BIZZY BAKES

When I first came across this recipe, I thought it would have chunks of apple inside of the muffin but the apple referred to the apple sauce.  For the future, I think, I would put in either pieces of apple or another fruit.  A small amount of nuts would work as well. My granddaughter loves this muffin and she completely finishes it.  It is a joy to see her eat something I made for her. Carrot Apple Muffins Ingredients: 1 1/4 cups flour 1/4 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon  baking powder 1/2 teaspoon baking soda 1/4 teaspoon sea salt 1 cup grated carrots 1/2 cup unsweetened apple sauce 2 large eggs, lightly beaten 1/4 cup Rice Milk 1/4 cup canola  oil 1 teaspoon real vanilla extract Method: Preheat oven to 350°F.  Grease and flour a 12-cup standard muffin tin or use muffin papers. Set aside.  In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda ...

This morning, my husband asked me to make a dinner from kasha.  Of course, the first recipe, I came across that I liked, was muffins so before I thought about dinner, I made these.  Using a fine ground kasha made the texture no different from regular flour muffins.  The spices gave it life and it turned out to be an enjoyable muffin. Then came the time to figure out dinner and I found a recipe on the kasha box for a kasha chili which we are having during the week and which I will post.  I made it ahead of time and took a taste and I think, it is going to be good. Apple Kasha Muffins     adapted from Recipe.Com          Ingredients : 1 cup orange juice  3/4 cup finely ground roasted (kasha)  1 egg  1/4 cup oil  1 1/2 cups gluten-free flour  1/3 cup packed brown sugar  2 teaspoons baking powder  1/2 teaspoon baking soda  1/2 teaspoon salt  1/2 teaspoon ...

Goat-cheese is one of those words that get my attention every time.  Goat cheese has an enchanting flavor in its creamy frame.  Add it to salads, vegetables, muffins, breads and you have made a good dish - a great dish. I have a bunch of goat cheese recipes to try and I started with this one from Bev Cooks .  I added about a teaspoon of smoked salmon to each muffin, cut into small pieces for extra taste.  I used gluten-free flour and skipped the rosemary and used herbs de provence. This was easy to do and took little time.  It basically is mixing everything  (except the goat cheese)after chopping the onion.  This is my kind of cooking. Savory Goat Cheese Muffins Ingredients: 1 tablespoon butter 1/3 cup  chopped red onion 3/4 cup gluten-free flour 1/2 tablespoon baking powder 1  pinch coarse salt 1/2 cup milk 1 large egg 1 tablespoon  Greek plain yogurt 1 tablespoon herbs de provence 2 ounce softe...

This week, was my turn to pick a recipe for our Donna Hay group, Wednesdays with Donna Hay.  My husband loves blueberry muffins and with the title of Too Easy Blueberry Muffins, how could I resist, making this my selection. In all honesty, I am not sure how this is easier than other blueberry muffins.  Sometimes, I add nutmeg to mine or nuts but generally, any kind of muffin takes little effort to make.  As Donna proclaimed, this also was a simple recipe. Today is a Jewish fast day preceding the holiday of Purim so I have not tasted the muffins but they look good enough to eat and I plan to have one when the fast is over. If you are a blueberry fan or simply like Donna Hay, join us by making the recipe and sharing your link HERE! You will also find the links for other participants. Next week, we will be making Sarah's choice a Breakfast Parfait. Sounds intriguing.

Over the years, I have made many kind of muffins but not enough of the savory ones.  When I came across this recipe in "The Best of the Family Table", I jumped to make them.  The recipes in this book come from a weekly magazine, called Mispacha which means Family.  One section in it is dedicated to cooking and recipes and I have found that there are some original and tasty ones there. Cabbage is one of those veggies that I think, you either love or hate.  I love it in almost any form.  It is great in salads, soups, baked goods, side dishes and mains.  It can be mixed with a variety of other ingredients. Cabbage is a cruciferous vegetable.  I included a list from the World's Healthiest Foods .  Sometimes it is hard to understand how vegetables are related, certainly not by taste or crunchiness.  I read that originally cruciferous veggies were chosen by their appearance of a cross (crucifix) but that has been changing. Cruciferous Veget...

