These Meyer Lemon Earl Grey Tea Muffins are soft, lemony, and irresistible.
jump to recipe I have been wanting to make these Vanilla Crunch Muffins for ages! I don’t know why I wanted so long. They are sweet, if somewhat sticky, with a lovely coconut crunch on top, and smooth vanilla flavor. A little different from my usual fare. I started by scraping the vanilla bean. Lucky […]
jump to recipe These were supposed to have pecans in them, originally, but circumstances forced me to rename them Pumpkin Cinnamon Chip Muffins (without Pecans). The recipe I based them on was called “Pumpkin Pecan Muffins,” but mysteriously, there weren’t any pecans listed in the ingredients or in the directions. I posted so in the […]
jump to recipe This recipe for Vanilla Bean Blood Orange Mini Loaves turned into The Great Ingredient Improvisation Experiment. I didn’t have all the ingredients, so I had to wing it a little, and once I was winging it, I started adding in some things too. The results were incontrovertible: a perfect soft crumb, and […]
I am unnaturally excited about these Meyer lemon poppy seed muffins.
I’m always looking for a good recipe for such things, and I’m always inundated by recipes that call for a full cup of butter and ridiculous amounts of sugar. Conversely, there are a slew of recipes out there that are “low fat” and “heatlhy” and come out heavy, dense, and stick to the muffin papers. But now, I have found it. THE PERFECT LEMON POPPY MUFFINS! They are here! In my house!
jump to recipe I thought I’d run out of variations on a banana theme, but these Whole Wheat Banana Muffins took me by surprise. They taste like the best banana bread, but slightly softer and fluffier as befitting a muffin. Don’t skimp on the bananas when you make these! This isn’t one of those recipes […]
Why are these called Chocolate Cupcake-Muffins? Because they are muffins, and they are cupcakes, and they are delicious. They can be eaten for breakfast or for dessert. They can be eaten plain, or with peanut butter, or with whipped cream frosting. They are made with healthy ingredients like quinoa flour and yogurt, but also required the melting of butter and the adding of cocoa powder. Hence: cupcake-muffins.
It took three batches to get these Blood Orange Spice Muffins right. It was a true exploration into the world of muffindom. What makes them tender? What makes them sweet? How can you bring out flavor and play with texture to create something wonderful, and still keep it healthy? Big questions, indeed, and with a good solid year and a half of muffin-making behind me, I decided it was time to be bold and venture where no muffin in my kitchen had gone before: an original recipe from scratch.
Mini Chocolate Doughnut Muffins for a snow day, that’s what these were. The kids went back to school on January 2nd, and by the 3rd they already had a day off, thanks to an insane amount of snow. We seized the moment, slept in, and then it was time for breakfast. I decided to skip the glaze so these not-unhealthy treats wouldn’t venture into dessert territory.
I devoured this loaf greedily, mostly because the soft crumb made it among the nicest baked goods ever to come out of my kitchen. It’s a little taste of what pumpkin bread heaven must be like. To quote Dale Cooper, “This must be where pies go when they die.” Trade in the pie for some cinnamon pumpkin bread and I’m right on the same page.
I really have to pick up the pace on my blogging. I made these Healthy Banana Oat Muffins weeks ago, and they are SO delicious and breakfasty and good to eat that I feel like a jerk for not making them available to you sooner. A jerk, I am! But maybe this is better, a little post-Christmas healthy baked good to rescue you from cookie overdose.
Usually when I see a recipe for Carrot Cake Muffins, there’s a lot more emphasis on the cake than the carrots, which means it’s more about dessert than breakfast. (Yes, most carrot cake is so good because it’s filled with butter and sugar!) But these were also called “Healthy Applesauce Carrot Muffins”, and I knew with some slight adjustments I could do something interesting with them. And so I did. They came out great. Flavorful, fluffy, and worthy of the carrot cake name without the carrot cake decadence. The spices are balanced perfectly and these muffins make breakfast worth celebrating.
I had fun, despite my type A team member, and I stuffed myself with bread and packed up the leftovers. The teacher, who was wonderful, seemed to think he was doing us a favor by ending the class early, but I would have happily stayed another hour or two to bake more. I don’t feel ready to take on bread-baking at home, exactly, but I got a handle on kneading, which is a good start. And I tested two new quick bread recipes that weren’t very good, and I am ready to teach Advanced Cinnamon Snails. I celebrate my accomplishments where I can.
