Apple Strudel Muffins

Share

These muffins are incredibly moist and flavorful and they were a big hit in our house. Your kitchen will smell great while they’re cooking.

Some notes about the recipe: I diced my apples because my boys don’t like to find big chunks of fruit in their muffins. You’ll find that the batter is quite thick, almost like cookie dough. Don’t be alarmed, this is normal. If you don’t eat all of the muffins on the first day, they can be reheated in the microwave for 10 seconds. They reheat well.

This recipe is a great way to use up any extra apples you have kicking around. Keep it in mind for apple-picking season.

Apple Strudel Muffins
Recipe adapted slightly from Allrecipes.com

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 generous cup peeled and chopped apples
1 generous cup peeled and shredded apples

For Streusel Topping:
1/3 cup packed brown sugar
1 Tablespoon flour
1/8 teaspoon ground cinnamon
1 Tablespoon butter


Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan or line with paper liners.

In a medium bowl, mix flour, baking powder, baking soda, salt, cinnamon and nutmeb.

In a large bowl, cream the butter and sugars. Add the eggs and beat until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. The batter will be thick – almost like cookie dough. Spoon the mixture into the prepared muffin pan.

Make the streusel topping. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter either with your fingers or with a pastry blender until mixture is like coarse crumbs. Sprinkle over tops of the muffin batter.

Bake for approximately 18 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit for 5 minutes before removing muffins from pan. Cool on a wire rack.

Yield: 12 muffins



One year ago:  Instant Pot Tomato Soup
Two years ago:  Gingerbread Biscotti
Three years ago:  Cake Batter Truffles
Four years ago:  Stuffed Cookie Dough Bites
Five years ago:  Graham Cracker Bites
Six years ago:  Sugared Pretzel Cookies
Seven years ago:  Homemade Wheat Thins
Eight years ago:  Orange-Scented Almond and Olive Oil Muffins
Nine years ago:  Alsatian Pizza
Ten years ago:  Honey Wheat Cookies
Eleven years ago:  Sugar Cookies with Royal Icing
Twelve years ago: Chewy Sugar Cookies **One of my all-time favorite cookie recipes!

[print_link}

Share

Cinnamon Sugar Scones

Share

This is a one-bowl scone recipe that my boys love. They’re not terribly sweet and your home will smell great as they cook. I find that cinnamon in the oven always does that.

You don’t absolutely need parchment paper to make this recipe, but I find that it’s quite helpful. This recipe involves rolling out the dough into a rectangle, spreading cinnamon and sugar on half of the dough, folding the dough over and doing the whole thing again. I find that if I roll the dough on parchment, when it’s time to fold the dough over, I simply lift the parchment and the dough folds and releases well. Don’t forget to dust the parchment with a little flour to ensure that the dough doesn’t stick.

These are great for breakfast and are equally as good as an afternoon snack with a cup of tea. I find that these are best right out of the oven, or certainly on the day that they’re made. If you happen to have one left over until the next day (you probably won’t), put it in the microwave for 10-15 seconds and it’ll be freshened right up.

Next time, I will shape the dough into a rectangle rather than a circle and make a dozen smaller scones rather than six large ones.

Cinnamon Sugar Scones
Recipe from Smitten Kitchen

1 3/4 cups (230 grams) all-purpose flour, plus more for dusting
6 tablespoons (75 grams) granulated sugar, divided
1 tablespoon baking powder
1/2 teaspoon fine sea salt
8 tablespoons (4 ounces or 115 grams) unsalted butter, cold, diced
1/4 cup (60 ml) half-and-half or 2 tablespoons each milk and heavy cream, cold
1 large egg
2 teaspoons ground cinnamon, divided


Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large bowl, combine the flour, 3 Tablespoons of the sugar (save 3 Tablespoons for later in the recipe), baking powder, and salt. Pinch the butter into the dry mixture with your fingers or cut it in with a pastry blender until it resembles coarse cornmeal. Make a well in the center and pour in the half-and-half, then the egg. Use a fork to gently combine the egg and cream in the center, then use it to combine everything into a rough mass. Dip your hands into the bowl and knead the mixture a few times into an even mass.

