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"These are what the French call "cakes" - they are little savoury buns or muffins - and are always requested for breakfasts in the Auberge. They are delicious split and spread with herb and garlic cheese when warm - or serve them alongside hot soups, stews, chilli or casseroles! I have also made these with grated Gruyere cheese as well as..."

Ingredients: chives, light olive oil...

"This was taken from Better Homes and Gardens.
The nutmeg gives a taste that is definitely for breakfast (not necessarily the best for dessert).
These go GREAT with sausage and eggs!

They are best served warm with breakfast. If you want to make them ahead of time, let them cool completely. Then place muffins in freezer containers..."

Ingredients: eggs, margarine, milk...

"The bread flour has a high protein content which gives a nice brown color to the popovers, it also has a high gluten content for exceptional rasing characteristics. The egg whites stiffen the texture to help resist shrinkage. Putting the mixture in a hot sprayed pan on a low shelf with rising temperature all assist in elevating the rise. The spoiled..."

Ingredients: corn oil, egg whites, eggs...

"From a collection of muffin recipes I recently found. I'm only guessing on the yield."

Ingredients: cinnamon, eggs, margarine...

"Adapted from a recipe by Kerry Saretsky at Serious Eats. Using Jiffy corn muffin mix, these should come out to about 80 cents each, she says. She recommends Bonne Maman raspberry preserves."

Ingredients: oranges, zest of, eggs...