Blake’s Mom’s Muffins

MUFFINS are among the easiest, most efficient, and warmest remedies to any rainy day angst. Pair them with a basket of fruit (we all made silly sour faces over Nicole’s kumquats), a vase of fresh flowers, steaming mugs (or jars) of tea, a couple of good friends, and you’re sure to chase away any lingering Sunday blues.

Settling in for a quiet afternoon indoors, away from the threatening gray clouds and looming tax returns, we put on a mix of our old high school favorites (Led Zeppelin, Maroon 5, Joss Stone, the Beatles, Jimi Hendrix, etc), heated up the oven, and laid out a set of mismatched bowls and mugs. On the docket for the day was a haircut (Mariko snipping away at Nicole’s curls), a few books to be tackled, and a lot of lazing about. And, of course, the consumption of numerous mugs (or jars) of tea and many, many satisfying mouthfuls of carrot and banana muffins.



Blake’s Mom’s Muffins

  • 2 cups flour
  • 1 cup wholewheat flour
  • 1 cup sugar
  • 4.5 teaspoons baking powder
  • 1.5 teaspoons cinnamon
  • .75 teaspoons salt
  • 1 egg white
  • 2 eggs
  • 1 cup apple cider [or juice]
  • .5 cup vegetable oil
  • 2 cups diced bananas and carrots [or other fruit]

Combine the flours, sugar, baking powder, cinnamon and salt in a large bowl. In a medium bowl, lightly beat the egg white and whole eggs; beat in juices and oil, then add to the flour mixture. Stir until just moist. Gently stir in the diced fruit.

Bake at 400F for 25 minutes. Makes 2 dozen amazingly moist muffins. Enjoy!


Go ahead and experiment! Feel free to substitute juice for the apple sauce (Blake likes the texture when you use apple sauce) or any seasonal fruits for the carrots and bananas we used today. And if you discover a new variation, let us know! We’re always eager to try out new combinations.


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