50% Local food club

Meeting Nova Scotia Food Producers Halfway – Est. September 2014

Seasonally Changing Muffins

Makes about 12 large muffins

These muffins are very versatile! As the seasons change, you can add whatever fruit is available. We love blueberries, raspberries, apples, and pears, but there are all kinds of other options as well. Don’t be afraid to get creative!


  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup all-bran
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. ginger, cinnamon, salt
  • 1 egg (beaten)
  • 1 1/2 cups milk – add a bit more milk if necessary
  • 1 tbsp. honey
  • 1/3 cup butter


  1. Mix dry ingredients
  2. Mix wet ingredients in large bowl
  3. Add dry ingredients to wet ingredients
  4. Do not use beater, stir only until moist
  5. Grease muffin tins and fill 3/4 full with batter
  6. Bake 25 minutes at 400F

Adapted from Eating by the Seasons Cookbook – Food Action Committee
Ecology Action Centre


2 thoughts on “Seasonally Changing Muffins

  1. How much fruit can be added to this recipe? (Seasonally changing muffins)


    • Hi Margaret,

      It depends on the type of fruit and how sweet you like your muffins 🙂 We recommend 1 cup of fruit with up to an additional 1/2 cup if you like extra fruit in (or on top of) your muffins!


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