These were a lovely surprise.
I hadn’t done a banana-bran combination before. Well, sort of. I’d tried these Banana-Nut Oat Bran Muffins but that was oat bran instead of wheat bran and they didn’t have real flour in them and while some people liked them, I wouldn’t make them again. So they don’t count.
But I had some brown bananas sitting around, even after making my Chai Spiced Banana Muffins, and I had a hankering for something new. I also had some buttermilk to use up, and liked that this recipe looked pretty healthy but still adaptable, plus it looked like I’d get some mini muffins out of the deal as well, which are always fun.
I made the unfortunate choice of bright yellow muffin papers, which cast a bit of a sickly glow in my photos, but the muffins themselves were delicious. The chai spices combined beautifully with the banana, and the shredded coconut, while it didn’t impact the flavor much, added a soft crunch without detracting from the fluffy, moist texture.
Cakey gingerbread muffins for breakfast? Yes!
I really was sure it was going to be one of those other recipes, and then suddenly I was standing in the kitchen looking at a gingerbread muffins recipe. How it happened, I don’t know exactly. I’m glad it did, though, because they are cakey and delicious and I feel happier when I bite into them than I did the moment before.
If you’re looking for a decadent, sugary pumpkin bread for dessert, this isn’t it.
If you’re looking for a gently spiced, not-too-sweet pumpkin bread for breakfast or a snack that warms you up from the inside out, you’ve found it. I like this bread but given the abundance of sugar in most pumpkin-based baked goods, you do have to know before your first bite that this is going to be a little different. On its second or third day it hits a beautiful peak of flavor, when the honey and the spices and the pumpkin coalesce into smooth perfection.
It was time to get back into the healthy swing, after whipping up requested decadent treats like Butterscotch Brownies and Chocolate Chip Pumpkin Bread. Still on a pumpkin kick, I went digging through my Pinterest board to see what might strike my baking fancy. Sometimes I’m in the market for a great, unique recipe, and sometimes I just want something I can play with. This one fell into the “play with” category, and play with it I did, for the betterment of muffinkind.
It’s pumpkin season!
Okay, all the other baking blogs are way ahead of me, but I’m a bit of a late bloomer. I’m okay with that, I’ve had years to get used to it. We won’t even talk about what all the boys used to call me before I got boobs.
Wait, what are we talking about? Muffins! We’re talking about muffins. And these particular muffins are the ultimate breakfast, supplying you with very basic morning nutrition: wheat, fruit, dairy, and caffeine.
While my taste buds will never accept a muffin with fruit pieces in it — I remember trying this applesauce cake well over a year ago and not liking it — I took a risk on these apple butter muffins, intrigued.
It was a risk worth taking: the results were lovely. Spiced, flavorful, slightly sticky breakfast muffins. Welcome, fall. Welcome, change.
I know, I know. It’s fall, and I’m supposed to be baking with pumpkin or apples, and instead I’m pretending it’s spring and making maple treats. But I got lured in by the fact that this recipe called for non-standard ingredients like vanilla bean and coconut oil, and I already had both of them on hand; I’ve come a long way from the days when I had to check to see if I had baking powder before I made anything. Plus the photos on the blog where I found this recipe are inspiringly gorgeous, making the already delicious-sounding combination completely irresistible.
Fall is upon us. . .at least in the mornings.
It’s been super cold here in the morning, so it’s jackets and maybe even a scarf when we leave the house, and then the heat kicks in and by afternoon everyone who isn’t in shorts feels like an idiot. So Fall is whispering at us, maybe, and when the kids went gaga over the apple cider donuts at Stew Leonard’s, I decided it was time to for the first treat of the season.
The last two baked goods that came out of my kitchen were substandard, for sure. Not enough flavor, heavy, arduous texture, and especially disappointing because one came right on the heels of the other. But today things turned around at last, courtesy of these lovely. fluffy, flavor-filled orange mocha muffins.
These muffins are magical.
I don’t know who Kathie is, but I started with her recipe, played with it here and there, and created something exquisite. Everything came together in perfect balance, in both flavor and texture. I’m going to try to recreate these because I have to find out if it was a fluke or if there really is such a thing as muffin perfection.
This recipe called out to me but it took a while for me to heed the call.
