The Sweetest Crumb

Not Enough Time and a Kale Addiction

Does anyone else have this problem where they feel like they want to accomplish so many things and there’s just not enough time? That’s what I’ve been feeling lately… Like there are a million ways I want to spend my time, but there’s just not enough of it.

I want to eat healthier, to exercise more, to spend more time with those I love, to bake more and blog more, to spend a year in pastry school in France, to become more involved in the Green community in Edmonton and to be an advocate for the environment, to pick up more garbage (I’m not kidding, I love the Capital City Clean Up), to learn more and give more and just to sit and relax and do absolutely nothing sometimes. Basically, you name it and I probably want to do it ;)

I feel like to accomplish all that I need one of those magic time stopper things which Hermione from Harry Potter had (while I’m at it, I’ll also take her magic powers, please!). And what I find is that with so many things on my mind, and with so little spare time, I just get overwhelmed. In the end, that makes me way less efficient and no closer to getting anything accomplished. So my advice to anyone in the same, unpleasant boat, is not to try and conquer everything at once, but instead to just focus on doing one more thing that you are currently doing. I first heard that advice in the Clean Bin Project movie (which I loved!) and it really stuck with me. I’m going to try to incorporate just one more yoga class into my week, and one more bowl of organic greens into my meals and maybe pick up just a few pieces of trash on my way in to work. Hopefully, if I’m not trying to conquer all my goals at once, they will be more manageable!

So in the spirit of doing one more thing for your health, here is an amazing recipe for kale chips!

Ok, it’s not really a recipe since its super easy. They are seasoned with just olive oil, sea salt, fresh ground pepper and lemon juice. You can add these to taste as well as any other seasonings or spices you like. The chips are so addictive and healthy that you just have to try them – trust me. They are light and crunchy and way better than I could have possibly expected. I made a batch on Sunday for the first time and then ended up making 3 batches within 24 hours. Basically the only reason I’m not currently eating some is that Safeway ran out of kale (possibly because of me).

The key to having crunchy, perfect chips:

  1. Don’t drench your kale leaves in liquid. After you wash your kale, let it dry thoroughly before dressing. Then, put very little olive oil or other liquid seasoning on the leaves. You want the leaves to just be lightly covered in the oil. If you put too much, they will get soggy rather than crunchy when you bake them.
  2. When baking, the leaves turn very quickly from crunchy and perfect to burnt. Watch them closely in the last few minutes of baking to make sure you take them out at just the right time.

Let me know if you guys love these as much as I do – I’m addicted and totally see what all the hype was about. (They were also a hit with my family and I couldn’t make a batch last more than a few hours.)

Oh and I’ve had a few requests lately for recipes which aren’t all sweets and butter so I will try posting more of those in the future. I guess it makes sense to balance things out since I sadly can’t sustain myself on cookies and cupcakes alone. So stay tuned….


Valentine’s Day

Hello hello!

How was everyone’s weekend and Valentine’s day? I had a loooong week at work. I had to work a full day on Saturday and don’t even get Family Day off – sad times! However, I had the best Valentine’s day!

Cute balloon that Sean surprised me with in the morning:

It seems like a lot of people really hate Valentine’s day. If you’re single on the day you often end up feeling bad about it, and if you’re in a relationship you feel an expectation to buy extravagant gifts and celebrate in some elaborate way or risk your significant other thinking that you just don’t love them enough;) It’s really easy to get sucked into the consumer driven side of Valentine’s day: buying flowers, chocolates, even diamonds to show someone you care on a day when everyone else is doing the same thing. Well me and Sean are definitely not into exchanging extravagant gifts (unless you count my balloon as extravagent). But I think that if you keep in mind that Valentine’s day is all about showing love to the people you care about most, you end up really enjoying it. It’s the perfect day to spend time with those you love, whether it’s your significant other, your family or your best friends.

