These muffins are packed full of fiber and juicy blueberries. They are great for snacking, lunch or breakfast. They have a wonderful depth in flavor from the molasses with just the right amount of sweetness. For maximum nutritional benefit from the blueberries, use wild grown if you can find them. Continue reading
There was this small container of plump and juicy blueberries sitting in the fridge for around 2 weeks, and I really wanted to use them, but in what? I could have made the ricotta cake, or even scones, but I wanted to do something different.
I found a recipe for: “To Die For Blueberry Muffins”. Ok, the resulting muffins were good, but I certainly wouldn’t want to die for them! I hate that phrase, there I said it “to die for”, I hate it. Doesn’t that defeat the object of eating? Ok, rant over…. Continue reading
I don’t use the word hate often, but I hate wasting food. Previously, I’ve made double chocolate muffins from leftover sour cream, banana muffins from over ripe bananas (recipe to come) and today’s recipe is for spiced apple muffins from leftover applesauce. There was a jar of applesauce sitting in the fridge for quite a few weeks, and it needed to be put to good use.
I know that applesauce in muffins Continue reading
There was about 250 g (1 cup) sour cream left in the fridge from one of the two birthday cakes that were baked for me. Since sour cream on its own isn’t really appreciated in this household, and I hate wasting food, I decided to use it in a muffin recipe. After searching online, I found a suitable candidate.
These muffins are chocolatey, Continue reading
These muffins were intended to be flavored with banana and walnuts… only I didn’t have any walnuts, so made do with the hazelnuts in my pantry. The recipe was created to use up the bananas in my freezer, and to free up some space in preparation for Christmas/New Year.
The results were awesome! These muffins easy to make, gluten-free, dairy-free, vegan-friendly, fluffy, banana-ry, nutty and ~165 calories each! Enjoy them in packed lunches, Continue reading
I’ve decided that carrot cake is evil – I can eat so much of it without batting an eyelid… it’s incredibly deadly for me. I’m unsure why I love it so – it maybe the moistness of the cake, the fruitiness, the nuttiness, the high sugar and fat content, or simply the cream cheese frosting that adorns them. Lucky enough, I’ve limited my dairy intake (due to allergies), so any piece of carrot cake that calls me when I’m in PCC will have to sit on the hips and thighs of someone else.
These deliciously moist carrot cake muffins are a little different. They don’t need any cream cheese frosting. Continue reading
Five years ago, I would never have thought I could walk into a bakery and not buy anything. I love my cakes, muffins and pastries. The only problem is that I’m allergic to American dairy. Eating anything is a little bit of a risk for me. Although I can drool at the cakes, I rarely eat them and when I do, I take a very small bite.
Many “coffee” shops, here in Greater Seattle sell these highly-tempting honey bran muffins. I occasionally succumb to the temptation, but my body doesn’t thank me for it afterwards. So, I decided to make my own. Not only do I know what’s in them, I can use the best quality ingredients.
These wholesome muffins are lightly sweet, with almost a bread-like texture that carries a fantastic wheat flavor and honey undertone. Continue reading
A big weakness of ours is spiced cakes and biscuits (cookies). There’s something about the combination of cloves, cinnamon and nutmeg that makes us feel all fuzzy inside. It’s comforting and warms the cockles of our hearts. A few months back, I literally had pumpkin coming out of my ears – I was writing and editing hundreds of pumpkin recipes. It’s quite ironic that not one pumpkin muffin recipe showed up on my own blog. This is about to change right now.
These deliciously moist pumpkin muffins are quick and easy to make, lightly spiced, low in fat and freezer friendly. Enjoy them in packed lunches, afternoon tea or for simple snacking. Continue reading
I never thought I’d be baking a chocolate muffin that was gluten-free… vegan maybe, but never gluten-free. I was inspired when I finally got myself to The Flying Apron in Fremont, Seattle. This place is somewhat out of our way, but it was my birthday weekend and I wanted to try it.
The Flying Apron Bakery is absolutely awesome – it sells vegan and gluten-free items and uses almost all organic and unrefined ingredients. These days, it IS possible to enjoy mouth-watering cupcakes, muffins, shortbread and cookies even if you are vegan and/or have allergies. Continue reading
On getting home from work one day, I was really craving something sweet and tasty. I was far too tired to go back out to PCC to grab something nice, so I searched through one of my cookbooks and saw a recipe for raspberry muffins.
These muffins are not only delicious, but they are light and fluffy, quick to make and vegan (if using milk-substitute). They are mildly sweet, have an explosion of Continue reading
Wow, finally a cornbread recipe that we like!
This recipe has no added oil and will give you light, yet moist cornbread, without the cloying sweetness that haunts many cornbread recipes. If you like your cornbread a little sweeter, add some sugar, according to your taste. Continue reading