On a lightly floured piece of parchment, roll the dough to roughly a 10-by-6-inch rectangle. If you don’t have parchment, you can roll the dough on a clean countertop. Sprinkle 1 tablespoon of the remaining sugar and 1 teaspoon of the cinnamon over half of the rectangle (it will seem like too much but really, it isn’t), then fold it in half. Roll the dough out again into an 8-by-6-inch rectangle; sprinkle another of the remaining tablespoons of sugar and the last teaspoon of cinnamon over half of the dough, then fold in half again. Do not roll again, just pat the dough into roughly a 6-inch circle and cut with a sharp knife into 6 wedges. Evenly space the wedges on the pan, sprinkle with final tablespoon of sugar, and bake until slightly golden at the edges, 15 to 17 minutes.

Yield: 6 large scones


One year ago:  Plush Coconut Cake
Two years ago:  Gingerbread Biscotti
Three years ago:  Cake Batter Truffles
Four years ago:  Baked Sweet Potatoes with Coconut Curry Chickpeas
Five years ago:  Candied Orange Peel
Six years ago:  Sugared Pretzel Cookies
Seven years ago:  Quinoa Mac and Cheese
Eight years ago:  Granola
Nine years ago:  Boston Cream Pie
Ten years ago:  Pear Salad with Raspberry Cream
Eleven years ago:  Roasted Potato Leek Soup
Twelve years ago: Zucchini Gratin

Print This Recipe Print This Recipe
Share

Chocolate-Cherry Heart Smart Cookies

Share

These are currently my favorite cookie. The dark chocolate, cherry, oatmeal combination is wonderful. One of my boys, who doesn’t like fruit, asked for one to be put in his lunchbox every day last week. Three out of four boys loved these cookies, as did my husband. I’m making another batch this afternoon.

NB: The batter is VERY thick. Thicker than a traditional chocolate cookie batter.




Chocolate-Cherry Heart Smart Cookies
Recipe from myrecipes.com

1.5 ounces all-purpose flour (about 1/3 cup)
1.5 ounces whole-wheat flour (about 1/3 cup)
1 1/2 cups old-fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter
3/4 cup packed light brown sugar
1 cup dried cherries
1 teaspoon vanilla extract
1 large egg, lightly beaten
3 ounces bittersweet chocolate, coarsely chopped

Preheat oven to 350°. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a large bowl; stir with a whisk.

Melt butter in a small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended. Add cherries, vanilla, and egg; beat until combined. Fold in chocolate. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes. Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks.

Yield: ~30 cookies


One year ago:  Instant Pot Tomato Soup
Two years ago:  Caramelized Shallots
Three years ago:  Cake Batter Truffles
Four years ago:  The Simplest Lemon Sauce
Five years ago:  Chocolate Ricotta Muffins
Six years ago:  Spinach Brownies
Seven years ago:  Roasted Red Pepper and Tomato Soup with Smoky Caprese Panini
Eight years ago:  Cream Cheese Brownies
Nine years ago:  Caribbean Succotash
Ten years ago:  All American Chili
Eleven years ago:  Chewy Chocolate Cookies

Print This Recipe Print This Recipe
Share

Creamy Butternut Squash Soup

Share

It has been a pretty mild winter so far in NYC, but we’ve had the occasional really cold day that makes you yearn for a bowl of creamy, hot soup. I made a butternut squash soup a couple of weeks ago that called for an apple and spices like cinnamon and sugar. It reminded me of a dessert and although there was no extra sugar added, tt was definitely too sweet for me. In my quest to find a more savory butternut squash soup, I stumbled upon this recipe, and with a little tinkering, it was delicious and incredibly simple to make. It was exactly what I was looking for.

