Posts Tagged ‘social media breakfast


Parsnip, Cheddar and Black Pepper muffins

Amidst all the sweet muffins I make on a regular basis, I began to feel the need to include a savoury flavour or two. I happened across a recipe in Baked: Explorations (those cookbooks are phenomenal) that had potential, but I wanted to tweak it to suit my palate and what I had in the fridge and pantry at the time. The resulting muffin is sweet and salty, and tastes somewhere between a biscuit and a muffin.


Parsnip, Cheddar and Black Pepper Muffins

adapted from Baked: Explorations

Steamed Parsnip Purée

4 to 5 medium parsnips

Fill a sauté pan or saucepan with about 2 inches of water. Set a bamboo steamer on top.

Peel the parsnips and coarsely chop. Place on the rack of the bamboo steamer. Cover and place over high heat. When the water comes to a boil, reduce heat to medium-low and steam parsnips for 8 to 10 minutes, or until fork-tender.

Add parsnips to the container of a blender and pulse to make a smooth purée. Let cool before using in muffins.


1 cup steamed parsnip purée

3 tablespoons sour cream or buttermilk

2 eggs, at room temperature

1/2 cup butter, melted and cooled slightly

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

1 1/2 teaspoons freshly ground black pepper

1/2 cup granulated sugar

1 1/4 cups grated Black River Maple Cheddar

Preheat the oven to 400º F. Line a 12-cup muffin tin with paper liners.

In a medium bowl, combine the parsnips, sour cream, eggs, and butter. Mixture will be very thick.

In another bowl, sift together the flour, baking powder, salt, pepper and sugar.

Add flour mixture to the parsnip mixture and stir to combine. The batter will be very thick.

Fold in the grated cheese.

Divide muffin batter evenly between muffin cups. Bake for about 20 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.

Makes 12 muffins.


Raspberry Whole Wheat White Chocolate Chip Muffins

I’ve been working through some new muffin recipes for Ottawa’s next Social Media Breakfast (October 19, as it happens) and arrived at these muffins. I really wanted to figure out a sweet muffin recipe in addition to the standard banana-nutella ones I have on hand, and I think these fit the bill. The whole wheat lends a wholesome quality, while the sweetness of the white chocolate chips complements the tart raspberries.



1/2 cup spelt floour

1/2 cup all-purpose flour

1 cup whole wheat flour

pinch cinnamon

pinch salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup buttermilk

3/4 cup demerara sugar (or brown sugar, if you can’t find demerara)

1/2 cup canola oil

2 eggs

1 teaspoon vanilla extract

1 cup raspberries, fresh or frozen

1/2 cup white chocolate chips


Preheat the oven to 375º F and line a muffin tin with paper liners.

In a medium bowl, whisk together the flours with the cinnamon, salt, baking soda and baking powder.

In another bowl, whisk together the buttermilk, demerara, canola oil, eggs, and vanilla. Stir the liquid mixture into the dry ingredients until just combined.

Add the raspberries and white chocolate chips and stir until just combined.

Divide batter evenly among the muffin cups. Bake at 375º F for 20 to 25 minutes, or until a tester inserted in a muffin comes out clean.

Makes about 12 muffins.


Strawberry-Rhubarb Oat Crumble Muffins


Now that rhubarb’s in season, I’m delighted to be able to make a strawberry-rhubarb muffin for my Social Media Breakfast lineup. Aside from the streusel topping, these are wheat-free, and for the next Social Media Breakfast I’ll have a spelt-based streusel to top them with. They begin with a strawberry-rhubarb compote, and some oats add heartiness.

Strawberry-Rhubarb Compote

1 tbsp butter

1 tbsp turbinado sugar

1/2 cup coarsely chopped strawberries

1/2 cup coarsely chopped rhubarb

2 tsp lemon juice

a splash of vanilla (I use homemade rum-based vanilla)

Heat a medium saucepan over medium heat. Add the butter and let it melt. Add the sugar, strawberries, and rhubarb. Sprinkle with the lemon juice. Sauté until the rhubarb is tender, about 10 minutes. Sprinkle with the vanilla. Set aside to cool.


1/2 cup flour of your choice

1/2 cup brown sugar

1 tsp cinnamon

pinch salt

1/2 cup butter, cold

In a medium bowl, whisk together 1/2 cup each of flour and brown sugar with a teaspoon of cinnamon and a pinch of salt. Using a pastry blender, cut in the butter until the entire mixture looks gravelly. Reserve 1/3 cup for using on the muffins and store the remainder in the freezer – it’s great for a quick apple crisp.

Strawberry-Rhubarb Oat Crumble Muffins

1 cup oats

1 cup buttermilk

1 egg

1/3 cup turbinado sugar

1/4 cup canola oil

splash vanilla

1 cup all-purpose spelt flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

pinch salt

1 recipe strawberry-rhubarb compote

1/3 cup streusel topping

Preheat the oven to 400º F and line a muffin tin with paper liners. In a small bowl, stir together the oats and buttermilk. Set aside so the oats can absorb some of the buttermilk.

In a medium bowl, whisk together the egg, sugar, canola oil and vanilla until smooth. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon and salt. Add the oat-buttermilk mixture and the canola oil mixture to the flour mixture. Stir until just combined. Stir in the strawberry-rhubarb compote. Divide the batter evenly between the muffin cups. Sprinkle each muffin with some streusel.

Bake for 18 to 20 minutes, or until a toothpick inserted in a muffin comes out clean.


Vegan Blackberry Coconut Lime Muffins

For Social Media Breakfast 22, I decided to branch out into more accessible muffins. This was my first attempt at veganizing (that’s a word, right?) a baked good, and I used a mixture of vinegar and baking soda as my egg substitute.