Since the best gift for me is always getting to spend quality time together, me and Sean had decided to celebrate Valentine’s day by taking a cooking class at NAIT together. It seemed like the perfect way to spend the evening since we’re both such foodies at heart. The Valentine’s day class was the first of NAIT’s new monthly cooking night out classes. These classes feature more of a social aspect – you’re encouraged to bring your significant other, friends or family and after you make your inevitably delicious meal you can sit down and enjoy it together with everyone.

The class was an absolutely amazing way to spend Valentine’s day!

We walked into the classroom to find a charming table set up where we would enjoy our dinner. There was one cooking station for each couple and laid out on each station was a bouquet of flowers and a cute basket filled with cupcakes, exquisite chocolates (from Jacek) and homemade bacon caramels (from The Infinite Yums). The instructor, Erin Howe, who we loved from Kitchen Skills 1, clearly went out of her way to make sure the night was perfect.

I’m sure you’re wondering about what delicious things we made that night… so here they are: (more…)

Healthy Raw Cookies – Yay or Nay?

It’s time to confess…. up until now I have been a raw cookie virgin! While I never made them myself, I have seen more and more of them around – “raw” cookies… healthy cookies… gluten free and vegan cookies. I am generally of the standpoint that if you eat a healthy diet and make time for exercise, you shouldn’t have to feel guilty when you have the occasional cookie, cupcake or pie (well maybe if you eat the whole pie you can feel a bit guilty). I think everything should be enjoyed in moderation and that cookies don’t need to be healthified in order to be enjoyed guilt-free. Having said that, I am completely for incorporating healthy choices into my daily life, especially when they are delicious, which bring me to my first batch of raw cookies!

When I saw this recipe on Sprouted Kitchen I couldn’t help but think all the ingredients sounded delicious and these cookies would make a great, healthy snack. There is no flour, eggs, butter or sugar in these guys and no baking is required! They are gluten free and vegan-friendly.

First you get your ingredients assembled:

I made sure to add 1/4 cup of cocoa nibs (which can be purchased from Duchess Provisions in Edmonton) to make the cookies chocolatey and delicious. If you don’t have cocoa nibs available, you can use finely chopped, good quality chocolate.

Then you use a food processor to grind your almonds.

Combine the rest of your ingredients and food process until an even consistency and colour.

I found that my batter was very dry so it’s a good idea to add a bit more peanut butter or even some water to make the batter easy to work with. Your dough should be of a consistency that sticks between your fingers and can be rolled into balls. Scoop batter one tablespoon at a time, roll into a smooth ball and flatten with a fork.

So I’m sure you’re wondering what I think after making my first batch of raw cookies. Well what I did like was that they were so simple to put together and obviously full of healthy goodness. What I didn’t like is that they were surprisingly overly sweet for my tastes (I would add less honey next time). Also, for anyone who hasn’t tired raw cookies before, be warned, the texture is obviously going to be a bit different from what you’re used to with typical, “from-your-oven” cookies.

Overall, I don’t by any means intend for these cookies to replace the spot I have reserved in my heart (and stomach)  for good old buttery, sugary baking. However, I love the idea of making raw cookies as a healthy snack. I am definitely going to keep an eye out for more raw cookie recipes to try. Does anyone have any they love and want to share? I’d love to try them out!

Basic Buttermilk Cupcakes

Hello hello!

Did you guys have a good weekend? Mine was great and filled with a lot of baking. It was my nephew’s birthday, so to celebrate, I made cupcakes!

I’m basically a cupcake fiend – I’ve made cupcakes for all occasions: birthdays, pastry day at work, watching Bachelor with my friends on Monday nights… I’ve had a lot of people ask me for the cupcake recipes I use and have even had a few friends over for cupcake teaching sessions. I figured today was a perfect time to share my basic cupcake batter with you guys! Once you get the hang of a basic batter recipe and have a reliable buttercream frosting up your sleeve, you’ll be unstoppable in the cupcake department!