Next time I make this, I think I will roast the squash first to give it some extra flavor.



Creamy Butternut Squash Soup
Recipe from Paula Deen via FoodNetwork.com

2 pounds butternut squash, halved, peeled, seeded, and cut into 1-inch pieces
1 1/2 cups diced onion
2 carrots, peeled and diced
2 1/2 cups vegetable broth
1/2 teaspoon salt
2 tablespoons butter
1/4 cup heavy cream
cayenne pepper
grated nutmeg
freshly ground black pepper

In a medium saucepan, combine squash, onion, carrots, broth and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Season with black pepper, cayenne pepper and nutmeg to taste.

Yield: 4 servings


One year ago:  Plush Coconut Cake
Two years ago:  Chocolate Olive Oil Cake
Three years ago:  Cake Batter Truffles
Four years ago:  No Bake Eclair Cake
Five years ago:  Parker’s Split Pea Soup
Six years ago:  Citrus Seasoning Salt
Seven years ago:  Turkey Sloppy Joes with Hoisin and Cilantro
Eight years ago:  Orange and Cream Cookies
Nine years ago:  Caribbean Succotash
Ten years ago:  Moroccan Carrot Dip
Eleven years ago:  Swedish Meatballs

Print This Recipe Print This Recipe

Share

Ultranutty Pecan Bars

Share

I made these for Thanksgiving this year and they were a big hit. They are like pecan pie without all of the gooey, sweet filling. They’re heavy on the pecans and light on the filling, baked on a shortbread crust. If you’re a pecan lover, this recipe is for you.

Just before I started to post the recipe, I received a call from one of my uncles – the one that hosts Thanksgiving for us each year. This year, he and my aunt hosted 62 of us. Yes, that’s correct, 62! We all eat in one sitting and everyone is at a table that looks like it was set by Martha Stewart. Tables are set up all over their house. It’s really unbelievable and so much fun!

My uncle called to ask who had made the pecan bars. He said they were his favorite Thanksgiving dessert this year and that he’d be happy to have them again next year. He said if you stick them in the microwave for 15 seconds they’re unbelievable.

We are blessed with an amazing family that is incredibly close. I look forward to Thanksgiving every year. It’s my favorite holiday. We have much for which to be grateful.

Ultranutty Pecan Bars
Recipe from Brown Eyed Baker

For the crust:
1 3/4 cups all-purpose flour
6 tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup unsalted butter (melted)

For the topping:
3/4 cup light brown sugar
1/2 cup light corn syrup
7 tablespoons unsalted butter (melted and still hot)
1 teaspoon vanilla extract
1/2 teaspoon salt
4 cups pecan halves, toasted ((1 pound))
1/2 teaspoon flake sea salt (optional)

Adjust oven rack to lowest position and preheat to 350 degrees F. Spray a 9×13-inch pan with non-stick cooking spray and line with parchment paper.

Make the Crust: In a medium bowl, whisk together the flour, sugar, and salt. Add the melted butter and stir with a wooden spoon until a dough begins to form. Using your hands, continue to combine until no dry flour remains and a small portion of dough holds together when squeezed in the palm of your hand. Evenly scatter tablespoon-size pieces of dough over the surface of the pan. Using your fingertips, press and smooth dough into even layer in the bottom of the pan; set aside.

Make the Topping: In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, vanilla, and salt until smooth and completely incorporated. Fold the pecans into the sugar mixture until the nuts are evenly coated.

Pour the pecan topping over the crust and, using a rubber spatula, spread the topping over the crust, working it to the edges and into corners (there will be bare patches). Bake until the topping is evenly distributed and rapidly bubbling across entire surface, 23 to 25 minutes.

Transfer the pan to a wire rack and lightly sprinkle with flake sea salt, if using. Let bars cool completely in the pan, about 1 1/2 hours. Cut into 24 bars and serve. The bars can be stored at room temperature in an airtight container for up to 5 days.

