Muffins and quick breads are a big part of my cooking repetoire. They are easy to make and can be frozen to have on hand in case friends drop in at the last minute for coffee - just warm them in the microwave or oven until unthawed.
I came across this recipe on a link on another member's cooking blog and what a happy discovery it was. This recipe makes two generous loaves which are moist, delicious and keep well in the fridge, if they last that long!
These tender, delicious muffins are from Food and Drink magazine. It is a very versatile recipe as dried apricots may be substituted for the raisins and chopped almonds or pecans for the pistachios. I didn't make the glaze as I plan to freeze the muffins. Also, these muffins are best served when completely cooled as the paper muffin tin liners really stick to the muffins when they are still warm.
I am posting this in response for a request on the boards for a recipe to use up some mangoes. I made this yesterday, but the original recipe had way too much sugar, so I've adjusted the recipe to the way I will make it in the future.
This banana bread from Janet and Greta Podleski is not just delicious but healthy, too! I made it using 1-1/2 cups of all-purpose flour mixed with 1/2 cup wheat bran, but if you live in an area where Robin Hood Nutri-Blend Flour is available, use 2 cups of that instead. Also, the bananas have to be VERY ripe for maximum sweetness, as this recipe has very little sugar in it.
I found this recipe on another web site while looking for a recipe to use up some apples my neighbor had given me. It looked like it would be alot like banana bread, which my family loves so I gave it a try. OMG this puts banana bread to shame. We all love it. And while it's cooking, the house smells divine! I won't be able to make it often, I keep going back for more.
This moist, delicious muffin can be made with dried cranberries, raisins or chopped dates. I baked these up as 12 jumbo muffins but am posting the recipe for 24 regular muffins, as this is the size of pan most bakers have.
This recipe comes from the show Sugar on the Food Network Canada. These are very easy to make and very tasty. I did not have vanilla bean so I used vanilla extract. This recipe also calls for nutmeg which I did use but next time I make these I will leave that out. I would rather just the vanilla flavour, just my preference. Another change I would do next time would be to only fill the muffin pans about 1/4 full then add the jam. The jam tends to leak out when I filled it 2/3 full.
This recipe is from one of those little free booklets that they give out at the supermarket. I had some ripe bananas that I wanted to use up and these sounded perfect. They combine the appeal of chocolate with the goodness of bananas and whole wheat flour.
These muffins always turn out moist and delicious with a wonderful orange flavor, because of the lovely red cranberries it makes a wonderful Christmas brunch muffin --- cranberries can be replaced with frozen or fresh blueberries if desired :)