Every body loves muffins or cupcakes. To me they are one in the same. These muffins/cupcakes will knock your socks off. They have the best ingredients butter, sour cream, bananas and chocolate. You know there’s nothing wrong with a little chocolate in the morning. It does a girl good! All kidding aside these are great. To take away some of the guilt pair them with a big bowl of fresh fruit and Greek yogurt. That’s one great way to start your morning.
This is another of Katie Workman’s recipes. It’s super easy to put together and really turns out a moist and rich muffin. So next time you’re looking for something great to do with two bananas that are two hours from heading to the trash then this is what you need to cook up in you kitchen. You will make somebody happy.
I have fallen in love with Donna Hay’s Magazine. Thanks to a tweet from Tami who writes a beautiful food blog Running With Tweezers I downloaded a free issue last year. Oh my goodness is it beautiful! If you are an Ipad user you should go here and load it now , sit down and indulge yourself with the most beautiful food photography and mouth-watering recipes . Should you want the magazine in hand just head over to Whole Foods to get a copy or order it to be delivered to your doorstep. Shop around for a good price on a subscription. After I downloaded the free issue I am now able to get it for about $20. I just love it! I could go on and on, but you get the idea. It is without a doubt a work of art. This is the first of her recipes that I have tried and you can bet there will be many more. This is a muffin from heaven and I didn’t even use fresh summer blueberries as I did here. I picked up Publix frozen blueberries which turned out to be a fabulous choice. Donna’s basic muffin recipe will be one that I will be making many more times. I did make one change though. She used sour cream and I substituted non-fat plain Greek yogurt. These are super moist and so flavorful. I have several in my freezer now ready to pop into the microwave for about 30 seconds. What a great idea. I think I’ll have one. What about you?
One of my favorite comfort foods is meatloaf and mashed potatoes. Several meatloaf recipes have made it to this blog and all of them have been good in their own way, but now this one is my favorite. There is really no special ingredients that are added, but I think that sauteing the peppers, onion , and garlic makes a big difference in the flavor. This was not my bright idea although I would love to take credit. Emeril Lagasse’s recipe for meatloaf kept coming up at the top of my Best Meatloaf search and while his recipe is much more complicated than this simple one he did saute the vegetables first. So I thought I would give it a try and guess what it works great! The idea for these Meatloaf Muffins came from Better Homes and Garden’s Make and Take magazine. I think it is a great idea if you have small children or you do want to take this to a pot luck dinner. But, I found them to be more time consuming than just the standard free formed meatloaf cooked on a baking sheet lined with parchment paper. Although the muffins might take a shorter time to cook I found that placing them in the muffin pans took longer to prepare. This recipe made it to my table three times last month and even the leftovers are grand! Continue reading
Look no further for I have found the perfect breakfast muffin! It is healthy and taste fabulous. Yes, I would put it right up there with the best banana nut bread I have ever made. It is just that good!
When bananas start to go bad I peel them and place in a freezer bag. The freezer does some kind of magic to the bananas. It’s almost like the best banana liqueur that exists. In other words freezing really develops their flavor. Frozen bananas that were calling out to me, “Use Me, Use Me!” started this whole search for a recipe using bananas, buttermilk, and bran buds. This is what I found.
Do you love strawberry shortcake? I have just the recipe for you, but less trouble and less calories. This is a fabulous muffin recipe and I know because I have made my share of muffins with high school students. Since I just received my first strawberries of the season in my CSA box I was searching for a great recipe. I did not have to go far. The new issue of Southern Living coincidentally featured strawberry recipes ranging from strawberry pie to strawberry curd this month. There many great looking recipes using strawberries. I didn’t have to make a choice because my friend Syble mentioned to me that she tried these strawberry lemonade muffins which were divine. I was sold . Her word is gold and I love it when I don’t have to make decisions.
For the past three weeks I have received these beautiful frozen blueberries in my CSA box. They have been sitting in my freezer calling out to be included in some recipe. Now these are not blueberries that you will find in the frozen section of the grocery now or fresh ones that you might find shipped to us from across the sea. These are gargantuan blueberries from this past summer right here in my area of Georgia. We are talking beautiful blueberries, so these muffins were just perfect for them. They will be great to take to work or eat on the way to the gym before working out. And they are fabulous because I just have eaten one. WOW! Continue reading
Filed under Bread, Breakfast
I can always expect there to be much excitement in the air when the time comes for the first lab of the semester. Wearing aprons for the first time, working in the kitchen with a group of people you may not have known two weeks ago, anxiously awaiting to see what the teacher has to say about the food, actually sitting at a table , using a napkin, and carrying on table conversation. This is one of my favorite times of the school year. Continue reading