Yield: 24 bars


One year ago:  Oatmeal Raisin Cookies
Two years ago:  Loiusa’s Cake
Three years ago:  Pumpkin Lentil Soup
Four years ago:  Chocolate Crinkle Cookies
Five years ago:  Mallobars
Six years ago:  Sweet Potato-Sausage Soup
Seven years ago:  Marcus Samuelsson’s Spiced Coconut Lentil Soup
Eight years ago:  Rosemary-Lemon Sandwich Cookies
Nine years ago:  Weeknight Bolognese
Ten years ago:  Chocolate Malted Whopper Drops
Eleven years ago:  Mahogany Beef Stew with Red Wine and Hoisin Sauce

Print This Recipe Print This Recipe

Share

Spiced Cocktail Nuts

Share

I love spiced nuts. Most of the recipes I make tend to be on the sweeter side. This recipe is just the opposite. It’s more savory than sweet, and perfect to serve at a cocktail party, or with hors d’oeuvres before dinner. We had some friends over for dinner the other night and I served these with drinks before dinner. When they came out of the oven, I ate so many of them that I ran the risk of having to make another batch. The good news is that my husband isn’t as much of a fan of these as I am, so he didn’t sneak too many of them himself. He prefers the sweeter nuts that I make.

If you like a big punch of spicy flavor in your spiced nuts, give these a try. You can use any type of nuts that you like. My favorites are pecans and cashews, so that’s what I used, but any will do. If the spice mix in the ingredients list gives you pause, try to make half a batch to see if you like them.


Spiced Cocktail Nuts
Recipe from Giada DeLaurentis via FoodNetwork

Vegetable cooking spray
1 egg white
1 1/2 cups roasted and salted cashews
1 1/2 cups pecan halves
6 Tablespoons of granulated sugar
1 Tablespoon Madras curry powder
1 teaspoon cumin
1 1/4 teaspoons garlic salt
heaping 1/2 teaspoon of cayenne pepper
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon

Place an oven rack in the center of the oven. Preheat the oven to 250 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside.

In a large bowl, whisk the egg whites until frothy. Add the nuts and stir until coated. In a small bowl, combine the sugar, curry powder, cumin, garlic salt, cayenne pepper, cardamom, and cinnamon. Sprinkle the sugar mixture over the nuts and toss until coated. Arrange the nuts in a single layer on the prepared baking sheet. Bake for 45 minutes, stirring halfway through the baking time, until the nuts are golden and fragrant. Cool for 1 hour.

Using a metal spatula, remove the nuts from the baking sheet. Break the nuts into bite- sized pieces if necessary, and place in serving bowls.

Yield: 3 cups of nuts


One year ago:  Chocolate Nut Zucchini Bread 
Two years ago:  No Bake Healthy Breakfast Cookies
Three years ago:  Salted Caramel and Chocolate Rice Krispies Squares
Four years ago:  Broiled Flounder with Parmesan “Caesar” Glaze
Five years ago:  Chocolate Sugar Cookies
Six years ago:  Shredded Brussels Sprouts
Seven years ago:  Apple Mosaic Tart with Salted Caramel
Eight years ago:  French Silk Pie
Nine years ago:  Red Lentil Soup with Lemon
Ten years ago:  Spinach and Chicken Tortilla Bake
Eleven years ago:  Cheddar Apple Frittata

Print This Recipe Print This Recipe
Share

Cannellini-Bean Pasta With Beurre Blanc

Share

If you’re looking for a quick, vegetarian, weeknight meal, this is it. A can of beans, some pasta and a simple beurre blanc sauce combine to make something marvelous.

Don’t let the directions throw you. After the beans and pasta are cooked, don’t drain the pasta water. Much will have evaporated or will have been absorbed by the pasta. The remaining starchy water makes a really nice sauce when combined with the beurre blanc. This is one of those recipes that has a fairly simple list of ingredients, but tastes very sophisticated when cooked.

