Recipes
The unbaked muffin batter will keep for up to 2 weeks in the refrigerator in an airtight container. You can bake muffins fresh daily or at any time by baking the desired quantity at the last moment. You can also bake and freeze them. Just thaw in the microwave for mornings in a hurry or bake at 180 °C (350 °F) for about 15 minutes to get a crunchy muffin top.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.
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Comments
Carole W.
Great recipe! Personally, I used apple sauce instead of oil; I also omitted the molasses that I don't particularly like, so I wondered how it would turn out. Instead of dry fruit, I used frozen blueberries that I picked last month. I slightly overfilled the paper cups and the muffins turned out great with a nice top! They are moist and delicious. I will definitely do this recipe again and will try the variations. Thank you Ricardo!
Anne-Marie C.
These muffins are awesome. Whether making them as is from this site or with slight changes, they are always filling, flavourful and healthy. I've made several variations by adding blueberries, rasberries...I've even substituted half of the oil or apple sauce and some of the brown sugar for maple syrup and/or honey. I can't mess them up, they always turn out amazing.
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