So my advice is to start with the buttermilk cupcake recipe below and the swiss meringue buttercream (both from Martha Stewart). Then you can play with different batters – devil’s food cake, red velvet, etc. And different frostings or even flavouring your buttercream with delicious things like homemade caramel, ripe strawberries or rich chocolate… MMmmmm!

To give you guys some ideas, here’s a few photos of cupcakes I’ve made in the past:

buttermilk cupcakes with swiss meringue buttercream grass and marzipan ladybugs:

fruitcake cupcakes with seven minute frosting and meringue mushrooms:

banana (robot) cupcakes with honey buttercream frosting:

buttermilk cupcakes with swiss meringue buttercream and marzipan bumble bees:

billiard ball cupcakes, decorated using buttercream and coloured sanding sugars:

devil’s food chocolate cupcakes, with chocolate butterflies:

cookie monster cupcakes, decorated with buttercream and Scotch mints for eyes:

Ok so to get you guys started… here’s my buttermilk cupcake recipe! And here is the swiss buttercream frosting. Enjoy! (more…)

Swiss Meringue Buttercream

Many people are intimidated to attempt a buttercream frosting. I know it may seem tricky – it is after all known to separate if made incorrectly. But I promise, it is not difficult to master and once you have it perfected, it is great for frosting cupcakes and spreading over cakes. It makes a really flawless finish and tastes amazing.

So when you’re trying this recipe just keep in mind the following tips:

  • When adding your butter to the egg white mixture, the mixture may start to look like it is separating or clumping – don’t worry! Just keep mixing until it comes together into a smooth frosting. If your mixture is still not coming together, try increasing the mixer speed for a few minutes.
  • All your ingredients should be at the same temperature (room temperature), otherwise your buttercream will separate. If this happens, you can salvage your buttercream by altering the temperature (if your mixture feels warm, place it over an ice bath and if the mixture feels cold, wrap a hot towel around your bowl)

Swiss Meringue Buttercream

By Genia Rodnyansky Published: February 10, 2013

    frosts about 15-20 cupcakes


    • 5 large egg whites
    • 1 cup and 2 tbsp sugar
    • pinch salt
    • 4 sticks unsalted butter room temperature
    • 1 1/2 tsp vanilla


    1. Combine egg whites, sugar and salt in a medium bowl which is set above a pan of just simmering water. Whisk the mixture until the sugar is completely dissolved and it is warm and smooth to touch.
    2. Transfer mixture to the bowl of an electric mixer. Whisk the mixture, starting on low speed and increasing slowly to medium-high speed. Whisk until stiff (but not dry) peaks form. Continue whisking until the mixture is fluffy and glossy (about 10 minutes) and the mixture is completely cool (test by touching the bottom of the bowl).
    3. Decrease mixer speed to medium-low and begin adding butter a few tablespoons at a time, mixing well after each addition. Add in vanilla. The mixture may look like it is separating but continue beating until it comes together and becomes smooth. Switch to a paddle attachment and beat to remove any air bubbles.
    4. If you are using food colouring, tint by folding in gel colours until fully combined. Transfer frosting to a pastry bag with a tip of your choice and frost cupcakes!

      Eclairs with Bouchon

      Hi friends!

      A couple weeks ago I got the Bouchon Bakery book. I kept seeing it everywhere and was drawn to it (possibly because it was covered in plastic and I was oh so curious about what magical baking photos and recipes were inside). So I decided to just go ahead and order it through Amazon and boy was I excited when it arrived!

      The first night I literally could not put the book down. I even read through all the beginning sections about how to measure ingredients and calibrate your oven (just in case).

      For anyone not familiar with the book, it is a collaboration of several chefs and bakers who run the Bouchon bakeries in the US. Keller apprenticed in France so I think it’s fair to say a lot of the recipes have both a French and American influence. I love that the recipes they share are the same recipes they use in the bakeries. They also list exactly what brands of products they use so you can recreate the professional product at home. Having said that, a lot of the ingredients are fairly specialized, making them somewhat difficult to track down for the at-home baker.

