Calgary-Heartland Cafe Raspberry Vanilla Muffins
Do any 'hounds out there know the recipe for Heartland cafe's Raspberry Yogurt Muffins (I'll also post this on the home cooking board) or a reasonable approximation thereof?
My heartfelt attempt today to get the recipe from the woman behind the counter didn't get very far. She mentioned that there used to be a Heartland cafe cookbook for sale a while ago, but she then told me (only slightly regretfully) that they didn't sell it anymore. There also seems to be a box of 3 X 5 cards behind the counters with the various recipes (which she consulted when I asked if they used whole wheat or white flour for the muffins), but, much to my dismay, she did not let my prying eyes get a good look.
Can anyone help? Thanks.
I have a copy of said cookbook... I'll try to dig it out and post it. I do recall them having a shocking amount of butter - probably why they are so good! (They sound healthy, with the yogurt and all...)
Remember too, that restaurants have to be able to give you an ingredient list if you ask... not necessarily a recipe, but it helps!
Hey, I see that you posted this awhile ago, but I have to try... I am trying desperately to get my hands on a copy of the Heartland Cafe Cookbook, is there any chance you would be willing to sell it to me? Firends of mine are getting married in September, and it would be a wonderful, thoughtful gift if I could give them a copy!!
I found this by searching "heartland raspberry yogurt muffins" on google. I think the only change is they've used vegetable oil in place of butter. Hope this helps!
Raspberry Yogurt Muffins
From: Sonja Wicklum (adapted from The Heartland Country Store Cookbook by Alice Kichuk and Nonie Sundstrom)
Makes 18 large, or 24 to 30 small muffins
- 3/4 cup (175 mL) vegetable oil (try a mix of olive and canola)
- 2/3 cup (150 mL) brown sugar
- 3 eggs
- 2 cups (500 mL) plain yogurt
- 21/2 cups (625 mL) rolled oats
- 3 cups (750 mL) whole-wheat flour
- 1 teaspoon (5 mL) baking soda
- 3/4 tablespoon (12 mL) baking powder
- 1/4 teaspoon (1 mL) salt
- 2 cups (500 mL) frozen raspberries
1. Preheat oven to 350 degreesF (180 degreesC) In a bowl, mix together oil and sugar, add eggs and beat until light. Mix in yogurt.
2. In a second bowl, combine dry ingredients well, then add raspberries. Mix wet and dry ingredients together lightly. Do not overmix.
3. Spoon into greased muffin tins and bake 20 to 25 minutes, until a wooden toothpick inserted in centre comes out clean. Cool in muffin tin 5 minutes before removing muffins to cool on a rack.
Yes, I tried making these, too, from the Heartland cookbook, and they weren't great, definitely not like the ones I had had at Heartland. I had the same experience with the mouhammara from Aida's: found a recipe on the web that was apparently from the owner but didn't end up tasting much like the actual restaurant dish. Maybe they want to keep their secrets.
I just posted a response and accidentally started a new link - so see link titled Raspberry Yogurt Muffins - it might explain why the recipe didn't turn out as expected - the version of the recipe I have (published 1997) isn't quite the same. I've made them often and they were quite good (although I can't resist adding grated lemon peel).