Submitted by nancy on Thu, 11/08/2018 - 07:56

Growing kids. They are ALWAYS hungry!! 

When I was growing up I can remember my mum making what we called "Kitchen Sink Muffins". We called them that because she put everything in them except the kitchen sink. I remember her making batches so big that she would mix them in half of her turkey roaster! 

Now, her muffins were heavy as rocks, and more filling than just about anything I can think of, but they were tasty, cheap, and easy to throw at us as we came in hungry after school.

I have now started making them for my boys. I only make a double or triple batch at a time as I only have the 2 boys. I add just about everything I can think of. Sunflower & pumpkin seeds, cocoa nibs, shredded coconut, dates, zucchini, carrot..... the list goes on! I make mine "school safe" so that if I need to I can send them in lunches or to the bus as a last minute breakfast.

Here is the basic muffin recipe I work with. On its own, it makes about 12 medium sized muffins. You can multiply this recipe without much trouble. Just note that for large batches you will need to add extra baking powder to compensate for the extra mixing required. 


Basic Muffins

  • 1 3/4 cups flour
  • 1 tbsp baking powder - for every double batch I add an extra tbsp 
  • 1/4 tsp salt
  • spices
  • 1 cup of liquid
  • 1 egg
  • 1/4 cup sugar - you can reduce this if you are using juice as your liquid
  • 1/4 cup vegetable oil - can be replaced with applesauce
  • 1 cup fruit or nuts or both

Add the spices you like to taste. The liquid can be grated carrots or zucchini, mashed banana, pureed pumpkin, milk, juice, or whatever you have on hand. 

Mix wet and dry ingredients separately, then mix wet into dry until just combined. Depending on what you used for the liquid, the batter will be stiff or runny. Bake at 400F for 15-20 minutes (stiff batter takes less time, wet batter takes more)


This recipe can be used for all kind of muffins. I have done "breakfast muffins" where I added bacon bits and frozen shredded cheddar cheese. Apple spice muffins are good when you add chopped fresh apple. The combinations are limited only by the imagination. 

Depending on what you put in your muffins they will last a couple of days in the fridge or a couple of months in the freezer. I always freeze mine (just safer in our house). The boys simply put a couple of them on a microwave-safe plate and heat them in the microwave for 30 seconds.