Homemade bird muffins, finch and canary treats

Skip the line at the pet store and score a few extra bucks in your wallet by whipping up these easy and nutritious bird treats.

Small-quantity corn, bran and oatmeal muffin mixes are a basis for these yummy bird treats that lets you whip up treats faster than you could make them from scratch — but you can substitute your favourite muffin recipe (omit salt, which can harm birds).

Plus, this all-in-one treat takes the place of several pricey commercial single-ingredient treats. For variety's sake, make all three flavours at the same time and alternate the flavours you offer your bird each day.

Makes six muffins

• 1 small package of commercial corn, bran or oatmeal muffin mix
• 75 g (1/3 c) milk
• 1 egg
• 50 ml (1/4 c) applesauce
• 125 g (1/2 c) mixed dried fruits (not sugared)
• 125 g (1/2 c) birdseed mix (appropriate to the species of bird)
• 1 bird vitamin (crumbled)

  1. Preheat oven to 190ºC (375ºF). Prepare muffin mix according to directions, substituting applesauce for oil. Stir in the dried fruit and seed.

  2. Pour batter into greased muffin tins and bake according to package directions, baking for 20 minutes or until golden brown.

  3. Store muffins in a sealed container in the freezer for up to three months.

  4. To serve, thaw a muffin and place part or all of it in the bird's cage. You can refrigerate unused portions for up to a week.

Here's a bite-size nutritious treat that's easy to make for small songbirds like finches and canaries. It is fresher and far less expensive than store-bought treats.

Makes eight treats

• 1/4 cup crunchy homemade peanut butter or crunchy, unsweetened, low-salt commercial peanut butter
• 1/2 cup high-quality finch seed mix
• 1/4 cup wheat germ

  1. In a medium bowl, mix peanut butter and seeds together, adding more seeds if needed to make a stiff batter.

  2. Pour wheat germ into a shallow saucer. Form the peanut butter mix into small balls and roll the balls in wheat germ to coat.

  3. Serve one ball as a treat, in a bird-proof bowl. Store leftovers in a covered container in the refrigerator for up to one month or freeze for up to three months.