We’re past autumn equinox, headed for the heart of fall — and that means baking! Reach for this recipe when you want a tasty home-baked vegan treat, from the tasty borderlands between muffins and cookies. Moist and delicious, easy to make, and easy cleanup afterwards: the golden trifecta of recipe goodness!
If you’re going to put fruit in your muffins, it might as well be blueberries and bananas!
While many processed foods boast blueberries, it’s all too common for the blueberry in these foods to be a mix of sugars and dyes, rather than the real thing. Here’s how to spot a fake blueberry and make sure you’re getting what you pay for.
These muffins are one of my favorite recipes for sweet winter carrots.
I’m in love with this recipe for Ginger Quinoa Muffins given to me by one of my friends at the farm. Quinoa gives these muffins a crunchy earthiness and also [ … ]
Life flies past us so quickly, and sometimes I’m certain the sound of the wind is actually the sound of life flying by. That’s the way it’s felt lately; a [ … ]
Going Meatless on Mondays doesn’t have to mean deprivation of all your favorite foods. By making some simple changes to recipes, you can easily swap out the animal products for [ … ]
Of the adjectives used to describe gluten-free baked goods, the word “fluffy” rarely makes the cut. Heavy, solid, crumbly, dry — yes, any and all of those. Those of [ … ]