Monday, December 17, 2012

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!
Miz Helen’s Country Cottage
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!


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Sharing with: Ultimate Recipe Swap, Full Plate Thursday, Tuesday at the Table, Hearth & Soul Blog Hop, Deep Roots at Home, Our Simple Farm, and...



  1. OOoooo my kids would love these! Definitely going to make :)

    1. Hope you and your kids enjoy these! Thanks for visiting, Jennifer. :)

  2. Hi Lisa,
    I can't wait to try your Peppermint Candy Cane Muffins. I am going to make them for my Grandchildren (and me). Thank you so much for sharing with Full Plate Thursday and a very Merry Christmas to you and your family.
    Come Back Soon!
    Miz Helen

    1. Miz Helen, Thanks so much for dropping by and leaving such a sweet comment! I hope you and your grandchildren enjoy these (I'm sure you all will!). A Merry Christmas to you! ~Lisa :)

  3. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and have a very Happy New Year!
    Come Back Soon.
    Miz Helen

    1. Thanks so much, Miz Helen!! We're honored to be selected and look forward to adding that Red Plate to our post! :) Happy new year to you! ~Lisa :)

  4. For me, for my family--AND FOR MY HORSE!!!! (Oil for the butter.)


Thanks so much for visiting; your kind thoughts and questions are always welcome. :)

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