      Feeling ambitious, I had planned to make my first recipe from the Bouchon book on Sunday (this was before I realized how much wine would be consumed at the CA ball on Saturday night and how less than ideal I would feel on Sunday morning). But, since I spent a lot of time the week before tracking down exactly the right ingredients (70% cocoa Valrhona chocolate, neutral glaze…), I figured there was no sense in postponing the baking! So on Sunday, I made my first ever batch of eclairs!

      Eclairs are made of pâte à choux (choux pastry) which is a high-moisture dough that releases steam when it bakes which makes the dough rise and puff out. Essentially, the inside should be mostly hollow, allowing you to fill them with cream (or other filling of your choice). I followed the Bouchon recipe to a T and filled mine with chocolate pastry cream and topped with shiny chocolate glaze.

      For a first attempt at choux pastry, I think I did pretty good! In the end, the eclairs tasted great – a perfect, decadent chocolate flavour. However, I did run into a few difficulties along the way. To be honest, the first batch was somewhat disastrous. Despite adding exactly the right amount of egg (measured to the gram!), the batter was way too runny and the baked pastries were a flat failure. I immediately tried a second batch, adding less egg. This time the consistency of the batter was much thicker and held its shape when piped.

      The pastry rose quite a bit this time.

      However, I would still have liked the pastry to puff out more, leaving more hollow space inside for filling it with delicious chocolately goodness! I also noticed that some eclairs on each tray rose more than others so maybe the issue had to do with uneven heating in my oven. Since making the eclairs, I’ve gotten some tips that I wanted to pass along to you guys:

      • removing the eclairs from the oven early will cause them to collapse, ruining the hollowed out portion inside
      • the amount of egg to be added will vary depending on many factors (type of flour used, how long the dough is cooked before adding the eggs, etc.) so it is essential to add eggs based on the consistency of the dough and not purely based on the volume of eggs called for

      The glaze and the pastry cream were flawless though. To make the glaze extra shiny, I followed Keller’s suggestion of using neutral glaze. Sadly, I could not find the neutral glaze in a volume smaller than 5kg, so I basically have a lifetime supply of glaze in my basement now. I’m willing to share should anyone want some :P

      Overall, for a first attempt, I was very pleased with the outcome and can’t wait to try it again. I will share the recipe once it’s been perfected. Have you guys tried making choux pastry or are you thinking of trying it? Do you have any tips you’d like to share?

      Linzer Cookies

      Good morning!

      Hope everyone’s weekend is off to a good start! Today is actually a big day for me – it’s the CA ball. This past September I wrote and passed the UFE – an exhausting and difficult 3 day exam which you need to pass to become a Chartered Accountant. Not to mention that before you can even reach the point where you write the exam you need to pass 6 other modules (each of which is 8 weeks long followed by a 4 hour exam) and spend a summer studying full time to be prepared for the UFE. So today is our graduation. During the morning, there is a formal ceremony where you are introduced as a CA and in the evening we attend a black tie gala. Its very exciting to finally have that part of my life behind me and know that I won’t need to write another exam for a while (or forever?).

      So in the spirit of keeping things short, I will share a nice, easy recipe I’ve made countless times – Linzer Cookies! My sister had actually requested the recipe recently since we made linzer cookies as part of our annual Christmas cookie tradition this year and she really liked them. I figured maybe a few of you might also want to try the recipe.

      Linzer cookies are a variation from the traditional Linzer torte which originated in Austria. The linzer cookie is made using cookie cutters and a dough made with ground nuts (traditionally almonds). The cookies are sandwiched together, with the centre of the top layer cut out and with jam or preserves in the middle (traditionally black current jam). Today, there are countless variations of the classic dessert and my favourite is a combination of hazelnuts and raspberry preserves – yum!

