There’s plenty of space out in space!

Sometimes, when I can’t find anything good to eat for breakfast, I make muffins! The best muffins I’ve ever made were orange cranberry muffins that I adapted from Noelle Miles Griggs’s Lemon Cranberry Muffins recipe on Allrecipes. Here’s what I use:


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • ¾ cup sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup soy milk
  • ¼ cup vegetable oil
  • 1/3 cup unsweetened applesauce
  • juice from ½ orange
  • zest from ½ orange
  • 1 cup fresh cranberries
  • 1/3 cup slivered almonds, toasted


  1. Preheat oven to 375°F (190°C). Grease 12 muffin cups or line with paper muffin liners.
  2. In a large bowl, combine the dry ingredients.
  3. In another bowl, beat the eggs, milk, oil, applesauce, and orange juice & zest.
  4. Stir wet ingredients into dry ingredients just until moistened. Fold in cranberries.
  5. Pour batter into muffin cups, up to two-thirds of the way; sprinkle with almonds. Place pan into oven and turn up the temperature to 400°F (200°C). Bake for 18-20 minutes or until a toothpick comes out clean.
  6. Cool for 5 minutes before removing from pan to a wire rack.

12 muffins


Paint your face with what you like

I’ve always loved the pumpkin muffins offered year-round at Panera. Now that it’s autumn, I’m also enjoying the Starbucks’ take on this seasonal goody. However, I’m too lazy to go to Starbucks or Panera and too cheap to pay for muffins… so I’m baking my own batch. The following is based on Julie’s Pumpkin Muffins II recipe on Allrecipes and incorporates suggestions from user ALLYN61, as well as a couple of my own twists.

Pumpkin Muffins | Ingredients

  • 1 15-oz can Trader Joe’s organic pumpkin puree
  • 2 cups whole wheat flour
  • 1 cup rolled oats
  • ¾ cup white sugar
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons ground cloves
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • ¾ cup Trader Joe’s Gravenstein unsweetened applesauce
  • 3 eggs
  • 1 0.4-oz packet of milled flax seeds
  • 1 handful walnuts or pumpkin seeds, chopped

Pumpkin Muffins | Batter

  1. Preheat oven to 350°F (175°C). Grease 12 muffin cups or line with paper muffin liners.
  2. In a large bowl, stir together flour, oats, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice, salt, and flax seeds.
  3. In a separate bowl, beat together pumpkin puree, applesauce, and eggs.
  4. Stir pumpkin mixture into flour mixture until smooth (or as smooth as it will get).
  5. Scoop batter into prepared muffin cups.
  6. Sprinkle chopped nuts on top of the batter.
  7. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
  8. Let cool for 5 minutes before digging in ;)

Pumpkin Muffins | Finished
18 regular-sized, guilt-free muffins (150 calories each, compared to Panera’s 530kcal pumpkin muffin and Starbucks’ 430kcal pumpkin muffin)