Yesterday, Mr. Ames picked up a wonderful bag of goodies from our UPS box. The sender? The Wellness Show and its sponsors.
I don’t know about you, but since January 1st I have been trying to stick with my new year’s resolution of becoming a healthier person.I must confess that it isn’t going as planned, but I am slowly catching up. Attending this year’s Wellness Show sounds like a convenient incentive and probably will equip me with more tools to fight my cravings and laziness.
The 18th edition of The Wellness show will happen from Friday, April 30th, through to Sunday, May 2nd at the Vancouver Convention Centre. General admission tickets are $12.50, seniors and students are $10, children 6-15 are $5, and children 5 and under are free.
You might be asking yourself why I am telling you all that, right? Well… in order to promote MadameHeringer.com’s first giveaway, I am getting myself into a lot of trouble! I entered the Mom’s Muffin Category of the Healthy Baking Contest. I need to deliver 4 baked muffins inspired by my Mom’s recipes on the first day of The Wellness Show. Since Brazilian moms don’t bake muffins (at least my mom doesn’t) and heathy for me means a lot of chocolate, I don’t even know where I should begin.
If you’re as concerned about my decision as I am and want to help, or even if you only want a chance to win this amazing bag full of goodies, you should leave a comment with an suggestion for my muffin’s recipe or a baking tip for me. I’ll draw the winner on Monday, April 26th at 2pm.
The Wellness Show giveaway bag that you have a chance to win includes:
- 2 complimentary tickets for The Wellness Show
- 1 Light Activewear yoga tank top ($46 retail price)
- 5 Power Plates workouts and 5 infrared sauna sessions at Powervibe
- 1 Infofit personal training session
- 1 Western Sage Creamed Cool Mint Honey
- 1 Western Sage Creamed Cinnamon Honey
- 1 Western Sage Bee Magic Honey
- 1 Tuscan Farm Gardens Lavender Body Lotion
- 1 Prana Chia Oil bottle
- 1 GoldSeal Wild Salmon Oil Dietary Supplement
- 1 BCDHA kit
- 1 Kitchen Basics Chicken Cooking Stock
- 1 Allera’s Immune Extra Dietary Supplement
- 1 Nelli’s all-natural Laundry Soda package
and much more!
Which ingredients should I use? What can’t I forget to add to my recipe? Leave a comment for a chance to win.
Update: In a really old fashion style, I numbered 15 post-its and asked my friend and co-worker Ana Marie to pick a number. Ironically, #13 is FMC’s lucky number and he/she is the first MadameHeringer.com’s online contest winner! Congrats! You have until tomorrow by noon to answer to my email.
Thanks everybody for sharing your baking knowledge with me!
Why not include some Brazilian ingredients in your recipe? A banana/Brazil nut/cinnamon muffin would taste amazing! If you HAVE to have chocolate, a few choc chips would go well with that, too. This is my opinion, for what is worth.
Hi Veronica
My Mom makes these delicious bran muffins that I can remember from the time I was a little girl. They are just full of bran and all bran brand cereal. The amount of vegetable oil in them is reasonable (and no transfat). There is a fair bit of sugar, but I bet it could be cut back. I just made them the other day while visiting. If you email me, I promise I will send you the whole recipe –they are a cinch to make! And, the batter lasts for a week in the fridge, so you can make hot muffins in the morning!
Megan
Make sure that once you’ve filled the muffin tray with batter, you bang it down on the counter (gently!!) a few times to pop any air bubbles. Then you can put them in the oven. If you don’t, your muffins will appear perfect when you pull them out of the oven, but wait 10 minutes and there will be a big crater in the centre of each one where the air bubble popped!
As for a recipe, just like Brazillian moms, Italian moms don’t make muffins either! Now if it was a cannoli recipe you needed…
English mothers don’t make the kind of muffins you’re talking about. And, come to think of it, mine didn’t bake. Period. Which perhaps explains why I don’t own a flour sifter. However, I still have a baking tip. I sent her your way earlier. Her name is Megan.
Hummm…man on the kitchen!!
