Peppermint Candy Cane Muffins {Muffin Monday}

Happy Monday morning to you! Only eight more days 'til Christmas...are you ready? I'm off to run a few Christmas errands later today and need only finish wrapping presents and our holiday baking -- then I'll be done! Thankfully, I enjoy gift wrapping and baking, and since I've got two not-so-little helpers and an abundance of Christmas CD's, we'll have a blast. :) Oh, and did I mention that we're (finally!) supposed to get some snow?! Me thinks it's going to be a wonderful week.

About today's muffin...

I know, I know.

Candy canes do not qualify as healthy with their red food dye and all. But let's give ourselves permission to compromise a little, k? Of course we could've used expensive molasses-sweetened candy canes colored with beet juice (feel free...), and I would've if it weren't for my 12 year old's disapproving look... A sort of "oh, come on, Mom!" look that let me know that a little compromise was in order. :)

For the record, these are amazing. And if you like peppermint, you're going to love them!

How cool is this?!

Whole Wheat Peppermint Muffins
makes 12 delicious muffins

2 c. whole wheat pastry flour
1.5 t. baking powder
1/4 t. sea salt
1/2 c. milk
1.5 t. real peppermint extract
1 stick butter, softened
2/3 c. organic sugar
2 eggs
3 candy canes, crushed

Preheat oven to 350F and line muffin pan with paper baking cups.

Place candy canes into a sandwich baggie and whack with a rolling pin until crushed (let your kiddos have a whack at it -- it's fun!).



In a medium bowl, whisk together flour, baking powder and salt. In a small bowl, mix together milk and peppermint extract. In a large bowl, cream butter and sugar together using an electric mixer.



Add the eggs, beating until mixture is well combined and smooth. Slowly add in half the flour mixture; mix until just blended. Add the milk mixture in the same way, then add the remaining flour mixture (flour, milk, flour -- make sense?), scraping sides of the bowl with a spatula as necessary.

Evenly divide batter among prepared muffin cups, then sprinkle crushed candy canes on top.




Bake 20 - 25 minutes or until muffins are a pale golden brown -- check with a toothpick to be sure they're done. Cool for five minutes before removing muffins from pan to finish cooling on a wire rack.





Visit our Muffin Monday page for more deliciously healthy muffin inspiration!

~Lisa

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