My vegetarian son had two helpings. That’s a home-run in this house.


Cannellini-Bean Pasta With Beurre Blanc
Recipe from the New York Times

1 (15-ounce) can cannellini beans, rinsed
3 cups chicken or vegetable stock
1/4 cup white wine
1/4 cup white wine vinegar
1 shallot or small white onion, finely chopped
3 tablespoons unsalted butter
1 cup small pasta, like shells
Kosher salt and black pepper
Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish


Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.

While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.

Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve immediately with grated cheese on top.

Yield: 2 servings


One year ago:  Chocolate Nut Zucchini Bread 
Two years ago:  No Bake Healthy Breakfast Cookies
Three years ago:  Salted Caramel and Chocolate Rice Krispies Squares
Four years ago:  Broiled Flounder with Parmesan “Caesar” Glaze
Five years ago:  Chocolate Sugar Cookies
Six years ago:  Lemonade Cake
Seven years ago:  Pumpkin Scones
Eight years ago:  Pumpkin Chocolate Chip Muffins
Nine years ago:  Beef, Cheddar and Potato Pie
Ten years ago:  Mexican Chocolate Tofu Pudding
Eleven years ago:  Pumpkin Chocolate Chip Cookies

Print This Recipe Print This Recipe


Share

Instant Pot Lentil and Spinach Soup

Share

The temperature is starting to drop here in NYC, and when the cold weather arrives there’s nothing better than a warm bowl of soup. Our vegetarian son is slowly but surely working his magic on us, so we’re eating more vegetarian dishes now than we ever have before. We haven’t completely given up meat, but its consumption is slowing down in our house. Unfortunately, our vegetarian son had no interest in trying this soup. Neither did any of the other boys. All the more for us.

If you have an instant pot, this recipe is very easy to make. The most time consuming step is chopping the carrots, onions and celery but once they’re chopped, the instant pot will sauté them in a snap.

This is a thick and hearty soup, full of heart-healthy lentils, perfect for lunch on a cold day.

Instant Pot Lentil and Spinach Soup
Recipe slightly modified from Kitchen Treaty

2 teaspoons olive oil
1/2 medium yellow onion, diced (about 1 cup)
2 medium carrots, peeled and diced (about 1 cup)
1 medium stalk celery, diced (about 1/2 cup)
4 medium cloves garlic, minced (about 2 tablespoons)
1 generous teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon dried thyme
1/2 teaspoon kosher salt (or more, to taste)
1/4 teaspoon freshly ground black pepper (or more, to taste)
1 cup dry brown lentils, rinsed well in cold water
4 cups low-sodium vegetable broth
8 ounces (about 6 cups) baby spinach

Hit “Saute” button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery. Saute, stirring occasionally, until tender, about 5 minutes. Add the garlic, cumin, turmeric, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.

Add the lentils and pour in the broth. Stir.

Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button and set the timer at 12 minutes.

The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to “venting” (a little bit at a time at first).

Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Taste and add additional salt and pepper if desired. Serve.

Keeps in the refrigerator for about 3 days. Freezes well too!

Yield: 4 servings



One year ago:  Chocolate Nut Zucchini Bread 
Two years ago:  No Bake Healthy Breakfast Cookies
Three years ago:  Salted Caramel and Chocolate Rice Krispies Squares
Four years ago:   Soft Snickerdoodles
Five years ago:  Chocolate Sugar Cookies
Six years ago:  Ranch Oyster Crackers
Seven years ago:  White Chocolate Cranberry Blondies
Eight years ago:  Cornmeal-Crusted Tofu
Nine years ago:  Five-Treasure Fried Rice
Ten years ago:  Cream Biscuits
Eleven years ago:  Another Delicious Blueberry Muffin

Print This Recipe Print This Recipe
Share

No-Bake Carrot Cake Energy Bites

Share

I’m always on the hunt for healthy snacks for myself and for the boys. I’ve been making a variety of different no-bake energy bites recently, with various healthy ingredients, but these are one of my favorites. My husband describes them as being virtuous, which means he doesn’t really like them, but he’ll eat them because he knows they’re fairly healthy. The boys won’t go near these. I eat them as a snack in the afternoon, or as dessert after dinner.