To my surprise, this was one of the first flavours to go! The muffin is slightly tangy from the vinegar and the lime juice, but the sweetness of the blackberries cuts through it nicely. I find blackberry and lime to be a wonderfully matched flavour pairing, and decided to give it a bit of a tropical flair and some additional texture with flaked coconut. Next time, I may try one of my favourite flavour trios: blackberry, lime, and kiwi fruit. I’m not sure how well kiwi fruit would hold up to baking. Only one way to find out…


1 cup coconut milk

1 tbsp lime juice

3/4 cup grated palm sugar

1/2 cup canola oil

2 tbsp vinegar

2 tsp baking soda

seeds of one vanilla bean

1 tsp vanilla extract

1 to 2 tsp lime zest

2 cups all-purpose wheat flour

2 tsp baking powder

pinch of kosher salt

1 1/2 cups blackberries

1/2 cup flaked coconut, toasted


Preheat oven to 375ºF and line a 12-cup muffin tin.

Combine canola oil, coconut oil, palm sugar, vanilla seeds, vanilla extract, and lime zest. Whisk until it’s as light and fluffy as you can get it.

In a separate bowl, sift together flour and baking powder. Whisk in salt.

Mix together the vinegar and baking soda (this acts as a substitute for 2 eggs). Allow to get fizzy, then add to the liquid mixture and stir to combine.

Add liquid ingredients to dry ingredients, stirring until just combined. Stir in the blackberries and toasted coconut, reserving some for garnish.

Divide batter among muffin cups. Top each with a blackberry and a few flakes of coconut.

Makes 12 muffins.

Update: I’m thrilled to be included in the Sweet As Sugar Cookies link party!



Gluten-Free, Dairy-Free Orange Blueberry Muffins


Adapted from Baked: New Frontiers in Baking, one of my favourite new cookbooks.

For Social Media Breakfast Ottawa, there are a number of attendees who need to avoid gluten and dairy. I wanted to avoid any recipe calling for xanthan gum or guar gum, and go with easier-to-find ingredients. I wound up using this guideline for a gluten-free flour blend that can replace up to 2 cups of flour in most baked goods. I think that if I had whipped the egg whites to soft peaks, it would have helped the structure even more.

1/4 cup blanched, sliced almonds

zest of 2 oranges

3/4 cup freshly squeezed orange juice

1/4 cup almond milk

2 egg whites, beaten until frothy

2 tbsp canola oil

2 tbsp almond oil

1/4 cup almond meal

2 cups brown rice flour and tapioca starch blend (see guideline link, above)

1/4 cup sugar

1/2 cup honey

2 tsp baking powder

1/2 tsp baking soda

1/2 teaspoon kosher salt

1 cup blueberries, fresh or frozen

Additional sliced almonds, for garnish

Preheat oven to 375º F. Line a 12-cup muffin tin.

Heat a small saucepan over medium heat. Add the sliced almonds and toast until lightly golden and fragrant. Set aside to cool while putting together the muffin batter.

Whisk together zest, orange juice, almond milk, canola oil, and almond oil until smoothly combined.

In a separate bowl, whisk together the gluten free flour blend, the ground almonds, the baking powder, baking soda, salt, and toasted sliced almonds.

Add the frothy egg whites to theliquid mixture and mix gently to combine. Stir into the dry ingredients, mixing until combined. I’d have to verify this, but I think gluten-free batters can take being overbeaten, as they don’t develop the gluten that can make overbeaten baked goods taste tough.

Stir in the blueberries.

Divide the muffin batter among the muffin tins, filling the cups almost to the top. Garnish with additional sliced almonds, if desired. Bake for 15 to 20 minutes, until a toothpick comes out clean. Let cool before serving.

Makes 12 muffins.


Reputation Management Carrot Vanilla Muffins

Normally I like to have a photo to accompany the recipe, but these were gone before I got asked for the recipe, so here it is sans visual aid! I made a ton of muffins last night for Social Media Breakfast Ottawa, at which Dave Jones (@doctorjones) from firm Hill & Knowlton spoke about reputation management. And because baked goods seem to be an excellent diplomatic tool, I’m calling these Reputation Management Carrot Vanilla Muffins. Here you go:

Reputation Management Carrot Vanilla Muffins

Makes about 18 muffins

1 c. vanilla yogurt

4 eggs

1/2 c. canola oil

3 medium scrubbed, grated carrots (about 2 1/2 c.)

2 c. unbleached all-purpose flour

3/4 c. granulated sugar

3/4 c. vanilla-infused granulated sugar (or you could use 3/4 c. granulated sugar and seeds from 1 vanilla bean)

2 tsp. baking soda

a pinch of kosher salt

1/2 tsp. freshly rasped cinnamon (I used a nutmeg rasp for this)

Preheat oven to 375º F. Line 2 standard muffin tins with paper liners.

Combine eggs, yogurt and canola oil in a large bowl. Whisk until well combined.

In a separate bowl, sift together flour, sugar and vanilla sugar, and baking soda. Whisk in salt and cinnamon.

Add the flour mixture to the egg mixture and stir until partially combined. Add the shredded carrots to the batter and stir until batter is just combined and no streaks of flour mixture remain, but do not overmix or you’ll end up with tough muffins.

Scoop batter into muffin cups, filling cups almost to the top. You may not need to use all of the cups. In this case, remove liners from empty cups and partially fill the empty cups with water. Bake for 18 to 22 minutes, or until a tester comes out clean.

*UPDATE* I’ve since made these for another social media breakfast, and have a picture to share!