Let’s go tropical on this one. Have you tried wholewheat oatmeal brown fruit muffins? My ‘Bolinho Ingles’ got a new flavor when, on a regular muffin recipe, I replaced the white flour with half of wholewheat and half of oatmeal, added a hint of rum, replaced white with brown sugar, unsalted butter, brown eggs and half a cup of diced pineapple and half of diced mango.
Before putting in the oven, sparkle each muffin with regular granola.
Once baked, let it cool down and savor it one (or all of them!)
Mario
Vegetables with a little secret — A friend of my once told me about it, but I’ve never tried before last Saturday when I had my best girlfriends over — They loved! Cut all your favorite vegetables, mushrooms, zucchini, peppers, some leek – play with all the colors. Then add some olive oil, black pepper, as you like, and the secret — add a little of Cesar Salad Dressing!
Leave on the oven for 16 to 20 minutes (360oF). And serve with crackers and some wine.
Easy, tasty and healthy.
Cheers!
The best muffins for me will have fruit and nuts. I love the combination of banana and walnuts, sometimes I add some choc chips or coconut.
As for baking tips… when it comes to muffins, use an ice cream scoop to scoop the batter into the muffin tin. Depending on how many your are making it speeds up the process and all your muffins will be at the same size.
Good luck!
Well, I’m not into cooking muffins, but eating them instead! lol
Anyways, when I’m cooking at home, I have to remember I have a toddler who loves food. This way, I always try to make things healthier as possible.
One thing I started doing and helped Valentina a lot is putting a bit of flax seed in the recipes. You can buy the seed or the flour and mix a little bit in the dough.
It won’t change the taste (at least not too much) and will do wonders to your health!
Zucchini Muffins
2 c. whole wheat flour
pinch of sea salt
2 tsp. baking powder
4 tbsp. pure honey
1/8 tsp. mace
1 tbsp. butter
3 tbsp. canola oil
1 c. grated zucchini ( or finely chopped)
1 egg, slightly beaten
3/4 c. soya milk (or buttermilk)
ground cinnamon
*variation ingredients
part 2 – Combine first 5 ingred. in large bowl. Cut in butter and then drizzle oil evenly over the top and mix in. Add zucchini, mix. Add egg and milk and mix to moisten only.
Spray muffin tins with bakers cooking spray, fill with mixture to 1/2 to 3/4 full. Sprinkle lightly with cinnamon.
Bake at 400F for 20 minutes.
Cool on baking rack for about 5 min. then invert pan to drop muffins onto rack to cool thoroughly.
*If you like your muffins with a sweeter taste, add 1/2 cup of either finely chopped dates or raisons.
Yummy when slightly warm, yummier yet when taken to work for you first coffee break.
OMG, I want this basket so bad! Ok, ok., so let’s play by the rules… Here are my suggestions…
PS- I think to be worth receiving a Wellness Show basket it is important that the recipe is as healthy and delicious, so I kept them in mind when chosing these recipes (one sweet and one savoury):
1) Light-n-Delicious Banana Muffin
Ingredients:
Cooking spray
1 1/2 cups unbleached all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
2 tablespoons ground flax meal
1 tablespoon ground cinnamon
1/2 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup golden/brown sugar
2 eggs
1/3 cup fat free or low fat plain yogurt
3 very ripe bananas, smashed (about 1 1/2 cups)
2 teaspoons vanilla extract
1 tablespoon turbinado sugar
Method
Preheat oven to 350°F. Spray muffin pan with cooking spray; set aside.
Whisk together both flours, baking soda, flax meal, 2 teaspoons of the ground cinnamon and salt; set aside.
Cream together butter with sugar using a mixer. Add eggs, one at a time, beating well after each addition. Mix in yogurt, bananas and vanilla. Fold in flour mixture and mix until just incorporated. Spoon batter into loaf pan.
Stir together turbinado sugar and remaining 1 teaspoon cinnamon. Sprinkle over the top of the banana bread. Bake 55 to 60 minutes or until a knife inserted in the center of the loaf comes out clean. Allow to cool slightly, then remove from baking pan.
Chef’s Tip: If using a glass baking pan, decrease cooking time by 5 to 10 minutes.