First of all, it was based on a recipe by Marcus Samuelsson, whose memoir Yes, Chef was a recent and engaging, fascinating, inspiring, and delicious read. I’ve never tried any of his recipes before, and I had actually pinned this one a few weeks ago. But then I saw this version of it, which seemed to preserve the general nature of it but healthed it up a bit, finding alternatives to the sugar (which I would simply have reduced) as well as the oil.
I didn’t actually think they were that spicy, to be honest. Maybe they should be called Spiced Orange Bran Muffins instead, because it’s the orange that gives them the zing and then there’s a little pop of the spices to accompany it. I also just discovered (with a mouthful of muffin as I type) that they taste great with a bit of melting peanut butter on them.
Pretty, they’re not.
Delicious, they are. And then some. They’re bursting with chocolate and coconut with just a touch of cinnamon, and not a whisper of zucchini hits the taste buds. Amazing.
I confess that I was very, very nervous while I was making them. I changed so many elements of this recipe that I had no idea if I was going to be elated by success or depressed by failure, and then have to go hungry as well. But sometimes a baker has to take a few chances.
Ignore the word “skinny”. Really. Because these taste anything but skinny. They taste FAT in the most delightful way. Fat with chocolate flavor. Fat with cakey texture. Fat with desserty joy.
And yet they are skinny too. Low fat, Weight Watchers-friendly, and full of healthy ingredients like wheat germ, yogurt, bananas, and whole wheat white flour. They have chocolate chips too, of course, but that’s okay. It’s all about balance. And deliciousness. These muffins have that in abundance.
I’m always looking for more peanut butter recipes; anything that focuses in on peanut butter without becoming a Weight Watchers points nightmare piques my interest. So even though these were called Peanut Butter Protein Muffins, which meant that something was being prioritized along with flavor, I gave them a shot. Peanut butter does that to me. I would follow it almost anywhere.
I had to try one more time. I want a peach muffin without peach pieces, is that so wrong?
Well, it may not be wrong, but I still haven’t achieved it. Not that these muffins are anything but sweet and delicious and good for you, they’re actually quite wonderful. Fluffy, flavorful, sweet, with a nice little crunch from the poppy seeds, a last-minute addition. And they actually do have a hint, a wee whisper, of peach taste. So while I love them and plan to make them again, they are not the peach muffin I’ve been seeking. (“These aren’t the peach muffins you’re looking for,” said the Jedi master.)
They taste damned good, though.
I’m back on the healthy muffin train. I was trying to come with something new to try for breakfast when I found this gem hiding at the bottom of one of my Pinterest boards. Being Canadian, I was drawn to this one by forces beyond my control.
It’s hard to believe that all the sweetness in these muffins comes from maple syrup. They’re just sweet and dessert-y and full of flavor and still healthy, without a grain of sugar added. Maple syrup rocks. (Did I mention I’m Canadian?)
I’ve been wanting to try making this recipe for weeks, but first I had to use up the carrots, zucchini, and bananas that were sitting around. Finally I ran out of everything, and felt it was morally okay to proceed. (I hate wasting food, okay?)
I had a feeling this bread was going to be something special and I was right. The texture is soft and perfect, reminding me of that Chai Tea Bread I enjoy so much. And it’s sweetened with honey; not a grain of sugar passed through my hands.
This delicious, satisfying chocolate zucchini bread came on the heels of two very unfortunate baking experiments, and a last-minute mishap to boot.
Failure #1: I tried to make a zucchini bread without chocolate chips or cocoa powder. Now I know that it’s possible to make a good spiced zucchini bread, but the recipe I tried did not generate one.
These look better, don’t they?
I’m still on a peach muffin mission, but before I tried a new recipe I wanted to go back to this one and get it right. That meant:
A. using properly ripened peaches
B. mixing peach puree with baking soda to get it foamy
C. not accidentally mish-moshing two recipes together
I succeeded on all three counts. These muffins came out a little fluffier, a little prettier, and a little more delicious, but I have to be honest: I still don’t really taste a whole lotta peach. Still, I’ve had trouble holding on to them, as the kids love them and so does everybody else.
These muffins are wonderful. The amount of chocolate chips was just right, the sweetness balanced beautifully with the spices, the crumb was soft and fluffy, and the zucchini provided moisture and nutrition without ever rearing its ugly head into the flavor. A gem, this one. I feel like these muffins are helping me slowly inch towards a zucchini bread without cocoa powder. Perhaps I am beginning to understand the powers of the humble zucchini
I have been on a quest: the quest for a peach muffin. To reiterate what I’ve expressed in this blog multiple times, I do not like pieces of fruit in my baked goods. I don’t make or eat blueberry muffins, apple pies, cobblers, or cookies with raisins in them. But I love the taste of the fruit, so as long as the texture is pure crumb, I am happy.
