My two favorite desserts are “anything with chocolate” and “anything with pumpkin.” This recipe includes both – although with its relatively low sugar content, you don’t have to save it for dessert. This muffin does not have the cake-level of sweetness that you’ll usually fine in prepackaged muffins or the ones they sell at coffee shops. I use just enough sweetener … Read more
After I posted last week’s Nutella-inspired muffins, a vegan friend asked me for muffins with the flavors of a dark chocolate Reese’s peanut butter cup. I experimented a little and this is what I came up with. I would love to have an even peanutier taste, but these muffins are quite moist and I fear anymore peanut butter would make them dense. I’ve been thinking … Read more
This recipe is a marriage of two indulgences: my double chocolate muffins and Nutella. They are full of hazelnuts (or filberts, if you prefer) and chocolate in multiple forms. Hazelnut/filbert flour is available in some specialty stores, but you can also make it at home in a blender or coffee grinder. To get what you need for this recipe, pulse a … Read more
These muffins are packed with fiber and phytonutrients, but are still moist and sweet. They are a great way to use the applesauce I can each fall. When I make my own sauce, I leave the skins on, which provides more pectin and fiber. The skins break down in the cooking and further in the blender, so they aren’t noticeable … Read more
Gingerbread cookies are fun to make, but I was never too fond of eating them. Fresh, moist gingerbread, on the other hand — with it’s cake-like texture, pungent ginger tones and earthy molasses flavor, it’s hard to get enough of it. As with gingerbread cookies, you can add raisins or dried black currants by pressing them into the tops or mixing … Read more
If I’m going to have a chocolate muffin, I want it to taste like good dark chocolate. So I don’t skimp on the cocoa powder when I’m making these, and I don’t go overboard on the sugar. You may be tempted to eat these straight out of the oven, but they taste better after cooling. Enjoy! Supplies measuring cups and … Read more
Banana bread is probably the quick bread I bake most often. It’s the perfect use for overripe bananas – the riper the better. If I don’t have time to make banana bread when the bananas turn brown, or don’t have enough for a full batch, I peel them and throw them in a container in the freezer until later. (The … Read more
I’m not a big fan of traditional meatloaf, but I thought I’d give it a try, substituting homemade apple chutney for the traditional ketchup or tomato sauce. I like how it turned out, even though the apple flavor is barely detectable. It’s flavorful and rich, with just the right amount of spice. In future batches, I’d like to try adding chopped cranberries. … Read more
I was researching recipes for people with egg allergies at an old job when I found one for sweet potato cornbread. It sounded good, so I printed it out and tried it at home. I loved it except for the fact that I could taste the baking powder, which was used in large quantities to make up for the lack of eggs. Since I’m … Read more
This was inspired by a quinoa muffin recipe in Better Homes and Gardens. The main change is that I swapped out quinoa for millet, which is less expensive and doesn’t have the ethical issues associated with quinoa importation. Millet grains are about the same size as quinoa and have a delicious nutty flavor reminiscent of corn. This recipe is also completely whole-grain … Read more