   I was curious how these were going to come out and although they look slightly different they passed easily as good muffins.  How healthy can you get?  No butter!  No oil! No white sugar!  No white flour!  Maple Quinoa Muffins Ingredients: 2 1/2 cups quinoa, cooked and cooled 4 eggs, beaten 1/3 cup Rice milk 1/3 cup maple syrup 1 teaspoon vanilla extract 1 tablespoon cinnamon Method: Preheat the oven to 375ºF and place the quinoa in a large mixing bowl. Spray six muffin inserts in tin. In a small bowl, beat eggs together, Rice milk, vanilla extract, and cinnamon until combined. Add maple syrup. Add egg mixture to quinoa.  Pour into muffin tins. Bake for 25  minutes until a thin knife comes out dry. Serve warm. Linked to:   Treasure Box Tuesday          Two Cup Tuesday       In and Out of the Kitchen           Tuesday’s Tab...

This week the Wednesday With Donna Hay group had a real treat.  We made Apple, Date and Cinnamon Muffins with Maple Oats.  Hubby is already asking me to make them again and I just made a batch.  The maple syrup added a nice touch and made these really classy.  The oats worked well in the batter.  Apples and dates are a winning combination.  This is a fabulous muffin. I am enjoying cooking Donna Hay recipes.  They have turned out well across the board, are easy to make and have ingredients, usually in my cupboard.  If you like Donna, join us in our weekly endeavors. Check out the other Donna cooks and see what they have made. Gaye Sarah and Margaret , You can find the recipe here. Linked to:  Fresh Foods Wednesdays What's Cooking Wednesday Wonderfully Creative Wednesdays Allergy Free Wednesday Whimsy Wednesday Creative Munster Showcase Your Talent Thursday Full Plate Thursdays

I have had the book, Clinton Street Baking Company Cookbook for about a year.  When I first got it, I cooked from it a few times and was happy with the results.  Unfortunately, I put it on the shelf and forgot about it.  I am enthusiastic about the book and it is now off that shelf and I have marked a number of recipes to make.   This is not a baking book despite the title.  The restaurant serves meals and the book contains many of their recipes.  This is the story of boy meets girl, boy and girl get married, man and woman buy restaurant and and make a success out of it.  This is the story of a unassuming place that seats 32 and has lines waiting outside and customers traveling from all over the world.  Why shouldn't we bake and cook their delightful dishes. Just a few recipes: Cherry Crumb Muffins Goat Cheese and Herb Scones Buttermilk Streusel Coffee Cake Huevos Rancheros Spanish Scramble Vanilla Buttermilk Waffles A...

Estee Kafra has become one of my favorite cookbook authors.  Every recipe, I have tried from her cookbooks has been easy to make and delicious to eat.  I came across this quiche recipe but I did not need a pie.  I was looking for minis but the recipe was so appealing, I decided to turn it into a muffin-like creation.  I removed the crust instructions and pretty much kept to the recipe. This is a new way and I think, a good one, to use salmon.   Salmon Quiche   Muffins    by Estee Kafra, Cooking with Color Ingredients: 1 1/2 lbs salmon fillet (skin on) 1 small lemon Kosher salt Freshly ground black pepper Filling: 1/2 cup light mayonnaise 2 tablespoons almond milk or milk 3 tablespoons  Tofutti  Better Than Cream Cheese 2  tablespoons  flour 3 eggs 3  tablespoons  fresh Italian parsley, finely minced 1/4 teaspoon salt Method: Preheat oven to 350°F. Rinse salmon and pat dry. Place salmon in a shallow baking di...

Margaret has a new fan - my husband.  She selected this week's recipe for our WWDH, Wednesday with Donna hay group.  Hubby took a bite and I thought I had better hide the rest of these muffins.  He liked the texture and flavor.  He has never mentioned texture before.  So, kudos to Margaret and Donna Hay. This recipe is found on online right here. We are a known "muffin family" and I am always ready to bake muffins but I don't always get such accolades.  I think the combination of the oats, yogurt and blueberries gave it the extra boost.  I do recommend this recipe.  It is not only good but easy to make.  I used one bowl and it is measuring, mixing and baking --- nothing complicated. I made these gluten-free by subbing in a mixture of tapioca flour, brown rice flour and potato starch.  (could have added guar gum). Please stop by the rest of our members sites and see their creations.      Kayte   ...