These take no time at all to make because you throw the ingredients into the food processor, mix, then roll into balls. They’re a little sticky when you roll them. I find that they’re best frozen. I eat them straight from the freezer. I could eat these all day long.

No-Bake Carrot Cake Energy Bites
Recipe from Fine Cooking

2 cups matchstick shredded carrots
1 cup raisins
1 cup rolled oats
1/2 cup almond butter
1/2 tsp. cinnamon

Put all ingredients in the food processor and pulse until coarsely ground and well-blended.  Use your hands to roll the mixture into 1-inch balls and arrange the balls on a parchment-lined baking sheet. Freeze and enjoy straight from the freezer!

Yield: ~20-24 energy bites


One year ago:  Plum Torte
Two years ago:  Less Sweet Sweet Potato Casserole with Butter Pecan Crumble Topping
Three years ago:  Tomato, Melted Leek and Feta Galette
Four years ago:   Apple Crisp
Five years ago:  Chocolate Sugar Cookies
Six years ago:  Chocolate Peanut Butter Cookies
Seven years ago:  Orange Vanilla Bean Cupcakes
Eight years ago:  Chicken Pot Pie
Nine years ago:  Cinnamon Sugar Biscotti
Ten years ago:  No Knead Bread
Eleven years ago:  Cinnamon Muffins

Print This Recipe Print This Recipe
Share

My Go-To Blueberry Muffin Recipe

Share

I’ve made lots of blueberry muffins over the years, but this is my current go-to recipe. I found it this summer when blueberries were plentiful, made it least a half dozen times over the course of a month or so, and keep using it. I have a batch frozen in the freezer right now so I can have muffins on-demand. They’ll take a little longer to cook, but they’ll be faster to the table than if I had to make them from scratch.

These are best on the day that you make them, but if they don’t all disappear in a day, 15 seconds in the microwave the next day will do wonders for them.

The photo is courtesy of my sister Gail.


My Go-To Blueberry Muffins
Recipe modified slightly from Smitten Kitchen

5 tablespoons (70 grams) unsalted butter, cold is fine
1/2 cup sugar
Finely grated zest from a lemon
3/4 cup plain unsweetened yogurt or sour cream
1 large egg
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea or table salt
1 1/2 cups all-purpose flour
1 1/4 to 1 1/2 cups blueberries, fresh or frozen
3 tablespoons turbinado (sugar in the raw) sugar

Heat oven to 375°F. Line a muffin tin with 10 paper liners or spray each cup with a nonstick spray. Melt butter in the bottom of a large bowl and whisk in sugar, zest, yogurt and egg until smooth. Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries. Batter will be very thick, like a cookie dough. Divide between prepared muffin cups and sprinkle each with 1 teaspoon turbinado sugar, which will seem like a lot, but it’s the right amount. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean (except for the gooey blueberries). Let cool in pan for 10 minutes then the rest of the way on a rack.

Yield: 10 muffins


One year ago:  Plum Torte
Two years ago:  Veggie Nuggets
Three years ago:  Pumpkin Lentil Soup
Four years ago:  Giant Bubbles
Five years ago:  Corn-Shrimp Dumplings
Six years ago:  Chocolate Coconut Milk Ice Cream
Seven years ago:  Breakfast Crepes
Eight years ago:  Cannellini Beans with Lemon, Roasted Red Peppers, and Bacon
Nine years ago:  Apple Cake
Ten years ago:  Southwestern-Style Succotash Chili
Eleven years ago:  Incredibly Easy Apple Sauce

Print This Recipe Print This Recipe
Share