      Linzer Cookies

      By Genia Rodnyansky Published: February 2, 2013

      • Yield: 40 cookies

      adapted from Canadian Living


      • 1 1/2 cups toasted hazelnuts see Tips below
      • 2 cups flour
      • 1 1/2 tsp cinnamon
      • 1 tsp baking powder
      • 1 tsp lemon rind
      • 1/4 tsp cloves
      • 1/4 tsp salt
      • 1 1/4 cups unsalted butter room temperature
      • 3/4 cups sugar
      • 1 egg
      • 1 yolk
      • 1 tsp vanilla extract
      • 1 cup raspberry preserves
      • powdered sugar optional


      1. Use a food processor to grind the toasted hazelnuts. In a medium bowl, combine the ground nuts with the remaining dry ingredients: flour, cinnamon, baking powder, lemon rind, cloves and salt.
      2. In a large bowl, beat the sugar and butter until fluffy. Add the egg and beat until combined. Then add the yolk and beat until combined again. Lastly incorporate vanilla and mix until smooth.
      3. Add the flour mixture to the butter mixture in two separate additions. Mix until a smooth dough forms. Divide the dough into two discs, cover in plastic wrap and refrigerate for at least one hour or until firm.
      4. Preheat oven to 350F. Doll out the dough between two pieces of parchment until about 3mm thick. Cut out using a cookie cutter of your choice. Use a small cutter to make centre holes in one half of the cookies.
      5. Bake the cookies about 2cm apart on parchment-lined baking sheets for about 11 minutes or until the cookies are golden brown on the bottom.
      6. Once the cookies are cooled, spread raspberry preserves on half of the cookies, topping each with a second cookie with the centre cut out. Dust cookies with powdered sugar.


        • This recipe calls for toasted hazelnuts. I know what you’re thinking… it’s such a hassle to toast the nuts. Do I really have to? Well… yes. It really makes a big difference in taste to use toasted, skinned hazelnuts. The most efficient way to toast the nuts is to place them in a thin layer on a baking sheet and bake at 350°F for about 8 minutes or until the nuts become fragrant and are toasted but not burned. Remove the nuts from the oven and place onto a towel, covering them up with the towel completely. Wait a few minutes for the nuts to cool slightly and proceed to rub the towel over the nuts which will help the skins to come off. It’s not necessary to get all the skins off but most of them should be off.
        • Cookies can be stored in an airtight container for 5 days or frozen for longer storage.

        Vanilla Bean Creme Brûlée

        So we’ve been having -40C (with windchill) weather in Edmonton this week. I’m pretty sure my cell phone turned off today just from being too cold. All of this cold weather just makes me want to stay inside and bake all day instead of going to work. Unfortunately, I won’t get a chance to bake anything until this weekend, but today I’ll share a favourite dessert of mine.

        Creme brûlée is one of my signature desserts (and also happens to be my dad’s top pick out of all the desserts I make) so it gets made a lot at my place. While it may seem complicated and daunting… it’s really not! I mean how difficult could something with only 4 ingredients be?

        For anyone not familiar with it, creme brûlée is a custard-based dessert. The custard is then topped with sugar which gets torched and burned, leaving a thin crunchy layer on top – so delicious and impressive! The contrast of the crunchy, bittersweet top layer and the perfectly smooth vanilla cream makes for a perfect dessert.

        So here are some things to keep in mind when making creme brûlée…

        Most important is to temper the eggs – don’t add in the hot cream mixture to the egg yolks all at once. That would cook your eggs. Instead, slowly add a small amount of mixture (1-2 oz) to the yolks while whisking the mixture quickly. This will raise the temperature of the yolks and then the remainder of the mixture can be added freely.

        The creme brûlée should be cooked in a water bath. Essentially, you place the ramekin dishes in a large glass tray and surround the dishes of creme brûlée with boiling water before baking. This makes sure the creme brûlée cooks quickly and evenly. To prevent your ramekins from sliding around in the tray, you can line the bottom of the tray with a cloth.

        To torch your creme brûlée, I recommend a propane gas torch which you can get at a hardware store. These work great and you may already have one in the garage. You can also buy specialty torches for creme brûlée in culinary stores but these are definitely not necessary.

