Posts Tagged ‘muffins’

Apple Walnut Muffins

January 24, 2010


Can someone tell me why we didn’t buy Joy of Cooking before recently? It’s so chock full of great cooking tips, information on any and everything cooking related, and most importantly, awesome recipes.

This afternoon, we made our breakfast for the week, Apple Walnut Muffins. We couldn’t wait until tomorrow to try one, so we split one this evening. Oh my yum. We may have a tie for the perfect muffin.

The recipe (courtesy of Joy of Cooking):


Pumpkin Millet Muffins

November 3, 2009

Pumpkin Millet Muffins

I’ve been wanting to make pumpkin something for a few weeks now. I even agreed to getting another pie pumpkin in our weekly veggie bin. (Something I’d sworn I’d never do after my last attempt at getting purée from it… but now I realize that I was just stubbornly avoiding it because my one experience wasn’t so fabulous. Of course, that’s primarily because I hadn’t given myself the time needed to cook the pumpkin so I was short on time and stressed. Anyway…)

So now I’ve got this pie pumpkin taunting me. I figured I’d make a pumpkin pie at some point, but then realized I have no where to take a pumpkin pie to, and Adam and I couldn’t possibly eat one on our own.

In the meantime, we had some friends over for a pumpkin carving on Halloween, and someone brought some canned pumpkin purée as he was set on making pumpkin shortbread milkshakes… Surprisingly, those turned out pretty tasty, but it left us with almost a full can of opened pumpkin purée. Must. Make. Pumpkin. Something.

I’ve been scouring blogs and recipe sites with little luck. Sure there are lots of really amazing looking recipes out there (and yes, most of them seem to belong to Smitten Kitchen…), but none of them really seemed quite right. Either I was missing an ingredient (walnuts), or they were too sweet (cupcakes/brownies), or just something that didn’t really seem worth it (waffles). Vanilla Sugar’s scones were a front runner today, but I just didn’t have enough of the ingredients on hand, and Adam and I are leaving town in just over a week… so not worth it quite yet.

Then Adam reminded me of these lovely Pumpkin Millet Muffins! They came on a Green Earth Organics bulletin last year, and while they required a few changes, they’re super tasty and very pumpkin-y! The millet is a great addition, too – it adds a really nice crunch. So that was that. Breakfast until we leave town. (more…)

It all started with the perfect muffin…

February 12, 2009


Adam and I have talked about starting a blog for a while. First we wanted to do a blog devoted to restaurants we’ve visited and enjoyed. Then we talked about something devoted to our favourite recipes and general cooking/baking. But I also like the idea of having an outlet for non-food related stuff – whether we’re updating our house our just want to rant about something else. So, we decided go with “Life at No. 71”. Welcome to our blog!

So, as the post title and photo may indicate, we were finally inspired to get this going by baking the perfect muffin! We like making muffins. It’s a great breakfast through the week, and well, who doesn’t like muffins? Unfortunately in the past our muffins always ended up small and rather dense. Even the tasty muffins just lacked something. They didn’t puff up like we’d want. But earlier this week we finally made THE PERFECT MUFFIN! So moist. So fluffy. So tasty! The sour cream really made the difference.

And here you go, from

Blueberry Cream Muffins

  • 4 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups sour cream
  • 2 cups blueberries


  1. Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  2. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
  3. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
  4. Bake in preheated oven for 20 minutes.