Recipe: Saskatoon Berry Muffins

saskatoon berry muffins

The cookbook is in the hands of the editor!!! Yay! I’m so thrilled with it and really happy with how it’s all coming together! But more on that soon. We have had such a beautiful summer. We have picnicked to our hearts content, had many amazing super fresh super easy meals, and eaten plenty of gritty, dirt still on them carrots from the Farmers Market. Love love LOVE summer.

Here’s a healthy and easy muffin recipe the little girls and I whipped up this morning. Enjoy!

muffin batter

Saskatoon Berry Muffins

2 cups spelt flour

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1/2 brick of cream cheese

1/2 c brown sugar

1/2 cup agave nectar

1 egg

1 cup plain greek yogurt

1 cup saskatoon berries

Directions: Preheat oven to 350. Line muffin tin with paper(12 large and 12 mini or 18 large). Whisk together all dry ingredients in a large bowl. Set aside. In the bowl of an electric mixer, fitted with the paddle attachment, beat cream cheese and sugar together until smooth and creamy. Add agave nectar. Scrape down bowl. Add egg and beat until smooth. Stir in yogurt. Stir in dry ingredients until not quite combined. Add berries and stir until barely combined. Scoop into muffin tins. Bake for 10 minutes at 450. Reduce heat to 400 and bake for 5 mins more. Muffins will be golden on top. Serve warm.


Recipe: Zucchini Barley Muffins

Here in Calgary, we have a chain of cafes called Good Earth. The coffee is nice and earthy, the food is pure comfort. My favorite thing on the menu is(was…sniff sniff..) the Zucchini Barley Muffin. They were so good, had dried cranberries and almonds in them and I’m sure a lot of sugar…However, they have discontinued them. So I thought I would try to replicate a similar and very healthy version. They turned out to be delicious! And I’m only about 1/4 of a way through the giant zucchini, so…I might make a few batches. Give them a try!

Zucchini Barley Muffins

Zucchini Barley Muffins

Makes 12

1 cup spelt flour

1 cup barley flour

2 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

3 tbs flax seeds

1 cup plain yogurt

1/4 cup extra virgin olive oil

1/2 cup agave nectar

1 egg

1 tsp vanilla

1 cup shredded zucchini

1 cup fresh or frozen raspberries

honey for drizzling

Directions: Preheat oven to 375 and line a muffin tin with paper or silicone muffin cups. In one large bowl, whisk together dry ingredients. In a separate large bowl, mix together yogurt, oil, agave nectar, egg, vanilla. Add dry ingredients to wet ingredients and stir until almost combined. Add zucchini and raspberries and stir just a couple of times until combined. Scoop into muffin cups. Drizzle tops with honey. Bake for about 20 minutes until golden on top.