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This recipe is citrusy with lime, caramely with brown sugar and is one that everyone will love. It’s vegan too!
The slightly smoky hit of heat from the ancho chile powder is a great foil for the bright, fresh flavor of tomatoes and the intense onion flavors of the fresh green onions. Packed with vitamins A and C.
Pistachios make for an unusual put addictive vegan muffin.
It’s the combination of briny feta and roasted peppers that really sells these addictive muffins.
The black sesame seeds add crunch to this gluten-free muffin.
Tart-sweet bites of fresh cherry punctuate these almond-flavored muffins.
Preheat oven to 350F. Spray 2 muffin tins with nonstick cooking spray. Combine flours, sugar, baking soda, cinnamon and salt in a large bowl. Add…
Preheat oven to 400 degrees. In a food processor, add 1/4 cup walnuts and pulse until crumbly. Add flour, oat bran, baking powder, baking soda,…
Fortified with whole-wheat flour and oats, these muffins are a great breakfast treat.
These cornmeal patties are similar to English muffins, but they are made from precooked corn flour —masarepa or arepaharina—which is available in supermarkets and Hispanic markets.
In a puff of steam, the crispy shell of a popover gives way to a soft and slightly custardy inside. This savory variety would elevate a humble bowl of soup to something special.
Crispy on the outside, slightly custardy on the inside, the slightly sweet popovers are a snap to make and, oh, so impressive.
Make up the batter and have bran muffins whenever your heart desires. This batter will keep in the refrigerator for six weeks!
French Toast Fingers are not only fun to dunk and down; they have the added advantage of having nutrient-rich canned fruit or vegetables blended into the batter.
A great combo with soup or salad, a perfect “side” with Italian food or a hearty snack, Garlic Spinach Bread packs homemade flavor and nutrient-rich veggies in every slice.
