My husband was recently diagnosed with diabetes and that called for a change in our diets. Out went white bread, pasta and processed foods. As a baker, I have always used white flour – bread, all purpose or cake flour. So now what to do.
Whole wheat flour was the answer. But the whole wheat . . . → Read More: White Whole Wheat Blueberry Muffins
These Lemon Raspberry Muffins are really easy requiring two bowls, a whisk and muffin tins and they freeze beautifully. This recipe makes twelve regular size or six Texas size muffins. For a quick hostess gift or a pick me up for someone down with a cold, grab a tin, pack these up and you’re ready . . . → Read More: Lemon Raspberry Muffins
While muffins are good all year long, I think of them particularly in the fall. Temperatures start dropping, sweaters and jackets come out, massive amounts of colored leaves drift down in a lazy dance and it’s a good time to turn the oven on and bake a batch of muffins. These easiest of baked goods . . . → Read More: Fall Muffins
A few bowls, a whisk, some measuring cups and muffin tins are all you need for these super easy, fantastically tasty muffins. These are so easy, they can be whipped up in no time. Especially good in the fall, keep these around all year for a special treat.
1/4 cup brown . . . → Read More: Streusel Topped Pumpkin Muffins