I also love using seasonal ingredients, when I can. Last winter I specialized in Meyer lemons and blood oranges, and now it’s summer so I’ve been making zucchini chocolate treats and have been trying to do something with peaches. I love peaches! I found some lovely peach-ginger tea that worked well in muffins, but I wanted to try using fresh peaches.
A few weeks ago, I picked up some peach-ginger tea at an interesting little spice store in Sayville. We were on our way to Fire Island, but had some time to kill before the ferry came, so we stopped in town to get some coffee (for us) and some treats (for the kids) and when I spotted the gourmet store next to it, I couldn’t resist. I’ve had it in my mind to bake with that tea for the last few weeks, but I couldn’t decide exactly how. And then I remembered my Lemon-Ginger Tea Muffins, and thought I could use that as my base.
What to make, what to make…I really wanted to try something new with the 3 revoltingly overripe bananas in my kitchen. And I was in a hurry because I picked up a new laptop this morning so I could blog more portably, so I wanted something simple. I struck banana gold with this one, because it IS simple, and straightforward, and delicious. Perfect amount of oats, flour, and buttermilk to create a soft but solid texture, bursting with banana flavor.
This tea cake is so delicious that I made another one three days after making the first one, and the only reason I waited so long is because we were away for the weekend.
The cake itself is warm with spices, and the topping adds a crunchy sweetness to every bite. It’s a magical combination. Hard to believe it starts out with something as mundane as a cup of shredded carrots.
jump to recipe Do you like cinnamon? These are a lovely treat for the cinnamon-lover, and no doubt a nightmare for the cinnamon-hater. Cinnamon muffins with cinnamon chips, and full of healthy ingredients like whole wheat white flour, wheat germ, applesauce, and Greek yogurt. Delicious! It was also a very easy recipe to whip together, […]
I thought I had the banana muffin market cornered, but these are just as good as mine and come in mini form! The recipe for these mini banana chocolate chip muffins had unusual instructions, and specific directions, and I obeyed all with success. I changed a few things in the recipe, and got great results: a moist, flavorful, fun mini muffin, popular with all who tasted.
Gluten-free is not for me. I suppose the gluten-free crowd might appreciate these, but only because they’re used to eating muffins made without flour. Me? I’m a gluten-lover. Bring on the wheat! These have good flavor but the texture is a complete disappointment. I thought they’d be interesting, but alas, they are not. The good […]
jump to recipe I already have some tried and true bran muffin recipes, but I had the itch to try something new and Nathaniel had the itch to grate nutmeg, so we scratched our itches together. While I toasted the walnuts, he got to work. (This blog doesn’t have the subtitle “in a perpetually messy […]
These muffins are such a nice little surprise!
I’ve been feeling the loss of the great blood oranges of the season, but now I know the joys of a regular (non-blood!) orange muffin too. Phew! These are lovely. Nathaniel says it’s like drinking orange juice while you’re eating a muffin, and I agree. (I think my son would be a great food critic; he told me tonight as we were watching Chopped that he’d be a good judge on that show. Given how specific his reviews of my baking are, I believe he’s right.)
jump to recipe I won’t pretend they’re pretty, but they sure are delicious. This is a grown-up sort of muffin. The espresso flavor is strong, the oats give the muffins a density that makes them nice and filling, and the only real sweetness comes from the chips. So don’t make these for kids and expect […]
A while back I made some delicious Meyer Lemon Tea Muffins, only I didn’t realize they were supposed to be mini muffins so I only ended up with 9 of them. Since they were delicious, I decided to give them another shot, this time using blood oranges instead of lemons. And behold: mini muffins. Delicious, soft, fluffy blood orange tea muffins.
Sometimes an ingredient shortage can work in your favor. For want of a few more blood oranges, some Meyer lemons were used, and born out of the uncertainty of that unusual pairing, some poppy seeds were added. Thus, a brand new muffin emerged, and a very delicious one at that.
My intention was simply to make another batch of blood orange muffins, based on my very slight adaptation of a recipe I’ve used before. I started squeezing the blood oranges, noting how much more juice I was getting from each one since I was using a plastic juicer as opposed to just squeezing by hand. But then when I had squeezed the last one out, I looked at my measuring cup and I only had just over 3/4 of a cup. Disaster!
