Posted on October 30, 2011 - by Jules Shepard
How do you take cornbread and make it even better? Add some pumpkin! Even moister, even tastier … with a hint of pumpkin spice – these pumpkins will mellow your spicy chili and give you just enough sweet stuff that you may not need dessert. Yep – they rock.
Posted on October 20, 2011 - by Jules Shepard
You may have picked up on a theme with me lately … pumpkin pancakes, pumpkin cookies, pumpkin seeds, pumpkin cornbread … yes, I’m in full-on pumpkin mode! These pumpkin muffins are just right – full of that yummy pumpkin flavor but not too sweet. Perfect for these cool autumn mornings!
Posted on June 30, 2011 - by Jules Shepard
Rhubarb needs a mate — like a yin and a yang — to balance its tart flavor; this incarnation utilized the strawberries I already had on hand, and I like that it is the old familiar combination of strawberries and rhubarb, but in an unexpected and delicious muffin medium!
Posted on June 1, 2011 - by Jules Shepard
Comment NOW and get a FREE sample of Peas & Lentils!
Posted on March 24, 2011 - by Jules Shepard
I normally love the fact that my flour makes everything taste smooth and delectably wheat-like, but in this recipe, I added some cornmeal for a pleasant and subtle crunch to this moist muffin.
Posted on October 19, 2010 - by Jules Shepard
What a wonderful way to get into the autumnal spirit — cranberries! I love this light bread as a sliced loaf or as muffins, with or without nuts. It is so simple and so universally pleasing. I hope you enjoy!
Posted on October 7, 2010 - by Jules Shepard
Homemade gluten-free English Muffins couldn’t be easier! Make in muffin or popover pans & slice for a perfect breakfast treat every time!
Posted on September 10, 2010 - by Jules Shepard
An easy breakfast solution to suit any taste! Add whatever berries, chips, nuts or other additions you prefer, and make them your own!
Posted on January 23, 2010 - by Jules Shepard
I love to use fruit like bananas or applesauce to reduce the fat and raise the flavor of my quick breads. I also always seem to have a few extra, near over-ripe bananas on my counter, so this type of recipe is a great opportunity to repurpose them. The addition of flaxseed meal offers a subtle, but nutty flavor, support for the structure of the muffins and a serious nutritional boost you can feel good about every morning you bite into one of these yummy treats!
Posted on December 18, 2009 - by Jules Shepard
Tweet 1/2 cup butter or non-dairy substitute (e.g. Earth Balance® Shortening or Buttery Sticks) 1/2 cup granulated cane sugar 2 large eggs 1/2 cup sour cream, dairy or non-dairy 1 mashed ripe banana 1 tsp. gluten-free vanilla extract 1 1/2 cups Jules Gluten Free™ All-Purpose Flour 2 Tbs. flaxseed meal (optional, but recommended) 1 tsp. […]