I have missed the Secret Recipe Club .  I love looking through other foodie's blogs and finding out how they approach cooking and eating.   The approach of Jen's Journey  is to make recipes that are doable.  You can get the ingredients easily and the recipes, in most cases, are easy to make and look delicious.  I had no problem finding something to make.  At this point, I am stressing baking so that hubby has snack food.  When I saw the scrumptious sounding muffins, I knew this would be the ones to make. We love muffins and I have made quite a variety over the years.  One year, I made a different muffin each week and we loved every moment, eating them and planning the next variation. Jen is a family person with hubs and two teens, one gal and guy.  It seems, they grew up overnight and she is enjoying every moment of this growth.  Anybody else wonder where they years have gone?  Tucker isJen's beloved Chihuahua and it sounds to...

I have to share my excitement with you about a cookbook which was sent to me to review.  It is Sweet Debbies Organic Treats.  If you can't eat everything or thought you couldn't, turn to Sweet Debbie for doors to open to delicious baked goods that have no gluten, no dairy, no soy, no egg, no sugar and no nuts.  Despite this, the recipes are winners and it is amazing how they are made with simple changes in the recipe. I didn't have all the ingredients, called for, but it is only gluten that is an issue in my home so I have not looked for ways to make up for dairy or sugar.  I am guessing that many of you who do not include these in your diet, have items that I don't. My first problem was how to to pick a recipe from so many good looking ones.  You know how I love muffins so that is where I started looking.  My favorite is Dillicious Herb-Stuffed Muffins.  You know how I love savory treats.  This one hides cauliflower in it and lots of other t...

Cinnamon Ripple Muffins   (adapted from Family Fun magazine)  Ingredients: cinnamon ripple 1/2 cup packed light brown sugar 4 tablespoons oil 1/4 cup gluten-free flour 2 teaspoons cinnamon   muffin batter 2 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup oil 1/2 cup sugar 2 eggs 1/2 cup buttermilk 1 teaspoon vanilla extract Method: Combine all the cinnamon ripple ingredients in a mixing bowl and use an electric mixer to blend them. Set the mixture aside.  Preheat heat the oven to 400° F and put inserts into muffin cups. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.  In a large bowl, beat the butter and sugar with an electric mixer until the mixture is pale and fluffy, then beat in the eggs, buttermilk, and vanilla extract.  Stir in the dry ingredients just until the batter is blended.  Then sprinkle the cinnamon ripple over the batter and use a flexible spatula ...

Yeah -  a new blog to look through - new recipes - lots of fun - good eating - that must mean the SRC is at work and today is Reveal Day.  My assigned blog is Sid's Sea Palm Cooking .  What an interesting writer and cook.  There are three blogs belonging to Sid and reading what I will call the more personal one, I see a deep thinker and an interesting person, someone who notices the world that surrounds us. The recipes on the blog are temptation personified from the gluten-free to the Danish.  Check out the Tapas and Boat Club Nights where you could visit for long stretches of time. I chose these corn dog muffins because they are minis.  I know that sounds like a weird reason to select a recipe but for those who know my love of anything mini, you might just understand.  These are adorable and were gobbled up quickly. Corn Dog Muffins  Ingredients: 2 cups Yellow Cornmeal 1/2 cup Gluten-Free Flour 1 Tablespoon Baking Powder 1 Teaspo...

I know this is a wonderful recipe that brings smiles to everyone's faces except mine.  I made these twice and they failed twice.  I am doing something wrong.  This is for Bake Along and I am sending you to Joyce for the recipe.  I am afraid to share even though it is the same recipe. There was only one that I could falsify as a muffin.  Above has some crags but nothing like the rest of them. Bottom line: Boo Hoo.  Go visit Joyce and be happy.    This is for Bake Along a group of bakers who make the same recipes.  Let Joyce if you would like to join in the fun.  

Three cheers for the SRC ( Secret Recipe Club) and the second Monday of the month.  It is time to share again an to thank the ladies behind the scenes, Suzanne and April and all the other hard workers, you can find on the SRC blog . When the name of my assigned blog is mailed to me, I open it with excitement.  I love getting new blogs although when I have gotten someone I know, it has been even more fun.  Questions run through my mind, "Will there be recipes that appeal to me?"  Such a silly question.  I have not yet found a blog without interesting and appealing recipes and yet, each month, I have a moment of fear. This month, absolutely was no problem.  Not true.  There was a problem.  I could not make a decision what to choose until I heard my husband, in the background, "Bake for me."  How could I turn him down?  So, I looked through Ashley's baked goods from her wonderful blog, Cheese Curd in Paradise.   Isn't tha...