Dairy-free, gluten-free maple almond muffins are a perfect snack any time of the day.
Gluten-free Blueberry Muffins made with fresh or frozen berries are a perfect way to enjoy summer fruit all year long.
My favorite frozen fruit is the blueberry. I could add those sweet little orbs to any and all baked goods or eat them straight from the freezer bag. They don’t seem to lose anything by freezing, though, of course, they do tend to leak blue into everything. When I needed a quick brunch snack the other day, I reached for the blueberries and made these delicious gluten-free, dairy-free blueberry muffins.
Have you ever had a little voice in your head tell you to do something, ignored it and then afterward saw that you should have gone with that original thought? The other day I made a batch of Donut Muffins. They are an old family favorite that always please my kids. As I was about to put the batter into the muffin tins, I had a fleeting thought about using muffin liners. I have a nice nonstick muffin pan that never gives me trouble, so I dismissed the thought. When the muffins were done baking and cooling slightly, I turned the muffin tin over and every stinking one of the muffin tops came out without the bottoms. Continue reading
Have you seen the recipes where people take a can of pumpkin and add it to a chocolate or yellow cake mix and then bake it? No eggs, no oil, just pumpkin? Well this is almost that recipe. I had pumpkin left over from making everything under the sun. It’s really amazing how much pumpkin is in one of those 28 ounce cans. Anyway, there it was, sitting in my fridge; almost a full 14 ounce can’s worth. Then I saw the date filling left from my mother-in-law’s date filled cookies (it’s okay, folks, don’t freak out that this was old filling, I am just now posting the recipe, but I made the cupcakes about a week after the date cookies) and knew that I had to use both. Continue reading
I wanted to make muffins last week, but I had no particular kind in mind. I looked through the cupboards and found 1/2 cup of toasted coconut flakes, a bag of dried cherries, that ever present odd ball flour assortment I manage to keep around and thought, “Huh. I wondered how I can make that all work together in a muffin.” I started thinking about a cherry coconut muffin. It sounded pretty yummy. I sat down with a pen and paper to jot down what I thought would make a muffin.
Originally, I was going to use almond flavoring, but alas, that was the only flavor of extract I couldn’t find in my spice cupboard. I decided brandy flavoring was the next best thing, and boy was it! I don’t use brandy extract very often. In fact, I have no idea how old that little bottle is. However, with the cherries and the coconut, that was the perfect little oomph to make these muffins phenomenal.
- 6 ounces cream cheese
- ⅓ cup oil (or melted butter)
- ½ cup agave nectar (or honey)
- 2 eggs
- 1 tsp vanilla
- ¼ tsp brandy extract
- 1 cup all purpose flour
- 1 cup spelt flour (can use all white or all whole wheat too)
- ½ tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- ½ cup toasted unsweetened coconut flakes
- 1 cup dried cherries
- With a mixer, blend the cream cheese, oil, agave, eggs and flavorings.
- Combine the dry ingredients and add to the wet, stirring until just combined.
- Fold in the coconut and cherries.
- Scoop into a well greased muffin tin.
- Bake in a preheated 350 degree oven for 15-20 minutes or until done.
- Let cool on a wire rack.
It always seems like just about the time that Spring is ending and the temperatures start to climb above 80 degrees, I start wanting things made from cranberries and pumpkin. There are nary a fresh pumpkin or cranberry in sight at the grocery stores, but that doesn’t stop me, because I plan ahead. My freezer has quite a few bags of cranberries and containers of frozen pumpkin puree. Hope you don’t mind, because you may see quite a few recipes using those ingredients in the next month or so. Once the summer heat is truly here, I won’t feel much like baking at all, so I have to get my fix while I can. Continue reading
I am partial to oatmeal, especially with raisins. It can be in any form: hot cereal, cookies, granola or bread. These muffins are now in that list, too. They made the perfect breakfast or snack or even dessert. Full of plump raisins and cinnamon, I cannot say enough good things about them. Oh! And they are good for you, too. This recipe comes from the book Prevent a Second Heart Attack. The only thing I will do next time I make them is to either reduce the sugar or substitute a different form of sweetener (like maple syrup or honey). Continue reading
I started bookmarking and copying down recipes from other blogs right from the very beginning of my own blogging experience. The plethora of good cooks and good recipes never ceases. I found the recipe for Apple Strudel Muffins on Parenting the Tiniest of Miracles blog through the Ultimate Recipe Swap hosted by Life as Mom in April of 2009. Yup, this recipe has waited a long time to be made. And am I ever glad I finally did. It was a huge hit and made a wonderful breakfast. Continue reading
What I appreciated about Gale Gand’s Gale Gand’s Brunch!: 100 Fantastic Recipes for the Weekend’s Best Meal cookbook are the wonderful menus she put at the end of the book. Not only are there lots of interesting recipes in her book, but she included ideas for pulling them all together for the host/hostess. Regardless of how I eventually choose to put menus together, I love all the added suggestions I can get. Continue reading
I have decided after reading the Fat Witch Bakery cookbook, Tate’s Bakery cookbook and now Clinton St. Baking Company Cookbook: Breakfast, Brunch & Beyond from New York’s Favorite Neighborhood Restaurant that I need to visit New York City again, just to check out all of the amazing bakeries. I have yet to be disappointed in the creative, delicious recipes I have found in these books. Continue reading
Long ago, before the warehouse store came into being, indoctrinating the world with it’s 6 inch cake based muffins, there was such a thing as a barely sweet muffin that accompanied dinner. Plain, filled with fruit or nuts, these muffins were like biscuits or rolls served with butter. Continue reading
With the warm weather, bananas go black faster than I can snap my fingers. Here is a super moist muffin that makes a fabulous breakfast. It would be great with nuts or dried fruit if you are so inclined.
Over the weekend, we received a bag of 15 or so really ripe bananas from an elderly neighbor. What better thing to do than to combine chocolate with the bananas in a muffin? Continue reading
I opened one of those big cans of pumpkin to make a double batch of pumpkin apple muffins and then had an extra cup of pumpkin to play with. I read a few recipes, but they didn’t strike a chord. I wanted to add oatmeal, but didn’t make it work. Instead I made a triple batch of instant oatmeal packets. So anyway, here is the result of some fiddling and combining. These aren’t too sweet and taste delicious warm with a dab of butter. Continue reading
There were so many of you that were interested in the results of my experiments that I got right to it and made these for Monday’s breakfast. I made a control batch and then I made some varieties. I am so pleased with the results.
Note: Each of the following recipes make 6 muffins
So, although I don’t have any zucchini growing in my yard this year, I was still the beneficiary of someone’s bountiful harvest. I have made two batches of zucchini fruit leather and have plans to make at least 2 more. The kids have been eating it like crazy and I only have one roll of it left in the canister I stored it in. The Musician was saying today that he won’t tell his friends what’s in it until they take a bite and even then they don’t believe him. Continue reading
New tip: make up a huge batch of struesel and keep it in a quart jar in the fridge. It lasts a long time and is available whenever you need it. (I personally find making it each time I need it a pain, maybe I am alone in this?). Continue reading