I feel a little bit like I’ve been doing it all lately.  Saying yes to everything, because everything I have the opportunity to say yes to is just so. darn. exciting.  But all of these things always seem to happen at the same time, don’t they?

In the last three weeks I’ve seen two babies come into the world and helped half a dozen women with breastfeeding questions.  I’ve been working on six (!) freelance articles.  I’m preparing to make my sister’s wedding cake (did I really offer to do that?  hells yes…details and prototype photos to come), I’m working on recipes to contribute to an ebook being put together by the talented Kelly from The Gouda Life  and a group of incredible Canadian food bloggers (which I hope you will all buy, when it comes out!).  I’m trying not to eat so much butter so that I can fit into my maid (actually matron…ugh) of honour dress in a few weeks and I’m planning a quick trip to Ottawa with the kiddo to see two of my best friends in the whole wide world.  I’m trying to finish this awesome book that I’m reading – Cinnamon Toast and the End of the World –  and trying to sweat it out at my yoga studio and on my bike as often as I can.    

So yeah.  Doing it all.

So are these muffins.  Do you love that segue?  It’s that segue that food bloggers who like to write about non-food stuff are so good at.  Sometimes I like to be subtle, but today, I have no subtlety.  One minute it’s my crazy awesome schedule and then BAM!  Muffins.

But these muffins really are a little bit of everything.  They have a recipe, but it’s really just a guideline.  You could throw just about anything in them and they’d be delicious.  They’re not-too-bad on the healthy spectrum, and, incidentally, they’re the most delectable snack to eat when you’re rushing from one thing to the next.  They get big brownie points in our house – the kid loves ’em, the dog loves the crumbs the kid drops, and the hubby can’t keep his hands off them.  

Doing-it-All Muffins

2013-06-18 09:13:05

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Ingredients

1. 1 cup whole wheat flour
2. 1/2 cup all-purpose white flour
3. 1/4 cup ground flaxseed
4. 1 cup rolled oats
5. 1/2 cup brown sugar
6. 1/2 tsp. salt
7. 1 tsp. baking soda
8. 2 tsp. baking powder
9. 1/2 tsp. cinnamon
10. 1/2 cup walnuts, chopped
11. 1/2 cup raisins
12. 1 cup milk
13. 1 egg
14. 1 banana, mashed
15. 1/2 cup applesauce (I usually use apple butter)
16. 1/4 cup molasses

Instructions

1. Preheat your oven to 350F and line a muffin tin with liners.
2. Combine all the ingredients in a bowl and scoop out into the liners until you've used up all the batter.
3. Bake for 16-18 minutes, or until a toothpick inserted into a muffin chosen at random comes out clean!
4. Enjoy!

Adapted from The Pioneer Woman Cooks

Adapted from The Pioneer Woman Cooks

Purple House Café https://www.purplehousecafe.com/