Apple Streusel Muffins

One day not so long ago, I found myself awake at 5:30 am. For someone who works from home and is a complete night owl, this was incredibly odd—but unable to fall back asleep and with sunlight streaming in the window, I was left with little choice other than to rise and shine. And what does one do at ridiculous hours in the morning? Why, bake, of course!

These “good morning” muffins turned out incredibly if I do say so myself. Sweet and moist and definitely healthy, they made a nice batch for breakfasts and lunchtime snacks. Freeze half the muffins once cooked to preserve freshness, and reduce temptation.

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Edited: November 29th, 2010

Honey Cornmeal Muffins

The summer before I left for exchange to Australia, I worked in a local cafe in Revelstoke called Jus Juiced & Bean. It was a great time—so many delicious drinks and baked goods, it was a wonder I fit into my bridesmaids dresses that summer! Monday mornings were my favourite (ironically) because it meant that the cornmeal honey muffins were fresh out of the oven as that day’s muffin. I had a craving for those muffins today, and so tried to find something online that would be similar. I can’t say that these are very much the same, but they are absolutely delicious and did help with my craving.

These are sweet muffins that would do great for breakfasts, or in lunchboxes, or after school snacks. Or, whenever you happen to be craving one. Just eat them. Okay? Okay!

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Edited: June 1st, 2010

Blueberry Oat Muffins

I was reminiscing the other day about my mom’s blueberry bushes in the back yard. Fresh blueberries—either from the garden or from the wild—are truly one of the best fruits in the world. That said though, I was also fondly reminiscing about $1 pints of blueberries at our old fruit market in Vancouver. Long story short, while I ended up buying some frozen blueberries, they’re just nothing like what they could be.

These muffins almost made up for my missing fresh blueberries, however! With oats and wheat germ in them, they’re definitely a healthy breakfast option and easy on the budget. I also got to use my new silicone muffin cups for them, which worked magnificently instead of paper cups. The muffins just slid straight out of the silicone cups with barely a crumb left behind, which also meant very minimal washing up. They would definitely make a great gift for someone who loves baking!

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Edited: May 21st, 2010

A-maize-ing Corn Bread

My photographer friend, Brandon, says that the best way to photograph food is by a window–in the daytime. Unfortunately, the only time I have to cook these days is the nighttime, after work and in a hurry. As a result, I don’t have any nice photographs to show you of my cornbread muffins because they’re lit by a kitchen light and an unjust shade of yellow. But, I do have a recipe here that’s guaranteed delicious, low-fat, and can be whipped up even if you’re feeling positively narcoleptic after a day’s work.

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Edited: February 10th, 2010