Recipe from Whole FoodsThese muffins offer an intriguing crunch, thanks to the toasted millet. Serve them warm with softened butter. Keep in mind that these muffins may be made in advance and frozen. Allow muffins to cool completely before transferring to freezer bags. To thaw, let muffins stand at room temperature overnight. Thawed muffins may … Continue Reading →
Can be made 1 day ahead. Cool, cover and chill. Rewarm uncovered in microwave in 30-second intervals, or covered loosely with foil in 350 degree oven, about 15 minutes. Recipe adapted from Betty Rosbottom. 10 cups 1/2-inch cubes cornbread 4 cups 1/2-inch cubes crustless firm white sandwich bread (from 6 to 7 slices) 1/2 cup … Continue Reading →
3 cups almond flour 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1 cup chopped pecans or walnuts (optional) 1/3 cup honey 1/2 cup yogurt 1 ripe banana, mashed 1/2 teaspoon pure vanilla extract 3 eggs Extra cinnamon (optional) Preheat the oven to 350 degrees. Line a muffin tin with large … Continue Reading →
2 eggs, separated 1/2 cup butter, softened 1/2 cup sugar 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 3 tablespoons fresh lemon juice 1 tablespoon freshly grated lemon zest 3 to 4 tablespoons cinnamon sugar (use commercial mix or make your own) Beat egg whites until stiff peaks form. In separate bowl, … Continue Reading →
4 cups all-purpose baking mix 1 cup raisins 2/3 cup quick oats 2/3 cup sugar 1 teaspoon cinnamon 1 can (15 ounce) pumpkin pie mix 2 eggs Streusel topping 3 tablespoons flour 3 tablespoons sugar 3/4 teaspoon cinnamon 2 tablespoons butter, softened Preheat oven to 400 degrees. Paper line or grease 24 muffin cups. Make … Continue Reading →