Because, because, because it’s Monday and I have apples and the holidays are around the corner which means I also have cranberries. So I made Cranberry Apple Muffins. Just because.
This Pear and Cardamom muffin falls in the middle of virtuous and fancy.They are relatively low in fat, but drizzled in a sweet glaze… and I’ve packed them full of fruit.
This banana chocolate chip muffin is a statement. It is not trying to solve your health and diet problems. No it is just muffin. Eat the muffin. Enjoy the muffin. Then walk away. Call it what it is. Be happy with it. And get on with your life.
There is something special about waffles. Effort and planning is involved. Or at least, it appears that way. In reality, as long as you have a waffle maker, they are about as much hassle as pancakes.
Perhaps I’m guilty of emotionally driven baking. Yeah, probably. I wanted to make him a special treat. This peanut butter banana bread is it.
This Zucchini, Lemon Thyme and Onion flatbread from Rinku Bhattacharya’s “Spices & Seaons” was something I just had to try. I love the idea of using pureed zucchini in the dough. Soon enough we will all have too many zucchini’s to deal with and finding something new to do with zucchini is always on my to-do list.
I really hate to add to your To-Do list for the weekend, but a batch of these muffins would be a good idea. They stash nicely in the freezer and given that they are fairly low in sugar they make a healthy addition for the kids lunch box. Or better yet, with a piece of fruit and slathered with nut butter they are a quick and compact little breakfast.
The trick to tender and flaky scones, even when they are vegan, is to not over mix the dough. Mix the dry ingredients together then add the honey (or your favourite liquid sweetener) and coconut oil. Mix well with your fingers to get a fine crumb. Yes, this is like making pastry.