind will do)
Add 3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
Sift together twice, then sift into a bowl
Stir in 1/2 cup brown sugar lightly packed
1 cup rolled oats
1 cup 1/4 inch diced raw rhubarb
Beat well1 egg
3/4 cup milk
1/2 teaspoon vanilla
3 tablespoons shortening melted

Make a well in the dry ingredients and add the liquids all at once. Combine the mixture with the fewest possible strokes – batter should look rough and pebbly, do not try to make it smooth. Spoon batter into prepared muffin tins, filling them two thirds full.

Bake in a moderately hot oven, 375 degrees 25 to 30 minutes.
Serve hot.


Icing Topped Donut Muffins

Friday’s Fare

My thoughts of donuts go back to Monday’s after school when Mom would have made a huge batch of yeast donuts. Always on a Monday – the tradition of bread making day, I suppose. She would glaze them with a runny icing, hide a dozen or so for her and Dad to enjoy, and then dole some of them out to my brother and I and our friends as we came through the door looking for an after school snack.

I am not going to try to duplicate Mom’s recipe, well not today. On this Friday’s Fare, we are sharing with you a donut recipe with a twist that we have adapted from My Baking Addiction.

Icing Topped Donut Muffins
1/4 cup softened butter
1/4 cup olive oil
1/2 cup granulated sugar
1/3 cup loosely packed brown sugar
2 large eggs
1 ½ teaspoons baking powder
1/4 teaspoon baking soda
¾ teaspoons ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

3 tablespoons butter
1 cup sifted icing sugar
3/4 teaspoon vanilla
2 tablespoons hot water

Preheat the oven to 425°F. Lightly grease a muffin tin – 12 or 24

Mix baking powder, baking soda, nutmeg, cinnamon and salt together and set aside.

In a medium-sized mixing bowl, cream together the butter, oil, and sugars until smooth.

Add in the eggs, one at a time.  Beat until well mixed. Add spice mixture and vanilla. Blend but do not over-mix.

Now is the time to add the flour. Add alternately with the milk.

Place the batter in the prepared pans. Don’t be afraid to overfill.

Bake for 17 – 20 minutes until golden in colour and the “cake test” using a toothpick comes out clean. Remove from the oven and let sit in the pan for 2 minutes. Place on a wire rack to cool before icing.

Prepare the glaze in a medium sized bowl. Melt the butter and add to the icing sugar. Stir in the vanilla and hot water. Mix all of the ingredients together with a whisk until smooth.

When the muffins are cooled, dip the tops into the icing.


– These freeze well if there are any left. Remember not to ice them until after you take them out of the freezer and they have thawed out completely.
– You can use muffin papers in you tins.
– Makes 24 mini muffins.
– There should be enough icing to double dip the muffins before serving.



Chocolate Chip Banana Muffins

Friday’s Fare

Served warm or cold, these muffins are moist and flavorful.

 muffin, banana, chocolate chips, orange zest

Banana Chocolate Chip Muffins

1 ½ cups all-purpose flour
1/2 cup sugar
2 ½ teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground orange peel or 1/2 teaspoon of fresh orange zest
1 egg
1/2 cup milk
1/3 cup butter or margarine – melt and set aside to cool while preparing the other ingredients
2 medium-sized bananas – mashed
Chocolate Chips – to taste

Combine flour, sugar, baking powder, salt, orange peel and chocolate chips together. Set aside.

Beat egg by hand and stir in milk. Add banana. Mix until well blended. Slowly add melted butter.

Add dry ingredient mixture to liquid mixture. Mix only until moist – do not over mix.

12 Muffin Tin – Place dough in oiled muffin tins and bake at 400 degrees F for 20 minutes. Let stand 3 minutes before removing from pan.

24 Mini-Muffin Tin – Place in oiled muffin tins and bake at 400 degrees F for 10-15 minutes. Let stand for 2 minutes before removing.