I didn’t want to throw away the juice, or risk having it go bad if I stored it, since I didn’t know when I’d be able to get more blood oranges. So I got creative: I decided to top off it off with Meyer lemon juice. Risky, I know. Bold, even. I am normally neither risky nor bold, but this was a baking emergency. I took out the lemons, and squeezed out enough to make a full cup of juice.
jump to recipe I still had the white balance settings wrong for this entire batch of photos and it’s annoying me because these muffins were really delicious and you can’t even see their true beauty. Trust me, they looked lovely. I found these in the bottom depths of one of my Pinterest boards. Sometimes I […]
I made this one night last week, when I wanted something hearty and robust and satisfying but not sweet and dessert-y. I know, that sounds weird. But I was after something that would ground me a little. And thus I made this delightful bread. I started with whole wheat pastry flour, which always makes me […]
jump to recipe Yesterday, I played with my tried-and-true banana yogurt muffin recipe to see if I could add in some cocoa powder without ruining it. I’ve also been playing with my camera. My photography class started yesterday, and I got cocky and started shooting on manual, which turned out to be something of a […]
jump to recipe These are delightful. I took a very basic, healthy recipe that I found on food.com, read the reviews, made it mine, and created deliciousness. If I achieve nothing else over the weekend, at least there’s that. I kept very little of the original, but I started out exactly as directed, by letting […]
I’ve decided that there’s a property peculiar to baked goods with blood oranges in them: it’s all about the second bite. Just like the Blood Orange Muffins I’ve made before, the first bite is a little confusing to the palate, but the second one rolls in all the flavor and goodness the muffin has to […]
Another home run. Make this bread right now. I mean it. It couldn’t be easier and your taste buds will thank you, as will anyone else who gets a bite. I brought some of this to work with me and had someone come back for thirds. Who says you have to wait for fall to bake with pumpkin?
And the topping…to think I almost didn’t include it. How dumb that would have been. The bread is a wonder unto itself but the topping adds a bit of crunchy magic. I made a few changes to the recipe, but the credit really belongs to a beautiful blog called Pastry Affair that gave me reason #85279 to love Pinterest and the internet.
jump to recipe These are insane. Now they’re not crazily low fat or anything, but they’re not anywhere near as decadent as they taste, and the flavor combination in these muffins is absolutely exquisite. Semi-sweet chocolate, turbinado sugar, espresso powder, and a hint of orange come together to create some sort of flavor perfection that […]
I make these carrot spice muffins pretty regularly. They’re freakishly healthy, and I say freakishly because they are just ridiculously delicious. The spices are a perfect blend with the carrot base, the texture is moist but fluffy, the turbinado sugar on top gives them an extra bite of crunchy sweetness, and they’re full of good-for-you […]
I changed this recipe up a fair bit, and it paid off. Dave is normally immune to the charms of the endless stream of baked goods that makes its way through our kitchen, but this one hooked him. He’s even suggesting that there might not be any left to bring to my hungry co-workers tomorrow. I’ll take that as a compliment to the awesome power of Meyer lemon pound cake.
jump to recipe Let me just put this out there right away: this picture does not do this loaf justice. The how-to-use-your-new-DSL-camera class doesn’t start until April, so I’m still using the automatic setting, and I baked at night, so there was no natural light to work with. So understand that the dark blob you […]
Get aboard the muffin transport! You won’t regret it. jump to recipe I should have made these muffins instead of last night’s disasters, but we have them now, so the muffin balance has been restored. These are delicious and the recipe seems to lend itself to adding different spices, sugars, or bonus ingredients. The process […]
I finally did it! After nothing but corn muffin failure, I found a recipe that works, is easy to make, tastes great, and doesn’t require butter to make it special. Dave made pulled pork for dinner and they are providing a perfect match. I started by dumping yellow cornmeal into my yellow mixing bowl and […]
The other night I wanted to make something healthy. I always want it to be delicious, but I wanted to contrast the chocolate buttercream frostings and cheesecakes as of late, and I wanted to try something new. That’s how I found myself making Carrot Spice Muffins. And I’ll tell you right now to read on, because they are not only good for you, they’re super delicious. I’m eating one right now and it’s healthy enough for breakfast but tastes like dessert. Awesome.