Nutrition
Per serving (about 3oz/71g-wt.): 170 calories (40 from fat), 4.5g total fat, 2.5g saturated fat, 40mg cholesterol, 190mg sodium, 29g total carbohydrate (2g dietary fiber, 13g sugar), 4g protein
2) Savory Cheese, Cranberry and Herb Mini Muffins
Ingredients
1/4 cup canola oil
1/2 cup chopped green onions
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried sage
1 cup unbleached flour
1 cup whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon salt
Generous pinch of cayenne
1/2 cup dried cranberries
1 cup grated sharp cheddar cheese
1 egg, beaten
1 cup low-fat milk
Method
Preheat oven to 400°F.
In a saucepan, heat oil over medium heat. Add green onions, thyme, oregano and sage. Cook for 2 minutes, until fragrant. Remove from heat and set aside.
In a mixing bowl, combine both flours with baking powder, salt and cayenne. Stir in the cranberries and cheese. Set aside. In a second bowl, whisk together egg and milk. Add green onion mixture, including all of the oil, and whisk well.
Fold the flour mixture into the egg and milk mixture, mixing until just combined. Scoop batter into lightly greased mini-muffin tins. Bake for 15 to 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from the oven and let cool for a few minutes before taking muffins out of the tin. Serve warm.
Nutrition
Per serving (2 muffins/56g-wt.): 150 calories (60 from fat), 7g total fat, 2g saturated fat, 20mg cholesterol, 310mg sodium, 17g total carbohydrate (2g dietary fiber, 4g sugar), 4g protein
When you are making healthy muffins, you should consider using something nutritional, such as bran,whole wheat flour, bluberries, flax seed, bananas, ect. Muffins are usally consumed at breakfast time as a replacement meal for people on the go. Muffin cups always help with the presentation and come in all colors and sizes. The most IMPORTANT tip when making muffins is NOT to over mix the batter. ONLY mix to combine ingredients, or the texture will look strange and they will be tough…not very appetizing. Good luck. Yasmin
I would love that wonderful prize basket and I also LOVE a yummy healthy muffin. I’ve not tried this recipe yet, but someone recently emailed it to me to try. I am trying to eat healthier and be healthier than I normally am. I just finished a 30 day Bikram’s challenge and tomorrow I am trying my first attempt at Crossfit! Wish me luck!
Vegan Pineapple Carrot Cake Muffins
1 cup soy, rice or almond milk
1 cup flaxseed egg substitute
1 cup canola oil
1 cup honey or substitute
1 1/2 cups crushed pineapple, unsweetened and drained
4 cups carrots, grated in a food processor
1 Tbsp vanilla extract
Dry Stuff:
6 cups whole wheat pastry flour, sifted
1 cup rolled oats
2 cups walnuts, chopped small
2 1/2 Tbsp baking powder
2 tsp baking soda
1 Tbsp cinnamon
2 Tbsp soy powder
Icing:
1 cup powdered sugar
2 Tbsp fresh lemon juice
Directions:
Sift all dry stuff into large bowl and set aside.
Whip all wet stuff 2 – 3 minutes with a high-speed mixer.
Fold wet into dry using a spatula or wooden spoon. Do NOT over mix.
Spray muffin pans with vegetable spray or use muffin papers.
Using a cookie scoop, fill muffin cups 3/4 full with batter.
Bake at 375 degrees for 22-28 minutes, or until muffin springs back when touched. Cool.
Mix icing together and drizzle on top of cooled muffins.
Makes 30 regular size muffins.
Hope to see you at the Wellness show!!!
My only tip in making muffins is to make sure to stir the batter until the flour is just dampened. The batter should be lumpy. Overmixing causes tunnels and a tough texture.
I also think you should use oatmeal in your muffins. They are nutritious.
Good luck!
Make a healthier muffin by using non-fat milk instead of whole milk. Also, consider using salad oil in place of butter. It’s a “wellness muffin!”
The best muffins, in my opinion, have a variety of taste sensations.
Considering using a mixture of fruits and nuts. For example, try adding half to one cup diced apple, prunes, raisins, apricots, blueberries, and mixed nuts.
Remember to mix those dry ingredients together along with flour, salt, sugar etc. Mix wet ingredients (milk, water, honey etc) in a separate bowl.
Create a well in the center of the dry ingredients and pour wet ingredients in. Mix the batter. Proceed to baking.