        Cooked, un-torched creme brûlée will last about 2 days in the fridge. Torch it right before serving. It also freezes quite well if wrapped in an airtight container.

        Enjoy the creme brûlée, guys, and let me know if you have any questions.

        Vanilla Bean Creme Brûlée

        By Genia Rodnyansky Published: January 30, 2013

          So we've been having -40C (with windchill) weather in Edmonton this week. I'm pretty sure my cell phone turned off today just from …


          • 1/3 cup sugar
          • 4 egg yolks
          • 2 cups whipping cream
          • 1/2 vanilla bean


          1. Combine sugar and egg yolks in a large bowl. Mix until evenly combined.
          2. Use a knife to scrape out the vanilla bean seeds. Combine the bean, seeds and whipping cream in a small saucepan and bring to a simmer on medium heat. Simmer for several minutes to allow the vanilla flavour to infuse into the cream.
          3. Remove the cream from the heat and add a small amount of the hot cream mixture (about 1-2 oz) to the yolks, whisking it in quickly. Once the egg mixture temperature has been raised, you can freely add the rest of the cream mixture.
          4. Pass the mixture through a strainer to remove the vanilla bean and ensure an absolutely smooth creme brûlée.
          5. Ladle the mixture into ceramic ramekins, filling each almost to the top. Use the back of a spoon to pop any air bubbles which may have formed on the surface.
          6. Place the ramekins in a large glass tray and fill the tray with boiling water about halfway up the ramekins . Bake at 325F for about 35 minutes. You can tell they are done when the surface jiggles like jello.
          7. Once the creme brûlée is baked, chill for at least 4 hours. Once fully chilled, sprinkle the top of the creme brûlée with enough granulated sugar to coat the surface. Tap off any excess sugar. Use a blow torch at about 2 inches away to torch the top of the creme brûlée. Begin by torching the sides and working your way towards the centre. The surface will bubble and turns a golden brown colour with a few burn marks. Serve immediately.


            Kitchen Skills 1 – Last Day with Canapés

            I’m sure no one will be surprised to read that the last day of Kitchen Skills 1 was amazing! We learned how to make many different kinds of canapés. Since I didn’t even know what a canapé was until this class…let me explain.

            Canapés are bite-size appetizers which are generally made with a base (bread, crackers, pita chips), a spread (flavoured butter, cream cheese, mayo), the main (smoked salmon, veggies, etc.) and a garnish (capers, dill, caviar). There is a strong focus on not only taste but also presentation with canapés. Basically they are tiny snacks that make you feel like you’re at a fancy party!

            So here are the things we made:

            Smoked salmon on rye bread with lemon-dill mayo, garnished with fresh dill and lemon rind

            I love smoked salmon (and basically all seafood) so these were probably my favourite of the night – nothing too crazy but absolutely delicious!

            Chicken roulades with cranberry onion relish

            To make the roulade you basically just pound out a chicken breast until it is very thin, sprinkle with spices and whatever else you want to add and roll it up like a pinwheel. After its cooked, slice up into bite-size pieces and top with relish. I love the contrast in colour that the garnish provides plus these guys were really good too!

            Greek salad in cucumber cups

            These were so fresh and light! I feel like I can just keep eating them all day. I think I will actually be making some tonight for a party…

            Prosciutto-wrapped melon

            Again this one is super simple but very fresh. The pairing of good quality prosciutto (if you’re in Edmonton, I recommend going to the Italian Centre Shop for your supply) and ripe melon can’t be beat.

            Triangular toast points with curry cream cheese, topped with pickled ginger and capers

            These had a great spicy taste to them and making the curry cream cheese made the whole room smell amazing!


            I’m always surprised at how combining so few simple ingredients can make such a delicious snack – so good!