Recipes like this are reason number twenty million for why I love the internet. I told Jana to pick a birthday treat, and she went to my Pinterest board and picked Pumpkin Spice Rice Krispie Treats. So I read the comments under the recipe, and a lot of people were complaining that the squares fell apart because of the moisture created by the pumpkin. And then one person posted that she came up with a solution to get the moisture out of the pumpkin. I followed her link. I followed her advice. I will now follow her blog. And maybe follow her around.
jump to recipe I’m always on the lookout for more healthy muffin recipes, since that’s what I have for breakfast every day. Well now I have a new one to add to the collection. We went apple picking today, and you’d think I’d be baking something with apples, but I don’t actually LIKE baked apples, […]
I finally did something with those brown bananas that have been sitting on the counter for days, disgusting all of us. Or maybe just me. I don’t know. I find them disgusting! But I’d seen this lightened-up version of cinnamon swirl banana bread a while ago and wanted to try it out. Its time had come.
jump to recipe I’ve made this before, sort of, but today I changed the recipe, used a new pan to make things pretty, and took the glaze from one dessert to add to it, skipping the frosting. We have company coming, and we’ve actually been talking about having these guys over for years. Literally. Years! […]
jump to recipe Finally! I am always looking at recipes that involve peanut butter, are low in points, and healthy enough for breakfast, but usually they involve some sort of Epicurean compromise. But my quest is over. I have found them! These banana, peanut butter, and honey muffins are delicious, in a no-caveats-needed way. Bursting […]
This has been a very strange evening. I don’t usually skip ahead to the end of my baking tales, but really, I was ready to give up on these weird oatmeal singles muffiny thingles completely, until Dave and Nathaniel each gobbled one up with glee. And then about ten minutes later, when I asked Dave […]
I’ve been wanting to make these for days. Peanut butter, banana, oatmeal, all in a low-point, low-fat, healthy muffin? Sold. I had some icky brown bananas ready, too. The only reason I had to wait an extra day was because I spent Tuesday night making Snickerdoodle Mini Loaves for Miff’s birthday. By Wednesday I was […]
I haven’t made bran muffins in a long time, and I found this nice, low-fat, healthy, and flexible recipe on Pinterest, so I whipped them together last night. I have to say, I’m very, very happy with the results. I do love a good bran muffin, and these have an unusually light texture, with a nice flavor that you can adjust based on your own tastes. I have big plans for these muffins. Plus, they were sort of fun to make.
jump to recipe We came home after a beautiful weekend in Fire Island to a muffin-less house; well, it wasn’t supposed to be muffinless, but the banana muffins I made did not survive their weekend abandonment. I’d made another batch at the same time and brought it to Fire Island, and those were still fine […]
I wanted to make something relatively healthy, but I’m really tired too, so it was time to try Coconut Baked Oatmeal. I pinned the recipe after we devoured the Peanut Butter Baked Oatmeal from the same site (Lynn’s Kitchen Adventures), and it’s an easy recipe for the exhausted. You just put it all in a […]
I have a confession to make: I have never toasted nuts before. I generally don’t cook with nuts, either, and part of that is my own texture preference. I like nuts, but I don’t love biting into something crunchy and resistant in the middle of something nice and cakey. I don’t usually bake with chocolate […]
After I threw the corn muffins away, I had to make something else, and it was almost lunch time, and the kids requested that the primary flavor be peanut butter. I couldn’t argue with that idea, as I love peanut butter with a fierce, obsessive love. We’d had baked oatmeal at Mussers’ Bed & Breakfast […]
Yesterday I didn’t bake anything. So tonight I baked two things. I made my signature banana yogurt muffins, although I was a little distracted and forgot to top them off with cinnamon chips. Crap. They turned out great anyway, I say with honesty, and without any ego. They’re just delicious, that’s all. But I’ve had […]
jump to recipe I wanted something to contrast yesterday’s bran muffins, something with a more complex flavor. When I saw that the ingredients for this recipe included cardamon, allspice, cloves, black pepper, and brewed chai tea in addition to cinnamon and nutmeg, I knew my search was over. See all that stuff? I figured I’d […]
jump to recipe I was planning on making carrot oatmeal muffins tonight, since I’ve run out of breakfast muffins, but then I was poking around in the Epicurious iPad app today and saw a buttermilk bran muffin recipe that looked like it was worth a try. When I got home, I asked Nathaniel which one […]