Healthy Kitchen Sink Muffins

healthy kitchen sink muffins

Little house. Big trees. 100 km/h wind gusts.

Torrential rain. No power.

It was a bit of a crazy weekend in the Maritimes.

Watching the trees sway and the branches fly was mesmerizing, like watching the flames of a campfire dance. It was otherworldly, beautiful and a little scary.

Helens trees

But then the sun came out on Sunday afternoon. And all of the neighbours strolled onto our leaf and branch-strewn street. The chainsaws came out and the generators were put away. The raking began.

Lots of enormous trees came down in my little neighbourhood but almost without fail all fell into the woods. Only one basement flooded. We were a lucky bunch.

After Saturday night’s picnic supper by candlelight and Sunday morning breakfast made on the floor, cooking at the stove feels like a treat.

espresso machine

This isn’t a celebration recipe it’s just a tasty example of something you can make if you have a working stove.

This is a no-fat muffin, sort of. Of course buttermilk has a little fat in it (albeit very little) and eggs have a bit of fat. But as far as muffins go this recipe is great — no butter and no oil.

These healthy kitchen sink muffins aren’t lacking in flavour though. What with rolled oats, banana, flax, apple sauce, dried cranberries, walnuts and molasses, these muffins are extra flavourful and have great texture.

Feel free to substitute sunflower seeds for the walnuts or chocolate chips for the dried cranberries, or throw them all in together.

healthy kitchen sink muffins

 

Healthy Kitchen Sink Muffins

Adapted from The Pioneer Woman

  • 1 cup whole wheat or spelt flour (spooned in)
  • 1/2 cup flour (spooned in)
  • 1/4 cup ground flaxseed
  • 1 cup rolled oats (not instant)
  • 1/2 cup brown sugar, packed
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup walnuts, roughly chopped
  • 1/2 cup dried cranberries or dried cherries or
  • 1 cup buttermilk*
  • 1 egg
  • 1 tsp. vanilla
  • 1 banana, mashed
  • 1/2 cup applesauce
  • 1/4 cup Grandma Fancy Molasses
  1. Preheat the oven to 350 F. Grease a 12-count muffin pan.
  2. In a large bowl combine flours, ground flax, rolled oats, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, and cranberries. Stir until combined.
  3. In a separate bowl whisk together the buttermilk, egg, vanilla, banana, applesauce and molasses.
  4. Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together.
  5. Divide batter among muffin cups and bake for 16-18 minutes, or until deep golden brown.

*Can use half milk half yogurt or sour your milk with 1 Tbsp. of vinegar

 

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Molasses Biscuits Recipe – sweet and buttery

Sweet molasses scones sprinkled with crunchy sunflower seeds.

I love bakeries and cafes that display all of their goodies in baskets at the front counter.  It makes everything look more delicious and paralyzes my kids with indecision.

It’s a time for learning life lessons: I remind them that there are many kinds of hard choices in life and a choice means one, not two, even if you brought your own money.

 

Sweet molasses scones recipe sprinkled with crunchy sunflower seeds.

Stacking your own baked goods in a basket at the kitchen table is different though. You need only finish your soup to get a second. Or you need only have emptied your lunch bag to have a scone with butter and jam as an afterschool snack.

These are the kind of scones that go well with supper, alongside scrambled eggs and baked beans at breakfast or smeared with butter and jam in the afternoon. You could even make cheese sandwiches with them.

Don’t dismiss this molasses scones recipe because they have a wholesome earthy look. They’re sweet and buttery with a nice little crunch from the sunflower seeds.

 

Molasses Biscuits Recipe

Adapted from 150 Essential Whole Grain Recipes by the Canadian Living test kitchen

Makes 18 scones

  • 1 ¾ cups flour
  • 1 cup whole wheat flour
  • ½ cup toasted sunflower seeds, plus more for sprinkling
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup cold butter, cubed
  • 1 cup buttermilk or soured milk
  • ¼ cup Grandma Fancy Molasses
  • 1 egg, beaten
  1. In a large bowl whisk flour, baking powder, baking soda, sunflower seeds and salt.
  2. Cut in butter until it resembles coarse crumbs. (This can all be done by pulsing mixture in a food processor, carefully)
  3. In another bowl whisk together buttermilk, molasses and egg.
  4. Pour milk mixture into flour mixture and stir just enough to combine.
  5. Gather dough into a ball and on a lightly floured surface knead gently just until it comes together in a soft dough (4-5 times)
  6. Gently pat into a 7`by 10`rectangle and transfer to a parchment lined baking sheet.
  7. Score into nine squares. Score the squares on the diagonal to form triangles.
  8. Sprinkle with 2-3 Tbsp of sunflower seeds and gently press them in.
  9. Bake at 400 F for 20-25 minutes until golden and the centre no longer feels soft.
  10. Cool a few minutes before cutting.

If you’re looking for more molasses quick breads try whole wheat molasses quick bread or sweet molasses quick bread.

 

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email.



We’d love to send you our monthly newsletter too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

 

 

Sweet molasses scones and wholesome and buttery