Category Archives: Muffins

Fresh Strawberry Muffins

Muffins are one of my favourite, quick treats to make.  Usually little fuss is required, all can be done in one bowl, and there’s plenty to share.  Muffins are also an excellent school or work snack and generally freeze very well.  I like to freeze them in individual bags so everyone can grab and go as needed.


strawberry muffins


And sometimes you can dress them up with a wee bit of whipped topping.  And since muffins are thought to be generally healthier for you than cupcakes, these are still considered healthy.

You’re welcome.


strawberry muffins

See the fruit in there?  Large pieces of sweet, juicy, red farm fresh strawberries.  We are still lucky to have some available locally, so my crew can enjoy these muffins all summer long.

This is a recipe that one of my gal pals shared with me.  I have to say it hasn’t disappointed, I’ve made it many times!

Have you got a favourite muffin flavour?  An easy muffin recipe that freezes well and makes a good school snack?  Please share it with me in the comments!

Enjoy the rest of your summer friends!



Fresh Strawberry Muffins

adapted from, Home of My Heart

  •  1/2 cup unsalted butter, softened
  •  3/4 cup sugar
  •  1 egg
  •  2 cups all-purpose flour
  •  2 tsp baking powder
  •  1/2 tsp kosher salt
  •  1/2 cup milk
  •  1/2 tsp pure vanilla extract
  •  1 1/2 cups fresh strawberries, chopped
  •  3 tsp sugar
  •  1/2 tsp cinnamon
  • whipped topping for serving (optional)

Preheat oven to 350°

1.  In a small bowl, mix flour, baking powder and salt.  Set aside.

2.  In a large bowl cream the butter and sugar. Add egg and vanilla and mix well.  Add flour mixture and milk alternately to the butter mixture.
Gently fold in strawberries.

3.  Spoon batter into muffin pans, lined with muffin liners or sprayed with non-stick baking spray, until about 3/4 full.  Combine sugar and cinnamon and sprinkle over muffins.   Bake for approx. 20 minutes.


4.  Let cool completely and top with whipped topping and a strawberry if desired.  They are just as excellent without!


Filed under Breakfast, Muffins, Scones and Breads

In The Wilderness

This is the time of year to get the trailer out of storage and head out for some outdoor fun!  We are however, hardly “in the wild” with our heated trailer, coffee maker (ESSENTIAL) and other modern goodies.  But whether you’re tenting it or in a trailer, the sight of a roaring campfire and the smell of a roasted marshmallow is the same!   Since Monday is a holiday for us, we have booked a few sites and are heading out to meet some of my siblings and their families for the first camp of the season.  My sister already put in a request for some peanut butter and chocolate chip muffins which are the perfect snack if you’re out hiking or at the beach.  I searched high and low for that darn recipe, but no results…so in the end I had to wing it.  Essentially, with a good base, anyone can make yummy muffins.   Enjoy,

Peanut Butter Chocolate Chip Muffins

  • 1 3/4 cups all-purpose flour
  • 2/3 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 3/4 cup milk
  • 2/3 cup smooth peanut butter
  • 1/4 cup vegetable oil
  • 1 large egg,  room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 cup semisweet chocolate chips

1.  In a small bowl mix together flour, sugar, baking powder and salt.  In a medium size bowl, mix the milk, peanut butter, oil, egg and vanilla.

2. Gradually add the dry ingredients to the wet.  Stir in chocolate chips.  Only stir until mixture is moistened.   Too much mixing results in dry muffins.

3.  Divide evenly into greased muffin pan and bake at 350 degrees for 20-25 mins.

Yield: 10-12 muffins

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Filed under Breakfast, Muffins, Scones and Breads