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The Best Maple Muffins

It’s Maple Season in New England! We use maple syrup in a lot of The Best Maple Muffinsour baking and cooking, not to mention on top of breakfast items, and love it when we run out right when the fresh stuff is coming from all those sugaring houses in the area. We were able to pick up a FRESH quart the other day and I have been in the baking mood ever since. We have usually done our own sugaring, but this year just didn’t have the time. Want to do your own sugaring at home? Check out my past blog post on sugaring where you will find a great book on the subject.

I have been craving muffins for some reason lately and thought that a classic maple and walnut muffin would be a perfect way to start off our Sunday morning!

This is a super simple recipe that uses real maple syrup in both the muffin batter and in the topping. These muffins are fluffy, moist, Read More…


Morning Spice Muffins with Pumpkin and Apples

If you love the smells and tastes of fall, these muffins bring all of those wonderful flavors and warm scents Morning muffins with pumpkin, apple, and spicestogether into one easy and wonderful recipe. Easy to make and great to serve warm or freeze for another day, these will be on your “favorite” list in no time! I make this recipe with gluten free flour but you can easily swap and use all-purpose flour if you like.

2 large eggs

1 cup pumpkin pie puree

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Blueberry Season

Things always get so busy in July on the farm (yes I know it is August already – not sure how that happened). The garden is starting july blueberriesto produce vegetables and the animals are in high production. Our blueberry bushes just started turning out ripe plump juicy blueberries. We love blueberries in just about anything you can put them in. Pancakes, waffles, muffins, pies, jams, coffee cakes, smoothies, on top of our morning cereal or oatmeal, and of course just by the handful.

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Basil, Feta and Sun-dried Tomato Muffins

Soft and savory, these basil, feta and sun-dried tomato muffins are to die for. Think Southern buttermilk biscuits with a notes of Basil, feta and sundried tomato muffinsherbs and a zing of salty cheese. Amazing! They are perfect to accompany a hearty meat dish like pot roast or a butternut squash soup, but are also so light and flavorful that they are great to munch on the go for breakfast! Super easy to make, I would suggest doubling the batch so you can pop some Read More…

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