Lemony Lemon Cranberry Muffins

Muffins on Monday are a good idea.


On that note, muffins any day are a good idea. The sweet aroma of being fresh baked, the soft cushion center and the slightly crunchy muffin tops … it can leave a girl caught up drooling 😀 … just saying.

And for the record, in my parts of town we NEED these particular muffins. I need to do my part to trick mother nature into bringing spring our way. On Saturday … there was frost on the ground … last Wednesday, I saw people in open-toe shoes and shorts.



And so, I’ve stocked my kitchen with tulips .. fresh citrus and it’s bursting with berries. But obviously, that’s not good enough for me.

I need muffins. And they need to be special. Special enough, to make me want to leave my warm and cozy bed … crawl down the stairs, remove the wrapper and dig in. I know you get it – that’s why we’re friends. So I added an extra punch of lemon, sprinkled some cranberries and well … Mmmmm.

Lemony Lemon Cranberry Muffins


2 Cups Flour

1/2 Cup Granulated Sugar

1 package Lemon Jello

3 Tsp Baking Powder

1/2 Tsp Sea Salt

1 Tsp Fresh Lemon Zest

2 Eggs

1 1/4 Cup Milk

1/2 Cup Vegetable oil

1 Cup Dried Cranberries



Preheat oven to 350 oc, prepare a 12 Cup Muffin tin.

In a large bowl combine flour, sugar, jello, baking powder, sea salt and lemon zest.

In a medium bowl, mix together eggs,  milk and oil.

Next, stir together your wet ingredients and dry.


Last, add the cranberries.

Fill the prepared pan and bake for 25 minuets.

Allow to cool and then, Mmmm … taste a little spring weather.


Stay sweet darlings, it’s going to be a great week!!


Sunday’s With Joy : Pear and Ginger Chocolate Muffins

Life’s been keeping me really really busy lately – – busier than usual and I like/hate it … it’s one of those Yay-boo situations that I tend to find myself in. Actually, I love it more than anything else – but I miss sleep.

And I LOVE to sleep!!

I should probably just rename Sunday’s with Joy to Monday’s with joy. While I made this week’s recipe yesterday …  after making these muffins, I got busy with life… and then it was too late for me to blog about it.

And then I woke up this morning and it was Monday.

But what’s better on a Monday than muffins?

… muffins with chocolate 🙂

I’m all in when it comes to advocating chocolate for breakfast. Especially on day’s that you have to wake up early and hustle to work.

These muffins though, they pack a punch.




And… they’re vegan.

Wooo-hooo no milk, butter or eggs … but there is a secret ingredient.

If I tell you, don’t run away!


I smushed an avocado … yes, yes I did.

Of course I didn’t come up with this idea …

 Madame Joy did.

Her book.


… sorry, I know I just got a little bossy.

Originally, this recipe makes Chocolate Vegan Cupcakes.

And while, I would LOVE cupcakes, for breakfast – – I can’t justify it.

Well, I can’t justify it and have myself believe it.

So cut the icing, add some fruits and *bham* – – health food 😀 lol.


Pear and Ginger Chocolate Muffins

to the mixture, add 1 medium sized diced pear.

and 1 tbsp fresh minced ginger

Go ahead, jump in – – learn to love your muffin top 🙂 


A Current kind of Carrot Currant Mmmmuffin

Learn to Love your Muffin Tops

Are you a Muffin Top or Bottom kind of person … Which part do you eat first?. Some people start at the top… skillfully peeling off the muffin hat… working their way to the bottom until it’s all done. Others, start with the bottom … saving the top for the very end.

Now, who am I to discriminate – a muffin is a muffin in all it’s muffin-y glory and I do love a good muffin every now and then – but
Kinda gal!! Not because I like the bottom better .. in fact just the opposite. That’s right, I’ll rip the top of a muffin off … devour the bottom and save.the.best.for.last. YUMMM…MUFFIN TOP!! I also prefer my muffins plain – hold the butter – – save the jam. I want it to be just me and my muffin :).

What kind of muffin eater are you? Either way, I have a yummy for my tummy breakfast/snack/ anytime of the day kind of treat for you sugar monsters today. It’s a Current kind of Carrot Currant Muffin!!

You heard me, this carrot muffin is new .. it’s jazzy… it’s what all the cool kids are talking about. It’s the stuff the haves are eating and the have-nots want to be eating (Pretty special muffin wouldn’t you say?!? 😀 lol).

So do yourself a favour and GET.THESE.IN.YOUR.BELLAAYYY. The best part, this version is whole wheat * yahhooo– for my attempts at being healthy*. Stay hip – stay happening … stay current 😉

That's one Hip Muffin

Current Carrot Currant Mmmmuffin

2 Cups Whole Wheat Flour
1 Tbsp Ground Cinnamon
1 Tbsp Ground Nutmeg (if you’re able to use fresh nutmeg … do it!!)
1 Tbsp Baking Powder
1 Tsp Salt
1 1/2 Cups Brown Sugar (I used cane sugar … but any kind is just dandy)
3 Tbsp Melted Butter
1/2 Cup Milk
1 Egg
1 Tbsp Vanilla Extract
2 Medium Carrots Grated
1 Cup Dried Currents


Preaheat oven to 350Oc. Grease and line a 6-Muffins, Muffin Tin (or in English – a muffin tin that can make 6 muffins).

In a large bowl, mix all the dry ingredients from above (Flour, Cinnamon, Nutmeg, Baking Powder, Salt, Sugar).

Add butter, milk, eggs and vanilla to the muffin mayhem. Mix until all the ingredients are incorporated.

Grate carrots & mix with currants.

Add that gorgeous mixture, to the muffin batter party.

Paaarty Timmmee!!

Mix well and fill muffin tin.

Bake for 25 Minutes or until the tops are golden brown.

Chow Time Sweethearts!!

Enjoy & Stay Sweet