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
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