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Tag Archives | muffins
Yield: 16 muffins or 24 mini-muffins If you turn these into mini-muffins, you will want to reduce the cooking time to about 12-15 minutes. If you don’t have a lemon on hand, orange rind works just as well, and you may substitute vegetable oil for the grapeseed oil. If you use frozen blueberries, toss them […]
Yield: 8-10 muffins Straight from Good to the Grain, these muffins are glorious. Ripe persimmon pulp is a natural puree, so just scoop the ripe pulp from the fruit and move on with the recipe! I baked my muffins for 37 minutes. Wait for them to spring back when you touch them lightly on top […]
Yield: 12 cakes I substituted almonds for the walnuts because that’s what I had on hand. I also used wheat germ instead of flax seeds, for the same reason. These tasty little cakes from Super Natural Every Day are filling and delicious! Ingredients: 3 cups rolled oats 2 cups whole wheat pastry flour ½ teaspoon […]
Yield: about 9 muffins These muffins are hearty and dense. Packed with whole grains, they are a terrific way to start your day or satisfy your snack-tooth. Use the leftover bulgur to make Bulgur Pilaf with Roasted Squash and Mint. Ingredients: 2 cups water 1 tablespoon coconut oil 2 1/2 teaspoons ground cinnamon, divided 1 […]
Yield: 24-27 mini-muffins or 12-15 muffins Each morning at Three Stone Hearth, right around 11:00 am, everyone in the kitchen breaks for tea. It’s a time when recipes are discussed, questions are asked, stories are shared, and laughs are had by all. Chef/owners, apprentices, interns, volunteers, and staff gather around a simple and wholesome spread of […]
Yield: 12 muffins One way to lighten up muffins is to use pureed fruits (apples, prunes) and vegetables (squash) to make them sweet, moist and tender. These muffins from Golden Door use applesauce as a replacement for oil. With this delicious start to your day, you won’t miss the fat and calories! Ingredients: 1 ½ cups […]