            Overall, I’m sure you guys all know that I loved the Kitchen Skills 1 class since it has been dominating my blog for the last little while. But, seriously, it really was great! I learned tonnes about presentation and came away with so many ideas and recipes to try at home. I can’t wait to have friends over for high tea or fancy appetizers now. The instructor was also fantastic (Erin Howe). I’ve taken a bunch of courses at NAIT in the past few years and she was probably my favourite instructor to date. She was so friendly and enthusiastic about the class and gave the students lots of tips, tricks and ideas outside of the regular class material. My only regret is that I’ll be working out of town when Kitchen Skills 2 is offered so I will have to wait until the fall to take it.

            In the meantime, I have registered in a few courses which will be happening later in winter and I’ll be sure to post about those too. Does anyone have any other cooking or baking course recommendations in the Edmonton area?


            Healthy Morning Glory Muffins

            How’s everyone’s week going? Hope you guys survived Blue Monday ok!

            Last week a coworker asked me if I had a good morning glory muffin recipe… which I did not. I asked some family and friends for recipes and no one seemed to have one they loved. After all this talk of muffins, I started to really crave morning glory muffins myself so I decided to whip up a batch. I ended up making my own variation of a recipe (after looking through tonnes of recipes online and not being satisfied with any of them). A lot of them seemed to call for tonnes of oil which I didn’t want to use. To make mine healthy, I limited the oil to only a quarter cup and substituted plain yogurt instead.


            The result was great – super soft, moist muffins that are healthy too! I’ve been bringing these to work all week now and really enjoying them. While the recipe looks like it has a lot of ingredients, they are all easy to find and the recipe is super simple. You basically just mix it all together. So if you have a bit of spare time this week, make a batch of morning glory muffins – you won’t regret it!

            Morning Glory Muffins

            By Genia Rodnyansky Published: January 21, 2013

            • Yield: 22 muffins

            How's everyone's week going? Hope you guys survived Blue Monday ok! Last week a coworker asked me if I had a good morning glory …


            • 2 1/4 cups all-purpose flour
            • 3/4 cup brown sugar packed
            • 1/2 cup sugar
            • 1 tbsp cinnamon
            • 2 tsp baking soda
            • 1/2 tsp salt
            • 1 can crushed pineapple about 8 oz
            • 2 cups carrots finely grated
            • 1 large apple grated
            • 1/2 cup shredded coconut
            • 3/4 cup dried cranberries
            • 1/2 cup walnuts chopped
            • 3 eggs
            • 3/4 cups plain yogurt
            • 1/4 cup oil corn or canola
            • 2 tsp vanilla extract
            • butter to grease the muffin tin


            1. Preheat oven to 350F and generously grease your muffin tins.
            2. Combine flour, brown sugar, granulated sugar, cinnamon, baking soda and salt in a large bowl. Mix to combine.
            3. Add the pineapple, carrots, apple, coconut, cranberries and walnuts. Mix until combined.
            4. In a medium bowl, whisk together eggs, yogurt, oil and vanilla. Add this to the flour mixture and mix just until the batter is combined.
            5. Spoon the batter into the muffin tray, filling each cup almost to the top - leave about 1/4" of space at the top.
            6. Bake the muffins for about 30 minutes, rotating trays halfway. Check for doneness by inserting a toothpick and ensuring that it comes out clean.


              • I recommend not using paper liners with this recipe but baking the muffins right in the tray. Since this recipe is pretty healthy – with no butter and limited oil – a lot of the muffin ends up getting stuck to your paper liner when you’re trying to eat it (and obviously no one would want to waste even a crumb of this muffin!). To bake right in the tray, ensure that the tray is well-greased. Once the muffins are baked, let cool a few minutes and use your fingers to release the edges of the muffin and remove it gently from the pan. If you don’t have a non-stick tray or are worried the muffins will stick to the pan, you can still use the paper liners – just make sure you eat up all the crumbs stuck to the paper.
              • Muffins will store for about 3 days in a sealed container at room temperature, about 5 days in the fridge and several months in the freezer.